The fries were made from local parsnips (thanks to the farmer's market) and sweet potato. I cut them into fry-sized pieces, tossed with some olive oil, salt, pepper, cinnamon, and cayenne, and roasted at 425* for about 35 minutes.
I got this idea from Katie at Health for the Whole Self--I never would've thought to make parsnip fries on my own, but I'm glad to have another way to prepare them.
I shuffled them around after about 25 minutes to help them brown evenly. I like 'em crispy.
The burgers were 1/4-lb patties from a local farm via the co-op. The H seasoned them perfectly--I love dried chipotle powder! Between that and the cayenne on the fries, it was a pretty spicy meal.
When the fries were done, we plated everything and sat down to deliciousness. Our burgers were topped with spinach, tomato, and mustard (organic ketchup for The H).
I ate mine on a sandwich thin, and The H had his on a piece of freshly-made gluten-free, egg-free bread. I used flax meal "eggs" with our usual GF bread recipe, and it came out great. And you know what? We ate off salad plates, so even though it looks like a heap of food (and it was really filling) our portions weren't overpoweringly heaping. Try it sometime!