Dinner of Local Boxes Past

Neither chard nor sweet potatoes were in this week’s Local Box, but they’d kept well from weeks past. So tonight, in need of an easy, warming dinner, I combined some old recipes to come up with this: Creamy Green Polenta with Roasted Sweet Potatoes. Here’s how:

  • First, I rinsed the sweet potatoes, cut them into wedges, tossed in olive oil, salt, and pepper, and roasted for 40 minutes at 425°, turning halfway through. I laid these on cooling racks when they were done.
  • While the sweet potatoes roasted, I brought a big pot of water to boil, then threw in stemmed, coarsely chopped chard and two peeled cloves of garlic. After about 5 minutes, I pulled those out of the water with a slotted spoon and liquified them with an immersion blender (though a food processor or blender would work fine, too).
  • Next, I brought some of the cooking water from the chard back to a boil, this time in a medium pot, and added a couple of tablespoons of butter. When that boiled, I whisked in polenta and cooked until the polenta had a nice mouth-feel. Then I stirred in the whizzed chard, added some parmesan and other cheese we had around, and salted to taste.
  • We served it up in bowls, as pictured, and followed it with a salad of Local Box Bibb lettuce and arugula in a flavorful vinaigrette.

What have you eaten out of your Local Box this week?

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3 responses to “Dinner of Local Boxes Past

  1. Here’s what I made so far:
    • stuffed peppers
    • carrot-jalepeño soup
    • roasted veg. pizza
    • meyer lemon/key lime sorbet

    I’m considering a tart tatin with all those lovely apples. Or maybe a rustic tart.

    Not sure what I’m going to cook with the green beans yet. Some of them are rather tough looking. Any ideas?

  2. Shannon posted her green-bean casserole method in a comment to an October 7 post – it looked great! I’d be tempted to roast them, though, if they’re not very tender.

    Carrot-jalapeno soup sounds great! Will you share your recipe?

  3. Sure! The caveat is, it’s an experiment from my trying to reproduce the soup at Bistro 88, which is heavenly. Mine came out really good, but not exact. (If anyone knows that recipe….please share!)

    2 T butter
    1 T olive oil
    1 small onion, minced
    1 clove garlic, minced
    1 jalapeño, seeded and minced
    6 carrots, diced
    1 c dry white wine
    1 quart chicken or veg. stock
    1/2 t cumin
    Salt and pepper

    Sauté onion and garlic about 5 minutes in butter and olive oil. Add jalapeño and carrots and saute for a few minutes, till softened. Add white wine, chicken, stock, and cumin. Bring to a boil, reduce to a simmer and cook about half an hour. Puree with an immersion blender or in a blender. Season with salt and pepper. Serve warm, with a sprinkle of parsley.

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