Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

Yield: 5 pints

~12 medium sized beets (ideally, your beets are the same diameter as your jars)
1 cup water
1 cup white vinegar
1 cup sugar

Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

Put beets in boiling water for 30-45 minutes (until they peel easily).

Peel beets. Put in cold water to cool.

While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

5 lbs baking potatoes
¾ lbs (3 sticks) butter
1 lb applewood smoked bacon, chopped
1/2 lb sharp cheddar, grated or finely diced
5+ cloves garlic
1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Optional: Sour cream and chives.

Kitchen needs: a large pot, another pot, and a lot of large prep bowls

Prep

Along with sunchokes (also known as Jerusalem artichokes), this savory quick bread includes herbs, turnip, parsnip, celery, soy milk, and maple syrup.

Note: untried!

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 medium Jerusalem artichokes (sunchokes)
2 cups spelt or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Herbs: basil, coriander, thyme, sage, dill...any of your favorites
1/2 teaspoon salt
1 carrot
1/2 of a turnip
1/2 of a parsnip
1 stalk celery
1/2 cup soy milk
1/2 to 1 cup water
2 Tablespoons maple syrup