What crazy weather - 64 degrees at the Downingtown Farmers Market last Thursday, freezing yesterday at the Malvern Farmers Market, and today, an unexpected snowstorm! The perfect opportunity to cook a nice dinner with fresh market ingredients! Practically everything in tonight's meal is from one of our farmers markets - eating local is delicious!
I picked up a beautiful Sirloin Tip Roast from Wyebrook Farms on Saturday at the Malvern Farmers Market. Keep it simple with when preparing this type of roast. I used this great recipe - so easy!
The side dishes were big hits! The roasted squash and pear with pine nuts and parmesan is a keeper! I roasted 3 cups of cubed butternut squash and 2 bosc pears, cubed. Drizzle the squash and pears with 2 tablespoons of olive oil, and toss with 1 teaspoon of dried thyme, salt and pepper. Roast for about 30 minuted, until the squash is tender. add 1/4 cup toasted pine nuts. Top with a few shavings of parmesan cheese - use your veggie peeler to shave the parmesan.
The Warm Brussels Sprouts Salad was a cinch. Clean a quart container of Brussels Sprouts, then shred in a food processor. In a large saute pan, cook one slice of bacon until crisp. Remove the bacon, chop and reserve. Remove all but 1 teaspoon of bacon fat from the pan. Add the shredded Brussels sprouts and 1/4 cup dried cranberries; toss to wilt the sprouts. Season with salt and pepper. Add 1 tablespoon of lemon juice and the reserved bacon.
Plating it up:
The grass fed beef was simply amazing, so tender and moist, perfectly roasted. The side dishes, a wonderful toast to autumn! Wish you could have been here!