My CSA box blessed me with some sweet, small garnet yams and I just knew I needed to do something special with them. My absolute favorite thing to do with sweet potatoes is to just cut them into cubes and roast them until soft and caramelized and then maybe add a bit of goat cheese. I roast them in this dish, too. But I take it a couple of flavors further and the result is sweet and savory and cheesy and crunchy.
I’m a little bit obsessed with this granola. I’ve had it for breakfast over yogurt nearly every day for over a week now. And yesterday I made my second batch and then promptly had it for dinner. It takes quite a few ingredients and nearly a hour (maybe a little more) or your time. But, trust me, this is worth it!
I seem to have become overrun with carrots lately. A couple of weeks ago I got a gorgeous bunch of large carrots from my CSA. Somewhere along the way I acquired a bunch of medium-sized carrots and then, at a Sunday Farmer’s Market in Malibu I came across an adorable bunch of (real) baby carrots and just had to have them. An impulse buy, for sure. Sometimes I really wish that I could install a camera inside my refrigerator that would let me check what is in there no matter where I am.
It seems like forever since I’ve posted a recipe. Don’t worry, though, it certainly isn’t because I haven’t been cooking. In fact, in the last week I’ve made a potato-carrot casserole (pics and recipe to be posted tonight, hopefully), five kinds of ice cream, a strawberry-peach-rhubarb crumble and some strawberry granola, not to mention the constantly thrown together snacks and lunches that take just a few minutes.
I am not one of those people with large amounts of stuff everywhere. In fact, I have absolutely no trouble purging most of my household on an annual basis and I am constantly cleaning out my closet (although, admittedly, mostly because it gives me another justification for additional shopping). However, I have never given away a cookbook.
Oddly enough, as many times as I’ve had turnip greens, I’ve never had turnips. So this dish was a major experiment. Not only because I wasn’t sure if I would like turnips but also because I was making up a recipe for something I wasn’t sure I’d like.
Turns out, they’re pretty darn good.
This dish looks like a side dish, I know. But I ate it for lunch. It won’t hurt my feelings, though, if you use it as a side dish, I promise. In fact, if you do, be sure to let me know what you decided to serve it with.
I mentioned in an earlier post about how challenging it can be for me to figure out what to take to work for lunch. I can’t have sandwiches because I can’t eat wheat and I just haven’t found any gluten-free bread worth the substitution. It just seems to be missing something. Probably gluten. I also don’t have access to a microwave or toaster oven or anything else I can use to heat up my food. So I need lunch items that I can eat either cold or room temperature. This little green bean salad fits the bill perfectly. There’s no doubt that with the broiled goat cheese it’d be delicious warm. And I confess to sneaking a bite just after it was finished. There’s definitely no doubt.