1Boil the potatoes until tender. When they are cool enough to handle, smash them with a potato masher.
2Drain the sauerkraut well and meanwhile saute the garlic in melted butter. When the garlic releases its fragrance, add the sauerkraut and saute for a few minutes.
3Mix the sauerkraut with the potatoes in a big bowl. Use a food processor to chop the jalapeno and mozzarella. Mix everything together. Pour it all into an oiled baking pan. Sprinkle the parmesan on top and decorate with green beans. Bake for 1 hour at 375 degrees.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
How to Make Sweet Potato and Chickpea Cakes with Avocado Salsa
We love the flavors in Sweet Potato and Chickpea Cakes with Avocado Salsa for a meatless weeknight meal. Onion and spicy jalapeño contrast the naturally sweet potatoes.
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.