Potato Parsnip Latkes

1 large russet potato (8 to 12 oz)
1 tbsp fresh lemon juice
2 large eggs, lightly beaten
2 medium parsnips 1lb total, peeled and coarsley grates
1/4 cup all-purpose flour
3 tbsp finely chopped fresh chives
3/4 tsp salt
1/4 tsp black pepper
3/4 cup oil for frying
Applesauce and/or sour cream for topping

Preheat oven to 250 degrees
Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist lightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs. chives, salt and pepper until combined well.

Heat oil in a 12 inch skillet over moderate heat until hot but not smoking. Fill a 1/4 measure three quarters full with latke mixture and careful spoon it into skillet, then falttern to 3 inches in diameter with a spatula. Form 2 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towls to drain. Keep warm on rack set in a shallow baking pan in the oven.

Wilted Lettuce Salad

6 slices bacon
3tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp water
2 tsp sugar or honey
1/2 tsp freshly ground black pepper (or to taste)
8 cups leaf lettuce- washed, spin-dried and torn into bite-sized pieces
6 green onions, thinly sliced
1 hard cooked egg (optional)
8 radishes, thinly sliced (optional)

Cook bacon over medium-high heat until evenly brown.
Remove from skillet, crumble and set aside. Reserve drippings.
Combine lettuce and green onions in a large bowl.
To the bacon drippings, add vinegar, lemon juice, water, sugar and pepper. stir over medium heat until sugar is dissolved.
Add warm dressing and toss to coat evenly. Sprinkle with bacon. If desired, garnish with eggs and radishes. Serve immediately.

Cherry Salad with Warm Goat Cheese

2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb

Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.

Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.

Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.

Chard and Onion Omelet

from Deborah Madison

3 tbsp olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
salt and pepper
1 garlic clove or use several green garlic
6 to 8 eggs, lightly beaten
2 tbsp chopped parsely
2 tsp chopped thyme
1 cup grated gruyere
2 tbsp freshly grated parmesan

Heat 2 tbsp of the oil in a 10inch skillet, add the onion and cook over low heat, stirring occasionally, until completely soft, but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard in tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, chop garlic finely with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the gruyere and half the parmesan. Preheat the broiler. Heat the remaining oil in the skillet and, when it is hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but a little moist on top, 10 to 15 minutes. Add the remaining parmesan and broil 4 to 6 inches from the heat, until browned.

Spinach Leek Frittata

A great recipe from Rolling Prairie Cookbook, written for CSAs

1 tbsp butter
3 leeks, thinly sliced
about 3/4 pound spinach, chopped and washed
1 tsp fresh oregano, minced or 1 tsp dried
3 eggs, beaten
1 1/2 cups lowfat milk
4 oz gruyere cheese, grated
1/2 tsp salt and lots of freshly ground pepper
3 cups fresh bread cubes, cut into 1/4 inch cubes (ciabatta of french bread)

Preheat the oven to 350 degrees. Melt butter ina large, heavy skillet over medium heat. Add the leeks and saute for 2-3 minutes. Add the spinach and oregano and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 inch baking dish. Bake for approximately 40 minutes or until golden and firm. Serves 4 to 6 hungry people!

Egg Salad with Herbs

6 large free range eggs
3 scallions, including several inches of the greens, thinly sliced
1 tbsp chooped chervil or 2 tsp chopped tarragon or lovage (whatever herb is in season)
1 tbsp minced parsley
1 tbsp slivered chives
1/3 cup mayonnaise or more to taste
1 1/2 tsp smooth mustard
sea salt and freshly ground pepper
Vinegar or fresh lemon juice

1. Place eggs in a pot of cold water and bring to a boul, and boil for 1 minute. Turn off heat, cover the pan and let stand for 15 minutes. Place them into a bowl of cold water and run cold water on them to cool. Peel.
2. Coarsley mash the eggs with a fork. Add scallions and herbs, holding back a few of the chives, the mayonnaise and the mustard. season with salt and pepper and a few drops of lemon or vinegar to taste.

Put on good bread with some arugula for a great sandwich!

Frittata with Mustard Greens and Fontina

This has long been a favorite way to eat mustard greens, from epicurious.com

2 tbsp olive oil
1 small bunch mustard greens, stems trimmed, leaves cut into half inch strips
1 tbsp finely chopped garlic
4 large eggs, beaten to blend
1 1/2 cups diced fontina cheese

Preheat broiler. Heat oil in medium broiler proof skillet over medium-high heat. Add greens, stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens, stir to blend. Sprinkle with cheese. Cover skillet; cook until fritatta is almost set but top is still runny, about two minutes. Sprinkle with cheese. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto a plate. Serves 2.