January 3, 2012
Dark Days Roasted Pumpkin Hash with Chorizo and more
Unintentionally, I managed to have all of my three meals today SOLE and completely Whole 30 compliant as well. For breakfast I had a kale and baby lettuce salad. For the dressing I made a creamy salad dressing with egg yolks from my chickens, organic flax seed and olive oils, a little organic lemon, mustard and Black Star Farms verjus. I need to get some anchovies for my creamy dressings, they would have put it all over the top! The kale and lettuce came from my 9 Bean Rows winter share that started last week. I'm SO looking forward to their vegetables!
For lunch, I had a hash made with roasted cubed pumpkin (leftover from this soup), onions, sage (dried from my garden) and some of my homemade chorizo sausage. I took a picture of the hash before I chopped up the sausage and added it to the pumpkin but I attest that it was delicious though less attractive served that way. Finally, dinner was beef and root vegetable soup. I used some thin cut short ribs from Gallagher's Centennial Farm with a slew of root vegetables from 9 Bean Rows and vendors of The Village's Saturday Market. The soup was very similar to the goat borscht I made before but with beef and without cabbage. I flavored it with dried rosemary and winter savory from my garden, a picture of the ingredients i used this time follows.
Dark Days Pumpkin Hash with Chorizo
Preheat your oven to 450 degrees F. Cube pumpkin or winter squash into ~3/4" cubes and toss with a diced half an onion, olive oil, crumbled dried sage, salt and pepper. Roast for ~20 minutes stirring occasionally, until golden brown. While the pumpkin is roasting pan fry some chorizo sausage. *Now that I'm thinking about it, I could have just added the sausage into the oven and saved myself a pan to wash. When the pumpkin and sausage are fully cooked, slice the sausage and toss the two together. Enjoy!