
I’ve been getting a produce box from Fresh City, which is super handy in the cold weather, especially since I don’t have a car. The goods are usually pristine and delicious (my only issue has been with the mangos, and this is not surprising in Toronto in the winter) and I enjoy the puzzle-solving aspect of figuring out what to do with the mix of fruit and veg that I end up with.
This week saw the delivery of a pound of cute little yams, which inspired a pseudo-South American version of shepherd’s pie: a beef mixture made up as if for Chilean empanadas (lots of aromatic spices, plus olives, raisins and hard-boiled eggs), topped with mashed yams. Forgive me for attempting to food blog, but I thought it was tasty enough to deserve a post, mainly so that I can remember how to make it again. With thanks to Leite’s Culinaria and Taste.com.au for help with the empanada bit, and Cinnamon Spice & Everything Nice for confirming that mashing yams is just like mashing potatoes.
I also got three blood oranges this week that smell gorgeous. Any ideas of what to do with them are welcome.
Recipe after the cut.
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