This week you’ll be cooking with at least one ingredient that I imagine will be new to most of you – sunchokes! Sunchokes are also known as Jerusalem artichokes and are related to the sunflower. I love sunchokes, they are sweet and you can use them in a lot of different ways. The only thing I would caution you on is that they are pretty high in fiber, specifically a type of fiber called inulin. This means that they can cause some GI upset for some people. You may find that you can do a little but that your body will let you know if you’ve had too much. I still recommend them as a great way to add variety to your diet, but more may not always be better 

Here’s what you’ll be cooking:
· Oven Baked Eggs in a Tomato and Spinach Sauce
· Sunchoke, Carrot, and Leek soup
· Pork in a Savory Broth with Celery Root Mash
· Mussel, Leek, and Fingerling Potato Chowder
· Pan Fried Chicken Drumsticks with Broccoli-Carrot Salad

  • Broccoli, 1 head in small pieces
  • Carrots, 2 shredded
  • Carrots, 6 in pieces**
  • Celery root, 1 large cut into pieces
  • Fingerling potatoes, 1 bag (1lb) cut into pieces (mixed or just
  • golden potatoes)
  • Garlic, 3 cloves diced*
  • Garlic, 4 cloves diced
  • Ginger, 1” piece diced*
  • Leeks, 2 cut into coins
  • Leek, 2 in pieces**
  • Sunchokes, 2-4 in pieces**
  • Yellow onion, ½ diced
  • Yellow onion, 1 med diced
  • *Can store in the same container
  • **Can store in the same container
  • Spinach – if you bought a bunch, cut or rip into pieces
Animal Products
  • Bacon, 4 thick cut slices in pieces
  • Pork loin, 1lb cut into pieces