sweet potato fries

the other day at the natural foods market i found local sweet potatoes.  upon seeing them i knew what i wanted to make - baked sweet potato fries.

when i started peeling them, i noticed something peculiar.  the flesh was not bright orange, as i am accustomed to, it was pearly white.  hmmm...intriguing...

don't worry, they tasted amazing - even better than the orange-colored fries i've made before.  i'm not sure if it was the fact that they were fresh & local or perhaps white-fleshed sweet potatoes are just better, but they were seriously the sweetest sweet potatoes i've ever enjoyed.

1 large sweet potato (will make 2 hearty side portions or 4 small servings)
1-2 tsp olive oil
salt & cracked pepper
red curry

preheat oven to 400

1. peel the potato and cut into 1/4 in sticks

2. place on an oiled baking sheet and spray/drizzle with more olive oil

one of my favorite cooking tools -  my olive oil mister

3. season with salt, pepper and curry and give them a light toss

4. make sure fries are laying flat on the baking sheet, and bake for 25-35 min until golden brown, flipping fries 1/2 way through

we enjoyed ours with an easy dipping sauce i whipped up quickly.

1 part bbq sauce
4 parts salsa

i used honey bbq for subtle sweetness and corn & chipotle salsa for a little smoky heat.  yum!

p.s. oh happy day is giving away a 7 day trip to PARIS for 2!  enter {here}

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potato & mushroom tarte tatin

still lovin' me some whole foods.  yesterday, i went to a nearby natural foods store and also a local farmers' market in order to gather the necessary groceries for the week.  the two stores i visited yesterday i liked even better than the markets i went to last week.  they had a better selection overall and had a lot more local produce, dairy products and eggs!  very exciting : )

so last night - excited to use my farmers' market bounty - i improvised a vegetable tarte tatin using potatoes, mushrooms and onions.  it was simple and delicious...and looked really pretty too.  attractive food always tastes better - have you ever noticed that?

potato & mushroom tarte tatin

1/4 shallot, diced
3 small potatoes, thinly sliced
1/2 vidalia onion, thinly sliced
3-4 baby bella mushrooms, thinly sliced
1 green onion
salt & pepper
olive oil

preheat oven to 400

1. spray a 10" cast iron skillet (or pan) with olive oil.
2. saute shallots until golden brown.

3. arrange the veggie over shallots in a circular fan design.

4. season with salt & pepper and spray with more olive oil.
5. snip green onion over top with cooking shears.

6. bake for 30 or so minutes until potatoes are tender and golden around edges.

we enjoyed our tarte tatin over local lettuce and topped it with chicken apple sausage, goat milk feta (from another local dairy) and a drizzle of balsamic vinaigrette.  yummy!

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summer in a bottle...i mean blog...

with memorial day just around the corner, summer won’t be far behind.  (thank god.)  so, to get us all in the mood for summertime, summertime, summer, summer, summertime, here’s an outline of some simply fabulous ways to channel warm-weather energy : )

eat this: capitalize on what’s fresh, local and abundant.  fresh berries, juicy tomatoes, sweet corn.  revel in the flavors of summer.  need some inspiration?  check out this killer (healthy) sandwich recipe {here}. 

credit {here}

wear this: cottony summer dresses are my go-to in warm weather.  they’re versatile, chic and simple.  makes getting ready for the day super easy.  and they keep you cool when things heat up  

credit {here}

do this: yoga sun salutations.  warm up your body and get ready for summer sun (and swimsuits).  yoga tones your body, calms your mind and brings you joy – the ultimate trifecta!  (if saluting outside, don’t forget the sunscreen.) don’t know what the heck a sun salutation is?  check it out {here}.

think about this: one who is at peace with herself is in harmony with the universe.  meaning…if you like yourself, good things come your way.  i like that idea : )

drink this: vodka, club & cranberry.  refreshing & summery, this is one of my go-tos in warm weather.  1.5 oz vodka, splash of cranberry, 3 (or so) oz club, squeeze of fresh lime.  sip & smile.  recipe video {here} bonus:  it’s low-calorie and any bartender can make it. 

happy (almost) summer!.

roasted asparagus & brie pizza

omg.  this pizza was truly awesome.  very a-typically as far as toppings go, but what it lacked in tradition it made up tenfold in buttery goodness.
ok, so here's what went down...

earlier in the day i made some super easy, no-knead bread dough.  i know i've shared this recipe before, but if you're anything like me, when i first heard "bread dough", i shunned it in fear.  i always thought homemade bread was an undertaking for only the bravest and most patient of cooks.  i mean, don't bakers have to start working at 3am just so they can open at 7am?  but have no fear - this recipe is truly simple and easy.  it takes about 5 min to mix together all the ingredients, and then you let it rise.  then you mold it and bake.  super easy i promise.  (have i convinced you yet?  here is the recipe.)

back to the pizza.

1/4 of bread dough recipe or 12oz pizza dough
6-8 stalks of asparagus (from a nearby farm)
1/2 shallot
2-3 fingerling potatoes
1/2 small meyer lemon, thinly sliced
3 oz brie
1 tbsp (or 3 tsp) olive oil
rosemary
salt & pepper

1. preheat oven to 400.

2. wash asparagus & potatoes well.  snap the woody part of the stems off of the aparagus and thinly slice the potatoes.

3. place veggies on baking sheet and drizzle with 1 tsp olive oil over veggies and sprinkle with salt & pepper.  roast for 10-15 in the oven until asparagus is tender and potatoes are golden brown around edges.

4. while the veggies are in the oven, thinly slice the shallots and saute in 1 tsp olive oil until caramelized.  set aside.

5. sprinkle cornmeal over pizza stone (or baking tray) and spread dough.

6. once asparagus & potatoes are done roasting and slightly cooled, arrange on the dough.  add the lemon, shallots and brie.

7. drizzle final teaspoon of olive oil over top and season with salt & cracked pepper.

8. bake for 25 min or until crust is golden and cheese is bubbly.  remove from oven and allow to cool for a few minutes.  sprinkle with fresh rosemary before serving.

this pizza was seriously delicious.  and the asparagus - both green and purple - from the local farmers' market was so fresh and sweet.  even with the brie cheese, the asparagus stole the show..