Potato Leek Soup

Ingredients

• 3 tablespoons butter
• 1 tablespoon Olive Oil
• 2 cloves garlic (or more!)
• 1-2 Bay Leaves
• 2 large or 5 medium potatoes, peeled, cubed - about 2 1/2 cups total
• 3 large leeks (white and pale green parts only), halved lengthwise,Êthinly sliced (about 4 1/2 cups)
• 4 1/2 - 6 cups chicken or vegetable stock
• Salt and pepper to taste

Directions

• Melt butter with olive oil in heavy large saucepan over medium heat.
• Add leeks, garlic, and bay leaf; stir to coat with butter.
• Cover; cook until leeks are tender, stirring often, about 10 minutes.
• Add potatoes. Cover.
• Cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes.
• Add 4 1/2 cups stock.
• Bring to boil.
• Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in food processor until smooth.
• Return to saucepan.
• Thin with additional stock as needed.
• Season with salt and pepper.
• Bring to simmer and serve.
• (Can be prepared ahead and refridgerated)

Beet and Celeriac Salad

from Epicurious.com

Ingredients

• 6 medium beets (2 1/4 pounds with greens), trimmed, leaving 1 inch of stems attached
• 1 (1 pound) celery root (celeriac)
• 2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
• 2 tablespoons minced shallot
• 1/4 cup olive oil
• 3/4 teaspoon salt
• Pepper to taste
• 1/2 cup chopped toasted walnuts

Directions

• Put oven rack in middle position.
• Preheat oven to 425° F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each).
• Roast until tender, about 1 1/4 hours.
• Peel celery root and cut into 1/8 inch thick matchsticks.
• Whisk together lemon juice, shallot, olive oil, salt, and pepper in a large bowl.
• Add celery root and toss until coated.
• Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets.
• When cool enough to handle, slip off skins and remove stems.
• Cut beets into 1/8 inch thick matchsticks.
• Toss with celery root.
• Let salad stand, covered, at room temperature 1 hour.
• Taste salad and season with more lemon juice and salt, if necessary.
• Toss with walnuts.

Hot and Sour Cabbage Salad

from Epicurious.com

Ingredients

• 1 pound Napa cabbage (1/2 head), thinly shredded
• 2 tablespoons minced onion
• 1/4 cup seasoned rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon sugar
• 1/2 to 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon sesame oil

Directions

• Put cabbage and Onion in a large bowl.
• In small sauce pan, heat vinegar, ginger, sugar, and red pepper flakes.
• Stir until sugar is dissolved.
• Bring to boil.
• Pour hot dressing over cabbage, tossing to combine.
• Add sesame oil just before serving.

Crescent Hill Cole Slaw

Andrew and Anne's favorite cole slaw

from Somethin's Cookin' in the Mountains

Ingredients

• 1 large head cabbage
• 1 onion (optional)
• 2 carrots
• 1/2 cup sugar
• 2/3 cup vegetable oil
• 3/4 cup vinegar
• 1 teaspoon dried mustard
• 1 teaspoon celery seed
• 2 teaspoon salt (or less to taste)

Directions

• Shred cabbage, carrots, and onion into a large bowl.
• Combine remaining ingredients in sauce pan.
• Bring to boil.
• Pour evenly over cabbage mixture while hot.
• DO NOT STIR.
• Refrigerate at least 4 hours covered.
• When serving, dip down to the bottom for the dressing mix.