b'CAULIFLOWER & POTATO PUREE Serves 4 1 small head of cauliflower cut into florets (about 6 cups) 1 smallish Yukon Gold or Idaho potato, peeled and cut into 1-inch chunks (about 2 cups) 2 garlic cloves, left whole 3 tablespoons unsalted butter 1/2 cup sour cream or creme fraiche1.Set a steamer basket in a large pot filled with a few inches of water. Cover and bring to a simmer over medium high heat. Place the cauli-flower, potatoes and garlic cloves inside the basket, cover it, and steam it for 10 to 15 minutes until both the cauliflower and potatoes are very soft. 2.Meanwhile, put the butter and sour cream in the bottom of your blender. Place the hot vegetables on top; this will melt the butter. Sea-son with a generous pinch of salt. 3.Blend, scraping down the sides with a rubber spatula as needed, until CREAMY DILLED CUCUMBERS very smooth and creamy. Taste and season with more salt, if needed.Serves 4 1 English cucumber or 4-5 mini cucumbers, peeled and thinly sliced 2 tablespoons sour cream (or creme fraiche) 1 tablespoon white or rice vinegarBig pinch of salt A few grinds of peppercup dill, roughly choppedCombine all of that together really well and let it marinate in the refrigerator for at least 1 hour or overnight. BEET & APPLE SALAD WITH HORSERADISH Serves 4 2 large beets 1 apple (any kind) 3 tablespoons sour cream (creme fraiche is even better) 2 tablespoons horseradish 1 teaspoon caraway seeds 1 teaspoon salt1.Prep the beets and apples; I like to wear rubber kitchen gloves for this. Peel both the beets and apples. Trim any root ends on the beets, and core the apples. If using the food processor with shredding attachment, cut everything into wedges that will fit into the feed hole on your food processor. If using a box grater, leave the beets whole and the apples in big pieces. 2.Shred the beets and apples either using a food processor fitted with the shredding attachment or on the larger holes of a box grater. 3.Meanwhile, combine the sour cream, horseradish, caraway seeds and salt in the bottom of a large bowl. Mix well, then dump the shredded beets and apples right on top. Mix until everything is combined. Taste the salad for salt. 4.You can serve this right away, but it gets better and better as it sits in the refrigerator. I like to make this the day before. food matters /33'