At this point in the year, we're doing our best to eat locally as much as possible, but sometimes it's hard to get excited about it. We dug into our archives for some inspiring takes on classic deep-winter ingredients like sweet potatoes, sunchokes, beets, and butternut squash.
In the case of these dishes, it's surprising seasonings and unexpected pairings – from squash and sage to ginger and sweet potatoes – that delight both the eyes and the palate. From left to right:
- Butternut Squash, Sage and Parmesan Pasties
- Kale and Potato Puree
- Beets on Crostini with Goat Cheese
- Sweet Potato Soup with Miso and Ginger
- Roasted Sunchokes
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I just ate a salad for lunch and decided to check this blog. Boy was that a bad idea! I want one of those pasties!
I think I will try to make them this week. Of course I will have to add meat for the hubby. But the recipe appears to be rather simple.
Yum! I definitely want to try that kale and potato puree. I am just about to rustle up a little pea and pancetta soup for lunch.
s
http://cravenmaven.wordpress.com
That pasty looks absolutely amazing! I'm inspired.
Brings back memories of sitting with my legs hanging over the edge of the dock in Ilfracombe at low tide, eating a pasty to keep warm while fending off jealous seagulls.
Those pasties (minus the onions) are so very good. I've made them several times, but using a premade crust (mine wasn't so great the first time around).
I blogged about it here: http://moorethanfine.blogspot.com/2009/12/very-tasty-dinner.html
In fact, I think tonight's dinner may be solved....
Make those pasties, people! I made them with kabocha and chestnuts, and they were amazing. Time for more, actually. The crust is delicious.
I made this last night with squash, onion, parnisps, rootabaga, garlic and tyme. It was awesome. The crust was so flakey goodness. Totally worth making your own crust. I can't wait to make it again.
... chunky feta.