November 23, 2020
Thankful for the Abundant Veggies
By Linda Dansbury

We are so fortunate to be able to have the abundance of delicious veggies from Anchor Run! Here are a few things we enjoyed this week.

Beets, kale, sweet potatoes, onions, garlic, rosemary - wow - I got to use so many things with this new dish I found. Called Whiskey Cola Chicken with Beets and Sweets it turned out delicious. It does use a lot of pans, and several steps, but the chicken part could easily be skipped. Just make half of the sauce to drizzle on the veggies. This is made in a very Chinese style, in that the chicken does not get browned - it stays soft, so if you want a crispy texture, use chicken with skin on and brown it before placing in the oven. It does have really good flavor.

Bok choy (yes, I still had one left), carrots, onions - there was leftover chicken from the dish above, so I made it into a Chinese chicken noodle soup with bok choy, carrots and onions. It was so warming on a raw day.

Sweet potatoes, potatoes, onion, garlic, carrots, kale - it is roasted veggie season. This time I added kale for the last 12 minutes. It added crunch and color - I wish I had thought of this sooner. I just left a third of the cookie sheet open when I put the root veggies in, so there was a space to put the kale in a single layer.