Who doesn’t crave sweet potato fries every now and then?
The salty-sweet combo gets me every time.
And they are especially delicious when served with aioli.
Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.
Have you tried the slightly more tender (and easier to make) sweet potato wedges?
I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.
Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.
For reals, don’t skip the sauce. It’s everything.
I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.
It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).
Baked Sweet Potato Fries with Chipotle Aioli
- 2 extra large sweet potatoes, or 3 medium-large (enough to fill 1 baking sheet when cut up)
- Generous drizzle of olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 teaspoons minced canned chipotle peppers or more, to taste
- Juice of 1/4 lime
- 1 clove garlic, minced
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels.
Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges.
Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.
Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.
As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done.
When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli.
Fusilli might win the award for “most fun noodle shape”.
Those little spirals make you feel like a kid again, playfully eating silly noodle shapes (perhaps with a neon orange cheesy sauce?? 😉 ).
Fusilli sometimes gets a bad rap as the quintessential “pasta salad noodle”, but I think it works wonders in warm dishes.
Unlike dishes with straight noodles like penne, all the little crevices in the fusilli trap the herbs, cheeses, sauces, and seasonings, basically guaranteeing huge flavor in every bite.
I know I’ve been on a pasta kick lately, but this impromptu meal was too good not to share.
It’s a huge pot of noodles tossed with spicy sausage, fresh herbs, feta cheese, and swiss chard.
This is a great way to sneak some extra leafy greens into your week.
I’ve been eating a lot more chard and kale ever since I signed up for an Imperfect Produce delivery box!
There’s nothing more motivating than the arrival of several giant bunches of greens at your doorstep. You’ve gotta get cooking with them before they start to wilt!
And it doesn’t get much easier than adding some greens to your pasta.
Simply wash well, roughly chop the leaves, and cook just enough to wilt (but stay vibrant green). Toss with the pasta, cheeses, and herbs, and you’re done!
PS if you’re gluten free, this dish would work well with quinoa or corn pasta, and you can totally swap out the pasta shape for any other fun, sauce-grabbing noodle like farfalle, shells, or radiatori.
Fusilli with Spicy Sausage and Swiss Chard
- 4 tablespoons extra virgin olive oil
- 16 to 19 ounces hot Italian sausage, casings removed
- 3 cloves garlic, minced
- 2 large bunches Swiss chard, stems removed, leaves cut into 1/2 inch strips
- 1 1/2 cups beef stock
- 1 pound dried fusilli pasta
- 12 ounces crumbled feta cheese
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh parsley
- kosher salt
- freshly ground black pepper
Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook, using a spatula to break it up into small pieces. Continue cooking until the sausage is well browned, about 15 minutes.
Add the minced garlic to the sausage and let cook for 1 minute or so, until fragrant. Then remove the sausage and garlic to a plate and set it aside for later.
Return the skillet to the stove top. Add 1 tablespoon of olive oil and all of the beef broth to the skillet. Bring to a boil and let cook for 1 minute to reduce slightly. Add the chard and cook, uncovered, for about 7 minutes, or until the chard is tender.
Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, about 10 minutes. When the pasta is tender, reserve 1/2 cup of the cooking water and drain the pasta.
Add the drained fusilli to the skillet that has the Swiss chard. Add the sausage back to the skillet as well and toss to combine. Add a bit of the reserved pasta water if the pasta seems dry. Sprinkle the pasta with the feta cheese and fresh herbs. Season generously with kosher salt and freshly cracked black pepper, and drizzle with another two tablespoons of olive oil. Toss to combine, then serve.
As a born and raised California girl, I can’t resist California-ing all of my favorite recipes.
Take this delicious California Cobb Salad or Avocado Hemp Seed Pesto, for example.
What makes a recipe California-fied?
Two main things:
Avocado. + Sprouts.
Add those two items to anything, and it’s officially the California version.
So obviously, burgers were on the agenda for a California spin.
These California Turkey Burgers have tons of delicious additions:
- They’re turkey instead of beef, for a lighter spin on things
- The patties are loaded with fresh herbs. Basil, parsley, and lemon zest liven things up.
- Topped with Monterey Jack cheese. For milder creamy flavor and texture.
- Loaded with fresh vegetables. Cucumber, tomato, onion, sprouts, etc.
- Mounded with creamy avocado mashed with a little mayo, garlic powder, and hot sauce.
- Piled onto a brioche bun for an extra hardy burger.
Once the patties are formed, they only cook for 7 minutes on each side. Then you can enjoy their deliciousness mounded on a sturdy brioche bun.
California Turkey Burgers
- 1 pound ground turkey (93% lean)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup minced parsley
- 1/4 cup minced basil
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon zest
- Canola oil, for brushing
- 4 slices Monterey Jack cheese
- 4 brioche hamburger buns
- Alfalfa sprouts
- Thick tomato slices
- Thinly sliced red onion
- Cucumber slices
For Avocado Spread:
- 2 avocados, diced
- 2 heaping tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- A few dashes of Tapatio hot sauce
Place the turkey in a large mixing bowl. Add the salt, pepper, parsley, basil, garlic, Worcestershire sauce, and lemon zest. Use your hands to mix well, and then form into 4 patties.
Heat a cast iron grill pan over high heat. Brush both sides of the burgers with canola oil, then grill for about 7 minutes per side. When you flip the burgers onto the second side, let cook for 2 minutes, then top with Monterey Jack cheese and let it melt while the burgers finish cooking.
When the burgers are done cooking, remove them from the grill and let rest while you prepare the avocado spread.
To make the avocado spread, place the diced avocado in a bowl along with the mayonnaise, garlic powder, salt, and Tapatio. Mash well with a fork until smooth.
When you're ready to eat, spread some mustard on each bottom bun, top each with a turkey patty, tomato, onion, cucumber, and sprouts. Spread a generous amount of the avocado spread on each top bun, and top each of your burgers. Serve right away.