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).
- 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.
- 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.
Glorious, glorious kale salad.
I know, it’s been a “thing” for years now, but I honestly can’t get enough!
This is the… fourth… kale salad recipe on the blog, and I’m sure it won’t be the last.
The twist on this kale salad is the way the tender leaves are cut.
Rather than just tearing them up into pieces, the leaves are sliced cross-wise into thin strips, kind of like a thick chiffonade.
This makes the salad ultra tender and easy to eat.
You know what’s even easier?
You don’t have to whisk a dressing for this salad!
Simply drizzle with fresh lemon juice & olive oil, and call it a day.
The extra pops of flavor come from sweet-tart dried cranberries, salty pepitas, savory Parmesan cheese, and homemade buttery garlic breadcrumbs.
The flavor combos are amazing.
This kale salad with cranberries and pepitas is definitely going on my Thanksgiving menu this year!
- 2 bunches lacinato kale, washed, stems removed, leaves cut crosswise into thin strips
- 3 tablespoons unsalted butter
- 1 1/2 cups freshly ground sourdough breadcrumbs, made by pulsing sourdough sandwich bread in a mini food processor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shaved parmesan cheese
- 3/4 cup dried cranberries (without sulfites)
- 3/4 cup roasted salted pepitas
- juice of 1 lemon
- generous drizzle of extra virgin olive oil
Add the thinly sliced kale to a large salad bowl and set aside.
Next, add the butter to a small nonstick skillet and warm over medium heat until melted. Add the fresh breadcrumbs, and cook, stirring frequently with a spatula, until the breadcrumbs are nice and golden brown and starting to crisp up. When fully golden and crisp, turn off the heat and stir in the garlic powder and salt. Then remove from the pan to a large plate to cool in one flat layer.
While the breadcrumbs cool, add the cheese, cranberries, and pepitas to the kale. Pour the juice of 1 lemon over the top, and drizzle the salad liberally with extra virgin olive oil. Toss well to combine.
When the breadcrumbs are cooled, sprinkle them over the salad and toss again to combine. Serve right away.