Latke Topping Bar

Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!

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SPIRALIZED SWEET POTATO LATKES ingredients

• 3 large sweet potatoes, peeled and spiralized

• 1 scallions, white and light-green parts only, thinly sliced

• 2 large eggs, lightly beaten

• 1/3 cup all-purpose flour

• 1 teaspoons coarse salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground pepper

• Oil, for frying

TRADITIONAL MINI POTATO LATKES ingredients

• 2 large Russet potatoes (about 1 pound), peeled and grated

• 1 large onion, peeled and grated

• 2 large eggs, lightly beaten

• 1/2 cup all-purpose flour

• 1 teaspoon coarse kosher salt

• 1 teaspoon baking powder

• 1/4 easpoon freshly ground black pepper

• Oil, for frying

INSTRUCTIONS

1. Toss all ingredients until combined and evenly coated.

2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.

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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.

GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.

APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.

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Special thanks to FIX Magazine and Troy Glasgow.

Sweet Potato Hash with Italian Sausage

Enter your new favorite brunch entreé.

This entire dish can be made ahead. No chopping sweet potatoes at 8 a.m. allowed. In the morning, spread the refrigerated hash in a big pan. Slide it into a hot oven, and go make coffee. When you come back, the potatoes will be hot and crisped.

Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd. You'll still have plenty of room for something sweet, too...Like brown butter banana bread or cinnamon rolls.

Makes 6-8 servings

1 large yellow onion, thinly sliced in half moons 1/2 pound fresh Italian turkey sausage 2 pounds sweet potatoes, cubed in 1/2 inch pieces 4 slices uncured bacon, coarsely chopped 4 garlic cloves, sliced 2 short stems fresh rosemary 2 tablespoons olive oil 1 tablespoon unsalted butter 1 teaspoon Nature Nate's honey Kosher salt and pepper

1. Heat oven to 450 degrees. In a medium saucepan, heat butter on medium-high heat. Add onions and a generous sprinkle of salt. Lower heat slightly and cook onions for 25 minutes, stirring occasionally. Cook until very brown and caramelized.

2. Meanwhile, in a small saucepan, brown the sausage over medium-high heat. Break up sausage with a spatula and cook until browned, about 10 minutes.

3. In a large bowl, mix sweet potato cubes with olive oil, salt, pepper, honey, and rosemary. Add sausage and caramelized onions to the bowl, and combine.

4. Line a baking sheet with foil and pour sweet potato mixture into an even layer. Roast in the oven for 30 minutes. If not serving immediately, cover and refrigerate for up to 3 days.

5. To serve, heat oven to 400 degrees. Place sweet potato hash in a 9x13 baking dish, and cook for 15 minutes until bubbly and golden brown. Serve with parmesan or baked eggs.

Spaghetti Squash Topping Bar

Now that we're (somehow) in November, gatherings will become the norm. So rather than stressing about homemade, high-maintenance dishes, I recommend introducing simple yet sophisticated serving ideas for your hosted holiday parties. The spaghetti squash topping bar has proven to be my ultimate solution: minimal dishes required (the squash is a bowl in itself), customizable combinations, and hands-on entertainment for every party guest. Plus, it's low carb; and don't we all need a bit of healthy menu planning this season?

Click on the article below for access to the full November Health + Fitness Magazine, where my spaghetti squash topping bar was originally featured. Enjoy!

Honey Carrot Soup

Since the unexpectedly warmer temperatures are not naturally permeating onto my autumn dinner plate, I turned instead to my new Le Creuset dutch oven for seasonal inspiration. I first used the new ceramic centerpiece for a to-die-for eggplant parmesan. But last night called for a simpler method: slice, stir, simmer, and spin. In one hour total (with maybe five minutes of hands-on action), a smooth carrot ginger soup was ready to serve...after a few photos, of course.

Grab your bushy-topped farmers' market carrots and a bottle of raw, unfiltered Nature Nate's honey for this vegetarian, slightly sweet and spicy delight. And make sure to share your own Nature Nate’s honey creations on social media using @naturenates and #honeymakesitbetter!

Makes 4 servings

2 tablespoons olive oil 2 medium sweet onion, sliced 2 ounces fresh ginger, coarsely chopped and crushed 26 ounces water 3 cups raw grated carrots 2 tablespoon Nature Nate's honey Juice of 1 lemon 2 teaspoons salt 10 twists of ground black pepper

1. Heat olive oil in a medium pot over medium heat. Add onion and cook until translucent, approximately 4 minutes.

2. Add ginger and continue to cook, approximately 8 minutes.

3. Add water, carrot, honey, lemon, salt and pepper to the pot and bring to a boil. Immediately turn down heat to a simmer for 45 minutes. Stir occasionally.

4. Remove from heat and allow to slightly cool. Pour soup into a blender and pulse until smooth. Serve hot with a drizzle of honey.

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!

Heirloom Tomato and English Pea Zucchini Noodles

The beauty of the zucchini noodle (also referred to as "zoodles") has managed to almost 100 percent transform my perception of pasta. I used to crave fettuccine, and now I crave green vegetables in a new shape? Odd, yet satisfying, I know.

Though the recipe below seems simple enough, it's truly elevating in terms of texture and taste. Plump farmers market heirlooms are sweet as sugar at this time of year, and English green peas dot the plate in a personified form of summertime. The zucchini in noodle form provides a starchy yet familiarly mild taste--until you add truffle infused basil pesto and parmesan, of course. I am a huge fan of this dish for a side item, a lunch entree, or a base for seafood or grilled chicken. You may also serve this cold for antipasti, if desired.

Makes 1 serving

1 medium zucchini, spiralized 1/4 cup English peas 1/4 cup heirloom tomatoes, cubed 1 teaspoon olive oil 1 tablespoon basil pesto Truffle oil, to garnish Shaved parmesan, to garnish

1. Heat a saucepan over medium heat. Add tomatoes and olive oil and sauté for 2-3 minutes. Add zucchini and peas to the pan and sauté for an additional 2 minutes.

2. Remove from heat and stir in pesto. Plate zucchini and top with parmesan and truffle oil.