Our corner of the world becomes pretty bleak at this time of year with bare trees, plowed under gardens and occasional winter storms that blow through.
Ever on the lookout for new recipes, this one for sweet potato, roasted chickpeas and creamy hummus sauce caught our eye: tasty, colorful and with flavors that evoke a warmer time and place, this proved to be a great way to beat the winter blues! We’ve adapted it to our tastes and feel free to do the same. Filling–and meatless–this recipe will most likely find its way back on the table right into spring.
Baked Sweet Potato with Roasted Chickpeas and Creamy Hummus Sauce
- Preheat oven to 400. Line 2 metal cookie sheets with baking paper.
- Place the sweet potato halves on one cookie sheet and set aside.
- Place 1 cup of chickpeas in a bowl and lightly drizzle with olive oil. Dust with salt and pepper and gently toss until lightly coated. Pour in a single layer on the second cookie sheet.
- Put the potatoes and the chickpeas in the oven for roasting. Roast the chickpeas until they become a medium shade of brown, about 15 minutes. The sweet potatoes should be cooked until they are fork tender, about 45 minutes.
- While the potatoes and chickpeas are roasting, prepare the hummus sauce.
- Place remaining 2 cups of chickpeas in a food processor.
- Place remaining 2 cups of chickpeas in a food processor and begin to process while pouring in a thin stream of olive oil. Once the chickpeas begin to become a paste, add milk, lemon juice, zest, garlic, salt and pepper. The consistency should be thin enough to drizzle on the potatoes, but still be visible (not watery).
- Once the potatoes and chickpeas have finished in the oven, top the potatoes with the roasted chickpeas and drizzle them generously with the hummus sauce. For added color, garnish with fresh parsley or feta cheese and serve warm or room temperature.
“When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain
Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite know where to start. Let me share some tips with you that I recently discovered, and then go andmake this delicious and refreshing Watermelon, Mint, Blueberry and Feta Salad — a great side dish for a hot summer day.
1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots, called field spots, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.
2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
3. Watermelons have genders. The “girl” watermelons are more round and stout — theseare the sweeter ones. The male are oblong and tend to be more watery.
4. The best watermelons are average-sized. Don’t go for too small or too big, but just right.
5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.
6. Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.
Blueberry, Watermelon, Feta and Mint Salad
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
- Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat. Serve immediately.
The Sisters have so grown to love and appreciate fresh vegetables, that if occasionally we do not have a full salad bar for lunch they actually feel deprived. Each day they look forward to new and interesting combinations of ingredients which keep the lunches from becoming dull or boring. Their enthusiasm gives incentive to the cooks to creatively come up with bright new healthy additions. One of the more popular combinations of late that has made a hit with most everyone is a crisp cauliflower creation. It’s color appeals to the eye while it’s crunch and zesty flavor pleases the palate.
Crisp & Crunchy Cauliflower Salad
- Cut cauliflower in half and slice fairly thin crosswise.
- Slice black olives.
- Chop red peppers and scallions.
- Crumble cheese.
- Combine all ingredients and toss with oil and vinegar dressing.
- Sprinkle with parsley.
- This can be eaten immediately for a fresh taste or served the following day if you prefer it marinated.