Zucchini Cherry Tomato Salad
It has been a hot summer here in Atlanta. When it is this hot, the last thing I want to do is stand over a hot stove or oven to cook something. That is one of the reasons I love this zucchini cherry tomato salad…
Tag: veggies
Roasted Fairy Tail Eggplant with Feta
For the past month, my local farmers market has had the most beautiful fairy tail eggplant. I just love them. Not only are they adorable, but they are also easy to cook. Just slice them in half and roast them and you get a creamy…
Spicy Honey Roasted Sweet Potatoes
I love sweet potatoes. They are a super food and they are yummy. What’s not to love? This roasted sweet potato recipe has become one of my favorites. It is easy enough to make on a weeknight and healthy enough to e eat any time you want.
Adjust the amount of crushed red pepper to your taste – I use 1/4 teaspoon which adds just a touch of heat. If you like your food really spicy, add more.
Skip to detailed instructions and pictures.
Spicy Honey Roasted Sweet Potatoes
March 28, 2021
: 4
: Easy
Ingredients
- 2 Tbsp honey
- 1/4 to 1/2 tsp. crushed red pepper
- 1/2 tsp. lemon juice
- 1 1/2 to 2 lbs. sweet potatoes
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
Directions
- Step 1 Heat oven to 400°. Stir together the honey, crushed red pepper, and lemon juice. Set aside.
- Step 2 Peel the sweet potatoes then dice them into 1/2 to 3/4 inch squares. Toss them with olive oil and kosher salt.
- Step 3 Spread sweet potatoes evenly on a sheet pan. Roast at 400° for 20 min. Stir once during roasting about half way through.
- Step 4 Remove pan from oven. Pour honey mixture over the sweet potatoes and stir to coat. Return the pan to the oven and roast the potatoes for another 5 more minutes (until sweet potatoes are done). Remove from oven and serve immediately.
Detailed Instructions
Step 1. Heat oven to 400°. Stir together the honey, crushed red pepper, and lemon juice. Set aside.
Step 2. Peel the sweet potatoes then dice them into 1/2 to 3/4 inch squares. Toss them with olive oil and kosher salt. If you want to prep the sweet potatoes ahead of time, after you toss them in olive oil you can let them sit on the counter for 30 min. or so. Just make sure you toss them in the oil immediately after cutting them up or they will turn brown. If you want to cut them up earlier than that see these tips on peeling and cubing sweet potatoes ahead of time.
Step 3. Spread sweet potatoes evenly on a sheet pan. Roast at 400° for 20 min. Stir once during roasting about half way through. (This helps them roast more evenly.)
Step 4. Remove pan from oven. Pour honey mixture over the sweet potatoes and stir to coat. Return the pan to the oven and roast the potatoes for another 5 more minutes until sweet potatoes are done. Remove from oven and serve immediately.
Veggie Egg Cups – My Favorite Weekday Breakfast
Breakfast is the most important meal of the day, but who has time to make a healthy, tasty breakfast during the week? Since I don’t, this egg cup recipe has become my go-to weekday breakfast. I make them on the weekend and store them in…
Yummy Roasted Green Beans
I confess: as I child I did not like green beans. I was a picky eater, so getting me to eat anything green was a challenge. Fast forward 20 years and I had roasted green beans at a friend’s house for dinner. Of course I…
Strawberry Salad with Honey Lemon Vinaigrette
I’ve been spoiled all spring with fresh lettuce from my garden. This strawberry salad is one of my favorite salads to make with fresh-from-the-garden lettuce. I’ll either eat it as a side or add chicken, salmon, pork or steak to make it a main dish.
Skip to variations or detailed instructions.
Strawberry salad with honey lemon vinaigrette
June 6, 2020
: varies
: Easy
Ingredients
- Dressing
- 1/4 c. olive oil
- 1/4 c. white wine vinegar
- 1 Tbsp honey
- 1/2 tsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
- Salad per person
- 1 c lettuce or spinach for side salad, 2 c for entree salad
- 3-4 strawberries, quartered
- 1 Tbsp crumbled feta
- 1 Tbsp chopped pecans
Directions
- Step 1 Clean lettuce
- Step 2 Whisk together Dressing ingredients
- Step 3 Put greens in bowl and toss with desired amount of dressing. (Reserve remaining dressing for future salad.)
- Step 4 Top greens with strawberries, feta, and pecans and serve.
Variations
- For a main dish, add chicken, salmon, pork, or steak
- Use chopped almonds, pistachios, or walnuts instead of pecans
- Use goat cheese or fresh mozzarella instead of feta
- Use other fresh fruit (e.g., peaches, raspberries) or dried fruit (e.g., cranberries, cherries) instead of strawberries
Detailed Instructions
Step 1.Clean lettuce. I like to use mixed greens, butternut lettuce, or spinach. I recommend using a salad spinner to clean the lettuce. Dump the water from the salad spinner and then put the salad spinner full of lettuce in the fridge for at least 15 min. This makes the lettuce nice and crispy. (Note: I store my lettuce in the fridge in the salad spinner and it stays nice and crisp for days.)
Step 2.Whisk together the dressing ingredients. Whisk until emulsifies – that means the oil and the vinegar bind together.
Step 3. Put the greens in a bowl. Add desired amount of dressing to greens and mix together. Reserve remaining dressing in the fridge for future salads.Note: When you store the dressing in the fridge the olive oil will separate from the other ingredients and solidify in the fridge. To use, remove it from the fridge and let come to room temp for 30-45 minutes before using. The olive oil will re-liquify. Whisk together for a few seconds to get the dressing to re-emulsify. (You can zap it in the microwave for 10-15 seconds if you are in a hurry.)
Step 4. Top with strawberries, feta, and pecans and serve.
