Sage and Sweet Potato Mash (with Bangers and Caramelized Vidalia Onions)

We recently became enamored of the Japanese sweet potato, or satsumaimo.  These potatoes are dark red-skinned, almost purplish, and have a creamy white inside.  They are very sweet – particularly if you roast them – and have a denser flesh than the orange potatoes we are used to.  I decided to try mashing them for… Continue reading Sage and Sweet Potato Mash (with Bangers and Caramelized Vidalia Onions)

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Roasted Lima Beans with Italian Herbs

Modified from Wholefoods.com It was not shaping up to be an exciting day for vegetables.  There were slim pickings in the refrigerator, and I didn’t relish the idea of going out to the grocery store in the rain.  However, the ever-dependable lima beans were waiting in the freezer.  Waiting for a chance to be something… Continue reading Roasted Lima Beans with Italian Herbs

Pork Roast with Apple and Bacon Stuffing

Modified from Food Network Recipe by Paula Deen Finally, the first day of fall!  My favorite time of the year, but it’s hard to pick a single reason why I love fall so much.  It’s not simply the demise of summer, with its heat, humidity, bugs and glaring, harsh sunlight.  The cooler temperatures, beautiful colors… Continue reading Pork Roast with Apple and Bacon Stuffing

Veal Saltimbocca

We are huge fans of used-book and thrift stores, and James has an eagle-eye for spotting treasures of any sort.  A few weeks ago he brought a unique book home – The Complete Round-The-World Meat Cookbook. by Myra Waldo.  Published in 1967, it promoted “unusual and classic meat recipes for all cuts of meat from… Continue reading Veal Saltimbocca

Savory Apples with Sage and Onion

Wow, it’s been a busy week and I am falling behind on blogging!  Days ago, there were apples in the fruit bowl that needed to be consumed.  With the possible exception of apples dipped in caramel (oh, the sugar!), my favorite way to eat apples is after they are cooked.  Apples pair well with onion… Continue reading Savory Apples with Sage and Onion