Dark Days Challenge Recap, Week 2

Another week of many local meals and a day to give thanks for all of the bounty!  Here is a recap of our week.

Sunday, November 23

Alsatian seared duck breasts with black truffle butter sauce, cabbage slaw, and sauteed potato salad

Matt proclaims that this is the best duck he has ever had. We shared the meal with friends, Nicole and Nate. Luckily we prepared something special because they announced their engagement that night! I adapted a recipe from Ming Tsai’s Blue Ginger cookbook called Alsatian seared duck breasts with foie gras sauce. There are a number of recipes in this book that are staples for us and a book I have given as a gift a number of times. I highly recommend this meal for something special like a birthday, engagement celebration, Valentine’s Day, etc.

Ingredients include:

Muscovy duck breasts (not local – from Long’s, raised in California)

Black truffle butter (local – made by Marche Provisions)

Yukon gold potatoes (local – CSA)

Onions (local – CSA)

Red cabbage (local – CSA)

Oils, vinegars, mustards, and other spices (not local)

Monday, November 24

Leftovers

Tuesday, November 25

Pumpkin enchiladas, adapted from Martha Stewart’s recipe. Read more about this meal in my Pumpkin Love post.

Wednesday, November 27

Thanksgiving! Juniper & herb turkey, wild rice dressing, braised brussel sprouts, and sour cream pumpkin tart.  Read more about our contributions to our Thanksgiving meal in my Thanksgiving post.

Friday, November 28

Carnitas, Simple green salad

Super easy meal to feed a lot of people when you don’t want to cook.  This recipe is actually from a friend/co-worker.  With her permission, I promise to post the recipe in the near future.

Ingredients include:

Pork shoulder (local – Carlton Farms from Long’s Meat Market)

Pepsi (not local)

Garlic (local – CSA)

Spices (not local)

Tortillas (local distributor – Carmen’s)

Avocado (not local – California)

Salsa (local – homemade canned salsa from our garden)

Sour cream (local – Nancy’s by Springfield Creamery)

Salad greens (local – CSA)

Saturday, November 29

Shepherd’s Pie with Thanksgiving leftovers, Simple green salad

With this being our last night in Sunriver, I decided to use as many of the leftovers as possible.  Definitely not a traditional shepherd’s pie, but really good and a great way to use up leftovers. I will hopefully post a more detailed recipe later this week.  Judging by what was left and the number of people getting seconds, it was a success.

Ingredients include:

Carnita meat (local – leftover)

Sweet potato puree (leftover)

Mashed potatoes (leftover)

Braised brussel sprouts (local – leftover)

Carrots (local – CSA)

Onion (local – CSA)

Garlic (local – CSA)

Salad greens (local – CSA)