The Tastes of Spring and Summer: Two Original Recipes From Goldie’s Kitchen

As promised, the recipes for 2 of the favorite dishes from May’s Spring & Summer Sipping food and wine event are officially revealed! What’s even more exciting is how simple it is to get them right. A trip to your local grocer and perhaps a visit to the neighborhood farmer’s market will provide you with everything you’ll need to prepare some exotic, healthful versions of American classics. The griddle cakes will really “pop” with umamí when served warm (something which couldn’t be accomplished at the event), and the Celery Root Slaw, which converted one attendee who swore she didn’t enjoy slaw, is the ultimate companion to sandwiches or chops. As nature turns up the heat, respond by treating yourself, family and guests to something entirely new!

Black Bean and Sweet Potato Flapjacks with Chipotle Cream

• 1 Tbsp olive oil½ cup black beans

• 1 Tbsp minced shallots

• 1 large garlic clove

• ½ jalapeño, minced

• ¼ cup red pepper, minced

• 1 cup sweet potato, shredded

• ½ cup parsnip, shredded

• 1 ¼ cups flour

• 1 ½ tsp baking soda

• 1 tsp baking powder

• 1 tsp salt1 egg, beaten

• 1 ¼ cups butter milk

• 2 Tbsp butter, melted

Sautee shallots, garlic, jalapeños and red pepper in oil under medium heat. Add black beans. Season with salt and pepper, add in sweet potato & parsnip. Set aside to cool.

Combine flour, baking soda, baking powder and salt. Combine egg, buttermilk, and butter. Add in cooled vegetables. Slowly stir dry ingredients into wet.

Spoon a big Tbsp of batter onto a hot, lightly greased griddle. Turn flapjacks when tops are covered with bubbles and edges are brown.

For Chipotle Cream Topping: Combine 1 cup chipotle salsa with 1 cup sour cream. Apply a healthy spoonful, at room temperature, to each flapjack upon serving.

Celery Root Slaw

• 1/4 cup mayonnaise

• 2 Tbsp plain Greek yogurt

• 2 cornichons, minced

• 1 ½ Tbsp fresh parsley leaves, minced

• 2 tsp fresh lemon juice

• 1 tsp drained jarred capers, minced

• 1 tsp Dijon mustard

• 2 small celery roots (about 1 1/4 pounds total), peeled and shredded coarsely

In a small bowl stir together mayonnaise, yogurt, cornichons, parsley, lemon juice, capers, mustard, and salt and pepper to taste until combined well.

In a large saucepan of salted boiling water, cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.

At the event, I garnished with the sliced Nueske’s Jerky (Landjaeger) that I received in my Mary’s Secret Ingredient Gourmet Box.