Jim and Amy over for dinner in Haverford. These dishes are part of some experimenting I've been doing. Nearing the end of winter, root vegetables are a "go to". The vegetable gratin was adapted from a Fair Foods Farm Stand recipe featured in the Inquirer as was the beet halwa (that's the colorful stuff under the vanilla ice cream). Braised pork and a Red Russian kale/white bean/shallot situation make up the rest of the main course. We happily realized while eating it all that this was an extremely healthy meal for tasting so good. I love you FFFS!
