I got back into the kitchen tonight, and it felt good (even the dish-washing part!). We had a busy weekend around the wonderful city of St. Louis and I loved it…but now I’m ready to cook again! Here’s a peek at our weekend:
We saw the Avett Brothers at the Fox Theatre on Saturday night. We’ve seen them a few times and they always put on an amazing show.
On Sunday, we were lucky enough to score 10th row, 50-yard line tickets to the Rams game and, as luck would have it, they won! We aren’t a bad luck charm after all (we felt like one last year, after a terrible loss). Being there for a win was such a great feeling – such a fall feeling.
Before we gallivanted around all weekend, we picked up the CSA on Thursday. I posted last CSA pickup about how we’re getting a do-over with summer vegetables and this week was no exception. We saw the return of kale!
I immediately made kale chips (as you can see from the Instagram photo above). I’ve posted this before, but making them is easy:
- Break leaves away from stems into even-sized pieces
- Spray or massage with olive oil
- Sprinkle with sea salt
- Bake for 12-15 minutes at 350, until brown and crisp
As for everything else…
- Four beautiful heirloom tomatoes
- Sweet potatoes
- Butternut squash
- Green beans
- Bok choy
We ate the green beans almost immediately, used those tomatoes in a huge pot of chili, and did this with the sweet potatoes:
Sweet Potato Mash
Keywords: side gluten-free vegetarian nut-free soy-free Thanksgiving Halloween Christmas fall winter
Ingredients (serves 4)
- 1.5 pounds Yukon gold potatoes, peeled and diced into even cubes
- 1.5 pounds sweet potatoes, peeled and diced into even cubes
- 2 tbsp kosher salt
- 1 cup organic/local, nonfat milk
- 2 tbsp brown sugar
- Salt and pepper
Load potato cubes into a large pot and fill with water just above the top of the potatoes. Add salt and bring to a rolling boil. Reduce to medium high heat and cook potatoes until easily cut with a knife, about 20 minutes.
Drain potatoes and return to pot. Heat milk in a small saucepan or microwave until warm, then set aside. Mash potatoes until just combined, then stir in milk and brown sugar. Season with salt and pepper, and serve!
Want a little sweet in your mashed potatoes? Try this take on the original. A mix of Yukon gold and sweet potatoes allows for the sweetness to shine through without overtaking the dish. The brown sugar plays in the background and lets the sweet potato take the stage. Make it as you would regular mashed potatoes, omitting any garlic and adding brown sugar.
Sweet potato mash tastes like autumn in your mouth!
One last thing – I had a recipe featured in FEAST Magazine!
Pick up a copy if you’re in St. Louis and check it out! If you’re not around, read it here.
Question: How do you like your sweet potatoes?