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.
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.
I know, it’s easy to default into “easy” breakfast options on weekday mornings…
(Ahem, I’m looking at you, cereal).
But sometimes, we forget about other breakfast options that are just as easy!
Think pre-cooked hardboiled eggs, smoothie packs that are ready to go in the freezer, or homemade oatmeal.
It really only takes 1 minute to microwave rolled oats.
Cooking them only briefly helps them hold their shape, so you don’t end up with a bowl of mush. Yay!
Once they just are just-tender, take the bowl out of the microwave, and dollop on your favorite toppings.
Right now, I’m all about fresh raspberries.
They’re tender, juicy, and perfectly sweet-tart.
Add a sprinkle of crushed walnuts, ground flax seed, cinnamon, and a drizzle of honey, and you’ve got a filling and super nutritious breakfast ready in less than 5 minutes.
- 1/2 cup old fashioned rolled oats
- 1/2 cup water
- sprinkle of sea salt
- sprinkle of ground flaxseed
- sprinkle of chopped walnuts
- dollop of plain Greek yogurt
- handful of fresh raspberries
- drizzle of honey
Place the oats in a microwave safe bowl and add the water and salt.
Place in the microwave and cook for approximately 1 minute, until tender and the water is absorbed.
Remove from the microwave and top with ground flaxseed, chopped walnuts, Greek yogurt, raspberries, and honey.
Enjoy right away!
I prefer my oatmeal lightly cooked so it still has individual flakes of oats, but feel free to modify the amount of water or cooking time in this recipe to suit your taste. More water and a longer cooking time will yield a more porridge-like oatmeal.