In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
Cook stirring occasionally until all vegetables are tender, about 10-15 minutes
Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
Repeat frying process until all latkes are cooked.
Recipe Notes
Helpful Hints:
You may fry latkes 1 hour ahead of serving time.
You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
moderate.
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar
The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar
The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Cut the carrots and parsnips in half lengthwise and again crosswise.
Cut the turnips halves into 1-inch wedges.
Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
Drizzle with 3 tablespoons of the oil. Toss to combine.
Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
