This recipe has 3 components to it -- beets, goat cheese phyllo packets and an egg. You can choose to put all three together on one dish, make 3 distinct dishes, or create one unique combination.

I’m not going to lie to you — there is some work upfront on this dish. A mandoline helps to slice the potatoes uniformly and it speeds up the process. Once the potatoes are in the oven, you’re home-free until dinnertime. This dish works with the Beef Tenderloin in taste, oven temperature and cooking time. Leftovers are fabulous and will make you the envy of the company lunchroom.

With the addition of olive oil to the herbs, this classifies as a ‘wet rub.’ For a more colourful mix, try purple and yellow potatoes, too. I sometimes add about one-quarter cup of grated Pecorino cheese to the oil for an extra kick. Cut back on the salt if adding the cheese.

It doesn’t get much better than this. Thick potato planks with a cup of bacon-flavoured dip. This is the dish to bring out whenever there’s a sports crowd at your home.

You might think the local-produce season is long past, but potatoes and onions are at their peak this time of year. The following recipe is one I made for my son every wintry Saturday afternoon when he was young.

Here is the classic French leek and potato soup that is traditionally served cold.