Greenmarket-inspired cookbook author Jayne Cohen's secret childhood sweet was crispy, hot potato latkes sprinkled with sugar, the way her grandmother made them. 

Ingredients:

*1 1/2 cups thinly sliced shallots (about 1 pound)
*2 tablespoons unsalted butter or fine-quality olive oil
*About 1 1/2 pounds russet (baking) or Yukon gold potatoes, peeled
*1 large egg, beaten
About 3/4 teaspoon salt
About 1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1 tablespoon matzoh meal or unbleached all-purpose flour
Olive oil, for frying
Sugar, preferably superfine, for dusting

*Ingredients available seasonally at your neighborhood Greenmarket

The rest of this recipe can be found by clicking here

Ryan Rice, winter Greenmarket shopper and personal chef for famed photographer Annie Leibovitz, is devoted to the farmers market even on its wintriest day.  When the weather gets cold Ryan is looking for hearty ingredients to make dishes like this one featuring some of his favorite winter produce.

Romanesco Broccoli, Brussels Sprouts and Sweet Potato Medley

Ingredients:

 *1 head Romanesco broccoli, chopped into small florets

*1 lb Brussels sprouts, cut in half top to bottom  

*3 sweet potatoes peeled, chopped into rough chunks

*3 tabs of room temperature butter

*maple syrup

*fresh sage, chopped fine (one pinch)

1 dried red chili, sliced

*1 cup toasted breadcrumbs

*2 Tbsp parsley, chopped

salt

olive oil

* Ingredients available seasonally at your neighborhood Greenmarket

The rest of this recipe can be found by clicking here