sweet potato bruschetta

Spring means fresh herbs in my garden.  My favorite herb – and the one I cook with most – is basil.  I feel like you can do a lot with basil, but I’m still a sucker for bruschetta.  This sweet potato bruschetta is a healthy take on the traditional kind, made with grilled sourdough bread.  I swap bread for sweet potatoes; You still get the crunch and flavor but without all of the guilt!

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Ingredients
Olive oil spray
1 large sweet potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
½ red onion, chopped
½ cup cherry tomatoes, quartered
½ avocado, chopped
a few sprigs of fresh basil leaves
a drizzle of balsamic glaze

Directions
Preheat oven to 450F.  Spray a baking tray with oil and spray the potato coins with the oil, being sure to coat both sides.  Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.  Roast potato coins for 15 to 20 minutes; carefully flip coins over and roast for another 15 minutes.  Broil for 2 minutes.  In the meantime, combine onion, tomatoes and avocado in a bowl.  When the potatoes are done, remove from oven and place onto serving plates.  Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!

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Enjoy!

 

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kale & butternut squash salad

I’m kind of obsessed with kale & squash right now. They are healthy. Runner’s World Magazine lists them as a “seasonal superfood”. And they are just so damn tasty.

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It’s starting to get cold at night, so I’ve been craving hearty but healthy and not too filling. My kale & butternut squash salad is the perfect combination of all three. Pair that with delicious & unique flavors, and you have a salad that everyone can enjoy.

Ingredients
Kale
Butternut Squash
Pomegranate Seeds
Shallots/Red Onion
Pecans
Lemon
Extra Virgin Olive Oil (EVOO)
Fresh Salt & Pepper

Directions 
Heat over to 350 degrees. Cut off top/bottom of butternut squash. Using a peeler, peel skin off of the butternut squash. Cut in half lengthwise and scoop out seeds (discard). Slice into small sections and cut into chunks. Drizzle with EVOO and roast in the oven for 25-30 minutes, or until done.

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While the squash is cooking, prepare the pomegranate seeds and kale. Our Whole Foods sells ready-to-go pomegranate seeds but at $9.99 for a small container , I opt to prepare them myself. It can be tricky and not-so-pretty at first, but once you get the hang of it, it’s actually quite easy. Check out this tutorial here. Wash kale thoroughly and chop, and cut shallots into thin slices. In a small bowl, mix together EVOO, juice from one lemon, salt and pepper.

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Prepare the salad while butternut squash cools. Kale, shallots, pomegranate seeds, and pecans. Top with roasted butternut squash and drizzle with lemon dressing.

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Enjoy!

 

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