Creamed spinach. The twist? Gruyère cheese.

Creamy mushroom, tarragon and Gruyère sauce

Made from the recipe in Mark Bittman’s How to Cook Everything

Sweet Potato French Fries with Roast Beef

Pretzel-Almond Chicken Strips for your picky 4-year old.

Frittata with potatoes, Gruyère and thyme

Gratin Dauphinois with Potatoes, Leeks and Jerusalem Artichokes (Sunchokes)

Pomegranate scored to make it easier to remove the arils.

Apple Pomegranate Spice Bread