I know it is summer and you might not think you want another sweet potato dish. As I was cleaning out my pantry I noticed that I had some sweet potatoes that were in urgent need of cooking, or they would go bad. The result was so incredible, I knew I needed to share it with you.
If you ever find yourself in that position, you’re going to want to have this recipe on hand. One upside of the weather not fully agreeing with the season yet, turning on the oven to roast these wasn’t so bad!
As it turns out, this is one of the best sweet potato recipes I have ever made. This dish will definitely be on my Thanksgiving menu, it was just that fabulous. Usually, I can never get my sons to eat sweet potatoes. They gave it a try, and they loved them so much they even asked that I make it again. (WHAT?!)
I have come to the conclusion that sweet potatoes should always be eaten in tandem with brown sugar and maple syrup. They go together like peanut butter and jelly. For this recipe, I used bourbon and it gave the sauce an additional depth of flavor that is as dramatic as it is amazing. Of course, the vanilla extract topped it off to make it just perfect.
This is an absolutely superb side dish. It is courtesy of Kosher By Design and will serve 8-10 people who will be delighted by this sweet potato dish even if it is summer!
Ingredients for Glazed Sweet Potatoes
4-5 pounds sweet potatoes, peeled 4 tbsp. (1/2 stick) margarine or butter 1 cup dark brown sugar 1 tbsp. vanilla extract 1/4 tsp. salt 1/4 cup whiskey or bourbon
Preheat oven to 375°F.
Cut the sweet potatoes into 1/2-inch slices.
Steam the sweet potatoes for 10 minutes or until soft but not mushy.
Remove potatoes from steamer and set aside.
In a small saucepan, melt the butter over medium heat.
Add the brown sugar, vanilla, and salt, stirring until the sugar is dissolved.
Stir in the whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally.
Spray a 9 x 13-inch glass baking dish with nonstick cooking spray.
Place the sweet potatoes in the pan.
Drizzle the sauce over the top.
Bake uncovered for 1 hour.
Baste with the sauce every 10 minutes to keep the potatoes from drying out.
Visiting my local farmer’s market is one of my favorite pastimes in the summer. There is nothing better than walking through and knowing that everything you buy was freshly grown. You know you are getting the highest quality food at an affordable price, as well as doing your part to help the local economy!
On my most recent visit, I got a few tomatoes, a bagful of fresh corn and some delicious treats from a baking vendor. Then I headed home to cook it all to my heart’s content. It is a wonderful way to spend a warm, sunny day in the summer.
There are some things you should know before going to a farmer’s market. It can be intimidating so here are some tips to help you get through it and thoroughly enjoy it.
Bring cash. Very few vendors I know take credit cards, and cash is always much easier.
Take a walk through the entire market before you buy anything. Take mental notes (or written if you prefer) of the booths you will want to return to.
Bring your own large tote bag to throw all of the items you buy in. This will make them much easier to carry.
Try something new. Last year I was visiting a vendor that had several foods I did not recognize. He let me try them. Sure enough, minutes later I was buying sea asparagus. It is a smaller version of asparagus that has several stalks emanating from the main one. It has a crunchy texture and a salty flavor. I bought it and made a delicious salad with it. Just goes to show, you never know! I will be looking for it again this year.
Don’t be afraid to ask questions. The vendors know how the food was grown, if any pesticides were used and how is best to store them.
Pick up your big purchases last so you do not have to carry them with you the entire time of your visit.
Now that you know some things about a farmer’s market, next time you visit make sure to pick up the ingredients for this recipe! It is an amazing version of a carbonara. It requires all the same ingredients plus extra veggies and a wonderful mix of aromatic herbs.
The bacon adds a nice, smoky flavor, while the cheese and corn lends a sweet and creamy texture. The crushed red pepper is a spicy surprise. This dish is finger licking good. I wouldn’t put it on your short on time list, but I would put it on your “must try” list.
This dish is courtesy of Half Baked Harvest, by Tieghan Gerard. All of her recipes are amazing, and I will be trying many more of hers in the future. It didn’t say how many people it will serve so I am going to say about 4-6 people who will relish this savory, sweet and spicy version of a summer carbonara!
Ingredients for. Summer Carbonara
2 pints heirloom or cherry tomatoes 2 tbsp. extra-virgin olive oil, plus more for serving 1/2 cup chopped fresh herbs (such as basil, oregano, and dill)
4 garlic cloves, minced or grated
Kosher salt and freshly ground black pepper
1 pound bucatini pasta
4 thick-cut bacon slices, chopped
3 large eggs, beaten
3/4 cup freshly grated Parmesan cheese
3 ears corn, grilled, roasted or boiled and kernels sliced from the cob
Zest and juice of 1/2 lemon
1/4 cup chopped fresh thyme or oregano, plus more for serving
Pinch of crushed red pepper flakes
8 ounces burrata cheese (optional)
Preheat the oven to 400°F.
In a 9 x 13-inch baking dish, combine the cherry tomatoes, olive oil, 1/4 cup of the fresh herbs, half the garlic, and a generous sprinkle of salt and black pepper.
Toss well to coat.
Roast for 10 to 15 minutes, or until the tomatoes collapse.
Remove from oven and add the remaining 1/4 cup fresh herbs.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Cook the pasta until al dente according to the package directions.
While the pasta cooks, in a large skillet, cook the bacon over medium heat until the fat renders and the bacon is crispy, 2 to 3 minutes.
Add the remaining garlic and cook 30 seconds to 1 minute, or until fragrant.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the bacon.
Give it a good toss and cook for about 2 minutes, until warmed through.
Beat together the egg and Parmesan in a medium bowl.
Remove the pasta from the heat and pour over the egg-cheese mixture, tossing quickly to ensure the eggs do not scramble until the sauce thickens.
Thin out the sauce with just a little bit of the reserved pasta water, adding it slowly until the sauce reaches your desired consistency.
Add the tomatoes and all the juices from the baking dish, the corn, lemon zest, lemon juice, and thyme or oregano.
Gently toss to combine.
Season with black pepper, salt, and the red pepper flakes.
Divide the pasta among plates and top with a drizzle of olive oil, freshly torn burrata cheese, if desired, and fresh herbs.
I love mushrooms! I can say with confidence that I could eat them every day. There is just one problem with that, no one else in my family will eat them. For this reason, I do not get to cook them often. I even try to get my boys to taste them time and time again by ordering them when we go out to eat. Same answer: No.
When I saw this recipe, I knew I would have to try it, even if it meant giving most of it away. I am really glad I went for it and you will be too!
Cooking the mushrooms down is very easy, you just have to watch them carefully. Especially if you use a grill pan on your stove top, like I did. Don’t forget to turn your exhaust fan on, as this preparation will create a good deal of smoke. If it is warm and you can grill it outside, that would be ideal.
The second component in this recipe is just as simple as the first. I always have breadcrumbs on hand because I make them myself and freeze them. I combine several different kinds of bread, which I think gives it a great variety of flavors.
This recipe has a perfect ingredient list. It is so delightful and rich in flavor and texture. Truthfully, it would be pretty average if it weren’t for the dressing, it gives the mushrooms a bit of a bite and tang.
This recipe is courtesy of Finecooking.com. It will serve 2 people who will savor every bite and dream of the lemony-garlicky flavor that consumes these delicious mushrooms!
Ingredients for Portobellos with Breadcrumbs
4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife 1/4 cup extra-virgin olive oil; plus more for brushing Kosher salt and freshly ground black pepper 1/2 cup coarse fresh breadcrumbs 1 1/2 tbs. minced garlic 2 tbs. dry white wine 1 tbsp. fresh lemon juice 2 tbsp. finely chopped fresh flat leaf parsley Pinch of crushed red pepper flakes.
Prepare a grill pan on your oven or gas grill to medium-high.
Brush the portobellos on both sides with oil and season with salt and pepper.
Position a rack in the upper third of the oven and heat it to 350°F.
Grill the portobellos gill side up until grill marks form on one side.
Flip and continue to grill until tender, about 2 to 3 minutes more.
In a small bowl, toss the breadcrumbs with 1 tablespoon of the oil; transfer to a small rimmed baking sheet and bake, stirring occasionally, until golden, about 7 minutes.
In an 8-inch skillet, heat the remaining 3 tablespoons of the oil over medium heat.
Add the garlic and cook, stirring occasionally, until golden, about 2 minutes.
Add the wine and lemon juice and simmer vigorously over medium heat for 1 minute.
Off the heat, stir in the parsley, red pepper flakes and 1/2 teaspoon of salt.
If you don’t know, a frittata is a delicious egg-based dish with an Italian origin. It is similar to an omelet or a crustless quiche. Whether you make it with vegetables, cheeses or meats, a frittata is superbly delicious! It usually resembles a thick pancake and it can be eaten for breakfast, brunch, lunch or dinner. They are commonly served hot, but I think they are good no matter the temperature.
When I saw this recipe, I knew I had to make it because it was by Ina Garten and her frittata recipes are the best, hands down. The ingredients in the dish are surprising, as frittatas are not always made with potatoes.
To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Though the recipe does not call for it, I transferred the potatoes into a clean skillet after frying because I wasn’t sure if the potatoes sticking to the bottom of the pan would burn in the oven.
Once this dish is done, you’ll marvel at the combination of the potatoes and cheese. The aromatic taste of basil really made this recipe unique and wonderful. Ina did not disappoint me, this dish is truly outstanding.
I made this as a side dish, however, it could easily be served as a main dish. I think it is perfect for any brunch or holiday meal. I will definitely put it on my menu for Mother’s day and so should you!
This recipe will serve 8 people who will love the fluffy egg and cheese filled goodness!
My path to becoming the cook I am today has been full of adventures and learning experiences. This journey is never-ending, because there is no such thing as the perfect cook, so I continue to improve by reading and listening closely to the chefs that taught me. Whatever I learn, I incorporate into my everyday cooking. Much like my mentors, I have always been one to appreciate attention to detail when preparing a dish. This recipe calls for that, and although having to peel asparagus seems like an agonizing chore, it really changes the taste and look of it.
You can buy medium-thick or thin asparagus, it does not make a difference. The quality of your peeler does make a difference, so make sure to buy a very good one. When preparing asparagus, you should always lightly peel them to get the woody exterior off. Although some people do not agree with me, I feel very strongly about this. For asparagus to have a clean, delicate flavor, they should be shaved slightly. Peeling asparagus doesn’t just make it look prettier, it makes a greater portion of the stalk more tender and edible.
Now you are ready to prepare this delicious dish. The balsamic compliments the asparagus ever-so-gently, enhancing the sweetness of the asparagus with the savory goodness of the sauce. It takes minutes to prepare, and yet tastes like you spent all day brewing it. This is a healthy, short-on-time “must try”.
This recipe will serve 4-6 people who will be delighted with the delicate asparagus and this divine, luscious sauce.
Ingredients for Roasted Asparagus with Balsamic Sauce
1 bunch asparagus, lightly peeled and trimmed
3 tbsp. olive oil
2 garlic cloves, chopped
2 tbsp. butter
Zest of 1/2 lemon
Juice of 1/2 lemon
3 tbsp. balsamic vinegar
1 tsp. soy sauce
1 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 400F.
Mix asparagus in a bowl with olive oil, garlic, lemon juice and zest.
Arrange on baking sheet, sprinkle with salt and pepper.
Bake asparagus for 10 minutes, or until you see them become bright green.
Melt the butter in a saucepan over medium-heat.
Continue to cook on low heat until butter begins to turn brown, about 5 minutes.
Turn heat to low and pour in balsamic vinegar and soy sauce.
Cook for 1 minute, and immediately pour over asparagus.
