1 bunch rapini (washed and cut into 1 inch pieces)
3 garlic cloves
2 Tbsp. olive oil
~ salt
~ pepper
~ red pepper flakes (optional)

Steps
Bring a large pot of water to boil. Add some salt and place rapini in pot. Blanch for about 2-3 minutes. Drain, then submerge rapini in a bowl of cold water to stop the cooking process. Drain again and set aside.

Heat the olive oil and garlic in a large saute pan over medium heat until the garlic begins to sizzle. Add red pepper flakes with garlic and oil if desired. Add rapini and turn heat up to medium-high. Stir rapini until heated through and coated with oil and garlic. Turn off heat, season to taste and serve.

1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced

Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).

Allow the veggies to cool, then remove the onion’s outer layer , and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Notes:
Recipe from Deep Roots Farm
Any combination of winter squash will work. Delicata adds a sweet flavor to the soup. You can also roast and puree the garlic clove along with the squash and onions.

2 lb. potatoes
1 medium onion, finely diced
2 eggs, beaten
2 Tbsp. flour or matzoh meal
~ salt
~ pepper
~ vegetable oil
~ sour cream
~ applesauce

Steps

Shred potatoes in a food processor or by hand. Place potatoes in a large bowl. Add onions, eggs and flour (or matzoh meal). Mix well. Add salt and pepper to taste.

Heat about ½ inch of vegetable oil in a large skillet over medium to medium high heat. Oil is ready when a potato piece sizzles in the pan.

Stir potato mixture again to incorporate the starch settled in the bottom of the bowl. To shape latkes, take a 3-4 tablespoon amount of the mixture, squeeze excess liquid out and shape into pancake. Fry pancakes until well-browned. Remove from oil when done and set on paper towels to drain. Serve with sour cream and applesauce.

If reheating latkes, set in a single layer on a cookie sheet and place in a 450 degree oven. Heat until hot, 10-15 minutes. Turn latkes several times while in oven.