I’m slowly becoming a baked potato lover, but not just any baked potato lover. I still can’t get behind white baked potatoes slathered with sour cream and butter, but I could eat these mega stuffed sweet potatoes for breakfast, lunch or dinner.
Case in point, as I started writing this post, I went and polished off the leftovers I was saving for my lunch… for breakfast. I’m telling you, I have no self control sometimes.
A good stuffed sweet potato, of course, starts with the “stuff.” I made my filling by mixing black beans with corn, cotija cheese, avocado, jalapeño and generous squeezes of lime juice. Stir it together while you wait for your sweet potatoes to roast and then assemble your potatoes with (the best part!) dollops of Sir Kensington’s Chipotle Mayonnaise.
If you’re thinking “why mayonnaise?,” hear me out… this chipotle mayonnaise is not just any mayo. It’s become my absolute favorite “sauce” to dip sweet potato fries into. So, as expected, a dollop scooped onto these potatoes is perfection.
I’m a huge a fan of Sir Kensington’s condiments (remember these veggie burgers?) Their ketchups, mustards and mayonnaise are so delicious and are made from non-GMO ingredients. Find them at Whole Foods or on their website (get free shipping with the coupon code “chipotle” at checkout).
This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident here, here, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.
The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.
The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?
In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!
I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.
The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.
It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.
I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).
This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.
I don’t know anyone who doesn’t like figs – they’re so sweet and unassuming – but I avoided them for years due to my childhood dislike of Fig Newtons. I was just never a fan of that packaged fig flavor. Later, I came to realize (of course!) that fresh figs are amazing. They’re in season now, and their season is short, so you should go find some.
When I have fresh figs, they only seem to last a day (maybe two) so I usually make something really simple with them. Figs, feta and mint are a delicious combination, so I love them in these little sweet & savory crostini bites!
Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?)
Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas). Once you have a drink in hand, get started by marinating the mushrooms. My secret not-so-secret-anymore marinade is so easy – olive oil, balsamic, soy sauce and black pepper. The mushrooms become deeply browned and caramelized on the grill. Plus, it takes only two seconds to make.
If anyone complains that there’s no meat at this party, just show them these cute animal barnyard skewers! Ok, seriously, you can include meat here too if you want – I won’t judge. Either way, it’s a good idea to invest in a set of metal skewers because wooden ones can catch on fire, even when you think you’ve soaked them long enough (not that I know this from personal experience).
The skewers can be assembled in advance, but be sure to make this avocado salsa just as your guests show up. It’s basically fancy chunky guacamole with grilled corn and black beans – serve it with chips and (if there’s any left) as a side dish with your skewers and corn on the cob.
Grill up the rest of your corn and top it with a squeeze of lime, cotija cheese (skip if you’re vegan) and a sprinkle of smoked paprika. For dessert? This peach & plum crumble, it’s grill-able version, or DIY fancy s’mores.
For the recipes – click over to Crate & Barrel’s blog!
This post is sponsored by Crate & Barrel and all of the gorgeous serving pieces were generously provided: Baltic Low Bowl / Calista Platters