Well, another month gone and another set of tasty recipes to make! Every month I marvel at how relatively easy HF-W’s recipes are to make and this is the first cookbook I look at when I’ve got some veggies hanging around and want to try something different.
Swede potato pasties
I persist in my quest to rename rutabaga in the US and instead follow our British friends’ lead in calling it swede. Pictured above, I made the pasties with some store-bought puff pastry, trying out a shortcut, for super bowl Sunday and they were really warming and quite fantastic. The bitterness I encountered with the swede dish from last month wasn’t present at all. And I didn’t miss making the homemade pastry one bit. They were also lovely as leftovers a couple days later. I love how basically every culture has some version of a hand pie (my husband persisted in calling them empanadas, ha).
Sweet Potato and Peanut Gratin
I had some sweet potatoes from my CSA, so this was on my to-make list for the month. I enjoyed the gratin with its hint of Thai-esque flavors, between the peanut butter and the zing of the lime juice. My husband was not a huge fan of it, unfortunately. One problem was that we are stocked with natural peanut butter in this house and it didn’t melt the way conventional peanut butter would’ve, so there were clumps of concentrated peanut flavor.
DIY Pot/Curry Noodles
I wasn’t sure if I was going to make this, but I had some zucchini I could spiralize and had the rest of the veggies so used making these for lunch one day as a good grading avoidance strategy. 🙂 I have to say that the curry one, well, I wasn’t a fan. My curry powder didn’t mix well, it was pretty much lukewarm by the time the 8-10 minutes passed, it was kind of hard to eat out of a jar, and I could go on. Basically, it was sort of funny and I was glad I was by myself. The “regular” one tasted much better, but I don’t think I’ll be making this again.
Squash and Fennel Lasagne
I had zero intentions of making this one, but just last week I got some fennel in my CSA box the same week I got a butternut squash and I immediately thought of this recipe–what synchronicity! Again, I replaced the pasta/lasagne noodles with some thinly-sliced zucchini (lengthwise slices). It made it a bit lighter and I appreciated the veggie boost. It was nice, with good balance between the sweeter squash and fennel flavors and the tangy, savory blue and cheddar cheeses in the layers.
Roasted Brussels Sprouts with Shallots
A last-minute dish as I’d gotten a 1/2 lb of brussels sprouts in one of my CSA shipments (I’ve recently switched back to another CSA farmer and I’m getting a lot more produce each week!). My husband ended up eating the dish and said it was “nice,” so nothing too memorable, but a great, easy way to use some brussels sprouts.
I can’t wait to see what everyone else thought of this month’s selections!