3 medium sweet potatoes (2 pounds total), scrubbed and cut into 1/4-inch-thick sticks
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Parmesan
Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Toss together sweet potatoes, oil, and cheese in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing sweet potatoes halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-01 11:44:422016-05-01 11:44:42Sweet Potato and Parmesan Fries
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Pasta with Kale Rabe or Spinach, Garlic and Red Pepper
1/2-pound pasta
1/2-pound kale rabe, stalks and leaflets
1 tablespoon of butter
4-5 garlic cloves, minced
pinch (or more) of red pepper flakes
2 cups chicken broth
pinch of salt, or to taste
Boil the pasta. Meanwhile, heat a large sauté pan over medium-high heat. Add the butter. Once the butter is melted, add the garlic and red pepper flakes, and sauté until you can smell the garlic (about a minute, maybe less). Don’t let that garlic burn!
Then, add the cleaned, prepped, washed (and still wet) kale or spinach to the pan, along with a pinch of salt. Sauté until the leaves are wilted, and the stems are fork tender. Add chicken broth (1-2 cups, depending on how “saucy” you want your pasta), and reduce heat to medium-low. Let the kale/spinach simmer for a few minutes, until the pasta is done.
Once the pasta is cooked, drain it and add it to the pan with the kale/spinach. Combine everything and allow it to cook together for a minute or so. Add a splash more of broth (or, reserved pasta water) if you want more liquid. Once everything is combined, serve it with fresh parmesan and more red pepper if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-01 11:43:212016-05-01 11:43:21Pasta wit Kale Rabe or Spinach, Garlic and Red Pepper
Sweet Potato and Parmesan Fries
Sweet Potato and Parmesan Fries
Preheat oven to 425 degrees. Toss together sweet potatoes, oil, and cheese in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing sweet potatoes halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.
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Mashed Sweet Potatoes
Mashed Sweet Potatoes
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
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Pasta wit Kale Rabe or Spinach, Garlic and Red Pepper
Pasta with Kale Rabe or Spinach, Garlic and Red Pepper
Boil the pasta. Meanwhile, heat a large sauté pan over medium-high heat. Add the butter. Once the butter is melted, add the garlic and red pepper flakes, and sauté until you can smell the garlic (about a minute, maybe less). Don’t let that garlic burn!
Then, add the cleaned, prepped, washed (and still wet) kale or spinach to the pan, along with a pinch of salt. Sauté until the leaves are wilted, and the stems are fork tender. Add chicken broth (1-2 cups, depending on how “saucy” you want your pasta), and reduce heat to medium-low. Let the kale/spinach simmer for a few minutes, until the pasta is done.
Once the pasta is cooked, drain it and add it to the pan with the kale/spinach. Combine everything and allow it to cook together for a minute or so. Add a splash more of broth (or, reserved pasta water) if you want more liquid. Once everything is combined, serve it with fresh parmesan and more red pepper if desired.
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