A toasted pita stuffed with hummus, Swiss chard, Garam masala sweet potatoes and bits of oven plumped raisins more than satisfied our late lunch appetites this afternoon. Preheat the oven to 450 degrees, and while it’s warming scrub and dice one large sweet potato. Leave the skin on — you’ll save yourself time and get… Continue reading On sweet potato stuffed pita pockets, and Winnie the Pooh.
Warm wedges of chili flecked sweet potato pulled from the oven offer up a tangible aroma that wafts through the house, enticing hungry bellies. One large sweet potato quartered, then cut into wedges, yields just the right amount for a midday snack shared between two people. The recipe I followed calls for tossing the pieces in olive… Continue reading The comforts of sweet potato wedges and a few good books.
The aroma of salt, olive oil, and garlic still lingers on my fingertips from this afternoon’s satisfying lunch of spaghetti Aglio e Olio, a hempseed laden garden kale salad, and thickly sliced sweet potato wedges straight from the oven. I have written before of how cooking is a delightfully sensory experience, and today I must say… Continue reading Why I cook – or, Lunch: sweet potato wedges, kale salad, and spaghetti Aglio e Olio.