2017 TASTE in Harrisburg Recipes

Sweet Potato Pancake w/ Crème Fraiche

Prep Time: 20 Min; 8 Servings


  • 2 Medium Yams; Peeled
  • 4 Lg Eggs
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • T Tsp Baking Powder
  • 1 Tsp Kosher Salt
  • ¼ Cup All Purpose Flour

Cinnamon Sugar Crème Fraiche

  • 4oz Crème Fraiche
  • 1 Tsp Cinnamon
  • 2 Tbsp Brown Sugar
  • 1 Tsp Vanilla Extract

Use shredding attachment on Food Processor. Place peeled yams and shredded them all. Toss in a little salt and let sit till excess liquid is removed. Beat eggs, baking powder and vanilla. Toss in shredded sweet potatoes.


Roasted Cauliflower Rice Pesto Salad

Prep Time: 20 Min; 8 Servings


  • 1 Head of Cauliflower; Stem Removed
  • ¼ Cup finely diced red onion
  • ½ Cup Chives
  • 1 Cup Gourmet Grape Tomato; Split
  • 1 Cup Spinach; Sautéed
  • ¼ Black Olives; Sliced
  • ½ Cup Shredded Carrot; Roasted
  • Shave Romano Cheese
  • Pinch of Black Pepper
  • Pinch of Kosher Salt

Pesto Sauce

  • 1 Cups Packed Columbian or Israeli Basil
  • 2 Cloves Garlic
  • 1/3 Cup Pine nuts
  • 1 Cup Extra Virgin Olive Oil
  • ½ Cup Parmesan Cheese.

Rinse and dry all produce before using. Grate Cauliflower on box grater. Use largest hole. Heat up cast iron pan with oil. As it starts to smoke add cauliflower rice in batches and quickly brown. Set on sheet tray to cool down. Add onion, tomato, sautéed spinach, black olives and cauliflower. Evenly distribute and set to the side. Place basil, cloves, pinenuts and cheese in a blender. Slowly start to add the extra virgin olive oil. Combine all ingredients till evenly coated. Top off with shaved Romano Cheese.

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