Serves 6

3 medium sweet-potatoes
1 tablespoon lemon juice or vinegar
6 tablespoons apple cider vinegar
2 tablespoons Michigan maple syrup
1/4 teaspoon salt
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cardamom
generous pinch of cayenne
1/2 cup mild-flavored oil (walnut or sunflower seed)
1 tablespoon minced shallot or dried chives
3 to 4 cups sprouts
1/2 cup unsalted nuts, toasted and coarsely chopped

Peel the sweet potatoes, or if organically grown, scrub and leave unpeeled. Cut the sweet potatoes into julienne strips (2 to 3 inches long and 1/8-inch thick) and place in a bowl of cold water with 1 tablespoon lemon juice or cider vinegar to help prevent darkening. Blanch the potatoes in 6 cups boiling water for just 30 seconds, then rinse in a colander under cold water until cool, drain and pat dry with a paper or cloth towel. For the dressing, whisk the vinegar, maple syrup, salt, coriander, cardamom and cayenne; slowly add the oil in a thin stream while whisking. Toss the sweet potatoes with the dressing until well coated. Refrigerate until chilled or overnight. Serve a mound of the sweet potatoes on a ring of sprouts (see below) and garnish with chopped toasted nuts (walnuts, almonds or pecans) or sprouts.

more root salads: the detroiter

Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan 4 (1-inch thick) tenderloin steaks 8 large diver sea scallops, trimmed of the foot Salt and pepper 1 large shallot, chopped 2 cloves garlic, chopped 1/3 cup sweet vermouth 2 tablespoons butter 1 pound asparagus spears, trimmed 1/2 lemon, juiced 2 tablespoons chives, 10 blades, chopped or snipped

Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well. Remove meat from pan and pull it off fire to cool for a minute.

Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.

Bring 2 inches water to a boil in a medium skillet for asparagus.

Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.

Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.

Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.

via www.foodnetwork.com

4 kartoffeln, geschaelt, in wuerfeln 4 moehren, '' 1 stueck sellerie, '' 1 stueck pastinake, '' 1 tasse fenchel, in wuerfeln 1 tasse stangensellerie, in wuerfeln 1 tasse porreeringe 1 halber wirsing, feingeschnitten 1 tasse speckwuerfel 2 tassen borlottibohnen (aus der dose oder geweicht und gekocht) 2 tassen bianchi di spagna ('') 1 tasse dicke bohnen, tk 1 tasse erbsen, tk 4 tomaten, gehackt 1 zwiebel, gewuerfelt 4 zehen knoblauch, gehackt 2 tassen suppennudeln, zb ditaloni rigate ein schluck wein einige liter gemuese- oder fleischbruehe gehackte petersilie, rosmarin, tymian, oregano, maggikraut, bohnenkraut, basilikum salz, pfeffer olivenoel etwas tomatenmark

den speck in olivenoel anbraten, die kartoffeln, moehren, sellerie, pastinake dazugeben und etwas anbraten. dann den wirsing dazu geben. mit bruehe angiessen. wein angiessen. zwiebel, knoblauch, tomate, fenchel, porree und stangensellerie dazugeben. wenn die kartoffeln fast gar sind, nudeln zugeben. wenn die nudeln fast weich sind, bohnen und erbsen zugeben. tomatenmark zugeben. abschmecken, fertig.

brot und wein dazu, wer mag, kaese.

auch hier gilt: aufgewaermt noch besser!