This easy dinner was very quick to make, provided a little vacation from our usual pork chop preparation, and used four of the items in this week’s share. This is a pork chop that is usually pounded, breaded, and pan-fried. I went for a slightly healthier ‘shake and bake’ method, pounding and breading in the same way, but then baking on a rack. These rosemary-mashed potatoes are one of my favorite things right now. The rosemary is infused with the butter so you get a ton of flavor and aroma without the little bits of chopped up rosemary. I always use a ricer or food mill with mashed potatoes, it is fast and they end up so creamy… of course, I use cream too. This roasted vegetable recipe could work for any root vegetables – turnips and carrots is what was in the box this week. I added a quick sauté spinach for a little balance in color and freshness. This is a satisfying and attractive meal that can be made in less than 45 minutes.
It has been awhile since my last post, and may be a little time before the next. My summer share from Two Field Farm ended in October and my winter share won’t start until January. In the between time I hope to post about some holiday food that I’m making, then get back into the swing of things in January. Which brings me to this recipe. I had a single butternut squash and a couple onions left from my summer share, so this truly represents the last of summer/fall for me. I roasted the squash with some spices and tossed with caramelized onions and kale that I purchased at Wilson Farm in Lexington, then topped everything with blue cheese and crisped it under the broiler. The spice in the squash hangs out subtly in the background and the cheese brings it together in a delicious, funky way. I served this when some friends came over for dinner last week and the next day was asked for the recipe, so I am not the only one who thinks it is really good! This very pretty looking side dish can be made ahead of time then popped in the oven shortly before service to reheat, and melt/brown the cheese. This is a very easy and tasty Thanksgiving side to prepare for your own guests, or bring to the home of friends or family as a local offering. I am heading back to California tomorrow to spend the holiday with my family – assuming what I make isn’t a disaster I’ll post some pictures and recipes from that meal when I get back. Have a very happy and safe Thanksgiving!