We love you a lattakah

So let's celebrate Hanukkah!

Recipe Creation in Partnership with Stephanie Vanlochem, Cook by Color

"We're here to simplify your celebration of lights to bring you a delicious, celebratory meal for whoever you're with this holiday."
- Stephanie Vanlochem

This meal is ALL Whole30 compatible, easy to put together and a thing of beauty!


Winter Salad

2 cups mixed greens

1 ½ cups radicchio, very thinly sliced

1 ½ cups fennel, very thinly sliced

1 Belgian endive, very thinly sliced

1 persimmon, skin removed & sliced into matchsticks

¼ cup olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

Pan Seared Country Natural Beef Bone in Ribeye Steak

1 bone-in Country Natural Beef ribeye steak, about 1½ pounds

1 tbsp avocado oil

3 cloves of garlic, whole

3 sprigs of rosemary, whole

1 tbsp ghee


4-5 medium russet potatoes - baked and cooled in the fridge overnight (makes about 12 latkes)

1 tsp olive oil

½ tsp garlic powder

½ tsp onion powder

½ cup roughly flat leaf parsley, roughly chopped + some for garnish

1 large egg

¼ cup avocado oil + more as needed

½ cup applesauce, compatible + unsweetened*

½ cup coconut yogurt

1 tsp chives, finely chopped to garnish

Salt and pepper to taste


Potatoes (Make night before)

  • Preheat oven to 400

  • Oil the skin with olive oil, poke with pork 3-4 times each

  • Place directly on the rack and bake for 45-50 minutes

  • Put in fridge overnight to cool

Country Natural Beef Bone in Ribeye Steak Prep

  • Remove steak from the refrigerator 30 minutes prior to cooking

  • Salt generously with the 2-3 tbsp of salt and set a timer for 12 minutes - the salt is going to draw out any moisture for an excellent sear while also flavoring the steak

  • Once timer goes off, rinse the steak in cool water and pat bone dry with a paper towel

  • Pepper on both sides but do not add any more salt

  • Set aside

  • While the steak is salting, shred the cooled baked potatoes (skin too!) in a food processor

  • Add the seasonings, parsley and egg - gently mix together by hand, being careful to not overwork the potato to mashed potatoes

  • Preheat your over to warm - usually around 200 degrees


  • Form the latkes - smaller and flatter are better for cooking more evenly and ensuring they will have crunchy exterior, ideally about 3" in diameter and flattened well

  • Preheat your skillet over medium heat

  • Coat the bottom of your pan with the avocado oil - depending on the size, depth and skillet material you may need more or less oil

  • These are fried so approximately ¼ inch of oil is ideal

Frying Latkes

  • Fry them in batches, ensuring your not overcrowding or compromising the temperature of the oil which needs to be fairly hot

  • They take approximately 3-4 minutes on each side

  • Once they are golden brown on both sides, blot with a paper towel to remove excess oil

  • Place on a rack in the oven to keep warm wile your finish cooking

Pan Seared Country Natural Beef Ribeye Steak

  • Preheat second skillet over medium high heat

  • Once it is fairly hot, add the avocado oil and lower the heat slightly

  • Add the CNB ribeye to the center of the pan (laying the meat down away form you to avoid splatter injury)

  • Let it cook, undisturbed for 4 minutes

  • Flip the steak and cook an additional 3 minutes for medium rare - depending on the thickness of the steak

  • Remove the steak to a cutting board to rest while the latkes finish up and keep warm in the oven

Winter Salad

  • Chop and mix the ingredients for the salad, minus the persimmon

  • Chop persimmon - set aside

  • Whisk together the simple salad dressing

  • Mix the salad and dressing - top off salad with persimmon

Slice the steak, plate the salad & latkes & enjoy! We recommend serving with the bone for a beautiful presentation!

Recipe by Cook by Color

www. cookbycolornutrition.com


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