I attended a German-themed party and I wanted to bring something vegetarian, and a German friend made these for me once, so I figured I would try them out! It's not too different from making gnocchi. I based my potato dumplings on this recipe. First I boiled and peeled the potatoes earlier in the day, and let them cool in the fridge. This was the most time-consuming step, so it was nice to just throw everything together at the end. Next I fried up two pieces of bread and roughly chopped it in a food processor. Then I mashed the potatoes a bit with a fork, then put all of the ingredients into a stand mixer. The potatoes were still a bit chunky, so I put the mixture into the food processor in batches. This was a good idea because the dough very quickly went from "starchy" to straight-up "doughy." It was easy to work with on a floured surface. My dumplings took only about 5 minutes to cook; I boiled each batch an additional 2 minutes after they started floating.
My second recipe was a more random "I need to use up this extra feta," and I recall from my travels in New Zealand that the combination of squash (pumpkin), spinach, and feta was popular. So I decided to find a sweet potato and feta-based salad recipe. Fortunately I came across this gem! I followed the recipe almost exactly, only substituting sunflower seeds for green pumpkin seeds.
In the photo above, I tossed the arugula with Annie's goddess dressing. But the sweet potato mixture was good with arugula mixed in as well, and later I added dried cranberries for some extra sweetness.
Finally, after professing my love of roasted zucchini last week, this recipe's also been on my mind all month! This roasted zucchini lasagna basically follows my previous lasagna recipe, and I substituted blanched kale for the steamed spinach which I actually think improved the taste. I was surprised that the author recommended adding cinnamon to the cheese mixture, so I added a bit of cinnamon and nutmeg; it was good!
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