Last night, I roasted a chicken(brined organic chicken from Trader Joe's) on a bed of sweet potatoes, butternut squash, onion and carrots. Cooked it on a 12 inch Lodge skillet at 425 for abuot 80 minutes...even my 5 yd old who gags at sight of vegetable ate a plateful of roasted vegetable cooked in chicken fat.
This weekend, I am planning on making roasted pork chops with apple sage sauce with apples I picked last weekend.
What are you cooking that's seasonal?
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