Garlicky Smashed New Potatoes with Spinach and Lamb Mint Sausage

March 27, 2011 | by Diana

Lamb Mint Sausage is my new favorite sausage.  We bought it at Blues Creek Farm Meats when we were at the Lamb Cutting Class and discovered that we love it .  The mint is sort of subtle, and when you throw it into an Alfredo sauce like my daughter did last week, you might not taste the mint at all. However, if you cook it on it’s own and serve it without any sauce, you can get the nice mint flavor that’s subtle, but it’s there.  As a result, I don’t like to mix this sausage with other foods and serve it on the side.  Tonight, to go with the sausage, I made one of my husband’s favorite sides – potatoes, though he likes potatoes almost any way you can think of to prepare it.  I did a rough smash, mixed it with some garlic and shallots that were sauteed in oil, and some fresh spinach that wilted down.  I threw in a couple of tablespoons of butter and some garlic olive oil …

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Root Vegetable Casserole in White Wine Sauce

November 6, 2009 | by Deb Ng

Root veggies

I love this for a fall dish. It works especially well as a side dish on a holiday dinner table. The alcohol may be omitted as the cider still gives this casserole a wonderful flavor. I especially love when the edges of the veggies crisp up and caramelize a bit. I’m telling you, it’s a party in your mouth.

Though you can cut the veggies to your preference, we prefer a nice julienne.
Root Vegetable Casserole in White Wine Sauce
3 Cups Apple cider
1 cup semi-sweet white wine
3 tablespoons butter
2 tablespoons olive oil
1 1/4 pounds carrots
1 1/4 pound sweet potatoes or yams
1 1/4 pound parsnips
1 1/4 pound white turnips
1 1/4 pound yellow turnips
Salt & pepper