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.

'The only way to eat zucchini' pancakes

3 to 4 zucchini, grated and pressed to remove some of the water
1 egg
1 heaping Tbsp flour
2 heaping Tbsp grated parmesan cheese
small handful of minced herbs (chives, parsly, basil)
freshly ground black pepper

Beat the egg with flour and add all the other ingredients and stir lightly.
Melt a bit of butter in a pan that is lightly coated with olive oil. Drop the batter in the pan as you would regular pancakes. Brown on both sides. Salt after the cakes cooked as salt will cause the batter to be watery. Serve the cakes with a tad of butter, a sprinkle of parmesan and a smile!

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!

Warm Spinach Salad with a Touch of Purple

From Sarah Ingraham, 2009.

Dressing:
1/3 cup olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 ts Dijon mustard
a bunch of chive flowers
a handful of chopped chives
salt and pepper

Salad:
2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
radishes, sliced into thin rounds

Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top as needed.