Sweet Potato and Yukon Gold Gratin

Happy day before after Thanksgiving! (Oops. This should have been posted two days ago...)

If you have some extra potatoes and sweet potatoes lying around and you're looking for a new side to go with your left-over turkey, this could be it!

These potatoes were a perfect accompaniment to the Roasted Chicken with Preserved Lemon Marinade. Sweet, savory, creamy and comforting. I based my recipe off of this butternut squash and potato gratin recipe from the New York Times, and adapted it to what I already had in the house.

Roast Chicken with Preserved Lemon Marinade

Remember that preserved lemons recipe I posted in early September? Well, I popped open a jar and made a delicious lemon and cilantro marinade for roasting a chicken that I adapted from this latimes.com recipe. Yum, yum, yum. The chicken was really flavorful, with a crispy-lemony-cilantro skin, and I used the juices left in the pan to make a quick gravy (directions on that, below). I served the tasty chicken with a sweet potato and yukon gold gratin. The gratin recipe will be posted within the next few days, because I want you to have it prior to any Thanksgiving meal you may be planning. It will be a delicious and savory addition.

Here's my adaptation of the Roasted chicken with Preserved Lemon marinade for you to give a whirl. I forgot to take a photo of the end result, but I'll post one the next time I make this dish. This marinade is going to be thick, so don't get concerned if you make it and it's not super smooth and watery. If you don't have preserved lemons handy, I bet you can get them from a Whole Foods-type store...but it's not too late to make your own preserved lemons, you know...

Spinach and Feta Triangles

Spinach was abundant in my early fall shares. When I noticed the spinach piling up in the fridge, I realized it was time to take action, and decided I'd make a Greek-style spinach pie. I read through a handful of recipes, all calling for similar ingredients, but with different spices to liven up the dish. I concocted my own version, and made little appetizer-sized pies. They're perfect for freezing and reheating a few to supplement a meal, or to serve as appetizers.

Curried Vegetable Soup

This week was the first week of no veggie pickup since June. I have to be honest here and say that I was kind of relieved. I have been feeling overwhelmed lately with all the veggies that have been piling up and with the very little energy I have for dealing with them, so this is a welcome break. I'm sure I'll be whining about how I miss my copious amounts of veggies in a few weeks, but lucky for me, we're signed up for the 100lbs for $100, which we pick up right before Thanksgiving!