Made the root vegetable puree last night and served it with Baked Halibut with chimichurri sauce. Changed it up a bet... used 4 parsnips and a bag of prepped TJ butternut squash. Added some of the chimichurri and horseradish to the puree. Came out great.
Braised Lamb Shanks. Braised low and slow, the lamb soaks up spice of the jalapeno, the tangy sweetness of the balsamic vinegar, and the complexity of the spices to become velvety enough to melt on your tongue.