Baked Sweet Potato Fries
This is my favorite way to eat sweet potatoes. Feel free to mix up the spices to change the flavor. Cajun works really well as well as just plain old salt and pepper.
Vegetable oil for parchment
2 large sweet potatoes (about 2 pounds) skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
1 tbsp olive oil
Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.
Mix potatoes, spices ,and oil in a bowl; stir to cover. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.
Sweet Potato and Greens Gratin
Sweet potatoes and greens are a great pair.
2lbs Sweet Potatoes
1 bunch Kale, or 1 bag braising greens
2 cloves garlic
Salt, red pepper flakes, cumin or old bay seasoning to taste
1/3 cup flour
2 cups milk
1/4 cup fresh grated parmesan or other salty cheese
Scrub & cut sweet potatoes into 1/4" slices. Place in a large pot, cover with water and bring to a boil. Cook a few minutes, until barely tender, drain into a colander and set aside.
Combine flour and spices to taste in a little bowl.
Meanwhile, wash, remove middle stem, & chop the greens. Dice an onion and mince a couple garlic cloves. Saute the onion & garlic with olive oil and a pinch of red pepper flakes. Stir in the kale and sprinkle with salt. Saute until just tender & still bright green, a couple minutes.
In a buttered baking dish, layer the sweet potatoes and the kale. First 1/3 sweet potatoes, 1/2 kale, sprinkling the layers with the seasoned flour. Continue layering, ending with the sweet potatoes. Pour over the milk, sprinkle with the cheese. Bake @400 for about 30 minutes, until bubbly and golden.
Beets with Stout and Sauteed Greens
If you don't feel like using a beer in this recipe you can sub balsamic vinegar.
1.5 pounds beets, trimmed, leaving 2 inches of the stem ends intact
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
1 bunch of greens, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse (kale or braise)
In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems.
In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.
Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.
1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.
Grilled Scallions with Sesame Oil
Serve these whole as a delicious side dish or slice them for a garnish to enhance your meal.
8 scallions, cut in half lengthwise
Toasted sesame oil
Freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil.
Pour a little of the sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper. Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
Broiled Beet Slices with Maple-Teriyaki Sauce
These beets are irrestible!
12 small or 6 medium beets, scrubbed, trimmed
1/4 cup butter
2 tbsp maple syrup
1 tbsp minced or pressed garlic (about 6 cloves)
1 tbsp finely chopped or grated fresh ginger
1 tbsp soy sauce or tamari
Preheat the oven to 400F. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour (depending on size).
Preheat the broiler. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4 inch rounds. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
1 bunch sweet salad turnips
1-2 Tbsp extra virgin olive oil
salt & pepper
pinch red chili pepper flakes, optional
Preheat oven to 425. Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in half lengthwise. Toss with olive oil, a little salt & pepper, and red pepper flakes, if using.
Place cut side down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3-
5 minutes more. Yum!
Salad Turnips Sautéed in Butter
1 Bunch Sweet Salad Turnips
1 Cloves Garlic
1 Tbsp Butter or Oil
Salt & Pepper
Slice the salad turnips into thin half-moons, and mince or crush the garlic.
Melt the butter (or heat the oil) in a medium sized frying pan.
Sauté the salad turnips & garlic until they are a light golden color (cover the pan if you like).
• Add a splash of lemon juice or balsamic vinegar
• Add the turnip greens, or some other chopped greens such as spinach or chard
• Add minced scallions, and fresh or dried herbs
This is a great basic recipe for roasting any veggies. I would throw in sweet salad turnips, beets, carrots or potatoes to beef it up.
1 head of Broccoli Romanesco
3 tablespoons extra virgin olive oil
2 tablespoons shredded Pecorino Romano chees
? teaspoon salt
15 turns fresh ground pepper
Hot paprika or red pepper flakes (optional)
Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.
Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl. Season with salt, pepper. If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top. (You don't need a lot unless you really want it spicy). Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point. Sprinkle remaining shredded Pecorino Romano over the top just before serving.
Asian Cilantro Dressing for Rice, Noodles, Salads or Meats
This is a very versatile dressing. For a very simple meal, serve this over steamed cauliflower or sauteed kale, or rice, or a nice steak!
5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.