"Beet Rosti" or Beet Pancake (Hold the Syrup)

From South Cumberland Farmer's Market

<p>I love Mark Bittman&#8217;s recipes, especially his attention to creative meatless recipes. Here&#8217;s one I recently discovered:</p> <p>http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html</p> <p><span class="caps">THE</span> <span class="caps">MINIMALIST</span>; Beet Pancakes (Hold the Syrup)<br /> By Mark Bittman<br /> Published: June 17, 1998</p> <p><span class="caps">ALTHOUGH</span> sweetness is not an unfamiliar sensation at the dinner table, no so-called savory food gives quite the experience of the beet, whose intensity is incomparable. This has typically led cooks to counter its sweetness with acidity or other sharp flavors, a natural inclination that has given us beets with vinegar, beets with sour cream, beets with lemon, vinaigrette, ginger, and so on.</p> <p>But the sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It&#8217;s a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of creme brulee. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.</p> <p>The concept and technique are unusual for beets, although they are identical to those used in rosti, the Swiss grated-potato dish. The beets are peeled and grated raw; the grating disk of a food processor does this task easily, but a box grater also works. The beets are then combined with flour, an essential ingredient. &#8216;&#8217;The beet resembles a potato, and you can cook it like a potato,&#8217;&#8217; Mr. Romano said. &#8216;&#8217;But it doesn&#8217;t have the starch of a potato, and if you don&#8217;t add some flour, the pancake won&#8217;t hold together.&#8217;&#8217;</p> <p>In this dish, butter is the fat of choice; it complements the beets perfectly. If you choose to substitute, use a neutral oil like canola rather than strong-tasting olive oil. The beet rosti must be cooked in a nonstick skillet, preferably one measuring 12 inches across. (If you have a 10-inch skillet, decrease the amount of beets from two pounds to one and a half; the quantities given for the other ingredients can remain the same.) And keep the heat moderate. Cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw.</p> <p>Beets bleed and can easily stain clothing. Peel them over the sink, and wash the grater as soon as you are finished with it. Oh, and wear an apron.</p> Vegetarian!
Source: http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html
Servings: 4 servings
Ingredient keywords: beets, rosemary
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"Copper Penny" Carrots

From A Sprouts Life

This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p> Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
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"Copper Penny" Carrots

From Vista Marketplace

<p>This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p> Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
Ingredient keywords: carrots
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'Mama's Own' Dressing Mix Romaine Salad

From Dothan, Alabama

<p>This year we have decided to eat more salads. This is one of our tried and true recipes. We make it often!</p>
Source: Spring Hill Farm
Servings: 4
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Aha! Rabbit Brunswick Stew

From Stones River Market

<p>This is a recipe handed down from my grandparents and was a traditional meal for them.</p> <p>Rabbit is more nutritious than any other form of domestic meat.</p> <p>Aha! Rabbits is Rockvale TN sales rabbit year round.</p>
Source: Family recipe ( http://kferg9804.wixsite.com/aharabbits/gallery )
Servings: 6
Ingredient keywords: rabbit, potatoes, onion, corn, corn, peas, tomatoes, celery, V8, ketchup, salt, pepper, red, garlic, basil, bay
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Aji Colorado paste

From Farm Where Life is Good

<p>Traditional South American condiment, but useful flavor addition to many dishes. Full of rich flavor, medium heat.</p>
Source: http://www.okiedokieartichokie.me/2012/04/how-to-make-aji-colorado/
Servings: 1 icecube tray's worth
Ingredient keywords: peppers
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Alex's Gazpacho

From Jbo Locally Grown

<p>Chef Alex Bomba of Main Street Cafe prepared this gazpacho at the market July 30. Refreshing!</p> Vegetarian! Vegan!
Source: Alex Bomba, Main Street Cafe & Catering
Servings: 4-5
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All Purpose Marinade

From Farm Where Life is Good

<p>You can use this as a quick and easy marinade for just about everything. Then pop the item on the grill and keep the heat outside! You can save this in the fridge for a week or so (if you don&#8217;t marinate meat products.)</p>
Source: My little noggin!
Servings: Several grilling episodes
Ingredient keywords: soy, oil, vinegar, maple, mustard, parsley, garlic, onion
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Almond Berry Coffee Cake

From Statesboro Market2Go

<p>This cake is <span class="caps">AMAZING</span>. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!</p>
Source: Marth Stewart-adapted
Servings: Plenty to share-If you want
Ingredient keywords: flour, blueberries, butter, sugar, eggs, vanilla, brown, almonds
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Alton Brown's Gyro Meat

From Nolensville

<p>This is a great use for Tavalin Tail&#8217;s ground lamb!</p>
Source: http://www.food.com/recipe/alton-browns-gyro-meat-recipe-344915
Servings: 6-8 servings
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