Monthly Archives: November 2013
1 large sweet potato (about 1 lb)
3 Tbsp butter
1/2 cup Pecan Gremolata Garnish:
fresh parsley sprigs
1. Wash your hands and work area.
2. Peel sweet potato, and cut lengthwise into 1/8-inch thick slices using a mandolin. Stack 4-6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.
3. Melt butter in a large skillet over medium heat; add potato strips, and sauté 6 to 8 minutes or until al dente. (Don’t overcook strips or they will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat. Serve immediately.
4. Refrigerate leftovers within 2 hours.
Pecan Gremolata (makes about 1 cup)
1/2 cup finely chopped fresh flat-leaf parsley;
1/3 cup finely chopped toasted pecans;
1 Tbsp lemon zest; 2 garlic cloves, minced;
and 1/4 tsp table salt in a small bowl.
4 tablespoons of apple cider vinegar
3 Tablespoons of apples cider
2 Tablespoons lime juice
2 tablespoons olive oil
1 tablespoon sugar
Fresh cracked black pepper
Kosher salt to taste
1 pound of assorted radishes
1 small bunch of cilantro chopped
1/2 sweet onion diced
Mix dressing in the bottom of a large bowl, add radishes, onion and cilantro, mix well. Refrigerate and toss before serving.
I realized this morning that I have all kinds of cool pictures to share this week, but I promised to do a year in review photoessay today. Oh well, I guess I’ll have to write some extra posts next week about the root vegetables, caterpillars on broccoli, and saving tomato seeds! Stay tuned for those in the next couple weeks.
The first “whole garden” pictures I took were on May 10th and I don’t think I missed any weeks between then and November. I’m going to be curious to see if there are weeks that we can see a big difference when they are side by side.