Food Hero


Salad with Roasted Sweet Potatoes by Rachelle
August 18, 2009, 8:16 pm
Filed under: Main Dish, Medium Fix, Salads, Uncategorized | Tags: , ,

sweetpotatosalad

This recipe for Red-Leaf Salad with Roasted Sweet Potatoes is from my favorite cooking magazine, Everyday Foodwith Martha Stewart. My mom saved all my copies over the past year, and I had a blast tearing out the new dishes to try out. I made this one while at Pura Vida and it was a big hit. I’m allergic to walnuts, so I substituted pine nuts. And couldn’t get red leaf so I had to use Romaine as you’ll see in the photos.

Red-Leaf Salad with Roasted Sweet Potatoes

2 sweet potatoes, peeled and cut into 1-in chunks
1 med red onon, quartered
2 T olive oil
coarse salt and ground black pepper
1 package (10 oz) frozen cut green beans, thawed
1/3 c walnuts
1 c plain low-fat yogurt
2 T white-wine vinegar
1 garlic clove, pressed
1 head red-leaf lettuce, torn into bite-sized pieces

misenplacesweetpotatosaladPreheat oven to 450. On a rimmed baking sheet, toss sweet potatoes, onions, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20min.

Add green beans and walnuts to sheet, toss. Roast until green beans are tender, about 5 min.

Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic. Season dressing with salt and pepper. Top lettuce with roasted veggies, drizzle with dressing.



Strawberry Spinach Salad by Rachelle
August 18, 2009, 7:45 pm
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Salads | Tags: , ,

strawberryspinachsalad

Too hot to cook? I’m a huge fan of “big salads.” (Remember how Elaine on Seinfeld always wanted to order “big salad.”) But sometimes you just can’t think of something yummy to put on your salad greens. My soulssitah Jen Payne to the rescue! Jen passed this great list of 101 Salads from the New York Times on to me, and I offer it now to you. (I understand #7 , the carrot blueberry salad  is especially great.)

In the meantime, here’s one of my favorite combos: Strawberry Spinach Salad. Start with clean, dry baby spinach leaves. Toss in a couple hand full mint leaves. Add very thinly sliced red onions, chevre (goat cheese), and cashews. The lightest splash of olive oil and rice vinegar, or poppy seed dressing is nice.