cranberry-apricot chutney

Ingredients:

2 Tbsp. olive oil
1 large shallot, finely chopped
1 garlic clove, minced
½ tsp. cinnamon
¼ tsp. ground cloves
pinch of nutmeg
1 lb fresh or frozen cranberries
¾ cup dried apricots, finely chopped
¾ cup dark brown sugar or other sweetener like coconut sugar
¼ cup apple cider vinegar
2 tsp. fresh lemon juice
salt and pepper

1. In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes.
2. Add the cinnamon, cloves, and nutmeg, and cook, stirring, 2 minutes.
3. Add the cranberries apricots, sugar, vinegar, and ¼ cup water and cook, stirring, until the cranberries start to burst, about 5 minutes.
4. Mash some of the cranberries, and cook, stirring, until the chutney thickens, about 5 minutes.
5. Stir in the lemon juice and season with salt and pepper. Let cool before serving.

makes 2 ¼ cups

roasted butternut squash filled with pomegranate-soaked fruit

This is a fun and easy way to serve squash. It can be a main dish or a starter. You can scoop the mixture onto crusty bread and top with some aged cheese or skip the bread and eat straight up. Adapted from Better Homes and Gardens.

makes 4-6 servings

Ingredients:

1 butternut squash, halved lengthwise and seeded

1 Tbsp. olive oil
¾ tsp. salt

2 cups pomegranate juice or port wine (I used a mixture)

¼ cup red wine vinegar

1 cup dried apricots, chopped

½ cup dried cherries, chopped

½ cup salted whole almonds, chopped

aged white cheddar or another favorite (we used Prima Dona which is a parmesan-Gouda mix)

Toasted whole grain bread, optional

Instructions:

1. Preheat oven to 425º. Lightly coat a large baking tray with oil.

2. Rub Squash halves with oil, then sprinkle cut sides with ½ tsp. salt. Place squash, cut side down, on the baking sheet. Roast until easily pierced with the tip of a sharp knife, about 35 minutes. Transfer to a platter, cut side up.

3. Meanwhile, in a saucepan combine the juice and/or port, vinegar, ¼ tsp. salt. Bring to boiling over medium heat and cook, uncovered, 4 minutes. Add apricots and cherries. Remove from heat; let stand 10 minutes then remove fruit with a slotted spoon and set it aside. Return saucepan to the stove over medium-high heat. Bring to boiling and cook until reduced to about ½ cup (approx. 20 more minutes). Remove from heat and stir in the fruit and nuts. Season to taste with salt and pepper.

4. Spoon mixture into squash and place any extra in a serving bowl.

5. To serve, top with shaved cheese or place cheese on bread before spooning squash and fruit mix on top.

whipped sweet potatoes with coconut and ginger

Here is an easy way to change up a traditional fall or Thanksgiving dinner side dish. This version uses coconut cream and ginger to give delicious flavor.

Ingredients

6 lb yams or sweet potatoes (6 large)
1 stick unsalted butter, melted (if you are wanting to go lighter use less)
3/4 cup unsweetened coconut cream (I used the cream off the top of a can of coconut milk, you may need 2 cans)
1.5 Tbsp. finely grated peeled fresh ginger
unsweetened shredded coconut for garnish

1. Preheat the oven to 400º. Bake yams on a baking sheet for about 1 hour, until tender. Let cool slightly.
2. Peel the yams and transfer to a food processor or blender (may need to do in batches). Add butter, coconut cream, ginger and blend until smooth.
3. Reheat, sprinkle with coconut and serve.

maple glazed squash stuffed with quinoa and mushrooms

The maple thyme glaze is incredibly delicious and turns this squash into an exceptional side, or main dish if served with the quinoa. If you want even more substance serve with roasted root vegetables brushed with the same glaze. from food and wine

serves 6

ingredients

squash: 
salt and pepper
1 3.5 lb kabocha squash, halved lengthwise, seeded and cut into 6 wedges
olive oil for brushing

2 Tbsp. unsalted butter

1 Tbsp. brown sugar

2 Tbsp. maple syrup

3 thyme sprigs

sauce:

1/2 cup heavy cream
2 Tbsp. maple syrup
1 garlic clove, crushed
2 thyme sprigs

filling:

3 Tbsp. unsalted butter

1 shallot, minced plus 2 shallots thinly sliced

1 bay leaf

4 thyme sprigs

2.5 cups water

salt and pepper

1.5 cups quinoa

2 Tbsp. olive oil

1 lb mushroom, preferably oyster, chantrelle, or shiitake (or combination), sliced

1/3 cup chopped parsley

1. to prepare the squash, preheat the oven to 350º. Brush with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip wedges and roast for 20 minutes, until just tender.

2. Meanwhile, in a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over medium-low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.

3. For the sauce: In a saucepan, whisk the cream and maple syrup. Add garlic and thyme and simmer over med-high heat until reduced to 1/3 cup. Discard garlic and thyme and keep warm.

4. To make the filling: In a medium saucepan, melt the 2 Tbsp. of butter. Add minced shallot and cook over med. until softened, about 3 minutes. Add the bay leaf, thyme, and water and bring to a boil. Season with salt and pepper then add quinoa. Cover and cook over med-low heat until tender and the water has been absorbed, about 15 minutes.

5. In a large skillet, melt the remaining 1 Tbsp. butter in the oil. Add the sliced shallots and cook over med-high heat, stirring until lightly browned. Add the mushrooms and cook until browned on the bottom, 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 5 minutes or so more. Stir in quinoa and parsley and season with salt and pepper.

6. Arrange the roasted squash on plates. Fill each wedge with quinoa stuffing, drizzle with the sauce.

autumn arugula salad

yum! caramelized squash, spiced pecans, avocado, pomegranate and pomegranate ginger vinaigrette. adapted from howsweeteats

serves 4-6

Ingredients:

2 Tbsp. coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds then in half, seeds removed
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. brown sugar
1/2 cup chopped pecans
1/4 tsp pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed (check out these easy instructions)
1 long english cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 tsp. freshly grated ginger
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

1. Heat coconut oil in a large skillet over medium heat. Add squash slices, sprinkle with salt and pepper. Cook until golden, about 5 minutes per side. If desired, add the brown sugar to help the squash caramelize. Set aside
2. Heat a small saucepan over low heat and add the pecans. Toast until slightly golden and fragrant, stirring and shaking pan as they toast, about 5 minutes. Toss them with pumpkin pie spice.
3. For the dressing: combine pom juice, vinegar, ginger, garlic, salt and pepper in bowl and whisk together. slowly add olive oil while constantly whisking until the dressing comes together.
4. Add arugula to large bowl. Add in avocado, pomegranate, cucumber, pecans, and squash. Drizzle with dressing.

roasted pumpkin soup

How fun is this? Eating this pumpkin soup out of a pumpkin is a clever idea (and it saves doing dishes). You scoop out pumpkin with each spoonful of creamy vegetable soup.You can also try a kabocha squash.

serves 2-4
Ingredients:
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
2 stalks celery
1 large ripe tomato, seeded, chopped
2 sprigs thyme
2 sprigs rosemary
3 tsp. salt
1 tsp. pepper
2 1/2 cups chicken stock
1/4 cup heavy cream
2 sugar pumpkins
grated parmesan and chopped flat-leaf parsley for garnish

1. Heat oven to 375º
2. In a pot over medium heat, melt butter with olive oil. Add onion, garlic, celery, tomato, and herbs. Saute 10 minutes, stirring occasionally. Add 2 tsp. of the salt, 1/2 tsp. of the pepper, and chicken stock. Bring mixture to a boil, remove from heat, stir in cream and set aside. (if you prefer a creamy vs. chunky soup then puree).
3. To prepare pumpkins, cut off tops and reserve and scoop out seeds. Season insides with remaining salt and pepper. Ladle soup into pumpkins discarding herb sprigs. Place tops on pumpkins.
4. Roast on a foil lined cookie sheet for 1-1.5 hours or until pumpkins are tender when pierced with a knife.
5. Serve soup out of pumpkins or ladle into bowls and divide pumpkin flesh. Garnish with parmesan and parsley.

thai curry butternut squash soup

This gives a delightful Thai twist to a traditional fall soup. Modified from howsweeteats.com

serves 4-6

ingredients:

3 Tbsp. coconut oil

1 sweet onion, diced

4 garlic cloves, minced

2 tsp. freshly grated ginger

2 Tbsp. red curry paste

3 cups vegetable stock

4 cups uncooked butternut squash, cubed in 1-inch pieces

1 -2 (14 oz.) can coconut milk

¼ cup fish sauce
coconut aminos or soy sauce to taste
coconut sugar to taste

1 lime, juiced

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup torn fresh cilantro for serving

1/3 cup chopped roasted peanuts for serving

directions:

Heat a large pot over med-low heat and add coconut oil. Once it is melted, add in the onions and garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and allow to cool slightly. Puree in blender (in 2 batches if needed) until smooth. Pour back into pot and heat over med-low. Add in coconut milk, lime juice, fish sauce, coconut aminos, coconut sugar, salt, and pepper, and stir. Cover and cook until heated through. Taste and season additionally if desired. Serve with a garnish of cilantro and crushed peanuts.

updated 10/28/15

roasted acorn squash

Roasted squash topped with buttery crunchy walnuts and sweet dried fruit. Tastes like fall!

adapted from inspiredtaste.net

Ingredients:

2 acorn squash

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup brown sugar

4 Tbsp. butter

1/4 cup walnuts, coarsely chopped

1/4-1/2 cup dried fruit,  (I used a combination of cranberries, golden raisins, and figs)

1. Preheat oven to 400ºF.

2. Cut the squash in half and remove seeds. Carefully cut each half into 4 wedges.

3. Place wedges in large baking dish and drizzle or brush with olive oil and sprinkle with salt, pepper, and brown sugar.

4. Bake for 1 hour or until soft and caramelized around the edges.

5. When squash is almost done, in a small saucepan over medium add the butter, walnuts, and fruit. Cook until butter is melted, then drizzle over squash. Drizzle with some maple syrup for extra sweetness if desired, or hot sauce for a spicy twist.

toasted coconut brussels sprouts

If you like coconut or brussels sprouts you have to try this recipe. If you don't like brussels sprouts you have to try this recipe. Some friends of ours made these for us last week and they were so good I asked for the recipe and made them the next day. I served them to some family who normally don't like brussels spouts and they were a hit! The kids loved them too.
recipe adapted from howsweeteats.com

2-4 servings
ingredients:
1 pound brussels sprouts, stems removed and halved or quartered
1/4 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
2 Tbsp. coconut oil, melted
2 Tbsp. (or more to taste) coconut milk
2-3 Tbsp. (or more to taste) coconut, toasted

directions:
Add quartered sprouts to a bowl and drizzle with melted coconut oil. Sprinkle with salt, pepper, and nutmeg and toss to coat.

Heat a skillet over medium-high heat and add brussels. Cook for 6-8 minutes, stirring occasionally, until toasted and nicely charred. Reduce heat to low and stir in coconut milk. Stir in 2 Tbsp. toasted coconut, then transfer to a bowl to serve. Top with remaining coconut.

roasted brussels sprouts

Last week I had said to stay tuned for more Thanksgiving recipes. Unfortunately, in the meantime, my camera memory card was misplaced (or it may have been taken out of one slot in the computer and jammed into the disk drive by some little person. At least that is what we have deducted so far with our sluething skills). Without that I can't take pictures! This has been a little frustrating because I have had a few recipes to post but no picture. My mom came to the rescue and let me borrow her camera which isn't quite the same but will definitely work in a pinch.

adapted from Food and Wine. The honey-caraway-lime dressing adds and Asian flare to a traditional dish

4-6 servings

2 pounds brussels sprouts, halved lengthwise
3 Tbsp. olive oil
salt
1/4 tsp. caraway seeds
1/4 tsp. fennel seeds
1/4 cup shredded carrot
2 Tbsp. fresh lime juice
2 Tbsp. honey
1 garlic clove, minced
1/4 cup thinly sliced green onion
1/4 cup chopped mint
1/4 cup chopped cilantro

1. Preheat the oven to 425. In a large bowl, toss the halved brussels sprouts with the olive oil and season them with salt. Spread on a large rimmed baking sheet and roast for about 25 minutes, stirring once or twice, until they are tender and crisp on the edges. 

2. Meanwhile, in small skillet, toast the caraway and fennel seeds until they are fragrant, about 1 minute. Transfer to a grinder (I used a very well rinsed out coffee bean grinder but if you happen to have a spice grinder have at it). Let cool before grinding to a fine powder.

3. In a small bowl, whisk the carrot with the lime juice, honey, garlic, and spice powder. In a large bowl, toss the hot brussels sprouts with the dressing, green onions, mint and cilantro. Season with additional salt if desired.

maple mascarpone mashed yams

This recipe came about as a result of me not being satisfied with another yam recipe I tried; it just wasn't quite it.  This combination grew in my mind and I must say it is really tasty (and simple).

makes about 6 servings

5 small yams or one ginormous one  (yes I know that's not really a word) or however many you need to serve the number of people you are feeding

1/2 cup mascarpone cheese (more or less to taste, available at the Green Barn in the dairy section. It is the most delicious sweet cream cheese)

1/4 cup maple syrup (more or less to taste)

sage leaves (optional)

1. Preheat oven to 350. Bake yam(s) directly on oven rack (with a pan underneath to collect any drippings) until soft (my huge one took about 2 hours). Let cool slightly. Peel off skin and mash.

2. Add mascarpone and maple syrup to taste.

3. Reheat in oven or on stovetop.

4. If you want a little garnish, heat some olive oil in a small skillet and fry sage leaves for a few minutes, until crispy. Drain on paper towels.

citrusy mashed squash with toasted pecans

adapted from Better Homes and Gardens

makes 4-6 servings

Ingredients
3 lbs butternut squash, peeled, seeded, and cut into chunks
2 Tbsp butter
1/3 cup sour cream (or 1/2 cup mascarpone cheese. I REALLY want to try this but didn't have it on hand)
1/4 cup maple syrup
2 tsp finely shredded orange peel, plus some reserved for garnish (from 1 medium orange)
2 tsp finely shredded lemon peel, plus some reserved for garnish (from 2 small lemons)
3/4 tsp salt
1/3 tsp ground black pepper
2 Tbsp snipped fresh sage
1/2 cup pecans, toasted and coarsely chopped
      sliced green onion and/or fresh sage leaves

1. In large pot cook squash in lightly salted boiling water, covered, 16-17 minutes or until tender. Drain.
2. Meanwhile, melt butter in small skillet over medium heat, whisking constantly until golden brown, 3-5 minutes. Transfer half the squash into blender or food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt, and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
3. Top with pecans, green onion and/or sage leaves, and citrus peel.

carrot-ginger-yam-coconut soup

quite the title but it is quite the soup; a perfect way to ease into fall. This soup has rich creamy flavor (without  cream). This can also be made in a slow cooker.

serves 6
Ingredients:
2 lb carrots, peeled and cut into 1 inch pieces (or 2lb baby carrots)
1 large yam, peeled and chopped
1 onion, chopped
2 tsp minced ginger
2 tsp curry powder
4 cups unsalted vegetable stock
14 oz coconut milk
salt

1. Place carrots, yam, onion, ginger, and curry powder into large pot or slow cooker.
2. Pour in vegetable stock.
3. Bring to boil then lower heat and simmer about 1-11/2 hour (until veggies are soft), or cook in slow cooker on low 6-8 hours.
4. Allow to cool slightly then puree in blender adding coconut milk. Return to pot and reheat. Add salt to taste.

Thanksgiving dinner sides

The sweetness of the sweet potatoes or yams adds a surprising and delicious twist

Scalloped Russet and Sweet Potatoes

bake 55 min, 350/425°F

8 servings

Ingredients

1 garlic clove

1 Tbsp. butter, softened

1 large onion, peeled and sliced 1/16 inch thick

2 Tbsp. olive oil

1 tsp fresh thyme leaves

2 cups milk

1/2 cup whipping cream

2 Tbsp. butter

3 Tbsp. all-purpose flour

4 medium russet potatoes, peeled and sliced 1/16 inch thick

1 med-large sweet potato or yam (I used sweet, but a yam would add a nice color), peeled and sliced 1/16 inch thick

nutmeg (freshly grated if possible)

1. Preheat oven to 350. Aggressively rub inside of a 2 1/2 to 3 quart baking dish with garlic clove, coat with 1 Tbsp butter. Set aside.

2. Cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat and stir in thyme leaves. Set aside.

3. In small saucepan, heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook for about 3 minutes, until thickened.

4. Layer 1/3 of russets and yams in prepared dish. Season with salt, pepper and a light sprinkling of nutmeg. Layer 1/3 of onions then spoon 1/3 of cream mixture on top. Make 2 more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with the cream mixture.

5. Bake uncovered 45 minutes. Increase oven temp to 425. Bake 10-15 minutes until bubbly, golden crusty brown, and potatoes are fork tender. Let stand 10 minutes.

I haven't felt strongly about Brussels sprouts one way or the other. I didn't grow up on them and have only made them a few times. Since I don't dislike them, when I saw this recipe I decided to try it. These were so good!

Roasted Brussels Sprouts

bake 45 minutes, 425°F

10 servings

Ingredients

3 pounds Brussels sprouts, quartered

3/4 cup olive oil

salt and pepper

1 cup walnut pieces

1/4 cup balsamic vinegar (red wine vinegar could work too)

1 Tbsp grainy mustard

2 Tbsp. honey

3 Tbsp. capers, rinsed

2 garlic cloves, minced

2 shallots, minced

2-oz tin of anchovies (or 1-2 Tbsp. anchovy paste)

1. Preheat oven to 425. In a large bowl toss the sprouts with 1/4 cup olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots. Switch pans halfway through.

2. Spread walnuts in a pie plate and toast 3-5 minutes, until golden. Let cool.

3. In a large bowl, whisk the vinegar with mustard and honey. Whisk in remaining 1/2 cup olive oil until well combined. Add capers, garlic, shallots and anchovies; season with salt and pepper. Add Brussels sprouts and walnuts and toss well.

This can be made up to 4 hours ahead of time and kept at room temp. Rewarm before serving.

This is a neat way to serve stuffing, in cute individual portions

Lemony Mushroom-and-Pine-Nut Stuffing Muffins

bake 45 minutes, 375°F (plus baking time for bread cubes and pine nuts)

makes at 12 muffins

Ingredients

1 cup pine nuts

1 14-oz loaf of bread, crusts removed, cut into 1-inch cubes

1/4 cup olive oil

1 medium red onion, diced

1 celery rib, diced

1 pound assorted mushrooms, thinly sliced

salt and pepper

1 cup cream

2 large eggs

1/2 cup chicken broth

finely grated zest of 1 lemon

juice of 2 lemons

1 cup chopped parsley

1. Preheat oven to 350. Generously butter 12-cup muffin tin. Spread pine nuts in a pie plate. Toast nuts for about 4 minutes, until golden.

2. Spread bread cubes on 1-2 large baking sheets. Bake 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase oven temp to 375.

3. In a large skillet, heat the oil. Add onion and celery and cook over moderate heat until softened, about 5 minutes. Add mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the bread.

4. In a medium bowl, whisk the cream with the eggs. Stir in the chicken broth, lemon zest and juice and 2 tsp. salt. Add to the bread along with with parsley and pine nuts and stir well. Spoon the stuffing into prepared muffin cups. Bake in upper third of the oven for 45 minutes, until crisp on top and heated through. Unmold and serve hot.

To make ahead: the unbaked stuffing muffins can be refrigerated overnight.

All ingredients for these recipes are available at the Green Barn except anchovies.

Cranberry-pear tossed salad

My wonderful husband gave me the afternoon and evening off so I could go horseback riding while he made me a birthday dinner. The menu: this salad, Asian salmon on top of curried quinoa, and an apple squash bake. Everything was SO amazingly delicious. I just took pictures of this one, but if you are interested in the other recipes, just ask!

What a great Fall salad

Ingredients:
1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil (if you'd like, substitute some Udo's oil, it's so nutritious!)
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp sugar
1/2 cup chopped walnuts
12 cups mixed salad greens (sounds like a lot, but this recipe serves 12. Cut back if you need to)
3 medium pears, sliced
1/2 cup dried cranberries
3/4 cup crumbled blue cheese

1. For a dressing, in a bowl whisk together the first six ingredients; set aside.
2. In a hreavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat and remove from heat.
3. In a large salad bowl, combine greens, pears, and cranberries. Drizzle with dressing. Add nuts and blue cheese and toss.

serves 12

Twice Baked Butternut Squash

It seems like Fall is really here. I thought I would be sad, but the crisp and (hopefully) sunny days inspire me to make yummy fall food with seasonal produce like squash and yams. I am looking forward to soups as well!

This was originally a Martha Stewart recipe but I tweaked it a bit. I was tempted to go sweet, but I stuck with savory and am happy I did.

These amounts are approximate. You may want to adjust based on the size of your squash and to your personal taste.

Ingredients:

2 butternut squash

1/2 cup sour cream

1 tsp. salt

1/2 tsp black pepper

1 tsp paprika (I had run out so I substituted Old Bay seasoning)

1/4 tsp nutmeg

1 tsp garlic powder

1 Tbsp. chopped chives (I think sage or thyme would taste really good too)

3 Tbsp fresh bread crumbs or buttered panko bread crumbs

1. Heat oven to 450 with rack in center. Halve squash lengthwise and remove seeds and fibers. Sprinkle halves with salt and pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan, cover with foil and bake until tender when pierced with the tip of a knife 35-45 minutes). 

2. Remove from oven, transfer to a cool surface and let sit until cool enough to handle. Reduce oven temperature to 425. Use a spoon to scoop flesh out of each half into a large bowl, leaving a 1/4 inch border so they will keep their shape.

3. To the bowl add sour cream, paprika, nutmeg, garlic powder, chives and 1 tsp salt and 1/4 tsp pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined.

4. Fill halves with mixture and sprinkle tops with breadcrumbs. Bake until golden brown and hot, approx. 20 minutes.

makes 4 generous servings

Roasted Potatoes

A great side dish for any time of the year

Ingredients:

potatoes (I like red or yukon gold)

salt (preferably coarse sea salt) and pepper to taste

 1/4 c.+ olive oil

herbs (dried or fresh)

1. Preheat oven to 450. Cube potatoes and boil for 3 minutes. Drain well. 

2. Spread out in a single layer in a roasting pan. Drizzle generously with olive oil and sprinkle with salt, pepper, and herbs (if using fresh sprinkle during the last 5 minutes of roasting). Toss everything together until evenly coated.

3. Roast for about 25 minutes or until golden and crispy on the outside and tender on the inside.

Carrot Mashed Potatoes

While I was searching for ideas on how to use potatoes I stumbled across a recipe for Dutch Potatoes on allrecipes.com. I just had to try it especially since it was submitted by Perlene Hoekema, a Lynden resident!


Ingredients:
1/2 c. chopped onion
2 tsp. butter
4 c. peeled, cubed potatoes
2 c. sliced carrots
1/2 c. sour cream
1/2 tsp. salt
snipped chives (I used green onion)


1. In a small skillet saute onion in butter for about 8 minutes, or until golden brown.
2. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for about 15 minutes, or until tender. Drain and mash. Beat in onion, sour cream and salt. Sprinkle with chives or green onion.


note: it may be helpful to cook the carrots for a few minutes before adding potatoes. You can also add garlic for some extra flavor.


serves 4