Pan Fried Jerusalem Artichokes

  • 3T Butter
  • 2T Olive oil
  • 1 Pound farm fresh jerusalem artichokes (washed and sliced into 1/4-inch-thick rounds)
  • 3T Herbs of choice (such as parsley, sage and/or rosemary)
  • 2t fresh lemon juice
  • Salt & pepper to taste

In a skillet melt 1 tablespoon of your butter with olive oil and add the Jerusalem artichokes as well as half of your herbs. Sprinkle with salt and pepper. Turing frequently, cook the artichokes until they brown and are just beginning to soften. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and herbs to the skillet and fry about 30 seconds before adding your lemon juice. Pour over the jerusalem and serve hot.

Roasted Butternut Squash

  • 1 Farm fresh butternut squash (peeled and cubed)
  • 1T olive oil
  • 1-2 Farm fresh smoked pepper
  • Salt & pepper to taste

Place the smoked pepper into a food processor and wiz until it reaches your desired pepper flake size. Into a large bowl toss the cut butternut squash, olive oil and pepper flakes. Sprinkle in any other desired spices (such as salt & pepper) before transferring the squash to a greased baking sheet.

Roast at 375 degrees for 15 to 20 minutes or until desired texture is achieved.