Sweet Potato Latkes with Pear "Sauce"

Recipe makes 4 servings (2 latkes per person)

Ingredients
Sweet Potato Latkes

• 1 large sweet potato, peeled and grated
• 1/2 medium onion,  grated
• 2 sprigs of thyme
• 2 eggs
• 2 tbsp flour
• salt and pepper to taste
• 1-2 tbsp vegetable oil for frying

Pear "Sauce"

• 1 large pear, peeled and cut into small cubes
• 2 tbsp butter
• 1 tbsp dark brown sugar
• splash of white wine (I used chardonnay)

 In a medium bowl, combine grated sweet potatoes and onion. Add thyme leaves (removed from stems). Add salt and pepper to taste.  Stir ingredient together and then add 2 eggs and 2 tbsp of flour. Stir until evenly mixed together. Cover and place in fridge until ready to cook.

In a small saucepan, melt 2 tbsp butter over medium heat. When butter is melted add the pear cubes making sure to evenly coat them with the butter. Add the dark brown sugar and stir to dissolve in the butter. Add a splash of wine. Toss pears in the sauce and reduce heat to medium low. Cook until pears are tender.

Heat oil in a medium frying pan over medium to medium high heat. When the oil is ready add two heaping spoonfuls of the latke mix to the pan. Use a spatula to flatten into small pancake shapes. When you see the edges start to crisp, flip the latkes. Remove from oil when both sides are a nice brown color. Repeat process with remaining mixture.

Serve hot topped with the pear sauce. I served mine as a side dish to a stuffed chicken breast (recipe to follow). Enjoy!

Seared Tuna with Olive-Tapenade Vinaigrette

Ingredients

• 1/4 cup chopped mixed-olive tapenade
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 5 tablespoons extra-virgin olive oil plus additional for cooking and dressing
• 1 tbsp vegetable oil
• 1/8 cup aged balsamic vinegar
• 1 teaspoons finely grated lemon peel
• 2 six ounce ahi tuna steaks
• 1 tablespoon dried Italian seasoning herb
• 2 cups baby arugula
• 1 lb fresh asparagus, grilled
• 1/2 lemon

In a bowl mix tapenade, onion, basil, olive oil, vinegar, and lemon peel. Season with salt and pepper.

Season each steak with 1/2 tbsp of Italian seasoning, salt and pepper. Heat 1 tbsp vegetable over medium-high heat. Cook tuna until desired doneness. I prefer mine rare to medium rare (1-2 minutes each side).

In a large bowl combine arugula and grilled asparagus (cute into bite sized pieces). Drizzle with 2 tbsp of olive oil and the juice of half a lemon. Season with salt and pepper. Toss to coat vegetables. Divide among 2 plates. Cut tuna (across the grain) into slices and place on top of arugula and asparagus. Spoon tapenade vinaigrette over tuna.  

Original recipe from Epicurious

Parsnip, Potatoes and Spinach Casserole with Roasted Mushrooms

Ingredients

• 4 large potatoes, peeled and cut into chunks
• 4 medium parsnips, peeled and cut into chunks
• Salt
• 1 small onion
• 2 cups fresh spinach
• 2 tbsp butter
• 1/2 cup milk
• 1/2 cup heavy cream
• black pepper
• nutmeg
• 2 eggs, beaten
• 1 cup grated Parmesan
• Paprika 

Roasted Mushrooms

• 2 - 2 1/2 pounds sliced mushrooms - I used white button, cremini and shitake mushrooms
• 8 to 10 cloves garlic, crushed
• fresh thyme
• 1/2 cup extra-virgin olive oil
• 1 lemon

Boil potatoes and parsnips in salted water over medium heat. Cook until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a bit of nutmeg. Mash the mixture together- add seasoning as needed. If the mixture is not creamy enough, add the extra splash of milk. Cool to room temperature, then stir in the eggs and then 3/4 of the cheese and transfer to a casserole dish. Sprinkle with reminder of cheese and paprika. 

Preheat the oven to 400 degrees F. 

Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes. 

In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. 

Serve the mushrooms on top of the casserole.

Original recipe from Food Network