Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: 
Recipe type: Soup
Serves: 6
 

Ingredients
  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese

Instructions
  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency – this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.

 

Sweet Potatoes w/Roasted Garlic & Melted Leeks

Sweet Potatoes w/Roasted Garlic & Melted Leeks
Author: 
 

Ingredients
  • 2 large sweet potatoes
  • 3 large cloves garlic, peeled
  • 1 Tbsp. olive oil
  • 2 medium leeks
  • 4 Tbsp. butter
  • ¼ c. white wine
  • ½ c. milk, half & half, or unsweetened non-dairy milk
  • Salt & pepper to taste
  • Freshly grated nutmeg to taste (optional)

Instructions
  1. Heat oven to 400 degrees.
  2. Poke a few holes in each sweet potato, place on a baking sheet (cover it w/ tinfoil or parchment for easy clean-up) & roast until soft, 35-45 minutes.
  3. Make a foil packet for garlic cloves, drizzle w/ olive oil, wrap up tight, & place on baking sheet w/ sweet potatoes – roast for 20-25 minutes, until golden, soft, & fragrant.
  4. Meanwhile, remove leaves from leeks & save for soup stock. Cut stem into ½” thick rings, soak in a bowl of water (to remove any grit), transfer to a colander, rinse, & drain.
  5. Heat butter in a non-stick or cast iron pan over medium heat & add drained leeks. Sprinkle w/ salt & pepper & saute until softened, turn down heat, & continue cooking. Any time they start to stick, add a bit of wine to deglaze the pan.
  6. Continue to cook, adding a bit of wine, until meltingly soft, about 25 minutes.
  7. When everything is cooked, remove skin from roasted sweet potatoes & whip them, by hand or in an electric mixer w/ paddle attachment, with roasted garlic/oil, leeks & any of their liquid, & milk. Adjust seasoning to taste & serve. Serves 4.

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

Sweet Potato Bravas

Sweet Potato Bravas
Author: 
 

Ingredients
  • 4 medium sweet potatoes
  • 4 Tbsp. Driftless Sunflower Oil or olive oil
  • Salt to taste
  • 3 cloves garlic, minced
  • 1 – 16 oz can of crushed tomatoes, preferably fire-roasted
  • ½ -1 tsp. cayenne pepper
  • 1 tsp. smoked Spanish paprika
  • toothpicks for serving

Instructions
  1. Preheat oven to 400 degrees with a large rimmed baking sheet in it.
  2. Peel the sweet potatoes & cut into large bite-sized pieces. Toss with 3 Tbsp. oil & carefully spread onto the hot baking sheet in a single layer. Sprinkle with salt.
  3. Roast, carefully scraping/turning a couple of times, until golden & just starting to brown, about 15-20 minutes.
  4. Meanwhile, heat remaining oil in a small frying pan over medium heat.
  5. Sauté garlic for a minute until fragrant, then add crushed tomato sauce & cook for about 5 minutes, until thickened.
  6. Turn heat down and add the cayenne and smoked paprika. Adjust seasoning to taste.
  7. Place the sweet potatoes on a serving platter with the sauce poured over and serve warm, with toothpicks.

 

This Ain’t Grandma’s Sweet Potato Casserole (vegan)

This Ain’t Grandma’s Sweet Potato Casserole (vegan)
Author: 
Serves: 10
 

Ingredients
  • 4 large sweet potatoes, peeled and cooked
  • 2 tablespoons vegan butter (I used Earth Balance)
  • 1 teaspoon vanilla extract
  • 5 tbsp pure maple syrup
  • ½ teaspoon fine grain salt
  • ¾ teaspoon freshly grated nutmeg
  • ¾ teaspoon cinnamon
  • ¼ cup Earth Balance
  • ½ cup Sucanat (or brown sugar)
  • ⅓ cup white or spelt flour (or gluten-free)
  • ¾ cups chopped pecans (I didn’t have- optional)

Instructions
  1. Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil. I wipe a bit on with a paper towel.
  2. Peel and then boil sweet potatoes until tender.
  3. Mash the sweet potatoes with the margarine until smooth.
  4. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish.
  5. Mix the topping ingredients together until well-combined.
  6. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often.

 

Sweet Potatoes w/Caramelized Onions & Maple Pecans

Sweet Potatoes w/Caramelized Onions & Maple Pecans
Author: 
 

Ingredients
  • 2 lb. sweet potatoes, whole
  • 1 Tbsp. butter
  • 3 Tbsp. heavy cream
  • 1 Tbsp. oil
  • 3 medium red onions, sliced
  • Water, wine, or balsamic vinegar for deglazing onions
  • ½ c. pecan pieces
  • 1 Tbsp. maple syrup
  • Salt & pepper to taste

Instructions
  1. Preheat oven to 400 degrees.
  2. Prick sweet potatoes in a couple places with a fork or knife & roast whole on a baking sheet until soft, about 30-40 minutes (while they’re roasting, get going on the caramelized onions & candied pecans).
  3. Remove from oven & let cool enough to handle, then scoop out flesh into an oiled casserole dish & mash with butter, cream, salt, & pepper. Set aside.
  4. Heat oil over medium-high heat in a large, heavy bottomed skillet (preferably not non-stick) & add onions. Spread them out evenly over the pan & let cook, stirring occasionally & reducing the heat to medium or medium low to prevent the onions from burning or drying out. Sprinkle some salt over the onions & let cook for 30-45 minutes, stirring frequently.
  5. Add a little water or wine to the pan whenever they really start to stick (you want them to brown as that’s how their sugars caramelize, but not burn). As the onions cook down, you may have to scrape the pan more frequently. Continue to cook & scrape until the onions are a rich, browned color. At the end of the cooking process add a little wine or balsamic vinegar to deglaze the pan.
  6. Spread over the prepared sweet potatoes in the casserole dish. At this point you can reheat it or refrigerate & save for later (will store for a few days in the fridge). Cover with tinfoil & reheat at 350 degrees to serve (about 10 minutes if it’s still warm, or 30 minutes if you’ve refrigerated it).
  7. While you’re roasting the sweet potatoes, toss pecans, maple syrup, & some salt in a bowl & spread out in a single layer on a greased, rimmed baking sheet. Roast in the 400 degree oven (with the sweet potatoes is fine) for 8-12 minutes, stirring once or twice, until toasty brown. Let cool on a rack. Sprinkle over hot casserole right before serving. Serves 6-8.

 

Roasted Sweet Potatoes w/Korean-style Dipping Sauce

Roasted Sweet Potatoes w/Korean-style Dipping Sauce
Author: 
 

Ingredients
  • 3 medium or 4 small sweet potatoes, pricked with a fork
  • 4 Tbsp. tamari
  • 3 Tbsp. sake or mirin
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sugar
  • 1 clove garlic, minced
  • 1 Tbsp. ginger, minced
  • 2 Tbsp. toasted sesame seeds

Instructions
  1. Preheat oven to 400 degrees (or a grill).
  2. Place sweet potatoes directly on the oven/grill grate (put a pie tin on the rack under them to catch drippings in the oven) & roast until soft when squeezed, 30-40 minutes.
  3. In the meantime, whisk together remaining ingredients until sugar is dissolved.
  4. Cool sweet potatoes just enough to handle.
  5. Cut larger ones in half cross-wise.
  6. Serve with individual bowls of dipping sauce.

 

Maple & Porter Roasted Vegetables

Maple & Porter Roasted Vegetables
Author: 
 

Ingredients
  • 8 c. mixed root vegetables, cut in 1” pieces (parsnips, sweet potatoes, beets, turnips, carrots, etc.)
  • 3 Tbsp. olive or Driftless Sunflower Oil
  • Salt & pepper to taste
  • ¼ c. Porter or Stout beer
  • 3 Tbsp. maple syrup
  • 1 tsp. grainy mustard
  • 3 cloves garlic, minced

Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together oil, salt & pepper, beer, mapley syrup, & mustard in a large bowl & toss in vegetables.
  3. Pour onto a large rimmed baking sheet & roast for about 25 minutes (uncovered), stirring a couple of times, until vegetables are softened but not browned.
  4. Add garlic & continue to roast for another 10-15 minutes, until vegetables are caramelized on outside & tender on inside (check a couple times to make sure they don’t burn; depending on your oven you may have to pour over a bit more beer if all the liquid evaporates).
  5. Serve hot.

 

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage
Author: 
 

Ingredients
  • 3 large carrots, cut into ½” half moons
  • 2 medium sweet potatoes, peeled & cut into ½“ pieces
  • 2 Tbsp. oil; Driftless Sunflower Oil recommended!
  • Salt & pepper to taste
  • ½ pint sungold tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh sage, leaves stacked, rolled, & cut into chiffonade

Instructions
  1. Pre-heat oven to 400 degrees.
  2. Toss carrots & sweet potatoes with oil, spread on a sheet pan, & season to taste with salt & pepper.
  3. Roast for 20-30 minutes, stirring once or twice, until just starting to brown.
  4. Stir in sungolds & garlic & roast for another 5 minutes.
  5. Stir in sage & serve.

 

Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce

Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce
Author: 
Recipe type: Appetizer
Serves: 4-5
 

Ingredients
  • 2 large or 3 medium sweet potatoes
  • 4 Tbsp. tamari
  • 3 Tbsp. sake, mirin, or white wine
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sugar
  • 3 Tbsp. chives, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. ginger, minced
  • 2 Tbsp. toasted sesame seeds

Instructions
  1. Preheat oven to 400 degrees (or a grill).
  2. Place sweet potatoes directly on the oven/grill grate (put a pie tin on the rack under them to catch drippings in the oven) & roast until soft when squeezed, 30-40 minutes.
  3. In the meantime, whisk together remaining ingredients until sugar is dissolved.
  4. Cool sweet potatoes just enough to handle & cut each one in half cross-wise.
  5. Serve with individual bowls of dipping sauce.