Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta.
This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down in the pan. This recipe will make about 3 decent-sized servings, depending on the size of your sweet potatoes.
P.S. I’m a big fan of the Inspiralizer because unlike the other types that I’ve tried, it clamps down to your countertop making the “noodling” process far less frustrating and you won’t have sweet potatoes all over your floor.
Because this is not actual pasta, more is more. The toppings are a really important component in this recipe to make the flavors and textures more exciting. Add plenty of toasted pine nuts, basil, grated cheese (or vegan “cheese” from this post), and serve with dollops of pesto.
You can also customize this to your liking: roasted tomatoes, sautéed mushrooms, roasted broccoli, and goat cheese (if that’s your thing) would be great additions.
Of course you don’t need a recipe for grilled cheese, but I just HAVE to share this simple combo because it’s so so delicious. This is the sort of thing that I love to make when I don’t feel like spending time in the kitchen but I also don’t feel like leaving the house.
Sweet, soft apples, savory sage, red onion, and a good slather of grainy mustard – all between melty cheese (or vegan cheese) and bread. I think this might be my favorite sandwich assembly to date, I just love the sweet and salty mix. Make these with a bowl of soup and you have perfect week-after-Thanksgiving couch food.
But before you head to the couch – be sure to checkout Monday’s cookbook & grocery giveaway post if you haven’t already!
Back in college when I first started incorporating more vegetables in to my life, my go-to vegetable was broccoli. I’d throw it on everything – broccoli on pizza, broccoli in pasta, broccoli stirred into my stir fry. Then one day the world went crazy for kale and I feel like broccoli got left behind. It’s so humble and hearty, yet folks always seem to forget about it. It’s not winning awards for the trendiest vegetable, but who knows/? Maybe 2017 will be its year in the spotlight?
I love these twice baked sweet potatoes because they’re at least twice as healthy as any version I’ve eaten before. They’re made with nutrient-dense sweet potatoes and stuffed with broccoli. I made a creamy cashew sauce by blending some of the baked sweet potato mash with creamy cashews and rosemary. Before I baked it all, I lightly steamed the broccoli and tossed with lemon, dijon mustard and scallions. More of that creamy sweet potato sauce goes on top.
This is one of those recipes where the cheese is optional or not optional, depending on your preference. The creamy sweet potato/rosemary cashew filling is so delicious that the cheese isn’t necessary for flavor. But if you ask husband Jack if he wants cheese on anything his answer will always be “yes, please more cheese!”
According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless.
This ingredient combo happened by accident but I’m so in love with it. I combined the corn I had left over from this grilled corn on the cob recipe with a few things I had in the fridge that I needed to use up before we left town: half of a cucumber, bell peppers, peaches, basil, lime juice and a few spoonfuls of the creamy serrano chile lime sauce from that same corn recipe. It’s a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long.
Pair this with whatever you’re grilling.
Oh, and one more thing. We would LOVE it if you could take a minute to nominate us for the Saveur 2016 Blog Awards. Nominations are open through July 18th (click here). We really appreciate your support, thank you!
First things first – if you’ve had trouble using our site in the past few days, everything is fixed now! The recipe index works again, and so does the contact page… so if you’re still there – THANK YOU for bearing with us!!
Technical issues aside, the book countdown continues – it’s out in just 10 days! This is one of our favorite dinner recipes in the book, but I’m not only sharing the recipe – you can also order the ingredients conveniently pre-measured and delivered to you from The Purple Carrot! This recipe (adapted to be completely vegan) will go out in their boxes starting March 27th… cool huh? Order it now using the code LEMONS25 for $25 off your first box!
What’s the Purple Carrot, you ask? It’s an entirely vegan meal delivery service. They deliver pre-measured ingredients that are responsibly sourced, often organic, and always non-GMO. The recipes (except this one) are created by Mark Bittman… plant-based cooking super star and author of so many of my favorite cookbooks – VB6, How to Cook Everything Vegetarian, and The Food Matters Cookbook, to name a few.
This recipe was inspired by a reader who wrote me (about a year ago!) and said that she thought that this recipe for Many-Veggie Vegetable Soup – with its sweet stewed carrots, tomatoes and other “many” vegetables – would make a delicious rich pasta primavera sauce. Soon after that, I tried it and we loved it so much that it made it into the book. So thanks, Rachel, here it is, hope it was worth the wait!!
Order this meal from The Purple Carrot and use the code LEMONS25 to get $25 off your first box!