Honey-Sage Sweet Potatoes, Pears and Walnuts
- Makes: 4 servings
- Prep 15 mins
- Roast 20 mins to 25 mins
- 2 sweet potatoes, peeled, halved lengthwise and sliced 1/2-inch thick
- 2 medium pears, cored and sliced 1/4-inch thick
- 1 red onion, cut into 1/2-inch wedges
- 4 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup walnuts, coarsely chopped
- 1 tablespoon honey
- 2 teaspoons chopped fresh sage
- In a 15x10x1-inch baking pan, toss together sweet potatoes, pears, and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Spread in an even layer. Roast in a preheated 425 degrees F oven 15 minutes. Stir in walnuts. Roast 5 to 10 more minutes. To serve, drizzle with honey and sprinkle with fresh sage.
(Honey-Sage Sweet Potatoes, Pears and Walnuts)
Servings Per Recipe 4, Riboflavin (mg) 0, sat. fat (g) 2, Thiamin (mg) 0, vit. A (IU) 13109, cal. (kcal) 300, iron (mg) 1, pro. (g) 4, calcium (mg) 59, sugar (g) 18, Potassium (mg) 542, fiber (g) 7, sodium (mg) 305, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 8, Folate (µg) 35, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 42, Niacin (mg) 1, chol. (mg) 0, Fat, total (g) 15, vit. C (mg) 8
Cauliflower “Couscous” with Spiced Butter
The idea here is to cut a cauliflower into the tiniest florets possible. It’s not difficult, but it takes a little time. Of course, the cauliflower morsels are not really quite as small as couscous, but they are small enough to cook very quickly. A delicate, flavorful side dish.
- 1 large cauliflower (about 3 pounds)
- 4 tablespoons butter
- 1/2 teaspoon ground turmeric
- Pinch of cayenne
- 1/4 teaspoon pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 2 teaspoons grated fresh ginger, or 1/2 teaspoon ground ginger
- 2 tablespoons snipped chives
- 1 tablespoon lime juice, or to taste
David Tanis Market Cooking – by David Tanis
Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil. Meanwhile, with a paring knife, cut the cauliflower into tiny florets, as small as possible. (Save the stems and other trimmings for making soup.) You should have about 8 cups.
Working in batches, cook the florets in the boiling water for 1 to 2 minutes, until just tender but still firm. Scoop them from the pot with a small strainer or a spider, blot on kitchen towels, and let cool.
Melt the butter in a small saucepan. Stir in the turmeric, cayenne, black pepper, nutmeg, cloves, and ginger. Put the cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it and toss gently. (The seasoned cauliflower can be kept at room temperature for up to 3 hours or covered and refrigerated overnight.)
Transfer the cauliflower to an ovenproof serving dish. Put in the oven and heat through, 10 to 15 minutes. Sprinkle with the chives and lime juice and serve.