December 14, 2020
Late Fall Deliciousness
By Linda Dansbury

Winter weather is about to descend on us, but our eating has already turned to hearty and warming dishes. Here are a few things we have enjoyed with our veggies recently:

Sweet potatoes, onion, potatoes, watermelon radish, carrots, turnip, rosemary - made a large sheet tray of roasted veggies. Cooked at 375 until they were pretty tender. If you cut things to similar sizes they will all be soft at the same time. I just toss in a bit of olive oil and add salt and pepper. I always make more than we can eat because they reheat nicely and they are also delicious in frittatas. They can also be done ahead if you will need the oven for another part of your meal. I just pop them back in the oven to reheat them for a few minutes before serving.

Daikon radishes, turnips, greens, carrots, onions - one of the (many) great things about making stews is that you can pretty much add whatever you want to them. Most stews call for carrots, potatoes, celery, but I added a couple daikons and turnips as well, and then added a bunch of chopped mixed greens at the end, adding flavor, color and nutrients to the meal.

Potato, onion, kale - made a potato soup, my own version of potato-leek soup and added a lot of kale in the last 20 minutes. Instead of pureeing the soup, I just used a potato masher, so it stayed very thick and rustic.