Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley

1. Preheat oven to 350°.
2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
5. Add the leeks to the Dutch oven and sauté until transparent.
6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
7. Add the chicken broth to the mixture and stir well.
8. Add the herb sprigs.
9. Gently add the chicken back into the Dutch oven.
10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
14. Add the chicken and the vegetables back to the pot and heat through.
15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
16. Sprinkle each serving with shredded parsley and serve.

​Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed
4 to 6 cups chicken or vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, cut into ¼ inch rounds
2 to 3 cups leftover smokey baked ham, chopped
4 tablespoons shredded cheddar cheese

Directions

1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
5. Add the cheddar cheese, stir briefly and serve.

Recipe by Anna Gill

Serves: 8 to 10

1 lb. Tricolor Rotini
1¼ cup low fat mayonnaise
⅓ cup red wine vinegar
1 cup celery, diced 
½ cup red & green bell pepper, diced
½ cup shallots, finely minced
4 strips turkey bacon, cooked crisp and crumbled
Freshly ground pepper and salt to taste

1. Cook the rotini according to the package directions, drain and set aside to cool a bit.
2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well.
3. Add all the remaining ingredients to the bowl and mix well.
4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture.
5. Let the salad sit for at least a few hours before serving for the flavors to meld.

Recipe by Anna Gill

Makes enough to stuff a 20-22 pound bird and a full extra baking dish

1½ pounds sweet Italian sausage or ground venison
1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally
2½ cups onion, finely chopped
1¼ cup celery, finely chopped
1 to 1½ cup peeled chestnuts, crumbled
12- to 20 fresh sage leaves
1/8 cup fresh thyme
1/8 cup fresh parsley
½ cup tart apple,
salt 
freshly ground black pepper
¼ teaspoon paprika
1 stick light butter, melted
2 eggs, beaten
1 cup hot chicken broth

A pair of thermal kitchen gloves, like Bluettes

1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside.
2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well.
3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing.
4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake.
5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 
6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe.

NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly.

Recipe by Kay Carroll

Yield: 8 cups (12 Servings)

• 1/2 pound sausage (this used mild Italian chicken sausage)
• 2 celery ribs, chopped
• 1 large onion, chopped
• 7 cups seasoned stuffing cubes*
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium tart apple, chopped
• 1/3 cup chopped pecans
• 2 tablespoons butter, melted (reduced fat version works fine)
• Additional ground sage to taste
• Additional pepper to taste

*This recipe used homemade stuffing made with Wave Hill Bread.

1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 
2. Transfer to a large bowl; stir in the remaining ingredients.
3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. 

Recipe by Anna Gill

Serves: 4

½ cup olive oil
1 carrot diced
1 onion, diced
1 celery stalk, diced
3 fresh or canned plum tomatoes, peeled
2 potatoes, skin on, coarsely chopped
1 sprig of fresh thyme
7 ½ cups Tuscan kale, shredded
1 cup white cannellini beans (if dried, soak overnight in water and drain)
4 thick slices country bread

1. Heat oil in a large sauce pot.
2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes.
3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes.
4. Add the beans, kale and a little salt. Mix together.
5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours.
6. Preheat oven to 350o.
7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes.
8. Season with pepper and serve.

Recipe by Kay Carroll

Serves 6

6 medium to large potatoes
1 large onion, sliced
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive oil
1 lb. ground meat (your choice: beef, bison, chicken, turkey)
3 cups chopped or crushed cooked tomatoes 
Peppercorns
Salt
Vegetable or beef broth/bouillon (optional)

1. Wash potatoes and remove/cut out any bad spots. Then peel the potatoes and cut into 1 inch cubes. Reserve the peels.
2. In a large soup pot, cook the potato cubes in 6 cups of water. Bring to a boil and cook for 10 minutes, or until potatoes are soft but still firm. Once cooked, drain and save liquid for soup. Let potato cubes cool.
3. Cut the potato peels into small pieces. 
4. To the reserved potato liquid add enough water to equal 8 cups of liquid. Add the chopped potato peels, onion, carrot, celery and garlic. Add peppercorns and salt to taste. Bring to a boil and then reduce to a simmer. Cook at a simmer, covered, until vegetables are tender, about 45 minutes.
5. In a frying pan, heat the olive oil then sauté the ground meat until just cooked. Set aside.
6. Once the vegetables are cooked, add the reserved cubed potatoes, ground meat and tomatoes. Stir and cook until heated through, 5 – 10 minutes. 
7. Taste the soup and decide if you want to add broth or bouillon for flavor.
8. Serve with croutons or bread to dip.

Recipe by Kay Carroll

Serves 6

3 Tablespoons canola or grapeseed oil
1 rutabaga diced (or large kohlrabi or turnip)
3 carrots, diced
2 stalks celery, diced
1 green bell pepper, seeded and diced
2 tomatoes diced
40 oz. vegetable (or chicken) stock
6 large apples – on the tart side, like Granny Smith
3 Tablepoons instant mashed potatoes (or equivalent amount of another broth thickener – e.g., flour, tapioca)
2-3 Tablespoons lemon juice
Hot sauce to taste
Salt and pepper to taste
Optional: Add a protein for a main meal entrée – e.g., kielbasa, sausage, white beans, tofu. 

1. Heat the oil in a large saucepan. Add the rutabaga, carrots, cleery, green peper and tomatoes. Sautee for 5-6 minutes until just soft.
2. Pour in the stock and bring to a boil. Lower the heat and simmer for about 45 minutes.
3. Meanwhile, peel and core the apples and chop in small dice. Add to saucepan after 45 minute simmer. Simmer for additional 15 minutes.
4. In a bowl, mix together the thickener and some of the broth from the saucepan. Add lemon juice to taste. Slowly pour mixture into the soup, stir well, and bring to a boil. Reduce heat and simmer for 2 minutes.
5. Add hot sauce, salt and pepper to taste. Simmer an additional 2 minutes.
6. Serve with crusty bread.

Recipe by Kay Carroll's Nana

3 lbs. of chicken bone in, skin on – whole or parts of your choice
1 Tablespoon olive oil
1 large onion, chopped
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
Peppercorns
Salt
Chicken broth/bouillon (optional)

1. Place the chicken in 12 cups of water and bring to a boil over medium high heat. Let chicken boil for 10-15 minutes, periodically skimming the foam and particles that rise to the surface until most of the foam is gone.
2. While the chicken is boiling, in a Dutch oven (or similar heavy pan) heat the olive oil to medium high and add the onion, carrot and celery. Saute until the vegetables are tender – about 10 minutes. 
3. Add the garlic to the vegetables, stir and sauté an additional 3 minutes. Turn the heat off.
4. Once the foam is gone in the boiling chicken pot, turn the heat off and remove the chicken from the pot. Remove the skin from the chicken and return the chicken to the pot.
5. Add the vegetables to the chicken pot.
6. Add peppercorns and salt (to taste).
7. Simmer covered over low heat until vegetables and chicken are done – about 60 minutes.
8. Taste the broth, and if not sufficient flavor add some chicken broth or a chicken boullion cube.
9. Remove the chicken and remove the meat from the bones, cutting into bite size pieces. Add the cubed chicken back to the soup.

NOTE: Add cooked noodles, rice, cubed potatoes or cannellini beans to this recipe if you want a heartier soup.

Recipe by Kay Carroll

2 Tablespoons extra virgin olive oil
1/4 pound sliced pancetta, sausage, or smoked sausage (optional)
2 carrots, peeled and chopped 
3 celery stalks, chopped
1/2 red pepper, seeded and chopped
2 bay leaves
4 garlic cloves, finely chopped
1 large red or yellow onion, chopped
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon marjoram
Salt and pepper to taste
1/2 cup soft sun-dried or oven roasted tomatoes, thinly sliced
1 quart chicken or vegetable stock
2 cups water
1 small bunch of kale or spinach, washed, dried, stgems removed and chopped
1 cup uncooked pasta - short cut
1 (15-ounce) can chickpeas
Grated or shredded cheese - Pecorino Romano, Parmesan or a combination (optional)
Croutons (optional)

1. Place a heavy-bottomed soup pot over medium-high heat with the olive oil. Add the pancetta (if using) and cook until 
crispy, 3-4 minutes.
2. Add the carrots, celery, pepper, bay leaves, garlic, onions and seasonings to the pot. Stir occasionally, cooking until the 
vegetables are tender, 7-8 minutes.
3. Add the sun-dried tomatoes, stock and water to the pot and bring to a boil.
4. Add the kale, pasta and chickpeas to the soup pot and cook until the pasta is al dente. 
5. Discard bay leaves. Add more salt and/or pepper to taste.
6. Ladle into shallow soup boles and top with cheese and/or croutons.

Recipe by Anna Gill

Serves: 8

Brine: 
2 cups water 
⅓ cup coarse kosher salt 
¼ cup pure maple syrup 
4 unpeeled garlic cloves, smashed 
3 large fresh sage sprigs 
2 bay leaves (preferably fresh) 
1 teaspoon whole black peppercorns 
2 cups ice water 
1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed 

Vegetables and breadcrumbs: 
1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 
3 cups coarsely chopped onions 
¾ cup chopped celery 
1 tablespoon finely chopped fresh sage 
4 tablespoons extra-virgin olive oil, divided 
Coarse kosher salt 
2¼ cups apple cider 
1½ tablespoons pure maple syrup 
2½ tablespoons Dijon mustard, divided 
3 tablespoons unsalted butter, melted 
1½ cups fresh breadcrumbs

Special equipment: 2 - 2-gallon re-sealable plastic bag


For brine: 
1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves.
2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns.
3. Add 2 cups ice water; cool brine to room temperature.
4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 
5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. 

For vegetables and breadcrumbs:
1. Preheat oven to 325°.
2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 
3. Move the mixture to the sides to make room for the roast in the middle.
4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes.
5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 
6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes.
7. Pour reduced cider over apple-onion mixture.
8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 
9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total.
10. Transfer pork to carving board and let rest 15 minutes. 
11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper.
12. Spread out on small rimmed baking sheet. 
13. Increase oven temperature to 375°. 
14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes.
15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 
16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher.
17. Sprinkle mustard breadcrumbs over pork and serve with the juices. 

Recipe by Anna Gill

Serves 6

1 cup dried black-eyed peas
4 cups water
1 small ham hock or 3 strips smoked bacon or ¼ pound salt pork
3 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
½ cup finely chopped green pepper
¾ cup long grain Carolina rice
Salt and freshly ground pepper
1 cup cooked ham cut into ½ inch cubes

1. Put the peas in a saucepan and add water to cover. Let stand overnight.
2. Drain and return the peas to the saucepan. Add the four cups of water and bring peas to a boil.
3. Add ham hock, (or bacon, or salt pork) and bring to a boil. Reduce heat, cover and let simmer 45 minutes or until peas are tender but not mushy. The peas must retain their shape.
4. Reserve one and a half cups of cooking liquid. Drain the peas. Set the peas and the liquid aside.
5. Heat two tablespoons of the butter in a saucepan. Add the onion, celery and green pepper. Cook, stirring, until vegetables are wilted. Add the rice and stir.
6. Add the reserved cooking liquid and bring to a boil. Cover closely and cook 18 minutes.
7. Add the remaining butter and the peas.
8. Add salt and a generous grinding of black pepper. Stir. Add the ham and fold it in gently. Discard the ham hock (bacon or pork) and serve.

Recipe by Anna Gill

Serves: 8

2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro 
1 teaspoon kosher salt, divided 
½ cup dry white wine 
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme 
½ teaspoon freshly ground black pepper 

1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.

ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.

Recipe by Anna Gill

There are literally thousands of variations on egg salad. And I love most of them. So below is my favorite recipe followed by a list of variations. In the last few decades egg salad has been advertised as made without celery “filler”. To me, this is sad. The crunch added to egg salad by celery and other vegetables like jicama and cucumber is not only good for you, but delicious. So many things go with the egg, it’s easy to be creative and make up your own favorite variations based entirely on what’s in the fridge today.

Serves: 4

8 large eggs
½ cup mayonnaise
2 heaping teaspoons Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon sea salt
5 or 6 grinds of fresh pepper
¾ cup finely diced celery
¼ cup minced chives

1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat.
2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes.
3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them.
4. Remove the yolks and place them in a medium to large bowl.
5. Mash the yolks thoroughly. Set aside.
6. Dice the egg whites and set aside.
7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well.
8. Add the celery and chives to the yolk and mayonnaise combination and mix well.
9. Lastly, add the egg whites and mix well again, perhaps a bit more gently.

NOTES:
The egg whites are relatively fragile, adding them last assures that they retain their own character.
If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose).

VARIATIONS:
Add ¼ cup crumbles bacon
Add 2 teaspoons capers (drained & minced)
Substitute 2 heaping teaspoons of whole grain mustard for the Dijon
Substitute ¼ cup of finely minced shallots for the chives
Substitute ¾ cup of finely diced jicama, cucumber, or dill pickle for the celery
Substitute minced parsley, basil, tarragon or dill for the chives
Substitute ½ teaspoon of curry powder, Old Bay spice, or Asian 5 spice powder for the Dijon
Top with spicy sprouts or watercress

Recipe by Kay Carroll

Serves 6

1 onion, chopped
3 cups peeled and chopped beets
2 celery stalks, chopped
½ red bell pepper, chopped
1 ½ cups chopped mushrooms
1 large cooking apple, chopped
2 Tablespoons canola or grapeseed oil
2 ½ quarts stock or water
1 teaspoon cumin seeds
Pinch of dried thyme
1 large bay leaf
Fresh lemon juice
Salt and freshly ground pepper

1. Place the chopped vegetables and apple in a large saucepan with the oil and 3 Tablespoons of the stock or water. Cover and cook slowly for about 15 minutes, shaking the pan occasionally.
2. Stir in the cumin seeds and cook for 1 minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice and seasoning to taste.
3. Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer. Cook for about 30 minutes.
4. Remove the bay leaf and puree the vegetables in a food processor or a blender.
5. Return the vegetables to the saucepan. Reheat. Check the seasoning.
6. Serve into soup bowls. Garnish with swirls of sour cream and top with a few sprigs of dill, rosemary or thyme for color.

Recipe by Anna Gill

Serves: 10 to 12

6 tablespoons heavy cream
2 tablespoons malt vinegar
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon celery seed
1 tablespoon garlic scapes, minced 
1 small head red cabbage
½ large red onion, thinly sliced 

1. In a jar with a tight fitting lid, combine cream, vinegar, salt, pepper, and celery seed. Shake the dressing thoroughly and set aside.
2. Cut the cabbage in half lengthwise, remove the core, and cut cabbage into very fine shreds (this is when a mandoline comes in very handy).
3. Place the cabbage, the onion and the garlicscapes in a large bowl.
4. Drizzle the dressing over the vegetables. Toss all together lightly but making sure you bring up what is on the bottom of the bowl. 
5. Let the flavors meld for at least an hour before serving.

Recipe by Anna Gill

Serves: 4

1 cup cooked wild rice
2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob
½ cup finely diced celery
¼ cup finely minced red onions
¼ cup diced dried fruit such as cranberries, mangos or sultanas
¼ cup sunflower seeds or shelled pumpkin seed kernels

2 tablespoons raspberry vinegar
¼ cup tablespoon olive oil
1 tablespoon low-sodium soy sauce
½ teaspoon salt
½ teaspoon freshly ground pepper

1. Combine cooked rice and corn in a serving bowl.
2. Add celery, onions, dried fruit, sunflower or pumpkin seeds, toss well and set aside.
3. Combine the remaining ingredients in a small jar and shake well.
4. Lightly coat the rice mixture with the dressing (you may have extra). Toss again and serve.

Recipe by Jane Elder Rowell

Serves: 6 to 8

6 large new potatoes, peeled and cut lengthwise
2 hardboiled eggs, cooled, peeled and finely mashed with a fork
4 celery stalks, washed and diced
½ medium onion
⅓ cup pickle juice
½ cup mayonnaise
salt and pepper to taste
¼ to ⅓ cup minced fresh parsley

1. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are thoroughly cooked but can maintain their shape. Drain and set aside to cool.
2. Using a box grater, grate the onion into a bowl, capturing all the “gratings” as well as the juice.
3. When the potatoes have cooled down enough to handle them easily, cut them into bite-sized cubes and place them in a large separate bowl.
4.Add the mayonnaise, mashed eggs, pickle juice and parsley to the bowl of grated onion and mix thoroughly. Season the sauce with salt and pepper.
5. Add the celery to the bowl of potatoes.
6. Add the sauce to the bowl of potatoes and celery. Using a large spatula, fold the ingredients together gently enough not to break the potatoes apart.
7. Cover and store the potato salad in the refrigerator for 6 to 12 hours before serving if possible.

Recipe by Lisa Fielding

Adapted from The Silver Palate.

1 C. Mayonnaise
1 C. Sour Cream
Juice of ½ lemon
1 teaspoon Worcestershire
1 to 2 teaspoons Sriracha
1 generous C. crumbled Cato Corner Farm Black Ledge Bleu
Sea Salt to taste

1. Mix all ingredients and allow to sit refrigerated for several hours in order for flavors to meld. 
2. To serve, hollow out a half cabbage, serve the dip inside (or use a bowl) and pile vegetables around it. Serve on a flat glass “bowl” or in a basket. 

For the crudite, stay seasonal and use:

Baby carrots
Celery 
Broccoli and Cauliflower Florets
Sliced cucumbers
Radishes
Sliced red bell peppers
Steamed Fingerling potatoes (amazing in the dip and so much better than potato chips)