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Contents

• Sweet Potato and Parsnip Hash
• Mashed Sweet Potatoes
• Sweet Corn with Fennel
• Sautéed Kale with Onion and Garlic
• Spinach and Beet Green Variations
• Eggplant Stew
• Deep Fried Fennel and Onions
• Red Onion Confit

Sweet Potato and Parsnip Hash

• 1 large sweet potato
• 3 parsnips
• 1 medium size onion
• 1 tablespoon extra virgin olive oil
• 2 tablespoon salted butter
• 1 tlbs tarragon
• salt & pepper

serves 2 to 3

• Chop sweet potato, parsnips and onion into ¼ cubes or julienne strips
• Add olive oil to medium hot pan
• Add onions to pan and caramelize for ten minutes
• Add butter to the pan.
• Add potato and parsnips to the pan
• Salt & pepper to taste
• Sauté over medium until potato is tender, about 12 minutes
• Remove from heat and stir in tarragon

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Mashed Sweet Potatoes

• 2 sweet potatoes
• 4 tablespoon butter
• 1 cup grated Parmigiano Reggiano or other hard Italian cheese
• ½ cup heavy cream
• 1 tablespoon marjoram, oregano or tarragon
• salt & pepper

serves 4

• Either bake or boil the sweet potatoes in their skins until tender.
• While still hot, scoop the potatoes from their peels with a large spoon.
• In either a food processor or hand processor, add potatoes and remaining ingredients and process until mixed. Do not over process.

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Sweet Corn with Fennel

• 6 ears of fresh sweet corn
• 1 bulb fennel (anise)
• 1 tablespoon extra virgin olive oil
• 4 tablespoon butter
• salt & pepper

serves 3-4

• Chop fennel into ¼ inch pieces using only the bulb
• In heavy fry pan add olive oil and heat to medium hot
• Add chopped fennel and sauté until caramelized, about 12-15 minutes
• While fennel caramelizes cut sweet corn from husks.
• When fennel is caramelized, add butter
• When butter is melted and hot, add corn
• Salt & pepper to taste
• Sauté for three minutes and serve.

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Sautéed Kale with Onion and Garlic

• A lb fresh kale
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 tlbs extra virgin olive oil
• salt & pepper

serves 2

• Remove kale stems from leaves
• In large fry pan sauté onion in the olive oil for 10 minutes over medium high heat
• Add garlic and sauté 1 minute, do not let garlic brown
• Add kale and cook until leaves wilt, and serve

Spinach and Beet Green Variations

Spinach, beet greens can also be used in place of kale.

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Eggplant Stew

• 1 large eggplant cut into 1 inch cubes
• 1 large onion cut into 1 inch squares
• 1 large yellow or red pepper cut into 1 inch squares
• ½ lb mushrooms quartered
• 3 cloves of garlic, chopped
• 1 tablespoon dry oregano or 2 tablespoon chopped fresh oregano leaves
• 1 tsp thyme
• 1 tablespoon fresh chopped rosemary leaves
• 1 tablespoon dry basil or 2 tablespoon chopped fresh basil
• 1 can of good quality whole tomatoes with juice
• 4 tablespoon extra virgin olive oil
• salt & pepper

serves 3-4

• In large pot add olive oil and heat to medium
• Add eggplant and sauté for 5 minutes, if eggplant absorbs all the oil add 2 more tablespoon.
• Add onion, pepper and mushrooms and sauté another 10 minutes
• While vegetables are sautéing, crush whole tomatoes with your hands and save all juice.
• Add garlic and sauté 1 minute
• Add tomatoes and juice
• Add all herbs and simmer until eggplant is very tender, about 10 minutes
• Serve with crusty bread and cheese selection

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Deep Fried Fennel and Onions

• 1 bulb of fresh fennel (anise)
• 1 large sweet onion like a Vidalia onion
• Corn or Peanut oil as needed (see below)
• 1 tablespoon Cajun spice of choice
• 2 cups flour
• 1 tablespoon of salt
• 1 tablespoon ground pepper
• 2 cups of milk

serves 3-4

• Slice onion and fennel into ¼ wide strips, not rings
• Soak the onion and fennel in the milk for 20 minutes. If more milk is needed to cover the vegetables then add whatever is needed to cover.
• In your pan of choice (at least 4 inches deep) add 2 inches of corn or peanut oil
• Heat oil to 350
• Into a large zip lock bag add the flour, Cajun spice, salt and pepper
• After the vegetables have soaked for 20 minutes add one handful into the flour mixture, close bag and shake.
• Shake off residual flour and carefully place vegetables into the hot oil.
• The oil will foam up but the foam will subside.
• If you are using a large pan then add another breaded handful, if not cook in batches. Do not over crowd the pan.
• Stirring occasionally, fry until golden brown, about 5 minutes.
• Remove from oil and place into paper towel lined tray. Sprinkle with salt immediately.
• Repeat steps until all vegetables are cooked.

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Red Onion Confit

Sometimes called Red Onion Marmalade.

• 10 large red onions
• 2 cups balsamic vinegar
• 1 cup honey
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• Cup onions into strips
• In a large covered pot combine onions, balsamic vinegar, honey, salt and pepper.
• Cook covered for 30 minutes.
• Remove cover and simmer another 30 minutes until the liquid level reduces by a third and the consistency of the mixture approaches that of marmalade.

Store in airtight containers in the refrigerator and then reheat as needed. Will store for up to two weeks.

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