The veggie box is full of root vegetables around this time of year: potatoes galore, carrots, beets, parsnips. There are often yummy things for you to stir-fry, like broccoli and bok choy. There are leeks. And, because we live in California, there is a pretty constant stream of hardy greens and winter fruits.
Spicy Sautéed Kale with Lemons, served with Carrot-Parsnip Gratin and Chicken à la Harry:
The kale recipe was almost delicious, but we used dino kale, and it remained pretty tough. Maybe use more liquid? The carrot parsnip gratin was "one of my favorite things you've made" according to Harry. It was not healthy, just sayin'.
Au Gratin Potatoes:
It might be for the best that I don't have a photo for this recipe--the finished product looked as rich and greasy and delicious as it was. I used this Cooks.com recipe for ingredient shopping, but changed it dramatically. Instead of onion, I used the leeks from this week's box, and instead of cheddar, I used Emmenthaler cheese. Thank goodness my friend Heather was over for dinner, because she noticed that this recipe called for it to bake for 90 minutes! Instead, we cooked the potatoes in the white sauce in a big skillet before putting them in the oven.
Potato and Beet Borscht:
There are many different types of borscht, it turns out. I think probably you could find a recipe to use whatever winter veggies you needed to use up! This recipe is from my dear Martha Stewart, though I substituted leeks for shallots, and I think I had equal parts potatoes and beets.
Spicy Sautéed Kale with Lemons, served with Carrot-Parsnip Gratin and Chicken à la Harry:
Au Gratin Potatoes:
It might be for the best that I don't have a photo for this recipe--the finished product looked as rich and greasy and delicious as it was. I used this Cooks.com recipe for ingredient shopping, but changed it dramatically. Instead of onion, I used the leeks from this week's box, and instead of cheddar, I used Emmenthaler cheese. Thank goodness my friend Heather was over for dinner, because she noticed that this recipe called for it to bake for 90 minutes! Instead, we cooked the potatoes in the white sauce in a big skillet before putting them in the oven.
Potato and Beet Borscht:
There are many different types of borscht, it turns out. I think probably you could find a recipe to use whatever winter veggies you needed to use up! This recipe is from my dear Martha Stewart, though I substituted leeks for shallots, and I think I had equal parts potatoes and beets.
Oh hey, potato shout out!
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