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My grandma Marge used to make potato cakes from her mashed potato leftovers on an electric skillet, sitting at her table. I’ve always had a soft spot for them. Use leftover mashed potatoes or make them fresh just for a taste of spud heaven.

6-8 c garlic mashed potatoes (less is more when it comes to liquid)
1.5 c crushed corn flakes
1 c finely ground corn meal
1 T chili powder
1 T pepper

Prepare mashed potatoes and allow them to cool completely. Mix corn flakes, corn meal, chili powder and pepper and place mixture in a baking dish. Scoop potatoes into balls, flatten into cakes, dunk in the corn meal mixture and fry them in olive oil.

Serve with a quick aioli (mayo mix of some sort), rooster sauce or good mustard. Now that’s farm cookin – although I’m pretty sure Grandma used vegetable oil.

Piquant, sweet and easy.  Our friend Jen brought it to one of our gatherings and I was immediately in love with the flavor and simplicity.
1 block sharp cheddar cheese
honey
fresh thyme
water crackers

Drizzle honey over the cheddar and sprinkle with thyme.

Good for Cinco de Mayo or whenever you’re in the mood for a delicious bowl of beans. This recipe makes enough to feed a famished dinner party and still provide leftovers. They freeze well and make easy-to-grab lunches. It’s best to allow an entire day for simmering.

6 c dry black beans
1 med onion
1 c carrots
8-10 cloves garlic
1 jalapeno
4 T cumin
2 T coriander
2 T chili powder
1 T red pepper flakes
1 t salt
6 c vegetable broth
2-3 c water
1 c tomato puree or sauce
olive oil

Soak the beans in water overnight. The next morning, puree the onion, carrots, garlic and jalapeno and saute in oil for 7-10 min. Add spices, salt and beans (drained) and saute for another 5 min.

Add vegetable broth, tomato puree and enough water to cover the beans. Bring to a boil then reduce to simmer. Simmer for at least 6-8 hours for flavors to marry. Add liquid as needed. Taste test, correct the spices if needed, and serve.

Excellent accoutrements: avocado, pepper jack cheese, cilantro, red onion.

C and I were introduced to this venerable Italian powerhouse at the home of our friend, Zach Falcon. It’s a Falcon family recipe and of course, is not written down. Zach downloaded it verbally over coffee one morning and this is my interpretation.
1 lb italian sausage or pepperoni (a salty meat of some variety)
1 med onion
5 lg cloves garlic
1/2 c red wine
1 T dried basil
1 T dried oregano
1 T crushed red pepper
1 lg can tomato puree
1 lg can diced tomatoes
1 lg can water
1 lg can veggie or chicken broth
2 c chickpeas
1 lb of nub pasta
romano or parmesan

If using dried chickpeas, start the night before by soaking them. Bring to boil and reduce to simmer. Simmer until soft - approximately 4 hours. If using canned chickpeas, skip this step.

Saute the sausage and add onion and garlic when sausage is nearly browned. Add dry spices and red wine, cook until wine is completely reduced. Add puree, tomatoes, water, broth and chickpeas. Bring to just under a boil and reduce to a simmer. Cook until mixture is reduced by about a 1/3.

Serve over pasta and sprinkle with cheese.

Yellow Split Peas hold their shape well and can be used in any season.  When carrots are added, they develop the most amazing sweetness.  I don’t measure so all the listings below are approximate.  Change according to your taste and make it yours.

3 c yellow split peas
1 medium onion
1 serrano pepper
1c carrots
4-5 cloves garlic
3 c vegetable broth
1 lg can chopped tomatoes with juice
1 T cumin
1 T curry powder
1 t thyme
1 t red pepper
salt & pepper
water, if needed

Finely chop the onions, carrots, garlic and serrano and saute for 4-5 minutes.  I use a food processor and blend them into a rough paste. Add spices and continue to saute for a couple minutes.  Rinse the peas and add them to the pot.  Saute for a couple minutes, adding a bit of veggie broth or tomato juice to keep mixture from sticking.  Add tomatoes and broth and bring to a low boil.  Reduce heat and simmer for a few hours for best flavor.  Add water as needed to thicken.