Baked Mashed Jerusalem Artichokes and Potatoes
Makes 8 servings

Ingredients:
2 tablespoons fresh lemon juice
1-1/2 pounds Jerusalem artichokes, peeled, cut into 1-inch pieces
3 pounds russet potatoes, peeled, cut into 2-inch pieces
1 teaspoon salt
1/2 cup sour cream
1/4 cup unsalted butter, plus more to dot the top

Directions:
1. Fill a pot with water and add lemon juice and artichoke pieces. Bring to a boil and let cook about 20 minutes or until tender. Drain.

2. Combine artichokes, potatoes, and salt in the same pot and cover with water. Bring to a boil and cook about 25 minutes or until potatoes are tender. Drain.

3. Preheat oven to 350 degrees F. Place artichokes and potatoes back in pot and mash in sour cream and butter. Spoon mixture into an oven-safe casserole dish. Dot top of mixture with more butter and bake for 35 minutes or until top is golden. Serve warm alongside beef or poultry.

Fried Jerusalem Artichokes
Makes 4 servings

Ingredients:
1 pound Jerusalem artichokes, sliced 1/2-inch thick
Vegetable oil for frying
2 cups flour, divided
2 teaspoons baking powder
3 tablespoons peanut oil
1 cup beer at room temperature
1/2 teaspoon salt
2 egg whites
1 cup tomato sauce for dipping
Peanut or vegetable oil for frying

Directions:
1. Cook artichokes in a large pot of boiling salted for water for 5 minutes. Using a slotted spoon, transfer artichokes to an ice water bath.

2. Combine 1-3/4 cups flour, baking powder, peanut oil, beer and salt in a large bowl, mixing until smooth.

4. In a separate bowl, whisk egg whites with a dash of salt until stiff peaks are made. Fold egg whites into batter. Drain artichokes and pat dry. Dust artichokes slices with the rest of the flour and then dip them into the batter.

5. Heat peanut or vegetables oil in a large skillet over medium-high heat. Fry artichoke slices for 1 to 2 minutes per side or until golden. Drain on paper towels. Sprinkle with salt. Serve with tomato sauce.

Baby Bok Choy with Cashews Recipe

• 2 Tbsp olive oil
• 1 cup chopped green onions, including green ends
• 3 cloves garlic, chopped
• 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
• 1/2 teaspoon dark sesame oil
• Salt
• 1/2 cup chopped, roasted, salted cashews

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3 Gently mix in cashews

Canadian Mashed Turnips

2 pounds turnips, peeled and cut into 1 inch pieces
1 onion, minced
1 stick (1/2 cup) unsalted butter
1 1/2 cups grated white Cheddar
1/2 cup milk

Directions:
In a saucepan of boiling water, cook the turnips for 20 to 30 minutes, or until they are tender, drain them, and in a bowl, mash them.

In the pan, cook the onion in 4 tablespoons of the butter over moderate heat, stirring, until it is softened. Add the turnips, the remaining 4 tablespoons butter, cut into bits, the Cheddar, and the milk, heated.

Heat the mixture over moderately low heat, stirring, until the cheese is melted, and season the dish with salt and pepper.

Butter-Steamed Kohlrabi and Mushrooms

2 medium sized kohlrabi
3 ½ tbsp water
¼ lb. mushrooms, sliced
1 ½ tsp butter
¼ tsp dry basil leaves
Grated parmesan cheese

Peel & thinly slice kohlrabi; about 1-1/2 cups. Melt butter in skillet over high heat.
Add kohlrabi; cook 1 minute. Add water & basil; cover & cook 4 minutes. Add
mushrooms, cover & cook; stir often until kohlrabi is tender, 4 minutes. Season to
taste with salt & pepper; sprinkle with cheese.

Chocolate Beet Brownies

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets or 15 oz. can beets packed in water, drained and mashed;
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Potato Pancakes

 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Apple Cake Recipe
6 apples (chopped, peeled and cored)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs

Preheat oven to 350 degrees. Grease a tube pan.
2. Combine apples with cinnamon and sugar, coating well. Set aside.

3. Stir together flour, baking powder and salt in a large bowl.

4. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. Mix well.

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.

6. Bake for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.