Mashed Potatoes with Leeks. Steamed Rainbow Chard

As I've mentioned before, I've been loving having a small box of New Roots produce delivered every other Monday. I love that it's mostly local and organic (occasionally they will arrange to have produce sent up from California when it isn't in season here.) It forces me to prepare and eat many vegetables I may not be in the regular habit of eating. It's convenient and nutritious.

The challenge is that we lead fairly busy schedules. I find solace in cooking, but I get off work a little later than many. And one of us has soccer 3 nights a week. Which typically means smaller, lighter dinners. Don't want to run around for 90 minutes on a full stomach. And don't want to eat a big meal too late.

Last night was a perfect example of this. Jed went to soccer and I wanted something simple. My mission was to basically only eat New Roots vegetables. Not a problem.



I had 3 potatoes and some leeks from my sister-in-law. (Yep, it came with the eggplant!) I lightly peeled (I like a little skin left in) the potatoes and boiled them in water.

I sliced the leeks, focusing on keeping the whiter parts.



Then I sautéed them with some butter in a skillet.



I mashed them with some sour cream.



They went nicely with the steamed rainbow chard, sea salt and fresh ground pepper.



Simple. Filling. Nothing fancy, but a very satisfying little meal.

Baba Ghanoush

We had my brother and sister-in-law over for dinner a couple weeks ago. We had eggplant in our New Roots box that week, so we made a simple dish: sliced eggplant, broiled, with tomato sauce and mozzarella cheese. Over risotto. And we had a side of steamed spinach. Lisanna brought over a leek and an eggplant.

And then I got another eggplant in the next New Roots delivery.



Time to make Baba Ghanoush!

If you know me well, you know I don't really like to follow recipes (or directions.) I think of recipes as inspiration, not a set of rules.

I roasted the two eggplants in the oven for about 20 minutes at 450 degrees.



You know they're done when they come our all wrinkly. Like a big, purple Sharpei.



I probably could have left them in the oven a tad longer (but dinner was ready and I didn't want to be a slave to the oven while I ate.)

I split the eggplant in half and scooped out the fleshy innards of it. Meanwhile, I juiced two lemons and mixed in a clove of minced garlic, a teaspoon of sea salt and a couple big spoonfuls of tahini. I also added a little chipotle chile powder. I may add more to taste.



Put it all in the food processor. (I like black Kitchenaid, what can I say?)



The finished product is a light brown color, smooth and tastes awesome on pita chips!