Category: Potatoes

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Lakewood, Ohio boasts fantastic gastropub with Deagan’s Kitchen & Bar

Deagan's Kitchen & Bar, Lakewood, Ohio
Deagan’s Kitchen & Bar, Lakewood, Ohio

Restaurant: Deagan’s Kitchen & Bar, Lakewood, Ohio

Sometime the best laid plans fall through and you have to find a plan B.

Welcome to my world on the night of The Monkees concert up in Lakewood, Ohio.  Now, I have a friend who lives in Lakewood and we had made plans to all meet up prior to the show for dinner.  Our original spot of choice was somewhere I found on Find Me Gluten Free.  A little joint called Tommy’s Pizza and Chicken.  Sounds like a dive, yes?  But sometimes dives have the best food.

Unfortunately…we never found out.  Upon arriving at Tommy’s, we could see that it was more of a carry-out sort of place than an eat-in.  That wasn’t going to work…at all.  It definitely was a dive.  And after a couple of texts with my friend in the area, Cathy (yeah…2 Cathy’s…try to keep them straight), we laid out a couple of alternatives.  Get gluten-free pizza to go and bring it to her place.  Check out Aladdin’s (they serve up Lebanese/American food).  But, with a little magic from my Yelp app on my phone under the gluten-free friendly tag…I discovered Deagan’s Kitchen & Bar, a gastropub that wasn’t too far away.  It had good ratings.  I suggested it.  We all agreed to meet there.

Deagan’s was a happening place that night.  Very busy.  Very lively.  We stepped inside and were greeted by the hostess.  I said that there would be five of us so they went to prepare a table.  We ended up being positioned near one of the windows in the front…but in a quieter side room.  That was definitely a good thing.  We were given menus to look at and brought some water to start with.  Although tempted with the drink menu, we forwent that.  Cathy (the roomie) got a Diet Coke for caffeine purposes, but Jenn and I stuck with water.  I explained to our waitress, Anisa (she’s awesome, BTW!), that I was a gluten-free vegetarian.  She said they had a special menu for me and would swap mine out with it.  She returned a moment later with a menu with certain items highlighted and little notes written on it for how to make something gluten-free (like no pita bread).  She said there were some vegetarian options on there as well.  It was nice to have that kind of peace of mind.

Cathy (the other one) and her sister arrived soon after and got settled in with drinks and menus.  We talked and talked and talked and finally decided that we should probably order since we did have a concert to make.  Anisa returned ready to take our orders.

Cathy (the roomie) ordered her standard, must-have, when it is on the menu.  Fish and chips ($18.00).  Jenn decided to try one of their small plates and ordered the Polenta Croutons ($8.00).  The polenta croutons are cubes of fried polenta served with sauteed mushrooms, Parmesan and parsley.  It was different and it looked really good.  And Jenn even tried to eat the mushrooms…but in the end, they were left behind.  The rest, however…she devoured.  Cathy (the local) ordered the small plate of Mac and Cheese ($11.00), which was a rather big bowl of noodles, Gruyere cheese and  chives.  She got it with a side of the Brussels sprouts ($ Cathy’s sister, Sarah, ordered the small plate of Seared Scallops ($12.00), which consisted of two large scallops and was served with shaved Brussels sprouts with grapefruit and pomegranate.  She got a side of the House Fries with it.  As for me…I decided to go with a salad in the end.  I chose to go with their Arugula Salad ($8.00) and, since it was marked gluten-free, give their House Fries ($7.00) a try.

Anisa went to put our orders in and for the rest of the time before food arrived, all of us were chatting up a storm.  We talked movies, books, music, concerts, work…you name it.  And conversation continued even when food arrived to the table.  It took some time.  I was okay with that.  Again, I don’t mind having to wait on my food.  It means that it is prepared fresh and to order.  Not sitting under some heat lamp somewhere or getting to know a microwave.

Deagan's House Fries
Deagan’s House Fries

My Arugula Salad was stunning, by the way.  Simple.  Very pleasing to the eye.  Not a lot of color, but what was there popped.  Deagan’s Arugula Salad consists of arugula, shaved fennel, Parmesan and pine nuts.  It is lightly dressed in a lemon oil.  Now, normally I find arugula to be too peppery on its own…but with the saltiness of the Parmesan and the pine nuts, it all balanced out.  The lemon oil, however, is what really tied it all together.  While the salad looked simple, the layers of flavor in there seemed complex.  It all worked.  It was fantastic and delicious.  And I enjoyed it more than I normally enjoy a salad at restaurants.  Honestly.  This one was really good.

There were a lot of House Fries in my side order, so I shared with Jenn and Cathy (the roomie).  They were fantastic cuts of potato that were topped with shaved Romano cheese and truffle oil.  It was served with a spicy mayo.  Oh.  My.  Potato.  Gods.  These fries were really good and really addictive.  No joke.  The simple addition of shaved Romano cheese and a hit of truffle oil just took them from standard fries to something that was out-of-this-world good.  And different.  The spicy mayo that it was served with was delicious and I took great pleasure in dipping my fries into them.  Yeah…for a different twist on fries…I highly recommend these.

In the end, we all agreed that Deagan’s was the perfect place to end up when all was said and done.  Our waitress took fantastic care of our table.  We all enjoyed and devoured our food.  Cathy (the local) had left over mac & cheese…which she took home in a box.  There was a lot in that bowl they brought her.  She and Sarah ended up splitting the special dessert of the night, a bread pudding with caramel and pear.  It sounded divine…and looked it too.

Afterwards, we paid our checks and headed out.  Cathy and her sister were heading back to her place.  We had The Monkees to go and see.  In the end, I am happy we ended up at Deagan’s.  Sure…this meant I didn’t get my traditional gluten-free pizza the night before a big race (yeah…I was running a 15K the very next morning back down in Columbus, Ohio)…but I did get some carbs (thank you gluten-free House Fries) and had great company and amazing food.  I’d go back to Deagan’s Kitchen & Bar in a heartbeat next time I’m in the area.  Sometimes the best laid plans have to change to lead you to somewhere even better.

Beyond impressed.

Deagan's Arugula Salad
Deagan’s Arugula Salad
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Recipe: Rosemary Roasted Carrots and Fingerling Potatoes

So, this past weekend, my roomie purchased a new cookbook for me.  I actually told her not to get it.  As, at full price, it was rather expensive.  But she insisted that it was necessary because the holidays happen every time you turn around.  And not just the fall/winter holidays.  All the little ones in between too.  After a quick flip through of the book, I finally relented my stance and let her get it for me.

The book is Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus by Jennifer Katzinger, who also authored Flying Apron’s Gluten-Free & Vegan Baking Book.  So, if there is any authority in this area…this would be the person to turn to.  And the recipes really did sound amazing.  Everything was something I was willing to try.

Now, the first recipe I chose to do out of this cookbook is considered a side dish.  But I eat side dishes for meals all the time.  The original recipe calls for new potatoes, but I had 24 ounces of fingerling potatoes in my fridge from my CSA bin, along with baby carrots.  It would work.  The only ingredient for this recipe that I didn’t have on hand was fresh rosemary, but my grocery store happens to have that.  And so, last night, I set out to prepare this recipe for dinner.  And yeah…I wasn’t disappointed at all.

Recipe: Rosemary Roasted Carrots and Fingerling Potatoes

Rosemary Roasted Carrots and Fingerling Potatoes
Rosemary Roasted Carrots and Fingerling Potatoes

Servings: 4-6
Time: Prep 10 minutes; Cook 50 minutes

Ingredients:

  • 1 pound new red potatoes (I used organic fingerling potatoes), halved
  • 1/2 pound carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/4 cup canola oil
  • 3 tablespoons minced fresh rosemary
  • 4 cloves garlic, minced1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Directions:

Preheat the oven to 400 degrees F.

Combine all the ingredients in a large bowl and toss well to coat the potatoes and carrots with the seasonings and oil.

Pour the contents of the bowl onto a large baking sheet and roast the vegetables for about 50 minutes, or until the exteriors are crisp and the interiors can be easily pierced with a fork.  (Halfway through cooking, using tongs or a spatula, turn the potatoes and carrots so that they brown evenly).  Transfer to a serving bowl and season to taste with additional salt and pepper.

~*~*~

First of all…this smells amazing while it is baking up.  Honestly.  It really gave the apartment an amazing aroma.  The vegetables really do crisp up nicely on the outside, leaving the inside nice and soft.  Perfect.  And wow…packed with flavor.  This is a super simple, but super tasty dish.  Honestly.  I thought about bringing this to Thanksgiving, but mashed potatoes are always abundant there…so I don’t want to repeat the potato.  Looking for a new way to enjoy potatoes and carrots…give this recipe a try.

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Recipe: Oven Roasted Potatoes, Peppers, and Collard Greens in a Vegan Cream Sauce

Okay…I lived in Birmingham, Alabama for six years…and never once ate collard greens!  Never.  Not once.  Why?  I don’t know.  Perhaps it was the ill-fated attempt my mom had cooking okra that turned me away from those “southern” vegetables.  I can’t say for sure.  But I never felt the need to try them, nor the desire.

But, much like with the Brussels sprouts, along came my CSA bin and inside…collard greens.

Now, my roommate happened to scoop up a recipe card for a Collard Green Hash while we were out at the grocery store, but the problem was, it was going to take an hour and fifteen minutes (not including prep time) to throw that together.  And I was hungry and not wanting to deal with it.  So, instead, I had one of my “I’m just going to make this up” moments and created my very own recipe using a leafy green vegetable that I had never tasted nor cooked with before.

And surprisingly…it worked!

Recipe: Oven Roasted Potatoes, Peppers, and Collard Greens in a Vegan Cream Sauce

Potato, Sweet Peppers, and Collard Greens in a Vegan Ancho Chile Cream Sauce
Potato, Sweet Peppers, and Collard Greens in a Vegan Ancho Chile Cream Sauce

Servings: 2-4
Time: Prep 10 minutes; Cook 30 minutes

Ingredients:

2 small Russet potatoes, cubed
6 mini sweet peppers, chopped
5 collard green leaves, stalks trimmed and cut into strips
olive oil
salt
red pepper flakes
garlic powder
3 tablespoons sour cream (I used Tofutti Better Than Sour Cream)
1/4 teaspoon Ancho chile powder
dash of lime juice

Directions:

Preheat oven to 425 degrees.

Spray a baking sheet with cooking spray and set aside.

Wash the potatoes and pat them dry.  Slice the potatoes into cubes and place in a zip lock bag.  Drizzle with a bit of olive oil and season with salt, red pepper flakes, and garlic powder.  Seal the bag and shake to coat the potatoes.

Next slice the sweet peppers away from the seeds.  Chop them and add them to the bag with the potatoes.  Give another shake.  Then pour the peppers and potatoes out onto the baking sheet that has been sprayed with cooking spray to prevent sticking.

Pour the potatoes out onto a baking sheet and spread them out over the surface.  Place the baking sheet in the oven for 15 minutes.

While the potatoes and peppers begin to roast, wash the collard greens and cut away the stems.  Slice the collard greens in half, then into strips.  Place in another zip lock bag and drizzle with a little olive oil.  Season with a little red pepper flakes and garlic powder.  Seal the bag and shake to coat the greens.  Set aside.

In a bowl, place 3 tablespoons of sour cream (I used a vegan sour cream) and add 1/4 teaspoon of Ancho chile powder.  Stir until combined.  Add a small dash of lime juice and stir.  Set aside.

After 15 minutes, remove the potatoes and peppers and give them a stir.  Spread the strips of collard greens over the potatoes and peppers and place in the oven for another 15 minutes.

Remove from the oven and transfer the mix of potatoes, peppers and greens to the bowl with the cream sauce in it.  Stir to coat.

Serve.

~*~*~

I was actually surprised with how much I enjoyed this side.  I probably could have eaten it as my meal and been completely content with it.  But I had a veggie burger calling my name.  I’m actually excited to be making this again tomorrow night with my dinner, I loved it so much.  If you have never tried collard greens before, or if you are looking for a new way to enjoy them…I recommend this recipe.  Not just because I made it up…but because it is actually quite yummy!

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Recipe: Vegetable Curry

Sometimes a recipe just catches your attention.  That’s exactly what happened to me one day when I was at my local library.  On the shelf holding the new books there was one called Simply…Gluten-Free Quick Meals by Carol Kicinski.  I picked it up and flipped through it, and immediately some recipes began catching my attention.  So, I checked it out.

It just so happened that one of the recipes in there was for a vegetable curry (Curry in a Hurry).  I had everything required for the recipe except the can of coconut milk, the butternut squash, a potato, and the frozen peas.  But those were affordable enough to add to that week’s grocery list, so I went ahead and made plans to have this recipe for dinner this week.

And last night…I made it up and I was so happy with the results.  This is a hearty, delicious, vegan curry that anyone can enjoy.  You can adjust it to your level of spiciness (I kept mine mid-range, as my roomie is a heat wimp and I love it spicy).  It’s full of flavor and will fill you up without filling out out with calories.

Recipe: Vegetable Curry

Vegetable Curry (served over jasmine rice)
Vegetable Curry (served over jasmine rice)

Servings: 6
Time: Prep 10 minutes; Cook 25 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 4 cups butternut squash, peeled, seeded, and cubed (I bought mine pre-cut!)
  • 1 large Idaho potato, peeled and cubed
  • 1 medium yellow or white onion, thinly sliced (I used shallots)
  • 1 cauliflower head, cut into florets
  • 2 to 4 tablespoons gluten-free mild or hot Indian curry paste (I used Thai Kitchen)
  • 14.5 ounce can unsweetened coconut milk, shaken well (I used light coconut milk)
  • 15 ounce can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions:

Heat the oil in a large, deep skillet or Dutch oven with a lid over medium-high heat.

Add the butternut squash and potato cubes and sauté just until they start to brown a little, 3 to 4 minutes.

Add the onion, cauliflower, and curry paste, starting with a little and continuing to add until you reach the desired heat level.  Cook, stirring constantly for 1 to 2 minutes, or until the paste is combined and the onion is just starting to soften.

Add the coconut milk and stir to combine.  Cover the pot, lower the heat, and simmer for 15 minutes, or until the vegetables are tender.

Add the chickpeas and frozen peas to heat through, 1 to 2 minutes.

Serve.

~*~*~

I served my curry over steamed jasmine rice.  It was so delicious.  With it being fall and the winter months approaching, this made for a nice, warm, hearty meal that is packed with fresh ingredients and lots of nutritional value.  It’s a fantastic and different way to use those winter vegetables that are in season and everywhere at the grocery store right now.

And this is really easy to prepare.  I definitely recommend buying the squash pre-cut, as it takes out a lot of the hassle.  No shame in it, my friends.  Trust me!  If anything…I would just recommend a little pinch of salt.  Other than that…this made for a delicious, filling dinner under 300 calories per serving.  And I loved every bite of it.  I also can’t wait to make it again!

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Recipe: Parmesan Baked Potato Halves

You know…it’s because of places like Pinterest that I can find new and exciting ways to fix up some of the produce that comes in my CSA bin every week.  Honestly.  While working with potatoes isn’t at all difficult, sometimes I can just get accustomed to making them one way and not really branching out from there.  I was determined not to just slice these up into cubes and make home fries to go with eggs in the morning.

My organic fingerling potatoes are beautiful, mind you.  And back when I first signed up for Pinterest, one of the recipes that I pinned was for Parmesan Baked Potato Halves.  Sounded great.  And here I was with some fingerling potatoes, ready to see if this recipe was all it was cracked up to be.  But you know me…I always take a recipe and twist it up some way.  In this case…I added…more cheese and a different flavor at that.  In addition to spices as well.

The original recipe comes from Favorite Family Recipes.  But below is my take on it.

Recipe: Parmesan Baked Potato Halves

Parmesan Baked Potato Halves
Parmesan Baked Potato Halves


Servings: 2
Time: Prep 10 minutes; Bake 45 minutes

Ingredients:

  • 6-9 small potatoes, scrubbed and cut in half
  • 2 tablespoons butter (I used Smart Balance)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Chives & Dill Jack cheese
  • garlic powder
  • other seasonings (to personal preference) (I used a touch of crushed red pepper, rosemary, and salt)


Directions:

Preheat oven to 400 degrees.

Melt butter and pour into a 8×8 inch pan and spread evenly across the bottom.

Generously sprinkle Parmesan cheese and Chives & Dill Jack cheese and lightly sprinkle other seasonings all over the butter.

Place potato halves face down on the butter and seasonings.

Place in preheated oven and bake for 40 to 45 minutes.  Cool for 5 minutes before removing from pan.

Enjoy.

~*~*~

My roommate enjoyed her half of this tasty potato dish this morning with some ketchup.  As for me…hot sauce was my game.  Or, you can serve with whatever dip you choose to enjoy potatoes with…or just plain on their own.  They are yummy that way too.  It’s a simple recipe that really just takes a little time to bake up.  But the cheese melts and crusts against the top and packs a whole bunch of flavor into each bite.

I’m making it again tomorrow morning!  Go ahead…try it out.  Flavor with whatever cheeses you fancy and whatever spices compliment it.  Get creative!

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No go on Caesar’s Gluten-Free Potato Gnocchi

Caesar's Vegan Gluten-Free & Wheat-Free Potato Gnocchi
Caesar’s Vegan Gluten-Free & Wheat-Free Potato Gnocchi

Product: Caesar’s Vegan Gluten-Free & Wheat Free Potato Gnocchi – $4.79+

Before I had to go gluten-free, I fell in love with these amazing Italian potato dumplings known as gnocchi.  The problem being, even though made from potato, these contain flour and that puts it on the no-no list for Celiacs.  I was quite…sad, depressed, and unhappy when this happened.  It was like I was being denied something that I had only just discovered and fallen in love with.

And then, one day while walking through the Liquor Barn, of all places, with my roommate, we discovered Caesar’s Gluten-Free Potato Gnocchi in the freezer section.  Enter me doing a happy dance of joy right there.  I wanted to take it home with me that day, but I had enough products in the house at the moment to work through.

Then…a couple weeks later, while on that side of town, my roommate and I stopped in again and this time a bag came home with me.  And then…it sat in my freezer.  I can’t explain why.  It just sort of happened that way.  With the influx of fresh vegetables and fruits coming in with my CSA bin, getting to the frozen foods in the freezer or the items in my pantry got a little less common.

However, this past weekend, I was heading out of town to stop by my friend Jenn’s house and then…the following morning, the three of us were going to venture out to Hershey, Pennsylvania as I was running in the Hershey Half Marathon on Sunday.  So, I was bringing dinner to make things easy on us all on Friday night.

That evening, after arriving and settling in at her home, we got out the pot of water and got it up and boiling before pouring in the frozen potato gnocchi.  I was quite disappointed right off with the amount of pasta in the bag.  The sack said it was meant for four people, but there was barely enough to serve as an entree for the three of us.  We let that slide however, and put the small amount of gnocchi in the bag into the boiling water.  With gnocchi, the way you tell if it is done or not is that they float up to the top.  Problem number two with Caesar’s Gluten-Free Potato Gnocchi…half of them floated immediately.  How can we tell if they are done if the frozen dumplings are already floating?  We decided, instead, to just time it for the 4 minutes suggested on the package.

Caesar's Vegan Gluten-Free & Wheat Free Potato Gnocchi (cooked)
Caesar’s Vegan Gluten-Free & Wheat Free Potato Gnocchi (cooked)

While that was going, we heated up some sauce for the meal and set the table.  We checked on the gnocchi after four minutes.  Not all of them were ready, so we let it go a little longer.  Finally, we figured we were where we needed to be.  Again, kind of hard to tell when half floated right off the bat.

We drained the pan, then dished out the miniscule amount of gnocchi between the three of us.  We added the sauce…then a sprinkling of cheese and settled in at the table.

Only to be immediately disappointed.  I’m not joking.  Maybe a third of the gnocchi dumplings were perfectly cooked.  Some were gummy.  Some were still hard.  It was inconsistent.  And I was less than impressed.  This didn’t make me remember the amazing gnocchi I was able to eat before having to go gluten-free.  And that’s sad.  Because this was the first gluten-free gnocchi I was able to find.  I could make my own, of course, but it’s a lot of work and time I currently don’t have.  But…I may be headed that way.

I’ve tried Caesar’s Gluten-Free Stuffed Shells and really enjoyed them.  But these didn’t make the cut this time.  Not at all.  I was so unimpressed with the potato gnocchi.  Therefore, I don’t think I’ll be purchasing them again.

I have heard that the best gluten-free gnocchi is made by Nuovo, which I finally found at one of my local grocery stores.  But Caesar’s gluten-free gnocchi will never make it into my apartment again.  Totally not worth the money.

Caesar's Vegan Gluten-Free & Wheat-Free Potato Gnocchi with tomato sauce
Caesar’s Vegan Gluten-Free & Wheat-Free Potato Gnocchi with tomato sauce
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Recipe: Sicilian Sweet Potatoes with Caramelized Onions

Sometimes when I don’t get a CSA bin…I go a little produce happy at the grocery store.  This is a dangerous thing because I nearly always run out of week to actually make things with the stuff I buy before my CSA bin arrives on Friday.  So, as this week went on…I was attempting to make sure I was using the items that I purchased in lieu of having to cancel my bin last week while I was out of town.

One of the items that I purchased at my new favorite grocery store (Earth Fare…if you have one, don’t walk…run there!  Or drive.  Your choice…) was potatoes.  Two kinds.  Your standard russet potatoes, which I baked up last night with a little olive oil, salt, butter and some (vegan) cheese melted over them.  And sweet potatoes…because I love sweet potatoes.  They are rich in Vitamin A, Vitamin C, Potassium, and Iron.  Plus, for the runner in me…a great source of nutritious, unprocessed carbohydrates.

So my quandary last night was just how I wanted to top these off.  With sweet potatoes…you can get rather creative if you want.  So, after glancing through the refrigerator…I settled on the recipe that follows.

Recipe: Sicilian Sweet Potatoes with Caramelized Onions

Sicilian Sweet Potatoes with Caramelized Onions
Sicilian Sweet Potatoes with Caramelized Onions

Servings: 2
Time: Prep 10 minutes; Cook 45 minutes

Ingredients:

  • 2 medium sweet potatoes (about 6 ounces each)
  • olive oil
  • garlic salt
  • garlic powder
  • paprika
  • dill weed
  • dried rosemary
  • 1/4 of a red onion, sliced
  • salt
  • 2 – 3 tbsp white wine
  • 1 cup marinara (homemade or store bought)
  • shredded mozzarella cheese (I used Mozzarella Flavor Rice Shreds)


Directions:

Preheat oven to 400 degrees F.

Rinse the sweet potatoes and pat each of them dry.  Prick them numerous times with a fork.

In a small dish, mix together a blend of garlic salt, garlic powder, paprika and dill weed.  Brush the sweet potatoes with a light coating of olive oil.  Then sprinkle the seasoning mixture over them, turning to season each one entirely.  Add a little dried rosemary over each of the sweet potatoes.  Place on a baking sheet and then bake in the oven for 45 – 60 minutes.

While the potatoes are baking, cut up 1/4 of a red onion into half-rounds.

Heat a pan over medium heat and add olive oil.  Once the oil is heated, add the red onion to the pan stir until the onions are coated in olive oil.  Keep heating over low-medium heat, stirring occasionally.  After about 10 minutes, add a sprinkle of salt.  Continue to cook over the lower heat until the onions are soft and anywhere from honey-colored to deep brown, depending on how caramelized you want them to be.  Add a splash of the white wine and allow the onions to absorb it completely.

Next, heat up your marinara.  I used my homemade marinara ( https://veggiefoodlover.wordpress.com/2012/06/30/recipe-homemade-marinara-sauce/ ), but you can use any store-bought variety as well.  Just give it a warm over a hot burner or in the microwave.

Remove the sweet potatoes from the oven and turn the broiler on.  Cut a slit into the sweet potatoes and open them up.  Spoon in the caramelized onion, then top each one with a generous serving of marinara.  Sprinkle mozzarella cheese over the top and then put in under the broiler for about 1 minute, or until the cheese has nicely melted.

Serve…and enjoy!

~*~*~

I know that marinara coated sweet potatoes sound a little bizarre, but trust me…these were amazing.  The sweetness of the potato mingled so well with the sweet flavor of the caramelized onion.  The rich tomato flavor of the marinara was the perfect topper.  And the melted cheese on top just finished it off.  It was like…sweet potato gnocchi without going through the trouble of making gnocchi from scratch.  The potato cooked to a soft, sweet perfection…and it was topped off with a whole lot of vegetable goodness.  And the seasoning on the skin was perfection on the tongue.

I’m totally making this again!  I love it when a food experiment goes right.