Nope, that butterfly picture doesn’t have anything to do with this recipe. I’m not much of a food photographer, though, so you get that to look at instead!
This salad is a great autumn choice, full of rich colors and complimentary flavors. It is also a good option for entertaining, since the kale stands up well to being dressed ahead of time. Give it a try!
Sweet Potato Kale Salad
A nutritious and colorful salad combination, especially nice for fall entertaining.
Preheat the oven to 400 degrees. Peel the sweet potato and cut it into small 3/4 inch cubes. Toss the sweet potato cubes with olive oil, thyme, salt, and pepper. Spread the seasons sweet potatoes on a rimmed cookie sheet covered with aluminum foil. Roast the sweet potatoes in the preheated oven for about 35 minutes or until golden brown on the edges.
Meanwhile, take the leafy parts of the kale off of the thick stems and place them in a food processor fitted with the knife blade. Pulse 3-4 times until kale is finely chopped (but not pureed!). Mix the finely chopped kale with torn spinach leaves and lettuce (if using) in salad bowl.
Top greens with warm sweet potato chunks. Sprinkle with sunflower or pumpkin seeds and dried cranberries. Toss with vinaigrette and serve.
The original version of this recipe came from Budget Bytes.
If you are making this salad ahead of time, roast the sweet potatoes up to a day in advance. Warm them back up in the oven if desired before assembling the salad. The kale can also be diced and tossed with the other greens several hours before serving.
This is a spice blend that I use most often in Beef Soup Provencal. It is also very tasty rubbed on a pork tenderloin and then roasted in the oven. What makes this blend different from some Herbes de Provence that you find at the store is the inclusion of the dried lavender.
Herbes de Provence
A mixture of lots of different herbs. The inclusion of dried lavender and fennel is especially unique. I use lavender from my summer harvest.
Mix all spices in a small bowl. Store in an airtight container for up to 6 months.
Another recipe for you today from the 89th birthday party. This one is a good breakfast or brunch or appetizer option, and I am sure you could add other toppings to these moist little crustless quiches. The ricotta cheese is what makes this recipe different, and I like the change in texture that it gives. These are also nice because they are easy to make ahead and reheat for serving.
Spinach and Cheese Tartlets
(cut from the Dierbergs grocery store recipe magazine) Crustless quiche with sophisticated flavor... simple, yet elegant!
Coat mini muffin cups with no-stick cooking spray; set aside.
In medium bowl, combine ricotta cheese and eggs; stir to combine. Add spinach, cheddar cheese, Bisquick, sour cream, melted butter, and spices. Stir to combine.
Using small cookie scoop, divide spinach mixture evenly among prepared muffin cups.
Bake at 375 for 16-18 minutes or until golden brown. Cool in pans for 5 to 10 minutes. Loosen edges of tartlets from pan and carefully remove; cook completely on wire rack. Store in refrigerator. Warm in 350 degree oven for 7 to 10 minutes before serving.
Cooked tartlets may be wrapped tightly and frozen for up to 1 month. Thaw overnight in refrigerator.