I saw this idea in the New York Times and can’t wait to make it with those purple sweet potatoes.
Sweet Potatoes with Black Beans and Cheddar
Recipes
Grated Carrot Salad
Diamond Hill Farm sells at the Morningside Farmers Market and they suggested this salad “Six Seasons: A New Way with Vegetables” by Joshua McFadden’s cookbook. You could substitute pecans for the walnuts, of course, and I’m going to buy all the Georgia pecans I can find this year to help support those farmers who lost so many pecan trees in this crazy hurricane season.
Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)
New York Times Cooking
Roasted Potato Salad With Jalapeño-Avocado Dressing
By Hetty Lui McKinnon
Kale and Apple Salad with Cashews and Blue Cheese
From “River Cottage Great Salads”
Chile-Crisp Tofu, Tomatoes and Cucumbers
Adapted from the New York Times.
The note from Ali Slagle that accompanied the recipe: “With cucumbers, tomatoes, browned tofu and a punchy dressing, this recipe’s combination of hot, cold, juicy and snappy makes for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads, many of which include dried chiles or chile oil, this recipe’s piquant and spicy dressing uses chile crisp as well as lemon juice, raw garlic and soy sauce. The only cooking that’s required is searing the tofu, which helps it drink up more of the dressing. Eat it over rice or salad greens, and feel free to embellish with thinly sliced snap peas or celery, cilantro and sesame oil, seeds or paste.”
Apple Cinnamon Baked Oatmeal
Adapted from Ellie Krieger
Crispy Tofu and Zucchini Stir-Fry
From the Washington Post. Their note: “Doubanjiang, such as the Juan Cheng brand, can also be labeled as broad bean chili sauce or fermented chili bean paste.”
Braised Bok Choy with Lemon and Dill
From America’s Test Kitchen
Coconut Saag
From Priya Krishna