Thayer in the Kitchen

This is a delicious seasonal winter soup that can be made easily with produce available in the fall and winter, celery root, potatoes and apples.  We topped ours with a dollop of sour cream but that's optional.  2 tablespoons butter 2 medium onions, coarsely chopped (about 1 2/3 cups) 4 cups chicken broth (or vegetable broth if you prefer) 2 celery roots, peeled and coarsely chopped 1 large apple, preferably tart, peeled, cored and chopped 2 small to medium Yukon Gold potatoes, chopped 3 tablespoons cream or fat-free 1/2 & 1/2 1/2 tablespoon sugar 1/2 teaspoon nutmeg and salt Caramelized apples 2 teaspoons each unsalted butter and sugar 1 or 2 tart apples, cored, peeled, cut into 1/4 inch dice Heat butter in soup pan, add onions, cover and cook until onions start to soften.  Add broth, celery roots, apple and potatoes.  Heat to boil.  Simmer, covered, until vegetables are very tender, about 30 minutes. Use an immersion blender to puree the soup.  If you don

When you read this recipe you might not think it sounds too appealing, but I just made them for supper and Arthur loved them and said I needed to post the recipe.  The amounts of the vegetables aren't important.  If you are still dealing with some fall or winter storage vegetables, as I am, this is a good way to use some of them.  2 cups mashed potatoes 1 cup mashed turnips 1/2-1 cup mashed carrots Cook the vegetables together and mash when tender. In the meantime, saute until tender: 1/2 cup finely chopped onion 1/2 cup finely chopped celery Combine with the mashed vegetables Blend together: 1 7 can or packet of tuna, in water 1/2 cup mayonnaise (light is OK) 2 eggs 6 tablespoons flour 1 cup unsweetened flake cereal (the original recipe called for corn flakes; I used toasted oat flakes) Salt & pepper to taste Optional: some additional herb or seasoning of your choice, about 1 teaspoon Mix together well.  If the mixture seems too soft add a little more cereal

This recipe is not at all seasonal but I just found it lurking among my papers and wanted to save it for next season's greens.  We like potato salad with clear French dressing and the addition of arugula gives the salad a nice lift. 1 1/2 pounds potatoes, cubed 3 tablespoons white wine vinegar 2 gloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil 1 bunch arugula, coarsely chopped Cook potatoes in salted water for 10-15 minutes under tender, but not falling apart.  Drain.  Transfer to a bowl and add the combined vinegar & oil, garlic, salt and pepper.  When thoroughly cool, add the arugula and toss lightly.