SWEET POTATO WEDGES WITH DIPPING SAUCE

I look forward to Wednesday’s edition of our local paper for its FOOD section. Last week featured sweet potatoes, so I was happy to find sweet potatoes in this week’s CSA box! Their “fingerling” size inspired me to try the roasted wedges with dipping sauce.

Recipes using sweet potatoes!

WHAT YOU NEED:

3 medium sweet potatoes (about 1½ pounds), cut lengthwise into ¼-inch wedges

3 tbsp. olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. ground ginger

Salt and freshly ground black peppers

Dipping Sauce:

¹/₃ cup mayonnaise

½ cup Greek yogurt

1 tbsp. fresh lime juice

2-3 tbsp. honey

2 tsp. curry powder

WHAT YOU DO:

Heat oven to 425 degrees.

Make the potato wedges:  I gave them a good scrubbing and didn’t bother to peel since the skins are so thin and tender. I cut out any dark spots and sliced the larger ones down the middle.

No need to peel these tender babies!

Arrange in a single layer on a foil-lined baking sheet and drizzle with the olive oil.

I combined the cumin, paprika, ginger, salt and pepper in a small bowl and mixed well. I was concerned that the spices would over-power these tender sweet potatoes, so I only used half of the amounts. After eating the roasted wedges, I believe next time I’ll do as the recipe instructs and use the full amounts of spices.

Spices!

Cook, turning once, until crisp and browned on all sides, about 20-25 minutes.

Roasted and flavorful!

Make the dipping sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl.

For the dipping sauce!

Serve potato wedges with the dipping sauce!

Roasted wedges and dipping sauce!

I served these for lunch to our daughters and grandchildren. Everyone loved the tender, savory sweet potatoes, and “most” of the adults enjoyed the sauce (Hubby is not a curry fan!). I halved the sauce recipe, but it still made more than we could eat.

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Sesame Cabbage, Kale, and Mushrooms

 

When I saw the head of cabbage in this week’s CSA ox, I was excited to use it as the main ingredient in an Asian stir-fry. i love the way this meal turned out! I just added onion to these main three ingredients and seasoned it all up Asian style. The chopped kale was also delicious in this stir-fry!

INGREDIENTS

1 head cabbage chopped

1/2 Bunch of kale finely chopped

I Package of mushrooms sliced (any variety. I used baby bella)

1/2 Onion sliced

2-3 Cloves of garlic pressed

2 T Grape seed oil

2 T Tamari or soy sauce

2 T rice vinegar

1 tsp dried ginger or  2 tsp fresh grated ginger

1 T sesame oil

sesame seeds to garnish

 

 

 

Heat the grape seed oil in a large frying pan or wok and add the sliced onions. Cook them for a couple minutes and then add the cabbage and the kale. Let it cook down and add all the remaining ingredients except the sesame oil and the sesame seeds (i like to add those at the very end when serving).

 

Cover the cabbage and kale over low heat. In a separate pan, stir fry the sliced mushrooms with some salt and pepper and a splash of Tamari or soy sauce. Once they have cooked on med/high for about 8 minutes add them to the wok with the cabbage and kale. Allow them to cook together for a bit, and then remove from heat. Add the sesame oil and stir, and serve with seeds sprinkled as a garnish.

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Zucchini & Squash fritters

I am always looking for new ways to cook my favorite veggies. These fritters are such a great change! I have a veggie spiral cutter that I have not used in awhile, and I was so excited to pull this fun appliance back out. The spiral cutter is an awesome kitchen tool that I use for making veggie pasta noodles, homemade curly fries, veggie slaws, and much more. It is so fun and easy to use. If you don’t own some type of spiral cutter, you can use a julienne cutter or a grater.

Ingredients:

1 yellow squash

2 zucchinis

1 egg

2 T finely chopped onion

3 T almond flour (optional)

salt and pepper

Sauce:

3 T tamari or soy sauce

1 T rice vinegar

1 T agave nectar

1/2 tsp ginger

 

Grate or spiral cut your zucchini and squash. Use whatever zucchini and squash you have on hand; it doesn’t have to be 2 zucchinis and 1 squash. I have made them with all zucchini and also with all squash and both are delicious.

Put the grated veggies into a strainer and place the strainer in a large bowl. Salt the veggies generously and mix to thoroughly coat. Let sit for about 20 minutes. This allows moisture to drip out from the veggies into the bowl, so that your fritters are not soggy. After the 20 minutes, take a towel and squeeze out all the remaining liquid from the veggies.

Now, beat the egg in a separate bowl and mix in the finely chopped onion and pepper.

Combine everything in a mixing bowl and sprinkle in the almond flour.

Heat oil in a large skillet over med-high heat. When the skillet is nice and hot, form the veggies into balls (they will be runny) and drop onto skillet. Cook for about 3-5 mins on each side. Make sure they are nice and crispy and not falling before when you remove them from the skillet.

To make the sauce, simply whisk all the ingredients together.

These are amazing with or without the sauce….enjoy!

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