The foodie world can show as much disapproval as they wish, I will never turn down a Pyrex full of whipped sweet potatoes topped with a perfectly charred layer of marshmallows.Read More
I think it is time to get back into this game. The routine thing? Remember that? We have eaten a lot of cookies and buttered a lot of rolls -- and it was fun. But now it is time to get out of the yoga pants and put our game face on for this new year - 2014. It happens to be an even number - I’m happy about that.
I was blessed with several wonderful books around Christmas time. One of these was The Kinfolk Table cookbook, which I have been eyeing ever since it was released. My expectations were not disappointed This book is stunning from cover to cover (more about that soon!). One of the first recipes that caught my eye was for Sweet Potato - Apple Salad.
This salad is hearty and bright and everything I needed to get me away from the leftover cookies.
The ingredients in the salad are not particularly seasonal, and are generally available year round. I love that this recipe can be fitting for any season.
I think I am ready for routine again. Ready to tackle that mountain of laundry and throw some spinach into my smoothies. Let’s tackle this 2014 thing.
Sweet Potato - Apple Salad
recipe adapted from The Kinfolk Table / serves 4
for the dressing
- 3 tablespoons olive oil
- juice of 1 lemon
- 1 tablespoon honey
- 1/2 teaspoon garlic paste
- 1/4 teaspoon salt
- freshly ground pepper
Combine all ingredients in a small jar and shake until all ingredients are well-combined.
for the sweet potatoes
- 3 small sweet potatoes, about 16 ounces, peeled, sliced and quartered
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- pinch of kosher salt
- freshly ground pepper
Preheat oven to 375 degrees F.
In a small bowl whisk to combine maple syrup, olive oil, salt and cinnamon. Toss the potatoes in the mixture and spread out on a lined baking sheet.
Roast potatoes for 30 minutes or until fork tender. Allow the potatoes to cool to room temperature while preparing the onions.
for the onions
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 1 tablespoon maple syrup
- heavy pinch of kosher salt
Heat the olive oil in a medium skillet until simmering. Add onions, syrup and salt. Stir often and cook for 5-7 minutes or until caramelized.
for the salad
- 2 apples cored and sliced
- 1/2 cup chopped pecans
- 1/4 cup roasted pumpkin seeds
- 6 ounces crumbled blue cheese
- 4 1/2 cups fresh mixed greens
Toss sweet potatoes, caramelized onions, greens, apples, pumpkin seeds, pecans, and cheese to combine. Drizzle dressing over the salad just before serving. Enjoy!
I love a liquid meal. When the weather cools my stew pot comes out and I go deep into soup mode.
Perhaps it’s the irresistible simplicity of a one pot meal, or maybe the fact that I can start making dinner at 3:00pm and enjoy the smell of braised beef all afternoon.
The soup concept has been loved since the discovery of fire. Historically, soups and stews were meals that were enjoyed by nobles and common-folk alike. If you’re not yet on the soup bandwagon, this bisque will help you get started.
Sweet potatoes feel like dessert but they’re actually vegetables. That’s reason enough to love them. Garlic and shallots join the hot tub, and the puree is finished with a bit of extra virgin olive oil and pungent blue cheese.
Another reason to love this soup is the fact that it goes from the cutting board to your bowl in less than 40 minutes, making it the perfect weeknight dinner. Get your pots out and your spoons ready. It’s time for a liquid meal.
Sweet Potato Bisque
- 2 lbs sweet potatoes
- 2 medium shallots (diced)
- 3 cloves garlic (minced)
- 1 1/2 teaspoons salt
- 2 teaspoons fresh rosemary (chopped)
- 1/2 cup white wine
- 1 tablespoon unsalted butter
- 2 cups chicken stock
- 2 cups whole milk
- 1/4 cup heavy whipping cream
- extra virgin olive oil (for finishing)
- 4oz blue stilton, or any blue cheese of your choice, crumbled
Coat the bottom of a heavy saucepan with olive oil and heat over medium high heat. Saute shallots, rosemary, and garlic; season with salt. When the shallots have begun to brown, add white wine and allow the alcohol to cook off for 3-5 minutes. Add butter and sliced sweet potatoes, and cover. Reduce heat to medium and cook for 10-15 minutes or until potatoes are fork tender. Add chicken stock, heavy cream and milk and puree using an emersion blender or a stand blender. To serve, drizzle with olive oil and sprinkle blue cheese crumbles. Enjoy!