I love sweet potatoes and kale, such a great healthy combination. How are your winter stores holding up? The sweet potatoes were in our basement cold storage and holding up really well. These were potatoes we grew from slips in our garden, so I’m thrilled to have them in such good shape in February.
We have been picking up a market bag from a grocer. Each week is a surprise, but usually contains greens, fruit (apples, pears, oranges) some sort of grain, and usually bread and veggies. Most of it is organic, and as much as possible local – not easy to do this time of year. Last week we received some dinosaur kale. Lovely bright and green dinosaur kale.
Recently I saw an episode of The Chew where Michael Symon attempted a 5 in 5 – which he failed to complete on time, but it had the ingredients I love together – sweet potatoes and swiss chard. I took his idea of grilling the sweet potatoes and sauteeing the chard, but substituted kale. Instead of a vinaigrette, I squeezed an orange over top and grated orange zest over top. While the sweet potato was grilling I sprinkled cinnamon over top. Toasting crimini mushrooms and pine nuts to sprinkle over top for the finish. My son and I enjoyed this meal a lot, and it was very filling.
- 2 large or 3 medium sweet potatoes sliced into planks
- 1 shallot sliced
- bunch of dinosaur kale
- 1 orange (zest and juice)
- ⅛ cup pine nuts
- ½ cup crimini mushrooms chopped
- Olive oil
- Lay sweet potato planks on oiled grill pan and sprinkle with cinnamon.
- In a saute pan, melt 2 tbs butter and toast mushrooms and pine nuts.
- Take the mushrooms and pine nuts out of the pan and place on a dish.
- Add olive oil to the saute pan.
- Saute shallots until soft.
- Slice the dinosaur kale across the width and add to the shallots.
- Flip the sweet potato planks when one side is soft and has grill marks.
- Grate orange zest and squeeze orange juice over top of the dinosaur kale.
Here’s a way the whole family will enjoy butternut squash and apple. I used a splash of orange, plus grated the rind and ginger. This was fabulous, fantastic, divine, delicious and good tasting. Butternut squash is so delicious and nutritious for you and such a great autumn food to serve. Apples go well with it, and the orange gives it sweetness without adding sugar.
I told my son to tell me it tasted wonderful, and after he tasted, he agreed. If you have kids that balk at squash, this is the way to serve it.
Oh, this dish is heavenly good. I think I’m bringing it to my mom for Christmas.
- 1 butternut squash, peeled, seeded and diced
- 3 or 4 apples, peeled, cored and diced
- 1 orange peel – zested
- 1 tbs grated ginger
- Olive oil for pan
- I parboiled the squash so that the apple wouldn’t get mushy from baking too long. Oil a baking dish. Drain the butternut squash, and toss with apple in baking dish. Grate ginger, then zest orange and toss that with the butternut squash and apple. I squeezed a little of the orange over top of the dish too and then lightly sprinkled nutmeg over top. Bake at 350 until soft, but not mushy, with a little bit of firmness.