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Latkes are not just a holiday food! A dish that is part of the Hanukkah celebration, this traditional recipe for latkes makes latkes that are crispy and fried to perfection. My kiddos love to eat these year-round. For a vegan version, use flax eggs (1 flax egg = 1 Tablespoon ground flaxseed/3 Tablespoons water. Mix flax and water and let sit for at least 10 minutes, or until congealed). Although latkes are usually fried (as they are in this recipe), I have also baked the vegan version with decent results (they have turned out best in convection ovens). Enjoy!
Almanack Contributor MB Mitcham
MB (Marybeth) holds graduate and doctoral degrees in public health nutrition and public health education. Her work for Cornell University Extension allows her to provide nutrition and healthy living education to members of the Warren County community. When not working, this ADK 46-R can be found climbing all over the mountains of the Northeastern United States, munching on eggplant bacon, or doing zoomies with her shollie, Sig.
MAKE IT: Latkes
MAKE IT: Easy cheesy pizza rolls
Pizza has always been a staple in my household. When my children were younger, we would make pizza from scratch at least once each week. This version of easy cheesy pizza rolls, is a twist on the traditional pizza recipe, creating yummy hand-holdable rolls that are easy to dunk in additional marinara sauce. Feel free to customize these rolls to your preferences. I follow a vegan diet, so do not use any dairy products in mine (and I dearly love putting pineapple as one of my filling ingredients). My kiddos love ground venison, chopped steamed broccoli, or roasted chicken. Since this recipe is extremely quick and easy to make, you can make and cook several at one time. Enjoy!
MAKE IT: Cocoa and Coconut Macaroons
Are you looking for some sweet and easy treats that are also refined sugar and allergen-free? These cocoa and coconut macaroons are dairy, nut, and gluten-free. They come together quickly, satisfy a sweet craving, and are kid-friendly! I sometimes roll mine in a little extra shredded coconut, or sprinkle some shaved dark cocoa on them. Enjoy!
MAKE IT: 3-Ingredient Black Bean Burgers
Everyone enjoys a good burger, especially in Upstate NY. Here is a fun way to make this dish plant based to accommodate all diets. This recipe is easy and quick to make for all occasions. Not only does this dish provide the same, if not more protein, it offers many other benefits such as fiber and antioxidants. “So these burgers can help improve my health?” Yes! Beans are a natural source that provides many nutrients that meat can’t. They are low in cholesterol and sodium – both of which can be high in meats. Additionally, meats can be full of saturated fats while black beans can of er the body omega-3 fatty acids, AKA heart healthy fats!. So, if you are looking to improve your health without giving up a fan favorite, give this recipe a shot!
MAKE IT: Pumpkin Chocolate Chip Cookies
Who doesn’t love chocolate chip cookies — especially during the cold-weather months! With that, since it is fall, we might as well add some pumpkin! Pumpkin offers nutrients like Vitamin C, Vitamin E, folate and iron, which all help to strengthen the immune system. So, while you’re enjoying your dessert, you can also be fighting of common viruses that thrive during fall and winter! Additionally, the pumpkin makes these cookies moist without having to add excess butter or oil. This recipe is quick and fun to make as well as easy to follow and mix up with your own favorite treats! You can make these cookies your own by adding foods like nuts to your chocolate chip total or replacing the chocolate chips completely with a substitute.
MAKE IT: Herbed Gardening Salve
I love permaculture, and have a spiral herb garden in which I grow some plants which have traditionally been used for medicine, along with a handful of culinary herbs. I also wildcraft other plants that I use medicinally. For this salve, I use a combination of wildcrafted and cultivated plants. However, many of these plants can also be purchased if you cannot find your own. Use whenever your hands need a little extra care! » Continue Reading.
MAKE IT: Corn Chowder
Vegetarian Corn Chowder
As the temperatures turn slightly cooler, why not enjoy corn chowder made from freshly picked sweet corn? This vegetarian version of corn chowder calls for fresh corn and plant-based milk, but can also be made with frozen corn and animal milk (and shhhh! My son likes to eat this with plant-based bacon crumbled on top). Enjoy!
MAKE IT: Roasted beet hummus
Hummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!
Make it: MB’s Electrolyte Drink Recipe
I hike a lot, so make (and drink!) variations of this natural electrolyte drink for hikes. One of my favorites is a ginger lemon-lime combination. I also love to make this drink with grapefruit, orange, or cranberry juice (or combine juice flavors). You can use honey or sugar in lieu of the agave nectar if you like, and can also use regular water instead of coconut water. Enjoy!
MAKE IT: Blueberry Refrigerator Jam
I love blueberries. I love blueberry jam. As such, I love to eat blueberry jam on toast (especially sourdough!), drizzled on fruit, as a topping for sorbet, or by the (very large) spoonful. When making any sort of jam, it is important to have a good quality fruit. When the blueberries are amazing, the blueberry jam will also be amazing! This jam will keep for up to three weeks in the refrigerator.
Ingredients
- 1 pound fresh blueberries
- 3/4 cup granulated sugar OR ½ cup agave nectar or honey
- 2 Tablespoons fresh squeezed lime juice
- 1 teaspoon finely grated lime zest (optional)
Directions
- Combine blueberries, sugar, lime juice, and lime zest in a medium saucepot. Bring the mixture to boil over medium-high heat, then reduce heat to medium.
- Let the jam cook for 15-25 minutes until the blueberries have broken down and the mixture has thickened.
- Transfer cooked jam into sterilized glass jars. Let the jam cool uncovered at room temperature. Cover jars and keep jam in refrigerator for up to three weeks. Enjoy!
MAKE IT: Pickled beets
Mary’s Taste of Fall Pickled Beets
Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.
Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.
MAKE IT: Tomato/Tomato Paste Salsa
This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
MAKE IT: Campfire Orange Blueberry Muffins
Muffins cooked in oranges – whomever originally came up with this idea deserves a medal! This versatile recipe can be made with any muffin mix, allowing you to tailor it to your preferences.
MAKE IT: Bacon Meatloaf Burgers
Bacon Meatloaf Burgers
During the summer months, I cook outdoors as much as possible. Burgers are always a huge hit with my family, so I try to make different burgers just for variety! This recipe for bacon meatloaf burgers is a huge hit. Although you can make this recipe as-is, using ground beef and pork bacon, you can also make a lighter version using ground venison or turkey and turkey bacon. Enjoy!
MAKE IT: Wild Spring Greens Salad with Maple Balsamic Dressing
Wild Spring Greens Salad with Maple Balsamic Dressing
One of my favorite things to do in the springtime is to gather young wild greens for my salads. I love eating salads full of dandelion, common evening primrose, red clover, and chicory greens. When harvesting any of these greens, make sure to follow safe and ethical harvesting practices, and wash thoroughly with cold water prior to consuming. Enjoy!
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Latest News Headlines
- Succession planning: Conservation Easements can preserve farmland, pay owner
- Night skiing and economic planning in Tupper Lake
- Small businesses: The heart of a community
- Winter hiking is difficult, but I still enjoy it more than summer adventures
- Upstate NY waterfalls frozen in time
- Saranac Lake native, economic development leader to head the APA
- Adirondack Park Agency recruits Adirondack Council leader for key post
- APA director Terry Martino to retire
- Environment ranks high in New York's 2023 budget
- North Country interests call for restored funding for northernmost visitor center
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