Autumn side dishes frequently are buried in cream sauces, and with the Holidays upon us, healthier eating while using seasonal foods can be a challenge. Sunchokes, also known as Jerusalem artichokes, are in season now and are often prepared in a cream sauce. Yet they stand up well to a simple roasting and are easily complimented by many herbs you can find at your local farmer’s market. Add a little acidity with a good Balsamic and you’ll have a healthier and flavorful side dish to serve between some of the heavier meals of the season. In this recipe, thyme and savory combine for a fresh flavor, but sage or even tarragon would work just as well. You may even want to add some minced shallot to this recipe Use what’s available and go with your own preferences to compliment this nutty flavored root vegetable.
My latest is up at Examiner.com. Sure, it’s a little bit of a recycled post from this time last year, but it’s a good recipe.
I’m happy to announce that starting today I will be blogging as the San Francisco Food Examiner on Examiner.com. My first post is up and I’d love to hear your thoughts. I’ll posting recipes and food related posts with an emphasis on San Francisco local food a few times a week. I’m really excited about this new opportunity and hope you’ll follow along.
I’ve been feeling really tired lately, despite not really doing anything too exerting. Naps are suddenly an important part of my day even of they only last for 20 minutes. Today’s nap is an important requirement before going out tonight to celebrate a good buddy’s birthday.
I had a large carrot sitting around that I needed to use up. It would have been easy to stand around the kitchen eating peanut butter out of a jar with it, but I wanted to do more. Making the srtandard carrot salad was also not an option. A few minutes standing in front of my pantry brainstorming and I was ready to go.
This makes a simple lunch for one or a side salad for two.