THYME + PARMESAN ROASTED SWEET POTATOES

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

When it was just the two of us, a "date night" didn't seem all that imperative. Yes, of course for the reasons of continuing courtship and chivalry, but as for conversation and quality time, I didn't feel we were lacking that. Hugh's office is at home, we work together part-time, and we were both happy spending evenings in or grabbing something easy out. I never really felt like I missed him, for lack of better or longer explanation, until we had a baby. We have this spunky little fellow that while ridiculously cute, consumes time, attention, conversation and energy that we had more of to give to each other previously. And he doesn't even speak! Or walk! I wouldn't change a thing. Time simply becomes rearranged given the same amount of hours in a day, and I do miss Hugh. I see him most of my day, but I miss how easy and effortless our time felt before we had a 7 month old to fend for and figure out. You can adore having a child and pine for the days you could come and go without a second thought. I think that's healthy and normal. Especially for an introvert. So, one of my resolutions for this year, which I hope to make habit of, is to savor the hours we share between when Curran goes to bed and when we do. So starting now, I resolve to date my husband.

Inspired by Ashley's series on her blog, Dating My Husband, her new cookbook is a collection of genuine short essays about her story and relationship with her husband, Gabe, met with gorgeously photographed recipes that set up an entire menu for you. They may be good friends of ours, but bias aside, I am so touched by the humility and intention on each page. The story and purpose of the book are personal and truly, that is what sets a cookbook apart these days. Ashley cooks the kind of food Hugh wishes I made :) A nudge towards decadent while still being fresh and colorful. He has bookmarked the burgers and peanut butter frosted brownies and last night I made the raddichio and apple slaw and these roasted potatoes. I've made my share of roasted vegetables, but these, with their crust of parmesan and fragrant thyme, tinker to be described like a top notch french fry with a crispy outside and creamy center. They were super quick to throw together and such a fabulous texture. So here's to a fresh start - the best of intentions for time well spent with people who fill us up. Grateful I can always start over again in months besides January if I don't get it right this time around.  

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

THYME + PARMESAN ROASTED SWEET POTATOES // Serves 2

Recipe from Date Night In by Ashley Rodriguez

All I tweaked here was the salt for our taste. I used two medium-smallish sized sweet potatoes and found 1/2 tsp. to be plenty, could maybe even go for less. Personal taste. Adjust to your preference. 

• 1 1/2 Tbsp. cornstarch
• 2 medium sweet potatoes, peeled and cut into 1/4" coins
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh thyme leaves
• 1/2 tsp. kosher salt
• 1/2 cup grated parmesan
• fresh ground pepper
• Preheat the oven to 450'. Line a baking sheet with parchment paper. 
• In a large plastic bag, toss the sweet potato coins in the corn starch to coat. Transfer them to a large mixing bowl, drizzle the olive oil and toss to coat. Add the thyme, salt, parmesan and a few grinds of pepper and give it a couple more stirs to coat. 
• Transfer the coins to the parchment lined tray and bake for 30-45 minutes, flipping halfway through so both sides get nice and crisp.
• Serve with bbq sauce, ranch dressing or dip of choice. 

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

HOLIDAY SLAW WITH ROASTED SHALLOT DRESSING

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

I had the best of intentions to share this simple salad, one that goes with everything, before Thanksgiving but one thing led to another and maybe this will fall into your weeknight plans. I made the mistake of purchasing a Costco bag of peppermint pretzel thins so the only way to make that right are giant salads. This past weekend we hung lights, wreaths and put out a few poinsettias. I don't own a bunch of holiday decor, but I am eager to make our home feeling cozy and festive this time of year. I have memories of the stuff my mom put out - an old nativity scene with shredded paper hay, stockings with a disney character and our name embroidered on them and the alternating red and white lights that go around the roof. Even though Curran has no idea what's going on yet, I want to build traditions he'll look back on. It's amazing how a mini person can inspire so much intentionality. And I mean that in more ways than just Christmas lights.

I'm on this bender of vegetables being chopped small or sliced paper thin. I've mentioned that I finally found a mandoline I'm keen on and it makes the whole situation easier. For Thanksgiving round two with Hugh's family, I shaved multi-color carrots super thin and tossed them with some red quinoa, lentils, micro greens, toasted walnuts and an apple cider vinaigrette. It didn't appear as popular as the mashed potatoes but I will for sure be making that again.

I know the crazy starts now - may there be rest and thankfulness in between it. 

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

HOLIDAY SLAW // Serves 6

• 3 cups diced butternut squash (1/2")

• 1 Tbsp. olive oil

• pinch of salt, smoked paprika and cinnamon

• -

• 2 bunches Lacinato/Tuscan kale

• 1/2 head red cabbage

• 1/2 small red onion

• 1/2 cup dried cherries

• 3/4 cup shaved parmesan

• 3/4 cup toasted pecan pieces

• // roasted shallot dressing //

• 2 small or 1 large roasted shallot*

• handful fresh chopped chives or parsley

• 1/3 cup apple cider vinegar

• 1/2 cup extra virgin olive oil

• 2 tsp. dijon mustard

• 2 Tbsp. fresh lemon juice

• 2 tsp. honey or maple

• 1 tsp. sea salt

• ground pepper

• nub of a jalapeno, optional

* roast a shallot much like a head of garlic. Trim the end, toss it (skin on) in a little olive oil and pinch of salt, wrap it in foil and pop it in the oven for 30-45 minutes (depending on size) until softened and caramelized. Time will vary by size of the shallot or how many you do. Simply peek in to check it's texture. Remove to cool to the touch before squishing it out of it's skin. 

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

Preheat the oven to 400'. On a large rimmed baking tray, toss the butternut cubes with the olive oil, salt, smoked paprika and cinnamon to coat. Spread in an even layer and bake for 20 minutes until just tender but not mooshy. Set aside to cool completely. 

In a blender or food processor, whiz all the dressing ingredients together until smooth.

Stem the kale and chop it ultra thin. Using a mandoline or excellent knife skills, shave the red cabbage and onion. Collect these items in a large salad bowl. Add the cherries (I chopped mine in half if you feel so inclined), parmesan and pecans, drizzle desired amount of dressing and toss to coat. The kale and cabbage can handle, if not improve, by sitting in the dressing for 5-10 minutes before serving. 

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

CURRIED YELLOW SPLIT PEA SOUP

Curried Yellow Split Pea Soup . Sprouted Kitchen

"You'll need coffee shops and sunsets and roadtrips. Airplanes and passports and new songs and old songs, but eople more than anything else. You will need other people and you will need to be that other person to someone else - a living, breathing, screaming invitation to believe better things." - jamie tworkowski

Curried Yellow Split Pea Soup . Sprouted Kitchen

Curried Yellow Split Pea Soup . Sprouted Kitchen

CURRIED YELLOW SPLIT PEA SOUP // Serves 4-6

I bake up an extra sweet potato and scoop out the flesh to thicken up the soup. I find it deepens the flavor to not taste so legume-y. Perhaps a personal preference. You could use pumpkin puree or even cooked carrots if you have them on hand. Add more ginger or a sprinkle of cayenne if you'd like some heat. The soup will keep for a week but will thicken up in the fridge, so simply reheat with a touch more liquid.

I wish we'd had some naan on hand. Soup + naan. That would make for a wonderful dinner.

• 2 Tbsp. ghee or unsalted butter
• 1 small red onion, sliced
• 3 cloves garlic, roughly chopped
• 1 tsp. each sea salt and pepper
• 2 Tbsp. fresh grated ginger
• 1 tsp. turmeric
• 2 tsp. cumin
• 2 tsp. curry powder
• 3/4 cup roasted sweet potato
• 12 ounces dry yellow split peas, rinsed and drained
• 6 cups vegetable or chicken broth
• 1 cup coconut milk, remaining for garnish
• 1/3 cup orange juice
• chopped cilantro, black sesame, micogreens for garnish

Curried Yellow Split Pea Soup . Sprouted Kitchen

In a large pot or dutch oven, warm the ghee or butter over medium heat. Add the onion, garlic, salt and pepper and saute until translucent, about 5 minutes. Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas and broth. Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 45-55 minutes until the peas are very soft. With an immersion blender or in batches in a regular blender, puree until mostly smooth. I like mine a little chunky. Return to the pot. 

Stir in the coconut milk, orange juice and taste for seasoning. Add cayenne or more ginger if you'd like it spicy. Serve each bowl with dollop of coconut milk on top, cilantro, black sesame and microgreens for garnish. 

This post is sponsored by the U.S. Dry Pea and Lentil Council. 

Curried Yellow Split Pea Soup . Sprouted Kitchen