From the bean of Green Bean.
Last year, I participated in the Dark Days Eat Local Challenge. The basic idea is to cook one meal a week that is 90% local. It was my first winter as a locavore and I was worried I wouldn't survive it. I need not have been for the Dark Day guys and gals offered motivation and recipes a plenty.
It's too late to join the challenge this year, officially anyway. But I would suggest taking a peek at the weekly summaries posted at (not so) Urban Hennery for tips and amazing seasonal recipes. Here's one that I garnered last year. I made it this year for Christmas dinner at the in-laws where it received rave reviews. If you want a true testament to how good it was, I ate the remainder for breakfast the day after Christmas.
Sweet Potato Galette
(Adapted from The Slow Cook and A Mingling of Tastes. Check out those blogs for a photo of the final product. I was too busy eating mine to photograph it.)
2-3 large sweet potatoes
1 bunch of local greens
3/4 cup or so of local cheese - preferably blue or goat
olive oil or butter
Preheat oven to 350 degrees. Wash, de-stem and tear up a bunch of local greens. Sautee greens with a bit of olive oil, minced garlic, salt and pepper. Skin and slice (very thinly) sweet potatoes.
Coat an oven-proof skillet (one without a plastic handle) with a couple tablespoons of olive oil over medium heat. The potatoes on the bottom level will start to brown as you prepare the skillet. Start shingling the sweet potatoes in a circular pattern around the skillet, overlapping as they shrink when they are cooked. Once you've got an entire layer of sweet potatoes, tamp them down with a skillet lid or a similar flat and round implement. Then, add a dash of salt and some pepper and drop greens over the layer. Cover with sweet potatoes, tamp, and add salt and pepper. Thinly slice or grate cheese and cover sweet potatoes. Again, top with sweet potatoes, tamp, and salt and pepper. Repeat with greens and then top off with last layer of sweet potatoes. Tamp down final layer, add salt and pepper and drizzle with olive oil or butter.
Place skillet in the oven for 20-40 minutes, length depends on how thinly you sliced the potatoes and how thick your layers are. The galette is finished once you can the potatoes are tender when tested with a sharp knife.
Remove from oven. Let cool for 10-15 minutes, flip over on a plate and enjoy the goodness of winter food.