We decided to make a Native American dinner to celebrate Winter Solstice this year. This day was and is celebrated in a variety of ways across different Native American tribes, and while we didn’t try to specifically recreate any of those traditions, we did keep the meal to only ingredients native to the United States. We made our Crispy Duck Legs, adapted from Sean Sherman’s The Sioux Chef’s Indigenous Kitchen, the simple wild rice from the same cookbook, and some roasted root vegetables. Even the herbs/spices we used, as in the cookbook, we limited to only native ingredients. (Turns out, not that many spices and herbs, at least ones we’re used to using, are native to the US!)
Bon Appetit Baby! 
You must be logged in to post a comment.