What's Cookin?

November 6th, 2011 • Posted by Martinique Chavez • Permalink

Root Vegetables are in season and we're using them in many ways at the Artichoke this year.

Our new chopped salad included roasted beets and butternut squash, oven-dried grape tomatoes, toasted pistachios, dried cranberries, sweet potato chips, arugula and lemon-parmesan vinaigrette.

We're doing a new Pan-seared Duck Breast with roasted root vegetables and a fig-sherry pan sauce that is very French and delicious!

We do a nice Butternut Squash and Apple Soup too!

At home, a sweet potato roasted in the oven for about an hour at 400 degrees is an easy weeknight accompaniment to a rotisserie chicken picked up at the grocery store or chicken parts roasted in the oven with olive oil, garlic, sea salt and pepper. Just add a salad with lots of veggies with a simple vinaigrette and steamed broccoli for a green veggie.

Bon Appétit!

Pat Keene

Chef/Owner

Artichoke Cafe