Roasted Sunchokes with Sun Dried Tomato Salsa Verde
I took my mother out to one of my favorite farmer market inspired Venice restaurants and ordered their sunchokes to which she asked, "sun-whats?" I tried to explain and realized I wasn't doing them much justice so I hoofed over to Whole Foods and bought a bag. I got home only to realize I had no idea what to do with them. I talked to San Francisco foodie extraordinaire, David McCarus and executive chef, Andrew Kirschner, and they both said -- roast them! So, this is my venture into the world of sunchokes, and I must say -- they are really freakin' good.

Sunchokes:
1 small bag of sunchokes (maybe 8-10, depending on size) half peeled and chopped into bite sizes
dollop extra virgin olive oil to dress sunchokes
generous pinch Maldon sea salt
pat of Plugra or European butter

Salsa Verde:
1/4 cup extra virgin olive oil
1 cup italian flat leaf parsley
5 cloves garlic, peeled
6 green onions, ends
1 T Lucini Pinot Noir Vinegar (or red wine vinegar)
10 sun dried tomatoes
1/2 meyer lemon, juiced
fresh black pepper and Maldon sea salt to taste

For Sunchokes:
Pre-heat oven to 425 degrees. Wash and half peel sunchokes. Cut into bite size pieces and toss with olive oil in roasting pan. Sprinkle with sea salt and give another good toss. Roast in oven for 45mins-1 hour or until you can poke through with a fork. Pull out of oven and add small pat of butter.

For Salsa Verde:
Place all ingredients into a food processor (or blender). Blend up all your yummy ingredients and spoon over sunchokes. Go impress your guest with your farmer market skills. Mom will totally approve.

About the Author
KATHRYN BUDIG is an international yoga teacher and writer. She is the creator of Aim True Yoga and co-founder of Poses for Paws. She has been featured in Yoga Journal, Women's Health, The New York Times, Forbes, and The Wall Street Journal. She teaches regularly online at Yogaglo.com  
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