Sweet potato again?! I might be enjoying pumpkin and sweet potatoes a little too much this year. Although this starchy vegetable is usually served at Thanksgiving, it’s broadly used throughout fall and even the holidays. Since it still feels like fall in the Northeast, why not continue to enjoy this naturally sweet versatile veg? Even grocery stores often sell sweet potato pie until Christmas. But with so many ways to prepare sweet potato, it’s hard to choose just one go-to recipe. These easy Cardamom-Scented Whipped Sweet Potatoes are a delicately sweet twist on an average dish, I couldn’t resist serving a mound of it alongside roast chicken.
In the shadows of super trendy pumpkin lies the sweet potato. A classic Thanksgiving favorite that still remains somewhat of an underdog yet a staple fall root veggie. I would like to think it is slowly gaining in popularity – and not just in the format of a French fry. Sweet potatoes are versatile and fun to bake in many different forms. These bread rolls are a soft treat and a great way to get two dishes from one batch of mashed sweet potatoes (or a great way to use up leftovers).
Brussel sprouts have always seemed like a vegetable for adults. Even though I actually enjoyed eating all kinds of vegetables while growing up (beets and lima beans were odd favorites of mine), I don’t recall eating them as a child. These mini cabbage-like healthful buds have also increased in popularity over the years. But like most cabbage and other stinky vegetables, they aren’t particularly appealing to children. The trick is to add a touch of sweetness. The caramelization in these honey roasted brussel sprouts make them enticing for both children and adults alike.
Indian food is one of my favorite cuisines. It’s also becoming quite trendy. In New York, Whole Foods has even included a hot bar/buffet of Indian Food in their prepared food section. There is still room for improvement in the quality of mainstream Indian food but I think my grandmother would have been as pleased as I am to see this flavorful cuisine take off. There are a few Indian style recipes in her book, “The Art of Good Cooking,” such as Curried Carrots and Peppers and Indian Beef Curry which I’ve done for this blog. Like many of her international recipes, these were unique and practically ground breaking when they were written in the 1960’s – before what some may consider the food revolution. The availability of spices like ground coriander, turmeric, cumin seeds, or garam masala have come a long way since then. I, however; didn’t begin to enjoy Indian food until my late teens when my step mother introduced healthy and flavorful north Indian style recipes such as this vegan coconut green bean and peas dish.
Have you met my trendy friend Kale yet? This popular leafy vegetable continues to be a health craze. I am admittedly late to the party: this was my first kale salad (gasp). I’ve always been apprehensive about using this high fiber vegetable, rich in vitamins and minerals. Its rough texture seems almost too healthy to hold it’s own as the main leafy part of a salad. Lets face it – no one wants to feel like they’re eating cardboard, right? But the idea of a Greek kale salad seemed much more enticing. I love Greek salad and it just so happened that a friend of mine was serving what she referred to as Greek kale salad at get together. It was brilliant. Classic chunky Greek salad vegetables and feta combined with leafy kale and a lemony vinaigrette. It was the perfect kale salad for those of us that are scared of kale salads.