Honey roasted potatoes

Honey roasted potatoes

Roasting potatoes is an easy and common enough thing but the honey glaze suggested in the recipe following, which I received from my latest CSA mailout from who knows what source, was a very nice variant. Officially for red potatoes but hey, I just used what I had to hand. So:

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.

2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Sweet potato and fennel soup

Sweet potato and fennel soup

Meantime, this is really what I was all about this week. The recipe itself is a fine one but I really wanted an excuse to finally test out a Christmas gift I was really excited about, this Bamix professional immersion blender. My old blender died a while back and I wanted to make the switch to a hand blender for ease and to not have to worry about shlepping things back and forth. Worked like a dream and damn if this wasn’t good. (And a little crispbread to go with never hurts.)

Squash-Swiss chard gratin

Squash-swiss chard gratin

Mostly hidden under the bread crumbs there, I realize. Anyway, this was done as I had a surfeit of butternut squash and chard to get rid of before this week’s basket and some random browsing around turned up this handy little recipe. Frankly I didn’t precook the chard as they suggest so just skip the first paragraph, it’s not needed and makes things a little simpler.

Easy seaweed soup

Seaweed soup

You can’t go wrong with a name like that — and indeed, this was very easy, and quite lovely.

I found the recipe while wondering what to do with a small amount of fresh vegetable broth I’d made last week after coming home from up north. Most of it had already been consumed over the intervening days while another portion was frozen, but I wanted to use a remaining fresh remnant for something else. Given the chillier weather, soup was a logical choice, but I wasn’t interested in anything too complicated after a busy work day.

The advantage of the recipe is not merely that it’s simple but protean; one can easily adapt as one chooses. In this case, the seaweed had already been shredded and roasted, while I had some fresh parsley around instead of cilantro, so I used that instead. The end result was gently tasty, as much about the light touch of the broth and the hint of texture and scent the roasted seaweed provided as anything else; paired with some hearty bread, salad and a bit of chocolate, it’s a little hard to beat.

Tuscan Swiss chard and bread soup

Tuscan Swiss chard and bread soup

A little overexposed but you get the idea! Used some homemade beet stock for the base and the rest you can find via this recipe I stumbled across. Using the bread in this fashion was damn tasty, I have to say…

Eggplant and green beans in spicy garlic sauce

Garlic and green beans in spicy garlic sauce

So having made a huge batch of vegetable stock the other day I was figuring out recipes to use it for — and as it happened I also wanted to use up both eggplant and green beans I had around, so when I found this recipe by chance, hey. Courtesy of Emeril and Martha, it turns out! Well hey, it did taste pretty damn good, so.

Garlicky roasted beets, leeks and eggplant

Garlicky roasted beets, leeks and eggplant

This was actually from the other night — a good light dinner, very delicious! I was looking for some way to use these very three ingredients from the CSA basket and thanks to Sarah’s Cucina Bella I did — the recipe is here.

Follow

Get every new post delivered to your Inbox.

Join 34 other followers