"Beet Rosti" or Beet Pancake (Hold the Syrup)
<p>I love Mark Bittman’s recipes, especially his attention to creative meatless recipes. Here’s one I recently discovered:</p>
<p>http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html</p>
<p><span class="caps">THE</span> <span class="caps">MINIMALIST</span>; Beet Pancakes (Hold the Syrup)<br />
By Mark Bittman<br />
Published: June 17, 1998</p>
<p><span class="caps">ALTHOUGH</span> sweetness is not an unfamiliar sensation at the dinner table, no so-called savory food gives quite the experience of the beet, whose intensity is incomparable. This has typically led cooks to counter its sweetness with acidity or other sharp flavors, a natural inclination that has given us beets with vinegar, beets with sour cream, beets with lemon, vinaigrette, ginger, and so on.</p>
<p>But the sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It’s a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of creme brulee. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.</p>
<p>The concept and technique are unusual for beets, although they are identical to those used in rosti, the Swiss grated-potato dish. The beets are peeled and grated raw; the grating disk of a food processor does this task easily, but a box grater also works. The beets are then combined with flour, an essential ingredient. ‘’The beet resembles a potato, and you can cook it like a potato,’’ Mr. Romano said. ‘’But it doesn’t have the starch of a potato, and if you don’t add some flour, the pancake won’t hold together.’’</p>
<p>In this dish, butter is the fat of choice; it complements the beets perfectly. If you choose to substitute, use a neutral oil like canola rather than strong-tasting olive oil. The beet rosti must be cooked in a nonstick skillet, preferably one measuring 12 inches across. (If you have a 10-inch skillet, decrease the amount of beets from two pounds to one and a half; the quantities given for the other ingredients can remain the same.) And keep the heat moderate. Cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw.</p>
<p>Beets bleed and can easily stain clothing. Peel them over the sink, and wash the grater as soon as you are finished with it. Oh, and wear an apron.</p>
Vegetarian!
Source: http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html
Servings: 4 servings
Ingredient keywords: beets, rosemary
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"Copper Penny" Carrots
This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p>
Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
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"Copper Penny" Carrots
<p>This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p>
Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
Ingredient keywords: carrots
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'Mama's Own' Dressing Mix Romaine Salad
<p>This year we have decided to eat more salads. This is one of our tried and true recipes. We make it often!</p>
Source: Spring Hill Farm
Servings: 4
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A perfect soup to usher in the fall and one of my favorites
<p>Mushroom Bisque Recipe<br />
1.5 cups dry sherry 1 T butter 1-1/2 mushrooms, sliced 1/3 cup shallots (can sub some red onion) 1 T lemon juice (optional) 2 T flour 2 cups beef stock 1 1/2 cups Brie cheese, trimmed and cubed 1 cup half & half 1/2 tsp pepper</p>
<p>Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add half and half and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.</p>
Vegetarian!
Source: Unknown
Servings: 4
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Acorn Squash Porridge
<p>A warm, sweet breakfast whose toppings can be customized to fit what’s in season! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: redandhoney.com
Servings: 4
Ingredient keywords: squash, pecan, raspberries, chia, banana, syrup, fig, strawberries, blackberries, blueberries, pear, persimmon, nectarine, butter
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Acorn Squash – COSTA RICAN RECIPE
<p>This picadillo de chayote is a fast and easy authentic Costa Rican family dinner recipe. Picadillo de chayote- (chopped acorn squash) is vegetarian and gluten-free too! It takes only 30 minutes.</p>
Vegetarian!
Source: Kenia's Recipe
Servings: 4
Ingredient keywords: onions, corn, squash
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Aha! Rabbit Brunswick Stew
<p>This is a recipe handed down from my grandparents and was a traditional meal for them.</p>
<p>Rabbit is more nutritious than any other form of domestic meat.</p>
<p>Aha! Rabbits is Rockvale TN sales rabbit year round.</p>
Source: Family recipe ( http://kferg9804.wixsite.com/aharabbits/gallery )
Servings: 6
Ingredient keywords: rabbit, potatoes, onion, corn, corn, peas, tomatoes, celery, V8, ketchup, salt, pepper, red, garlic, basil, bay
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Air Fryer Carrots
<p>A tasty, healthy side dish that stars locally grown carrots & parsley and Parmesan cheese from Bootleg farm! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: thealmondeater.com
Servings: 4
Ingredient keywords: carrot, oil, parmesan, parsley
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Air-Fried Dairy-Free Mozzarella Sticks
<p>Daiya Foods has some really good products available for those of us unable to have milk products. Yes, eating plant based products of any kind can take getting used to. But in the last 2 years, I have tried many and Daiya Foods are very close to the real deal for me.</p>
<p>This Recipe can be Served with marinara sauce or Daiya Homestyle Ranch and enjoy!</p>
Vegetarian!
Vegan!
Source: https://daiyafoods.com/recipes/air-fried-dairy-free-mozzarella-sticks/
Servings: 6 sticks
Ingredient keywords: Daiya, Plant, Gluten, Gluten, Garlic, Onion, Paprika, Salt, Black, Gluten, Italian
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Aji Colorado paste
<p>Traditional South American condiment, but useful flavor addition to many dishes. Full of rich flavor, medium heat.</p>
Source: http://www.okiedokieartichokie.me/2012/04/how-to-make-aji-colorado/
Servings: 1 icecube tray's worth
Ingredient keywords: peppers
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Ajvar
<p>A flavorful sauce made from peppers & eggplant. You can also add some cayenne peppers into the mix if you want a bit more spice! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: www.chilipeppermadness.com (modified slightly)
Servings: 8
Ingredient keywords: pepper, cayenne, eggplant, garlic, oil, lemon
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Alex's Gazpacho
<p>Chef Alex Bomba of Main Street Cafe prepared this gazpacho at the market July 30. Refreshing!</p>
Vegetarian!
Vegan!
Source: Alex Bomba, Main Street Cafe & Catering
Servings: 4-5
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All Purpose Marinade
<p>You can use this as a quick and easy marinade for just about everything. Then pop the item on the grill and keep the heat outside! You can save this in the fridge for a week or so (if you don’t marinate meat products.)</p>
Source: My little noggin!
Servings: Several grilling episodes
Ingredient keywords: soy, oil, vinegar, maple, mustard, parsley, garlic, onion
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Almond Berry Coffee Cake
<p>This cake is <span class="caps">AMAZING</span>. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!</p>
Source: Marth Stewart-adapted
Servings: Plenty to share-If you want
Ingredient keywords: flour, berries, butter, sugar, eggs, vanilla, cream, flour, sugar, nuts, butter, lemon
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Almond cookies
<p>A nice vegan snack for the kids!</p>
Vegetarian!
Vegan!
Source: Members mark almonds.
Servings: 4
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Almond Flour Pizza Crust - Gluten Free
<p>This is an easy recipe which uses 8 ingredients including Almond Flour and a little bit of Coconut Flour. It’s a “Bake, Top, Bake” style recipe so you can use the topping of your choice and make it vegetarian using mushrooms or another choice along with sauce. The recipe makes about 8 slices from a roughly 14-16" diameter pizza so you can make it for the family or keep some and eat later.</p>
Source: Bean Girl
Servings: 8
Ingredient keywords: almond, coconut, oregano, powder, eggs, salt, olive, pepper
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Almond Milk & Fig Chia Pudding
<p>A sweet vegan treat that uses fresh locally grown figs! Good for breakfast or as a treat! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: vibrantplate.com
Servings: 2
Ingredient keywords: seeds, granola, fig, mint, nuts
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Alton Brown's Gyro Meat
<p>This is a great use for Tavalin Tail’s ground lamb!</p>
Source: http://www.food.com/recipe/alton-browns-gyro-meat-recipe-344915
Servings: 6-8 servings
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Amish Homemade Mustard
<p>“This recipe is from Amish Cooking by Pathway Publishers. This recipe is a sweet, mild dipping mustard. Identical to Herlochers Dipping Mustard in flavor.” -bshemyshua at food.com</p>
Source: food.com
Servings: 18 tablespoons
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Andersen's Split Pea Soup
<p>In the middle of California on a long, lonely highway drive from north to south (or vice versa) there sits a wonderful little restaurant that makes the best split pea soup on the planet. If you ever find yourself there, go!</p>
Source: thehistorykitchen,com
Servings: 6
Ingredient keywords: peas, celery, carrot, onion, thyme, bay, pepper
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Anna’s False Apple/Zucchini Pie
<p>Fool your enemies, and amaze your friends!!! <br />
Use Large overgrown zucchini* peeled, and sliced into quarters lengthwise , remove seeds and slice to resemble sliced apples. Makes a pie that tastes just like an apple pie, same consistency etc. Use of apple pie spices are what makes the difference.</p>
<ul>
<li>Read this as <span class="caps">HUGE</span>, the zukes that have hidden on the plant until they look like a baseball bat! You would never think of using this big squash for anything, <span class="caps">THIS</span> is the one you want, trust me. ], The bigger, thicker, darker green and firmer they are the better for making this pie!;-)</li>
</ul>
Source: Anna Evans
Servings: One 9 inch deep dish pie
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Anytime Cucumber Salad
<p>A great way to use those cucumbers!</p>
Source: Taste of Home Brand Name Cookbook, Spring 2010
Servings: 4 servings
Ingredient keywords: cucumbers, grapes
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Apple Carrot Smoothie
<p>A sweet and nutritional smoothie to beat the heat in a healthy way! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: keepingthepeas.com
Servings: 1
Ingredient keywords: carrot, apple, banana
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Apple Cider-Glazed Turnips
<p>Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork, or lamb.</p>
Source: Whole Foods
Servings: 4-6
Ingredient keywords: butter, turnip, apple cider, brown sugar, salt, black pepper, parsley
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