Roasted Sweet Potato Wedges . Bowl & Spoon Launch party

I ordered a diet coke on the plane ride home and Hugh gave me a wide-eyed side glance when he heard me ask the stewardess. It was a silent understanding that I was needing my routine back. I'm not a soda drinker so Hugh knows when I order one, I'm not particularly feeling myself. One could think of a few worse vices, no? I had a just barely sleeping, teething baby on my chest and I was so tired. So tired from not sleeping well and stressing about the book and hosting a workshop and talking in front of people and being super social that I was one more night away from a melt down. I ordered a diet coke because there was really no other way to rebel against my own self in that moment. I love being away but being away and working with a baby is just...different. Different as in I needed wine but took the free diet coke instead and called it even.

I had the sweetest time at the book signings meeting a handful of you. This space feels real and communal for me but there is nothing like some good ol' fashioned face time. I hope there is more of it to come, cross your fingers. We taught a photography workshop while in Seattle at Aran's dreamy studio and I felt the spark to be cooking more. I have a bundle of new cookbooks and I'm just going to surrender to other peoples' instructions to coax me back into cooking. I do it for work and because I need to feed my family, but it has lost a bit of its romance as of late. It was so refreshing to talk about what we/I do with other people. I think I felt outside of it for a season, if that makes any sense. So it goes with the value of community, I needed other like-minded people to get my wheels turning. How one can feel so depleted and filled up in a given week is beyond me but that is life and I'm still learning.

I have been doing some recipe development for Electrolux as they build a pretty neat food blog for prospective customers and curious home cooks. There are a few more springy dishes coming up next week as well if you remember to pop over. I know there are a grip of sweet potato recipes that I've shared here, but I need to add this one to the list because I love having them with a solid dipping sauce. Also, the leftovers in a tortilla with a handful of fresh greens - instant lunch. Think guacamole with an extra bit of heat and generous amount of herbs. I leave mine pretty chunky but you could mash it more smooth and perhaps thin it with more lime juice or olive oil. I hope you don't mind one click over - the site is worth a peruse aside from these tasty potatoes anyway.

ROASTED SWEET POTATO WEDGES WITH AVOCADO CHIMICHURRI // Serves 4

The recipe can be found at the Electrolux blog Live.Love.Lux

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Side, Gluten Free, Fall, Winter

THYME + PARMESAN ROASTED SWEET POTATOES

Sara Forte · January 5, 2015

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.

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.

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Entrée, Gluten Free, Fall, Summer

VEGETABLE QUINOA BURGERS

Sara Forte · May 8, 2014

I don't typically click over to articles that people post on Facebook, Twitter etc. but every now and then a title catches my eye. It was a piece in New York Magazine recently called The Day I Started Lying to Ruth - written by a cancer doctor husband who lost his wife to cancer. We know a few close people struggling with the disease themselves and when I read things like this, I'm both sad and shocked that there are countless people fighting this fight. It may not be mine personally, but it is always someone's mother or child or parent and it's gut wrenching. The article was thoughtfully written, he draws you into his story. There is a line in the beginning that made me think, and not even about cancer or illness like the article leads. "It was a warm night for early June, the beginning of the winter in Argentina. People crowded the sidewalks, returning from work, stopping for dinner. All the everyday stuff that fills our lives, neither adding particular meaning or taking it away." And I thought about what most of my days are composed of - it isn't really a routine, but something similar to one. Not everyday can be filled with moments like dream travel, getting married, job promotions, the birth of a child, or achieving some huge goal and the like... but is everything between not adding or taking away meaning? I know he was speaking in general terms, but it just made me think of the in-between and how I actually truly value that time when I give it due credit. Hugh and I stayed up late hanging some things in the baby room last night (I am a recent fan of these wall appliques, I'll post a picture on IG when the room is slightly more finished). I'd consider it an "in-between" evening, nothing particularly special happening, but I will remember us trying so hard to make a special room for the wee ones arrival. Hugh was using a level to place the stickers and my non-crafty self was making a mobile out of a lucky dream catcher I was gifted. The in-between of the big stuff is still good stuff, you just have to pay closer attention, make note of it. In reading the article, his story was marked by all sorts of "normal" moments, the details that make the whole piece interesting really. I don't want to forget that next time I feel in a rut. The in-between has it's own subtle remark.

I have a little extra time this week and wanted to put together some freezer meals for when the babe is here and I don't have time nor want to cook. I ripped out this recipe for a quinoa burger out of the local paper and figured it'd be worth a shot. I'm aware veggie burger recipes are not hard to come by, which is why I think they interest me, like a chocolate chip cookie, always being changed just a little bit to be different or better. I threw this one on a bun with avocado and cheese and a generous slather of mustard. Ask me in a few weeks and it will likely be back on a big mound of salad with an egg on top while I am trying to get back into my pre-baby clothes. Either way, a general veggie burger recipe is always nice to have on hand.

VEGETABLE QUINOA BURGERS // Makes 6

Adapted from The Los Angeles Times from Cafe Pasqual, New Mexico

These are not veggie burgers to be grilled - they are delicate and moist and could not handle a flip on grates. I make a note at the end of the recipe, but they are best pan seared or baked. They would be adorable small and on mini sliders.

Nutritional yeast can be found at health food stores or online. It is a vegan alternative to a somewhat cheesy flavor. It offers depth of flavor here, but you could certainly make these without it. These are a very basically seasoned burger which I like - add flavor in sauces, spread, slaw, cheese etc. as you wish.

3/4 cup quinoa
1 1/3 cups broth or water
1 small zucchini
2 large portobello mushrooms, stems removed and finely chopped
1/4 cup olive oil
1 large shallot or 1/2 a yellow onion, minced
2 tsp. dried oregano
1/2 tsp. cayenne
2 tsp. soy sauce, tamari or Braggs aminos
1 Tbsp. nutritional yeast
1 cup coarse ground oats or breadcrumbs
3 Tbsp. flaxmeal
2/3 cup mashed cooked sweet potato
sea salt and pepper

avocado, cheese, mustard, greens and buns of choice for serving

Rinse the quinoa in a mesh strainer. Bring the quinoa and broth or water to a boil in a pot. Turn it to a gentle simmer and cover and cook until liquid is absorbed and the quinoa is cooked, about 13 minutes. Stir, leave the lid ajar and set aside to cool.

While the quinoa cooks, grate the zucchini. Spread it on a kitchen towel and ring out the extra moisture.

In a large sauté pan, warm the olive oil over medium heat. Add the shallot or onion and sauté for 3 minutes until softened. Add the mushrooms, zucchini, generous pinches of salt and pepper and sauté another 5 minutes until cooked down and much of the liquid has been cooked out. Stir in the oregano, cayenne and soy sauce and turn the heat off to cool.

Transfer the quinoa to a bowl, add the nutritional yeast, oats or breadcrumbs and flaxmeal. Once the vegetables are cool, add them to the bowl as well and stir everything to mix. Mash in the cooked sweet potato and another pinch of salt and pepper and stir everything to mix. If it looks super dry, add another drizzle of oil or more mashed yam, but if it is *too* wet, they won't stay together. I know we are making veggie burgers, but you want it to be the same sort of thickness or texture or ground beef or turkey, not wet.

Heat a layer of oil in a large skillet (I find non-stick works best for delicate things like this). Make patties about 1 1/2'' thick, and cook until golden brown on each side, about 4 minutes per side. Alternatively, you may form your patties, place them on a parchment lined baking sheet, drizzle a little oil on top and bake them at 375' for 20 minutes. Put your cheese on one side after you flip the patty. Prepare your buns with mashed avocado, spread, greens or whatever you wish and serve warm.

* I overdid it on the yam and mine were very soft throughout. I find that when I do this with veggie burgers, baking helps dry them out better so they stay together better between a bun. If you're eating it plain and you want a crispy crust, pan works great, for something in a sandwich, I prefer to bake them for a sturdier result. You're preference on texture.

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