November 5, 2023
Fall Enjoyment!
by Linda Dansbury

I enjoy making large batches of things and having multiple meals out of 1 day of effort. Roasting, stewing, souping are all great ways to enjoy the fall harvests and have more than one meal to enjoy.

Sweet potato, potato, turnip - I enjoy making "mixed mash" - a blend of these 3 veggies makes for an enjoyable variation to the traditional mashed potatoes.

Turnips, beets, leek, garlic, sweet potato, potatoes, carrots, peppers - roast lots of different veggies for a delicious side dish - mix up the taste by adding different veggies, herbs and even seasoning salts. I have said this before, but the leftovers make an amazing frittata.

Fennel, celery, onion, carrot - used with lentils in making a delicious base for salmon. I turned the leftovers into a delicious salad.

Cabbage, leeks - made a delicious saute. I took several leaves off of the cabbage and cut them julienne - as you would do in making cole slaw. Used a combo of butter and olive oil to saute both veggies slowly. Added salt, pepper and thyme to the pan and cooked until the cabbage was tender and slightly browned around the edges. Served along with a pork roast - I thought later that this would have been delicious with sliced apples added.

Winter squash, kale, onion - made a dish in which I roasted the squash with some thyme. While squash was roasting, I sauteed onion and garlic and added chopped kale and sauteed until wilted and tender. Added the roasted squash pieces to the pan and mixed all together and squeezed a bit of lemon juice over all. Served over whole wheat pasta, with olive oil and grated parmesan cheese. Yummy.