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.
Quinoa is one of those foods that makes last-minute, thrown-together, dinners feel like culinary haute couture. It’s ready in less than 3o minutes and, like rice and pasta, has lots of options.
Last night was a night that called for something quick and easy. Work was exhausting and traffic was excruciating (2 hours on the 405…too bad I’m not drinking anymore). Looking around I gathered a leek that had definitely seen better days, some sun-dried tomatoes packed in oil and a cup of rainbow quinoa. Since the sun-dried tomatoes also came with great herbs I was even more ahead of the game.