A sweet potato casserole topped with maple granola is a more nutritional alternative to the traditional version (or at least the one I’m used to). It’s great by itself or paired with pork or turkey. I promise: you won’t miss the marshmallows.
Roasted Potato Salad with Fig Vinaigrette
This roasted potato salad tossed with fig butter vinaigrette gives an update to an old classic and is perfect for a cookout. It sounds and tastes fancy, but it’s super easy, and there’s no peeling potatoes which is definitely a win in my book. It’s just as delicious hot as it is cold and packs a flavorful punch in every bite.
Roasted Green Beans with Dates and Marcona Almonds
Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. It’s that good!
Grilled Corn, Cherry Pepper and Tomato Salad with Yogurt, Lime, and Siracha Dressing
This summery salad combines the best flavors of summer like green grilled corn, green onions, cherry tomatoes, and peppers with a light, fresh yogurt dressing. Squeeze in some Sriracha and some lime juice, and you’re set!
Sweet Potato Baked Beans
In celebration of summer, cookouts, and family/friend time, I’m posting a baked bean recipe I made several weeks ago. I used sweet potatoes as the primary sweetener–the idea came to me in the grocery story checkout line when I was staring at the nutritional facts of a can of baked beans. Holy sugar!! I dropped the a can and did a you turn for more wholesome, less sweet ingredients. Sweetened primarily with sweet potatoes and a touch of high grade maple syrup and a hint of brown sugar, you won’t miss the mess that you find in the canned variety.
{Good Luck} Rutabaga and Collard Skillet
This super-simple, nutritious skillet is packed with veggies–and a little bacon–and a variety of textures which leave the all-too-familiar mushy collards behind.