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Roasted Broccoli Sweet Potato Salad. We’re kind of boring.

Roasted Broccoli Sweet Potato Salad

We eat Mediterranean once or twice a week, usually in the form of a mishmash of spreads, vegetables and chickpeas wrapped up in all the pita you can possibly stuff in your belly. Hello stretchy pants. Kale Sweet Potato Curry. As you may know, I’ve made many curries before (see them here here and here), but this may very well be my favorite.

Kale Sweet Potato Curry

Yes, big statement, but very true. Plus, this is a 1-pot, 30-minute recipe that screams comfort food and fall and all of the cozy things. You know how I feel about fall. This recipe was inspired by my love for the combination of anything kale and sweet potato, and my intense passion for putting curry paste in and on everything. Get on board. Sweet Potato Breakfast Bowls with Savory Granola. Happy Sunday, all.

Sweet Potato Breakfast Bowls with Savory Granola

It’s finally cooling off a bit where I am, thanks to some rain, which has also been a good excuse to spend much of the past two days indoors, reading. My project of slowing down and creating quiet continues each day. Portabella Stuffed Sweet Potatoes - Wholefully. Happy October, friends!

Portabella Stuffed Sweet Potatoes - Wholefully

Isn’t October just the best? This month is always stupendously busy for us, and this year is no exception. Twice-Baked, Oatmeal-Stuffed Sweet Potatoes. I’ve been a little in denial about this whole “Spring is Here!”

Twice-Baked, Oatmeal-Stuffed Sweet Potatoes

Thing. Don’t get me wrong- I love Spring. I love all of the seasons. I’m just not quite done with winter. That is why I’m sharing a fallish/wintery sort of recipe with you today. Baked sweet potatoes with mustard greens, leeks, white beans + a cilantro tahini. I've been getting asked a lot recently how I come up with new recipes and where I get ideas from.

baked sweet potatoes with mustard greens, leeks, white beans + a cilantro tahini

Well, first things first, I think about food. A lot. Constantly. Probably more than the average person (but probably not much more than you, if you're taking the time to read this blog about food). Orzo with Caramelized Fall Vegetables & Ginger. This is also a satisfying dish to eat — there's no meat, and it's even vegan, if you leave off the final sprinkle of Parmesan cheese.

Orzo with Caramelized Fall Vegetables & Ginger

But I would happily serve this to a crowd of dedicated meat-eaters; it's one of these dishes that really spans a group of various preferences. I have a slideshow here with photos, too, of most of the steps in the process, showing you how I caramelized each ingredient, then pushed them aside to soften and cook down while I went on to the next one. Orzo Caramelized with Fall Vegetables & Ginger serves 4 as a main dish and 6 as a side dish Heat a large pot of water to boiling and salt it generously.

Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Sweet Potato & Spinach Breakfast Strata — Breakfast Recipes from The Kitchn. I can be an impatient person (my husband will affectionately call me Veruca Salt from time to time, and if I'm being exceptionally impatient, he will sing the Willy Wonka song).

Sweet Potato & Spinach Breakfast Strata — Breakfast Recipes from The Kitchn

This impatience has lead to many years of quick meals because when I want food, I want it now. Breakfast especially needs to be quick and something I don't have to put a lot of energy in to. So where does this strata fit in? My impatience with breakfast can easily be combatted with a little prep the night before. I've been known to wake up at 5:00 am just to pull make-ahead cinnamon rolls from the fridge to finish rising (there is, in my mind, nothing more delicious than a hot cinnamon roll in the morning). Braised Coconut Spinach & Chickpeas with Lemon. Are you in the mood for some comfort food?

Braised Coconut Spinach & Chickpeas with Lemon

Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? Baked Sweet Potato with Greens. Whole Living, January/February January/February 2013 Yield Serves 2 Add to Shopping List Ingredients 2 pricked sweet potatoes 1 Tbsp extra-virgin olive oil 1 thinly sliced small onion 1 stemmed and chopped bunch Swiss chard Coarse salt 1 sliced avocado, divided Cayenne Lemon Directions Heat oven to 400 degrees.

Baked Sweet Potato with Greens

Cook's Note Refrigerate potatoes and greens in an airtight container up to two days. Healthy Sweet Potato Skins. TWICE-BAKED SWEET POTATOES, THANKSGIVING WINS. Over the weekend, some friends and I hosted a Friendsgiving at my house. It’s a winning Thanksgiving strategy: instead of the immense pressure on the host to prepare so many dishes, people bring their favorite sides and desserts, the host takes care of the bird, and everybody is happy. It was a tremendous success; every plate was cleaned and the turkey was devoured! (No turkey and cranberry sandwiches for us!) One of my favorite dishes that evening was a simple twice-baked sweet potato. It starts as an update on the classic potato version.

Last week on Etsy I wrote about a lovely, simple way to use your holiday leftovers: in Turkey, Apple and Cheddar Handpies. As for the bird, I used Martha Stewart’s brine followed by Gourmet’s high heat roasting method (nixing the salt as it was already brined) for a second year with great results. And let’s end this debate, once and for all: there are no yams in North America. Preheat oven to 400 degrees. Roast in oven until soft, just about an hour.