• 1/4 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 shallot, thinly sliced
• 6 medium zucchini, thinly sliced
• 1/2 cup grated pecorino
• 1/2 cup ricotta
• 1/2 cup roughly chopped parsley or other fresh herbs
• 4 eggs, beaten
• kosher salt and black pepper, to taste
• 1 tbl unsalted butter
• 3 tbl bread crumbs

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4-6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.

Heat oven to 350°F. Grease a 10" pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40-45 minutes. Serve hot or at room temperature.

Note: Feel free to substitute peppers, eggplant, squash and even tomatoes for zucchini.

• 1 lb of scrubbed boiling potatoes
• 6 cloves fresh garlic, sliced finely
• 1 cup of milk
• 1/4 cup of breadcrumbs
• 3 tbl grated Parmesan cheese
• 3 tbl butter

Preheat your oven to 375°F. Butter a 9" pie plate and set aside.

Slice potatoes thinly. Place a thin layer of potatoes in the pie plate. Add a layer of garlic, Parmesan and butter. Repeat until the potatoes are all used up. Reserve a small amount of butter and Parmesan cheese and set aside.

In medium saucepan heat milk (but do not bring to a boil) and gently pour over the potato pie. Top with breadcrumbs and remaining cheese and butter. Bake for 1 hour, until the potatoes are tender and top has turned golden brown.

• 2 lb kohlrabi, with greens if possible
• 3 tbl extra virgin olive oil
• 1 medium or large onion, finely chopped
• 2 large garlic cloves, minced
• salt and freshly ground pepper to taste
• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh Italian parsley
• 3 large eggs, beaten
• 5 oz feta cheese, crumbled
• 12 sheets phyllo dough (1/2 pound)
• 1 tbl unsalted butter, melted (optional)

If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.

Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.

Preheat the oven to 375°F. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.

Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.

Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

Yield: 6 to 8 servings.

• 2 tbl olive oil
• 1 small yellow onion, diced (approx. 1 cup)
• 3 cloves garlic, minced
• 3 large carrots, peeled and diced (approx. 1 cup)
• 8 oz  mushrooms, chopped 
• 2 cups celeriac, peeled and diced
• 1 cup green lentils, soaked overnight
• 3 tbl tomato paste
• 1 tbl vegan Worcestershire
• 1/2 cup dry red wine
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 large russet potatoes, peeled and chopped
• 3 large parsnips, peeled and diced
• 1/4 cup vegan butter
• 1/2 cup non dairy milk (use unsweetened plain like almond, cashew, or coconut)
• 1 tsp garlic powder
• salt & pepper to taste
• chives for topping

Place the potatoes and parsnips in a large pot then fill with water so that they are covered by a few inches. Bring water to a boil and allow to cook for 30-35 minutes, until they are very tender and able to be mashed.

Meanwhile, start the filling by warming the olive oil in a dutch oven over medium heat. Add the onion and cook for a few minutes. Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes. Pour in the red wine, tomato paste, and vegan Worcestershire and bring to a boil. Allow to cook for about 5 minutes.

Next add the soaked and rinsed lentils along with the vegetable broth and bring to a boil. Once it starts to boil, reduce heat to low then cover and simmer for 30-35 minutes, until lentils are tender.
Preheat the oven to 400°F and then drain the water from the potatoes and parsnips. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.

Using a pie dish or large casserole dish, fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils.

Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then top with chives and serve.

• 1 1/2 cups vegetable broth
• 1/3 cup dry red wine
• 1 tbl tomato paste
• 1 tbl all-purpose flour
• 3/4 oz dried porcini mushrooms
• 3 lbs russet potatoes, peeled, and cut into large dice
• 5 tbl unsalted butter
• 2 lbs crimini mushrooms, stemmed and quartered
• salt and freshly ground black pepper
• 1/2 medium yellow onion, finely chopped
• 3 medium celery stalks, finely chopped
• 5 medium garlic cloves, finely chopped
• 1 medium celeriac root, peeled and small dice
• 3 medium carrots, peeled and small dice
• 2 medium parsnips, peeled and small dice
• 1 tbl finely chopped fresh sage leaves
• 1 tbl finely chopped fresh thyme leaves
• 2/3 cup whole milk

In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.

Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.

Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.

Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.

Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.

When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.

Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve.