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Thankful for horseradish mashed potatoes

Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes.

To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here:

Light Horseradish Mashed Potatoes

2 pounds potatoes (red, white or Yukon gold), scrubbed with skins on

1 tablespoon prepared horseradish, or fresh and grated to taste

½ cup light sour cream

1 tablespoon butter (optional)

1 teaspoon salt

¼ teaspoon white pepper

2 teaspoons granulated garlic

Cut potatoes in half or into 1-inch thick pieces, place in a medium pot and completely cover with water. Bring to a boil, cover and simmer on medium low heat until fork tender, about 20 to 25 minutes. Drain well. Mash, and whisk in the rest of the ingredients. Keep warm in a baking dish in the oven until ready to serve.

Happy Thanksgiving!

Take Thanksgiving leftovers up a notch

Thanksgiving is right around the corner.

So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins from Spokane’s Boots Bakery and Lounge.

Also, on the menu: prosciutto-wrapped chicken with sage from “The New Family Cookbook” from America’s Test Kitchen.

And, as always, there’s a Fresh Sheet full of food-related briefs, plus more.

Pick up a copy of the section on Wednesday.


Leafy Arugula Stands Tall

Grilled beef tri tip with arugula chimichurri proves a delicious use for the leafy green. (SR photo)

Arugula is moving beyond the salad bowl and showing up all over the place – in sandwiches, pastas, pestos, soups and sauces. Although a leafy green, arugula – also called rocket – is not in the lettuce family. It’s actually a cruciferous vegetable like broccoli, kale, cabbage and cauliflower, making it one of the most nutrient-rich leafy greens available. Its bite can take newbies off guard. Peppery, pungent, complex and a little nutty, arugula’s robust flavor is startling, often invoking a strong reaction. People either love it or hate it. I happen to love it, not only for its remarkable flavor, but for its versatility/Sylvia Fountaine, Seasonal Kitchen, SR. More here. And: Sylvia Fountaine's Feasting at Home blog here.

Question: How often do you use arugula in your meals?