Not exact matches
When I'd visit
from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on
toast,
sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.
Even though I only made one batch, we've definitely been eating our fair share of this dip with everything
from veggies, to
sweet potatoes (
sweet potato «
toast» is pictured), to burgers, chicken, even a breakfast hash.
She described these
sweet potatoes as a
sweet potato mash, but with a twist — they get creaminess
from a generous splash of coconut milk, crunch
from toasted coconut and macadamias, and a kick
from freshly grated ginger.
From the «small plates» chapter: hearts of palm «calamari» with lemon - caper aioli;
sweet potato latkes with spiked applesauce (find the recipe on Connoisseurus Veg); roasted fennel with clementine beurre blanc and
toasted buckwheat; and the kale spanakopita of course!
1 cup quinoa 2 cup water 2 medium
sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed
from stems and torn sunflower seeds,
toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper
In Peru, they serve it with slices of cold
sweet potatoes and chuclos (corn on the cob), while in Ecuador, it's usually made with shrimp accompanied by popcorn,
potato chips, or
toasted corn nuts made
from the giant kernels of corn native to that country.
I made the
sweet potato purée and date paste
from scratch with great success, purchased unsweetened applesauce, and encountered some difficulty getting my hazelnuts to become creamy (after
toasting and deskinning, they got to the texture of wet sand but would absolutely not get creamy).