My spin on a Rösti with fresh herbs mixed in and a big ‘ole pile of mushrooms on top.

Many different cultures have their own version of the potato pancake… latkes, galette, or the oh so sophisticated scattered, smothered, and covered Waffle House hash brown I grew up loving. In whatever form you so choose, potato pancakes are a blank canvas for all sorts of creative flavor profiles, sweet and savory. In my book, I feature palm-sized Sweet & Gold Potato Gallettes topped with cashew cream, prosciutto, pear and micro greens that are to-die-for, if I do say so myself.

Back to this recipe—Rösti is the Swiss version of a potato pancake. What I love about it is both its large, shareable size and the fact it doesn’t require flour making it inherently grain- and gluten-free. I like to served it alongside a beautiful steak or with perfectly runny fried eggs.

Bringing together a few of my favorite ingredients to make these savory pancakes. Mineral-rich shiitake mushrooms bring the irresistible umami. Japanese sweet potatoes boost the nutritional value, add subtle sweetness, and hold everything together. And capers add a needed briny bite.

Delicious for pretty much any meal… just serve them with a poached egg in the morning, sliced avocado for lunch or alongside a hearty roast for dinner.

Note: I use stemmed shiitakes for this recipe, but like the save the stems to add a little umami to broths and soups.

Taking blue spirulina a savory direction again by brightening up some broccolini with a beautiful blue ricotta… a super fun, unexpected side dish to grace your table this Easter, but easy enough to serve with a weeknight meal.

Panna cotta may seem fancy, but when it comes down to it, it’s basically milk jello—in this instance, a matcha latte in gelatinized form.

Roasted vegetables don’t necessarily seem exciting at first glance, but let me tell you that this matcha and tahini based dressing is knock-your-socks-off delicious.

Drizzled on top of winter root vegetables and some cauliflower, this side dish is hearty enough for a small plant based meal and excellent served alongside roasted chicken or salmon.

I'm taking matcha a savory direction with a little app. As I've been doing a lot these days, I figured it was fitting to add flavor with a bit of grated ginger-it turned out delicious.

I like to serve this with with veggies, but it's also delicious spread on a sandwich or in a wrap.