¼ cup plus 6 tblsp butter
3 ½ pounds potatoes, but in to1 inch pieces
2 ¼ lbs white onions, thinly sliced
6-8 tbsp milk
3 tbsp balsamic vinegar
¼ cup horseradish
2 tsp chopped fresh thyme

Melt ¼ cup butter in large skillet over medium heat. Add onions, sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low, sature 4 minutes. Season with salt and pepper.

Meanwhile cook potatoes in large pot of salted water, til tender, about 15-20 minutes.

Drain, return to pot and mash til smooth. Add 6 tbsp milk, horseradish and 6 tbsp butter, stir to blend. Thin with milk if necessary. Season with salt and pepper to taste.

Transfer potatoes to serving dish, spoon onion mixture over potatoes. Serve hot.

Serves 6

2 medium shallots*
2 tsp chopped fresh thyme or 1/2 tsp dried*
1 tbsp olive oil
2 cups trimmed green beans
1/2 softened salted butter

*If you don’t have shallots substitute any mild onion.
*Basil or savory may be substituted for thyme.

Finely mince shallots. Heat oil in a small frying pan set over medium- low heat until hot. Add shallots, fry for 4-5 minutes, stirring often, or until golden. Remove from heat and let cool. Stir butter with a fork in a small bowl, work in shallots and thyme. (This can be refrigerated up to a week.) Steam green beans over gentle simmering water for 5-7 minutes or until tender. Remove from heat and top with a few tbsp of butter.

1 small daikon radish 2 tsp sake
1 cucumber 1 tsp salt
5 tbsp rice wine vinegar

1. Peel the daikon and slice it into thin, round slices.

2. Slice cucumber to the same thickness.

3. Salt the cucumber and daikon slices and leave them in a bowl about 5-10 min.

4. Wash off the daikon and cucumber slices and drain the water through a strainer.

5. Mix the vinegar, sugar and sake in a cup.

6. Pour the vinegar mixture over the cucumber and daikon slices.

7. Set aside at least 15 min. before serving.

1/4 to 1/2 cup butter
1 1/2 cups chopped sweet onions
1 1/2 pounds of button mushrooms, sliced
1/2 cup dry red wine
1 cup whipping cream
1 medium sized loaf of baguette style French bread-sliced

Melt butter in frying pan, sautee onions until beginning to soften, about 5 minutes. Add mushrooms and salt and pepper. Sautee about another 10 minutes. Add red wine and stir til evaporated, pour in whipping cream.

Heat oven to 350, place bread slices on baking sheets. Brush with olive oil, sprinkle with pepper. Bake until beginning to brown about 15 minutes. Stir parsley into mushroom mixture and serve with toast.

*Add 1/2 tsp of thyme or 1/2 cup grated parmesan cheese for a different flavour.

5 medium sized carrots, sliced
3 cloves garlic, minced
2-3 small zucchini, sliced
Pinch of rosemary
2 tbsp butter
salt and pepper
1 tbsp capers

Slice carrots and zucchini about ¼ inch thick. Melt butter in a frying pan over medium heat, lightly sauté garlic, then stir in carrots and cook 2 minutes.
Stir in zucchini, rosemary, salt and pepper to taste.
Stir until zucchini is heated through, then add 1 or 2 tbsp water and cover pan.
Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally.

Stir in capers and serve.

Caponata is an Italian ratatouille with very similar ingredients. Caponata can be served warm or at room temperature. In Italy it is often served as part of an antipasto platter or serve with crusty bread or crackers.

It makes a great appetizer for any type of entertaining!

2 cups cubed, peeled eggplant
1 tsp coarse salt
2 cups drained canned plum tomatoes, chopped (reserve the juice)
4 tbsps olive oil
1/2 tsp coarsely ground black pepper
1 cup chopped onion
1/2 tsp dried oregano
1/2 cup chopped green bell pepper
1/2 tsp dried basil
1/2 cup chopped red bell pepper
1 tbsp minced garlic
1/2 cup chopped celery
1 tbsp chopped fresh Italian parsley
1/2 cup calamata olives
2 tbsp capers (optional)

1. Place the eggplant in a colander, sprinkle it with the coarse salt and let it drain for 1 hour.

2. Heat 2 tblsp of the oil in a large flame proof casserole or dutch oven. Pat the eggplant dry with paper towels, and add it to the casserole. Saute over medium heat until soft and lightly browned, 10 minutes.

3. Using a slotted spoon, remove the eggplant and set it aside. Add the remaining oil, then the onion, bell peppers and celery to the casserole. Saute over medium heat until the vegetables are softened 10 minutes. Return the eggplant to the casserole.

4. Add the tomatoes, pepper, oregano, basil, garlic, parsley, olives and capers. Simmer until the vegetables are tender, approx. 45 minutes. If the mixture starts sticking while cooking, add the reserved tomato juice in small amounts. Serve hot or at room temperature. Yield 4 cups.

Also delicious served in giant pre-cooked pasta sea shells. Mix into caponata mixture chopped sausage, place mixture in seashells and heat in oven. Serve with a fresh green salad for a main dish meal!

If you want to cut back on the calories, try the following recipe:

Peel eggplant and cut into 1/2 inch slices. Salt and let drain for at least 30 minutes. Pat dry. Brush with oil and set on a broiler pan rack. Set rack about 5 inches from the heating element. Brown eggplant on one side, turn and brown on the other side. Season to taste.

A higher calorie variation: