this week’s Remembrance cheese

• Paprika Tomme - a unique blend of hard alpine and Spanish style cheeses - mildly sharp, the rind has been rubbed in smoked paprika and olive oil during its 5 months of aging

• or Feta - the crumbly, salty classic

on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Honey-Glazed Sweet Potatoes with Brussels Sprouts

• 1 (1-pound) sweet potato, peeled

• 1 tablespoon grated peeled fresh ginger

• 1 1/2 teaspoons medium-grind sea salt, divided

• 1/2 teaspoon ground coriander

• 1/4 teaspoon fish pepper flakes or crushed red pepper

• 1 tablespoon canola oil

• 1/2 pound large brussels sprouts, halved

• 1/4 cup plus 2 tablespoons honey, divided 

  PREPARATION

• Preheat oven to 400°F. Cut sweet potato lengthwise into 1/2-inch-thick slabs. Place the 2 center-cut potato slabs on a cutting board; reserve remaining sweet potato pieces for another use. Score 1 side of each slab in an 1/8-inch-deep diamond pattern. Stir together ginger, 1 teaspoon salt, coriander, and fish pepper flakes in a small bowl. Rub mixture evenly on sweet potato slabs.

• Heat a large cast-iron skillet over high until smoking, about 3 minutes. Add oil, and swirl to coat bottom of skillet. Add sweet potatoes, scored side down, and cook until bottoms are golden brown, about 1 minute. Flip and arrange brussels sprouts, cut sides down, in a single layer around sweet potatoes. Drizzle with 2 tablespoons honey; transfer skillet to preheated oven. Roast until sprouts are tender and cut sides are caramelized, 12 to 15 minutes. Remove sprouts from skillet, and sprinkle with 1/4 teaspoon salt. Return skillet to oven; roast at 400°F until sweet potatoes are tender, 5 to 8 minutes.

• Meanwhile, carefully separate brussels sprouts leaves, trimming stem ends if needed. Set aside.

• Remove skillet from oven, and drizzle sweet potatoes with remaining 1/4 cup honey. Tilt skillet, and baste sweet potatoes until honey caramelizes and sweet potatoes are glazed, 2 to 3 minutes. Transfer sweet potato steaks to serving plates. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with remaining caramelized honey in skillet. Top with brussels sprout leaves.

More in-season inspiration…

• Sweet potatoes, cooking greens: Sweet Potato & Spinach Pakoras

• Celeriac, rutatbaga, carrot, radish, garlic: Roasted Roots

• Celeriac (or celery root) is one of the most flavorful roots around! Try a Celeriac Mash or Roasted Celeriac with herbs.

• Rutabaga: Mashed rutabaga

• Rutabaga, radish: BEC: Brassica Egg and Cheese Sandwich

• Carrots, radishes: Pickled Carrots & Daikon

• Brussels Sprouts: Sriracha-Roasted Brussels Sprouts

• Brussels Sprouts: Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Reminder that you can always find general recipe inspiration under Member Resources on our website—check out the Recipes and Past Newsletters pages!