The first time I ever flew on an airplane was on my way to a service trip with my youth group. We were headed to Cusco, Peru and I kept having horrible flashbacks from the movie about the soccer team that crashed in the Andes and ended up eating each other. All that aside, the trip was the beginning of a significant change in my life and I fondly recall many memories including hiking up to Macchu Pichu one day. I stood at the top of one of the terraces and took in the view below and was just astounded that I was standing in a place that I had seen only in history books. It was as mystical and beautiful as you can imagine. The trip began to provide me with insight into a more global perspective and ultimately a more meaningful life.
On the trip, one of the things I learned was that potatoes were actually first discovered in South America. I guess I had always assumed they were native to North America because of all those bags of “Idaho Potatoes” I saw at the grocery store. I mean, if you’re going to say that potatoes are your claim to fame, then shouldn’t you have the market cornered? Anyway, I later also found out that most sweet potatoes in the US are of the yam variety which is quite confusing since it’s not a true yam or sweet potato at all. Amidst all this apparent confusion the sweet potato is actually very good for you with loads of fiber and vitamins. Another plus is that sweet potato vines are in the morning glory family and produce beautiful blooms as well. Unfortunately, I had never really been a fan of sweet potatoes until recently when I discovered that they are pretty awesome in savory dishes rather than smothered in brown sugar and marshmallows at Thanksgiving. Sweet potatoes go great with eggs and greens, so that was the inspiration for this recipe. If you haven’t cooked sweet potatoes without some form of sugar, give this recipe a shot and let me know what you think! Hopefully we will be receiving some local ones later in the season and I will highlight some of my other favorite recipes.
On the trip, one of the things I learned was that potatoes were actually first discovered in South America. I guess I had always assumed they were native to North America because of all those bags of “Idaho Potatoes” I saw at the grocery store. I mean, if you’re going to say that potatoes are your claim to fame, then shouldn’t you have the market cornered? Anyway, I later also found out that most sweet potatoes in the US are of the yam variety which is quite confusing since it’s not a true yam or sweet potato at all. Amidst all this apparent confusion the sweet potato is actually very good for you with loads of fiber and vitamins. Another plus is that sweet potato vines are in the morning glory family and produce beautiful blooms as well. Unfortunately, I had never really been a fan of sweet potatoes until recently when I discovered that they are pretty awesome in savory dishes rather than smothered in brown sugar and marshmallows at Thanksgiving. Sweet potatoes go great with eggs and greens, so that was the inspiration for this recipe. If you haven’t cooked sweet potatoes without some form of sugar, give this recipe a shot and let me know what you think! Hopefully we will be receiving some local ones later in the season and I will highlight some of my other favorite recipes.
Warm Sweet Potato and Zucchini Salad
**I admit that this recipe doesn’t really fit into the theme of this blog since sweet potatoes aren’t in season. I’m trying to do a better job of cooking seasonally and locally, but I do have a soft spot for these little guys so I hope you will give me a pass just this once.
2-3 sweet potatoes, peeled and sliced ¼” thick
1-2 zucchini (green or yellow), sliced lengthwise ¼” thick
Salad greens (Source: FFM)
Cilantro and Parsley (Source: Fire escape garden)
1-2 fried eggs (Source: FFM)
S&P
Dressing:
1-2 TBL Dijon mustard
1 TBL white balsamic vinegar
1-2 TBL olive oil
Brush olive oil on sweet potatoes and zucchini slices. Grill on your grill pan until tender. Note: The zucchini slices will cook much faster than the sweet potatoes! Make up your dressing. Cook fried egg, leaving the yolk a little runny. S&P your greens and divide sweet potato and zucchini plus greens into two or three salad portions. Drizzle dressing on top and “garnish” with egg.
Listening:
Artist: She & Him
Album: *** we didn't quite listen while cooking. Went to the show immediately following eating dinner!