Hello everyone, Jess here.
Happy Sunday Dinner to you! I hope you are enjoying this fabulously New England weather. One day the winter coats are out, and the next day we’re in short sleeves… This certainly keeps our beloved farmers working hard, stressing and guessing when to plant what. I don’t envy them their job, but am so happy they have the passion to do it, and to do it well.
Looking at the amazingly delicious looking basket that Springdell Farm put together for us last night, it was hard to decide choose just what to make for Sunday Dinner. A couple of old favorites sprang to mind, including meatloaf, roasted honey radishes, and roasted fingerling potatoes. I wanted to add something new to the mix tonight, so I whipped out the spiralizer I got for Christmas.
First, I began to peel a kohlrabi. Peeling helps you to get rid of the tough fibrous outer layer that is not as tender as the middle.
I did the same thing with a beet, peeling off the crown and the outer skin. (There are a lot of creative things you can do with the beet peels, including dying hard boiled eggs, deviled eggs, etc.)
Here’s the kohlrabi running through the spiralizer. If you don’t have a spiralizer handy, fear not! Cutting them into thin matchsticks with a sharp knife works also (please mind your fingers!)
Here’s my abstract shot.
Next went the beet onto the spiralizer. I placed my “noodles” into a bowl and sprinkled them with a teeny pinch of kosher salt.
After thoroughly rinsing my cilantro, I snipped and chopped a handful into small pieces and placed in a bowl, along with 2 teaspoons of lime juice an 1 1/2 tablespoons of agave syrup. I would have gone with 1 tablespoon of honey, but I ran out and didn’t realize it.
After I got the mixture of citrus, cilantro and agave just right, I poured it over the noodles and tossed until they were well coated. A trip to the fridge for a spell (about 30 minutes) and we were ready to go!
Here’s a shot of Sunday Dinner Showtime! Roasted honey radishes, meat loaf, roasted fingerlings, and the beet kohlrabi salad. A tasty and all-around Springdell Dinner.
Here’s a close-up of my Spicy Meat Loaf (Please don’t let the title scare you, it’s not spicy.)
I love the vibrant colors of honey roasted radishes, complete with buttery radish tops. The sharp taste of the radish is nicely mellowed in the roasting process.
Here’s a close-up of the little roasties.
Here’s a shot of the colorful and nutritious Sunday Dinner plate!
So that’s that! Luckily everything was so delicious, we barely had room for dessert (as my dessert supply tonight was not quite existent). It was a great night to enjoy dining with my good friends. Until tomorrow, sweet and savory dreams!