What I Made – Winter Week 15/15 May 3, 2020 / CSA in the City / 2 Comments I had made this gnocchi with sunchokes and frozen them. To make this dinner, we sautéed some spinach with red pepper flakes and tossed the gnocchi in browned butter. Cool weather early in the week made a good time for pot roast to use up carrots we had hanging around the crisper for previous weeks. In addition to the dandelion greens, we also chopped up the greens that came on our radishes and turnips and included them in this pasta dish too! I’d made and canned plum sauce last year, so I used it to glaze pork tenderloin, then roasted some turnips, radishes, and chickpeas to load up thi salad. The photo makes this look like buffalo chicken, but it’s spicy halal cart inspired chicken and onions, with seasoned rice and parsley-yogurt sauce. (I would cut way back on the sugar in the sauce next time!) The week’s final salad was topped with cellophane noodles and peanut tempeh, all covered with a tahini salad dressing.