Potato Knishes

6 large-ish Yukon gold potatoes, peeled and cut into large pieces
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon baking powder
3 cups flour
½ cup cold water
1 egg

For the Filling
1 large onion, peeled and minced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper

1. In a large pot of water, boil the potatoes until they’re cooked through. Drain and mash.
2. Remove 1 cup of the potatoes, for the dough, and set aside the remaining potatoes.

The Dough
1. In a bowl, combine the flour and baking powder.
2. In a separate bowl, add the oil to the reserved cup of potatoes, and combine. Add in 1 cup of the flour mixture, and mix well. Add the remaining flour mixture and combine.
3. Make a well in the dough, and add the cold water. Knead the dough until it comes together. Let the dough rest in a bowl for 30 minutes, with a damp towel or paper towel on top.

Preheat the oven to 425°.

The filling (while the dough is resting)
1. In a skillet over a medium heat, add the olive oil and sauté the onion until it’s soft and golden, approximately 20 minutes.
2. Add in the remaining mashed potato (approx 1 ½ cups)
3. Season to taste, as needed, with salt and pepper

Put it All Together
1. Flour a work surface and rolling pin. Cut to dough into 4 equal pieces. Roll each one to 1/4” thickness, either round or rectangular.
2. Put the filling in the middle of the dough pieces, and fold the up the sides to seal.
3. Beat the egg, and add in 1 tablespoon of water.
4. Brush the egg on top of the dough. Bake, with the seams on the bottom, until golden brown, approx 20-25 mins.

Yield: 4 large knishes, or a bunch of small ones.

Optional: roll out into a long oval. Fill w/filling, and roll over like a log. Bake as a long knish, and slice after baking.

You can also substitute gluten-free flour to make a very nice knish.

Potato Salad (without mayo!!!)

3 pounds red bliss potatoes, unpeeled, cut into bite size pieces

2 cloves garlic, peeled and minced

1/3 cup , plus 2-3 tablespoons, red wine vinegar

1 tablespoon Dijon or brown deli mustard

1/2 cup olive oil

3 scallions, finely sliced

1/2 medium red onion, peeled and minced

3 tablespoons capers, drained (optional)


black pepper

  1. Place potatoes in a pot of cold water.  Bring to a boil, then reduce to simmer until potatoes are almost cooked through.  Drain and place into a large bowl.
  2. While the potatoes are cooking, prepare the vinaigrette. In a bowl, combine the garlic, 2/3 cup vinegar, mustard, ½ teaspoon of salt, and ¼ teaspoon black pepper. Then, VERY slowly, drizzle in the oil, until the vinaigrette is combined. Set aside.
  3. Add vinaigrette, scallions, red onion, capers, and salt and pepper to the warm (but not hot) potatoes.
  4. Chill for at least two hours.
  5. Before serving, adjust flavor with remaining vinegar, salt, and pepper.

Makes approximately 10 servings.

Potato salad notes for success:

  • If you cannot find red bliss potatoes, use larger red potatoes, or russet potatoes.  Avoid Yukon gold potatoes, as they can turn mushy in the salad
  • After the potatoes have been cooked and drained, spread them out in a sheet pan (or two) with sides, to help them cool a bit faster and more evenly. This will also help keep them from breaking apart of they’re cooled in a big pile in a bowl. Once they have cooled a bit, but are still warm to the touch, add the vinaigrette, red onions, scallions, and capers.
    • If you want to cool the potato salad faster, return it to the sheet pans after the vinaigrette and other ingredients have been added. Cool to room temperature (approximately 15 minutes). Then place in a bowl and refrigerate.

Roasted Cauliflower, Portabella Mushrooms, and More!

1 cauliflower, cut into florets

2 portabella mushrooms, cleaned and sliced

2 red peppers, cored and sliced

1 yellow pepper, cored and sliced

1 onion, peeled and quartered

1/4 cup olive oil

1 teaspoon salt

1/ teaspoon pepper

Preheat the oven to 350ºF.

Place all of the vegetables on a half-sheet pan with sides (approx 12” x 18”).  Combine with the olive oil, and sprinkle on the salt and pepper.

Roast in the oven for approximately 30-40 minutes, or until the vegetables are cooked to your liking.

BIG NOTE: every 10 minutes, turn over the vegetables to keep them from burning.


Serves 4-6 as a side dish

Roasted Eggplant, Peppers, and Onions

1 eggplant, peeled, halved, and sliced

2 red peppers, cut into thick strips

1 yellow pepper, cut into thick strips

1 onions, sliced

1/4 cup (!!) olive oil

salt and pepper

Preheat oven to 350°.

Place and combine everything on a sheet pan. Bake 30+ minutes, or until everything is cooked through.  every 10 minutes, turn over the vegetables to keep them from burning.

Note:  if the eggplant isn’t very fresh, or recently picked, then place the peeled, halved, and sliced eggplant in a colander.  Sprinkle it with salt, and let it sit for up to an hour.  This will help keep the eggplant from having a bitter taste.

Roasted Root Vegetables

4 red bliss (or other type) potatoes

1 large yam, peeled

2 carrots, peeled

2 medium onions, peeled  and quartered

1/4 cup olive oil

1 tablespoon dried thyme (optional)

2 teaspoons salt

1 teaspoon pepper

Preheat the oven to 400°

  1. Cut the potatoes, carrots, and yam into bite-sized pieces.  Spread onto a sheet pan, with the quartered onion.
  2. Add olive oil, thyme, salt and pepper, and mix well with the vegetables.
  3. Roast for approximately 45 minutes, or until the vegetables are cooked through, and browned.


  • Every 10-12 minutes, turn the vegetables over to prevent them from sticking to the pan.
  • Leave the onions quartered; don’t try to break them up, as they’ll do that anyway as they cook.


“Creamed” Corn

The secret to this recipe is to simmer the corn cobs in the evaporated milk.  This infuses the whole dish with a great, fresh corn flavor.  You’ll love it!

Olive oil

½ onion, peeled and minced

½ red pepper, minced

4-6 ears of corn (2+ cups?), cooked and kernels removed

4 corn cobs, with the cooked kernals removed

¼ cup evaporated skim milk

salt and pepper to taste

  1. In a large saucepan or skillet, over a medium heat, add a tablespoon of olive oil, and the onion and red pepper.  Sauté for 10 minutes, or until the vegetables are cooked through.
  2. Add the milk, and bring to a simmer.
  3. Add the corn cobs, with the kernals already romoved, to the milk mixture.  Add as many as will fit in the pan.  They may not all fit.  Cover, and simmer over a low heat for 20 minutes.
  4. Remove the cobs and discard.
  5. Add the corn kernals, and simmer until the corn is warmed through, approximately 2-3 minutes.
  6. Season to taste with salt and pepper

Makes 4 servings



1-2 cloves garlic, peeled

1 cup basil leaves, washed and dried

1/3 cup pine nuts (or other nuts)

1 cup parmesan cheese

3/4 cup olive oil

salt and pepper

  1. In a food processor, process the garlic until it’s minced.
  2. Add the basil, pine nuts, and parmesan, and pulse chop until is roughtly chopped..
  3. Slowly add the olive oil until combined.  Season to taste with salt and pepper.

If the pesto is bitter, add (any or all):

  • sun dried tomatoes
  • parsley
  • cilantro
  • anchovies (or anchovy paste)
  • roasted peppers

Quinoa Pilaf

  • Prep Time:
    5 min
  • Cook Time:
    15 min
  • Ready Time:
    20 min


4 servings


  • 2 tablespoons Olive oil
  • 1 Small Onion peeled and chopped
  • 1 Red pepper, chopped
  • 2 Garlic cloves peeled and minced
  • 1/2 cup Quinoa red or white quinoa is fine
  • 1 cup Chicken or vegetable stock, or water
  • 1/2 cup peas or 3 sliced scallions
  • salt and pepper to taste


Rinse the quinoa under cold water. Drain well.

In a medium saucepan over medium heat, add the oil. Add the onion and red pepper.   Sautee for 5 minutes, or until vegetables are starting to become tender.  Add garlic, and sauté for 1 more minute

Add the quinoa to the pan. Add water (or stock) and bring to a boil. Cover, and reduce heat to medium low. Simmer for 12-15 minutes, or until liquid is absorbed and quinoa is tender.

Add peas (or scallions), and season to taste with salt and pepper.de