Time to get back to our roots, friends. Root veggies, sweeter in Alaska than just about anywhere else, are at their prime and local foodies are serving up some delicious recipes. Heidi Drygas, of Chena Girl Cooks, has salmon with chimichurri and roasted roots, Kim Sunée has a warm beet salad with celery leave and fried capers. (It calls for luscious burrata cheese, which is hard to find in Anchorage. Try subbing fresh mozzarella.) Allergy-free Alaska is doing a raw beet, carrot and apple salad with ginger.
It's also the beginning of apple season, which reminds me a of an interesting recipe a twitter friend shared recently, a Kim Sunée fav from last year: dark chocolate crabapple cake. How cool is that? I'm on the hunt for more crab apple and apple recipes!
The record rains may have been responsible for the raft of comfort food on my feeds. If you're in need of some, Maya Evoy of Alaska From Scratch has it covered. How about some pumpkin chai? A turkey meatball sub? Or, from gluten free cook Megan Lierman, some GF biscuits and gravy?