Preheat oven to 400F.
Cut each tortilla into 8 pie-shaped slices and spread onto baking sheets in a single layer.
Lightly spray both sides with cooking oil.
Sprinkle the salt over the tortilla slices and add pepper (or your spice of choice) to taste.
Bake for 10 to 14 minutes or until chips start to turn light brown.
Preheat the oven to 325°F.
Scrub the potato and place in the oven. Bake for 30 to 40 minutes until the potato gives slightly when you squeeze it.
Wash the yam well.
Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F.
Bake the potato for about 40 minutes until it is soft. You’ll know because it will give slightly when squeezed.
Serve with the butter and goat cheese. Sprinkle just a tiny bit of salt over the top.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot.
Cover with water by about an inch.
Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 to 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove potatoes from the heat and drain.
Add the arugula pesto, buttermilk, milk and salt.
Mash potatoes with a fork until creamy and the pesto is well blended in. We like to leave some chunks. If you like them smooth, be careful because over mashing will result in pasty potatoes.
Add ground black pepper to taste.
Place a large roasting pan in the oven and preheat to 375°F.
When the oven is hot, add the ginger, garlic, serrano pepper, coriander, turmeric, cumin, salt, onion, cauliflower, and potatoes to the pan.
Stir well and return the pan to the oven.
Roast for 35 minutes, stirring occasionally.
Add the water and pepper to the pan, stir, and return the pan to the oven for 5 minutes.
Remove and add the cilantro leaves.
Toss well and serve.
Place the grated sweet potatoes in a large mixing bowl.
Add the cinnamon, nutmeg, salt and pepper and fold together.
Sprinkle the chick pea flour over the top and fold together.
Add the egg and fold together until well blended.
Divide into eight piles and then pat together into small pancakes.
Place two teaspoons olive oil in a large skillet over medium high heat.
When the oil is hot add the pancakes.
Cook on one side for about 5 minutes. Adjust the heat so that the oil is not too hot and the pancakes don’t burn.
Add the remaining oil to the pan.
Turn the pancakes and cook for 3 to 5 minutes.
Serve.
After shredding the potatoes, place them in a strainer. Use the back of a rubber spatula press the excess water out of the potatoes.
Place the potatoes on a double thickness of paper towel and pat as dry as possible.
Place the potatoes in a bowl and add the salt, sage and pepper. Toss until well blended.
Place the butter on a large griddle or in a large skillet over medium high heat.
When the butter is melted and bubbling add the potatoes.
Toss well on the griddle for about 5 minutes and then gather them together into two piles.
Press down to flatten each pile.
Adjust the heat so that the potatoes cook slowly without burning – generally medium to medium-high.
After about 5 minutes turn and cook on the other side for 3 to 5 minutes.
Serve.
Place a large roasting pan in the oven and preheat the oven to 325°F.
When the oven is hot, add the olive oil and swirl to coat the bottom of the pan.
Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil.
Roast the vegetables for about 30 to 40 minutes. Stir gently every 10 minutes.
Preheat the oven to 400°F.
Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks.
Sprinkle the salt and pepper over the corn.
Fold the husks against the corn and wrap in foil.
Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 – 8 minutes.
Remove from the oven and unwrap the foil. Cut the bottom of the cob so that the husks fall away easily.
Serve each with a pat of butter.
These can also be roasted on top of the grill. The heat should be medium to medium-high and you must turn them frequently, as noted above.
Place the olive oil in a small sauce pan over medium high heat.
Add the onion and garlic and cook for about 5 minutes, until the onions begin to soften. Stir frequently.
Add the lentils, vegetable stock, thyme, salt, and pepper.
Reduce the heat to a simmer and cook the lentils for about 20 to 25 minutes, until the lentils soften but still have a slightly firm texture.
Add additional vegetable stock 2 tablespoons at a time if the liquid evaporates before the lentils are cooked.
When the liquid has evaporated and the lentils are cooked, add the mustard and butter. Fold together until well blended.
Serve.
