Two Potato Gratin from Moosewood Restaurant Cookbook

For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.

Serves 4
Time: 55 Minutes

2 eggs
3 cups grated sweet potatoes and white potatoes
1/2 cup chopped scallions
2 tablespoons unbleached white flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup gated dilled Havarti cheese
1 tablespoon butter
1 tablespoon vegetable oil

Preheat oven to 375 degrees.
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese. Mix well.

Heat the butter and oil in a large ovenproof skillet (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10-12 minutes until the bottom is nicely browned. Do not stir.

Transfer the skillet to the preheated oven and bake for about 15 minutes, until the top is golden. Sprinkle the gratin with the remaining cheese and continue to bake until the cheese melts, about 5 minutes. Cut the gratin into wedges and serve hot.

Note: If you don't have dilled Havarti, use Cheddar plus a teaspoon of dired dill.

Summer Panzanella from Moosewood Restaurant Simple Suppers

This summer panzanella recipe is taken from Moosewood Restaurant Simple Suppers and makes a perfect summer meal! Prep time is 20 minutes, sitting time at least 10 minutes and this recipe serves 4.

Summer Panzanella

1/2 loaf of crusty French or Italian bread (about 8 ounces)
4 tomatoes
1 large ball of fresh mozzarella (about 5 ounces)
1/2 red onion
1/2 cup fresh basil leaves
1 cup pitted olives
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
salt and pepper
Vinaigrette (optional)

Preheat the oven to 350. Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.

Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion cut the basil leaves into thin strips, and chop the olives. Add the winegar and oil to the bowl and toss well.

Cut the toasted bread into 1-inch cubs (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes before serving to allow the bread to soak up some of the juices. Add salt and pepper to taste. Pass vinaigrette at the table if you like.

This is a yummy summer salad recipe - even more tasty with garden fresh tomatoes!