I tried two new recipes this week:
- Jerusalem artichokes, have you ever heard of them? I have not, and these were not at all what I know artichokes to look like. Luckily there was a recipe included with our produce so I had some idea how to prepare them: boiled with a little melted butter on top and a sprinkling of parsley and lemon juice. They were met with a full range of reactions when we had dinner: Bridget loved them (but she loves everything), I thought they were good and liked that we had a new vegetable to try, Steve and Claire had looks of utter disgust on their faces when they put them in their mouths.
- Simple Roasted Butternut Squash Salad. I got distracted and roasted my squash a little too long - some pieces were a little crispy - but it was still delicious, the avocado being an especially delicious touch. I am happy that between this week's salad and last week's risotto, that I have found a few things to make with butternut squash other than soup.