Sweet Potato Steaks on Arugula and Kale with Pea Avocado Cream

All I want to do is eat fists fulls of arugula. Ok, maybe that is not all I want to do, but it is something that I have been doing a lot. I have always really like arugula but as of right now, it is my top choice green!

Anyway, big green salads are all I want to eat because it is spring and all and greens are the best in the spring. But I still am eating a lot of roots and will be eating them for a few more weeks unit winter farm share dies down. And because it is the end of the season, the choice of roots is dwindling and we basically get a bucket of carrots, beets, and sweet potatoes. Lots of sweet potatoes, which by the way, I am not made about. And greens, We get lots of greens!

So my new favorite salad comes to fruition. Thick cut sweet potato steaks on a bed of fresh spring arugula and kale toped with a thick creamy avocado pea situation and some toasted walnuts for flair and crunch. I mean, is your mouth watering and your tummy grumbling yet?

Mine is but that is just how it always is.

Now to the steaks and salad!

The stuff. A sweet potato, some arugula and tender kale, peas (frozen and thawed) half an avocado, some toasted walnuts, a lemon, and salt and pepper.

Start by cutting the sweet potato into thick steaks. 4-5 same thickness slices if you may.

And no roast up the sweet potato steaks. Just place hem onto a baking sheet and pop them into a hot oven. Bake for 2-30 minutes, flipping over after 15-20 minutes. Once tender, remove from oven and set aside.

While sweet potatoes are baking, make pea avocado cream. Place peas and avocado into a blender or cup if using a hand blender along with the juice of the lemon and about a tablespoon of water. And a small pinch of salt. Blend until smooth. Add more water a tablespoon at a time until you get a thick but pourable constancy.

Now rough chop the kale and toss together with the arugula and place in a large salad bowl

Place the sweet potato steaks on top of the greens. Note here that the sweet potato steaks can be hot, warm, or cold. The are good all the ways.

Then top it all with the pea avocado cream. Toss on the toasted walnuts and add some more black pepper and that be that. Grab a fork and a knife if you wish and get to it.

So much goodness in the mouth!

-C

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Sweet Potato Steaks on Arugula and Kale with Pea Avocado Cream

serves 1-2

• 1 medium sweet potato

• 1/2 cup frozen (and thawed) green peas

• 1/2 of an avocado

• a small lemon

• 2 large handfuls of fresh arugula

• 4-5 leaves of tender kale

• 1/4 cup toasted walnuts

• around 1/4 cup cold water

• salt and pepper

Preheat oven to 450. Wash sweet potato and cut into 4-5 equal thickness slices. Place cut pieces on a baking sheet and sprinkle with salt and pepper and pop into oven. Bake for 25-30 minutes, flipping after 15 or until the sweet potato is tender. Remove from oven and let cool a bit.

While sweet potato is baking off, make pea avocado cream. Place the peas and avocado into a blender or cup if using a hand blender, add in the juice of the lemon and a pinch of salt. Blend until smooth. Add in a tablespoon or two (or more) to thin out until it is still thick but pourable. Also rough chop the kale and mix together with the arugula in a big salad bowl.

Once sweet potato steaks have baked and cooled off a little bit (you can eat them hot or cold so whatever temperature you want), place them on top of the greens then top with the pea avocado cream, sprinkle on toasted walnuts, more black pepper, and maybe a squeeze of more lemon if you have it.

Then grab a fork and knife and start eating.

Butternut and Beet Tacos

There come a point every year, about this time actually, when all of a sudden I am not exactly sick of, but maybe a little bored with the same roasted root situation. Don’t get me wrong, I love root veggies. I deeply love them all and will gladly keep on eating them for a few more months (it is only March after all so I am looking at at least 2 more good months of roots) but again, a little bored. So instead of just the usually roasted situation, we still roast but then, THEN, we taco them!. And we are not mad about it.

These tacos. Super easy and they bring out the best in roasted beets and butternut squash. Pilled in a tortilla (corn or flour, or not tortilla at all. Your choice) with some almond cream and topped with a crispy, crunchy, cabbage and onion slaw. A meal worth making any night or saving for a fun mid winter taco party. Or both because let face it, if you have a fridge like mine, it is packed with beets (and rutabagas, and turnips, and parsnips). And you probably have 4 butternut squash in your pantry too right? (Again, not mad about it.)

Now to the tacos!

The stuff. Some butternut squash, a few beets, shredded cabbage, half an onion, red wine vinegar, blanched and soaked almonds, a couple cloves of garlic, a little water, a lemon, salt and pepper, taco seasoning, an avocado, and tortillas.

Thinly slice the onion and toss it into a bowl along with the shredded cabbage, a pinch of salt, and the red wine vinegar. Really mix it up and then set aside.

Cut up the squash and the beets. 1/2 inch cubes are a good size.

Place the cut up squash and beets on a baking sheet. Drizzle with a touch of oil then really toss around with all the tacos seasoning.

Now into the oven to roast.

Almonds, garlic, salt and pepper, a little water, and juice of lemon, go into blender and blended until nice and smooth.

Oh almond cream. I could eat this entire bowl just like this, but don’t do that. You need it for the tacos.

Roasted and ready.

Now it’s taco time. You have your roasted squash and beets, almond cream, quick pickled crispy cabbage and onion slaw, tortillas (store bought or hand made), and avocado. Lemon or lime wedges are also a plus.

And then you make a taco. Roosts first, almond cream next, slaw on top of that, finished off with avocado. Squeeze on the lemon and into you mouth it goes.

-C

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Butternut and Beet Tacos

makes 6-8 tacos

• 2 1/2 cups diced beets (2-3 large beets should do it)

• 2 1/2 cups diced butternut squash (peeled or not, up to you)

• 3 tablespoons taco seasoning or (1 tablespoon each cumin and chili power plus 1 teaspoon each paprika, garlic powder, and onion powder. And a pinch or red pepper flakes)

• 1/2 cup blanched almonds (soaked in hot water for an hour or so)

• a lemon

• 1/2 cup - 3/4 cup warm water

• 2 cloves garlic

• salt and pepper

• Splash of oil

• 3 cups shredded cabbage (red, green, or a mixture of both)

• 1/2 an onion

• 3 tablespoons red wine vinegar

• avocado for serving

• at least 6 small or medium sized flour or corn tortillas

Preheat oven to 450

Grab cabbage and onion. Thinly slice the onion and toss into a bowl with the shredded cabbage. Add a good sprinkle of salt and toss along with the red wine vinegar. Set aside but give it a good toss again before serving.

Dice up butternut squash and beets into 1/2 inch cube pieces. Place on baking sheet with a drizzle of oil and toss around along with the spice blend. Place into oven to bake for about 30 minutes.

While that’s roasting, strain almonds of soaking water and place into blender along with the 2 cloves garlic, the juice of the lemon, and 1/2 cup water. Blend until smooth. Add in a pinch of salt and pepper and blend. If the mixture is to thick, add in more water to thin it out. You want it to be like a sour cream consistency.

And when the squash and beets are nice and tender, remove from oven.

To assemble tacos.

Scoop some of the roasted beet and squash mixture onto a tortilla, add a good dollop or two of the almond cream, then top with some of the cabbage and onion slaw. Top it of with some sliced avocado and serve with a wedge of lemon or lime.

Hasselback Turnips With Avocado Cream

It’s been 14 days since my last farm share pick up with 7 more days to go. (The farmers take a long break at the end of the year, which they all deserve but makes me sad. Or more like hungry.) It is a pretty long stretch for me to have to go without getting me some farm fresh goods. I have been making due, rationing out my roots (the greens were gone within days) and supplementing with lots and lots of frozen zucchini, Swiss chard, and broccoli, so it hasn’t been bad. But now I am worried because with al the supplementing, the chest freezer is looking a little more on the empty side then I would like. And it’s only January. I guess that is what happens when you eat your weight in vegetables everyday. 🤷‍♀️

Anyway, I am pretty much out of roots. The turnips were the last of what I had left besides the lone beet that I found stuffed in with the apples. And because they were the last roots and knowing I am not going to have any roots until next week, I wanted to do something a little special with them. That is why I hassledbacked them, which basically means I sliced them up without cutting completely through so they are cut but still stuck together. Does that make since? If not, just look at the pictures.

These turnips, oh these turnips. First off, roasted turnips are amazingly delicious and if you have never roasted one, well you need to get on it and do so. Secondly, the turnips I used are gIlfeather, which if you did not already know, are the Vermont state vegetable. But don’t worry, if you can’t find the gilfeather, regular old purple top turnips work and taste just as fantastic because all roasted turnips are so fantatic. When roasted I might describe them as the cooler, hipper, cousin of the baked potato. Add the avocado cream and seeds, which are the cooler friends of the cooler cousin, and you got yourself a cool dude party! Or basically just a way tastier baked potato situation with fixing.

Now don’t you want a tasty cool hassledback turnip? And yes, I keep wanting to call them David hasselbacks turnips too. Because they are so cool. Am I right? Haha!

To the turnips!

The stuff. Turnip. Either a couple smaller ones or a giant one, up to you. Also need an avocado, a little red wine vinegar and water, salt and pepper, garlic powder, olive oil, and some toasted seeds (if you want).

If using a giant turnip, cut in half. If using small ones, you can cut those in half too or leave them whole. Up to you.

Now to hasselback. Using two guides that are the same thickness (chopsticks or chip clips.. whatever you have lying around that you don’t mind nicking with a knife) slice into the turnip about ever 1/4 inch, right down to the guide, but not all the way through.

Hasselbacked.

Lightly oil a skillet or baking sheet and also rub a little oil all over the turnips and lay them hasselbacked side up. Sprinkle with salt, pepper, and a pinch of garlic powder. Then into a hot ass oven they go.

While the turnips are roasting , make up the avocado cream. Basic, just scoop avocado into bowl (if you have a stick blender) or blender, add in a pinch of salt, the water and vinegar, and blend until smooth.

And back to the turnips. Baked for a little longer then an hour and flipped once, now they are all roasted and crispy and all sorts of ready.

A freshly roasted hasseldbacked turnip smothered in avocado cream and sprinkle with toasted seeds.. Good things here friends. Good things.

-C

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Hasselback Turnips With Avocado Cream

serves 2-4

• 1 large or 2 small turnips

• salt and pepper

• olive oil

• pinch or garlic powder

• an avocado

• 1 tablespoon red wine vinegar

• 1 tablespoon water

• handful of toasted mixed seeds (I used pumpkin and sunflower seeds)

Preheat oven to 450

Grab turnip(s) and wash thoughtful. If you buy the turnip from the store and it has a wax coating, peel the outer skin, otherwise, you don’t have to. Now to haseslback. Cut the large turnip in half or if using to small ones, you can just leave it whole. Take two, either chopsticks or something that is about 1/4 - 1/2 inch thick, and place on either side of turnip to use as a cutting guid. Slice the turnip about ever 1/4 inch , right down to the guide, but not all the way through. After cutting, place on a lightly oiled skillet or baking sheet and drizzle a little oil in our hand and rub all over. Sprinkle with salt, pepper, and a pinch or garlic powder. Place the turnips in hot oven. Roasts for about an hour, or until the slices of the turnip start to brown and come apart. Also, if you want a little more crispy edge, half way through, drizzle on a little more oil. You can also flip (which I did) the turnip cut side down to finish roasting.

While turnips are roasting, make avocado puree. Scoop avocado into bowl or blender. Add in the water, vinegar, and a pinch or salt. Blend in blender or with stick blender until smooth. If to thick, drizzle in a little more water until desired consistency.

Once cooked and all crispy like, remove turnips from oven, place on a plate and slather on the avocado cream. Sprinkle on toasted seeds and eat to your face hole.

Black Olive Avocado Dressed Greens with Almond Crumbs

Do you ever wake up first thing in the morning with a craving, a maybe somewhat strange food craving? Lately I have been waking up and within an hour of being up, I start to think about olives. My mouth starts to water and it’s like I can almost taste the salty, briny, fattiness in my mouth, which in itself is kind of weird, but for me is really really weird because up until very recently I completely hated olives. Now, well now I just want to eat them all. And first thing in the morning.

I don’t pretend to understand such things. My brain is going to do what it’s going do. Tell me I like olives, well all right then.

Another thing I am desperately craving is freshy fresh greens which makes complete since because I always crave greens. I am still pretty deep in root veggies and cooked things because winter and Vermont and all, but all I really really really want to eat are buckets of greens. Any kind will do, but the sweet tender baby ones…. So good.

And so I combined my two cravings, greens and olives and hit those craving like POW! BAM! POOF? A salad so simple yet so amazing and mouth watering. I outdid myself here.

To the bestest, most amazingly perfect salad yet!

The stuff. A big ol’ bowl of greens. Black pitted olives, half an avocado, a lemon, toasted almonds, a chunk of red onion, a couple cloves garlic, and pepper.

Almond crumbs. Exactly what it sounds like. Place almonds into a clean food prosessor and pulse until they are crumbs.

Dump the almonds into a bowl. Don’t bother cleaning it out, you are about to use it again. Olives, avocado, garlic, and all the juice of the lemon now get a go in the food processor. Pulsed together into a creamy, kinda of chunky but mostly smooth, mixture of amazing. Add a few tablespoons of cold water if the mixture seems really thick, but other then that, you be done.

Very thinly slice up red onion and slice up a few extra olives.

All here, all ready to go. Just got to toss it together now.

Greens, some slices olives and onion tossed all together in a good amount of the olive avocado goodness then topped with a hardy helping of almond crumbs. Fresh pepper to finish it off.

I was barely able to stop myself from eating it all before snapping a few pictures.

All of my cravings come true…

It’s salad time!

-C

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Black Olive Avocado Dressed Greens with Almond Crumbs

Makes enough dressing and crumbs to feed 2-4 people

• 1/2 of a ripe avocado

• 1 cup pitted black olives

• 1 lemon

• 2-3 tablespoons cold water

• 1-2 cloves garlic

• 1/4 cup toasted almonds

• 2-4 large handfuls of fresh greens (I used a mixture of baby spinach, baby chard, and baby kale. Spring mix or even chopped leaf lettuce would be grand as well)

• about 1/2 a small red onion

• pepper to taste

Place almonds in food processor and pulse until they are crumbly. Not to fine, a few big chunks are good.. Remove and set aside

Roughly chop the garlic and place in the food processor (no need to clean it out after the almonds). Add in the avocado and most of the olives (leave few behind to slice up). Add in the juice of the lemon. Pulse until mixture is combined but with little specks of olive left.or completely smooth if you wanted too. Scoop out into a container. You want it to be slightly loos so it will mix well with the greens. If the mixture seems really thick, add in a a few tablespoons of cold water to thin out.

Grab the onion and remaining olives and thinly slice.

Now to assemble salad. Place a handful of clean greens into a bowl. Toss a some onions and extra sliced olives into greens. Add as little or as much olive avocado dressing as desired then sprinkle as much or as little of the almond crumbs all over that. Top with freshly find pepper

Then eat it.

Green Salad with Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette

We need fresh, we need green, we need color.

We need salad.  

The other night I made Megan's birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring. So what we got snow yesterday, it will melt, right???? ) 

So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure. Not to mention a salad that looks so dang pretty. 

Get into the green. You will be as happy as a rabbit in a garden. 

The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper. 

A couple teaspoons of maple  go in with the almonds. Really toss make sure they are all coated.

Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw. 

When they are done, dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard. 

Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper. 

Blended then done. Taste and season with salt if needed. 

Avocado gets cut into small chunks and the onion get s thinly sliced.

It's all ready, so now make a salad

And now eat a salad. 

-C

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Green Salad With Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette

Makes 2-3  salads 

• 1/4 pound greens ( I used spring mix but mesclun mix or spinach is good too) 
• 1/2  red onion
• 1 avocado

For the Almonds 

• 1/3 cup raw halved or slivered almonds
• 2 teaspoons maple syrup 

For the Blueberry lemon Vinaigrette 

• 1/3 cup blueberries (I used  frozen)
• 1 lemon
• 1 Tablespoon olive oil
• 2 Tablespoon red wine vinegar
• 1/2 teaspoon maple syrup
• pinch or salt
• pinch or pepper

To make the  candied almonds, preheat a skillet to on medium heat on top of the stove. Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after. 

To make the vinaigrette, place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste. 

For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with  candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.

Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.