Recipes for the week of October 9 - 15, 2023

Herbed Hasselback Sweet Potatoes

We've shared this one before, but it's such a simple and delicious recipe that will wow your diners that we couldn't help but share it again. (This is from Pamela Salzman, one of our friends up at Manhattan Beach farmers market. Google her for lots of great recipes and cooking tips.)

INGREDIENTS (4 as entree, 6 as side dish):

  • 3 Tbsp garlic ghee (or unsalted butter or all olive oil and ½ tsp granulated garlic)

  • 3 Tbsp unrefined, extra-virgin olive oil

  • 2 Tbsp finely chopped fresh sage or rosemary

  • 2 Tbsp finely chopped fresh thyme leaves

  • sea salt and freshly ground black pepper, to taste

  • 4 medium to large sweet potatoes, scrubbed and dried (all about the same size)

  • 1 lime, cut into wedges (optional)

INSTRUCTIONS:

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

  2. Melt the ghee with olive oil in a small saucepan and add the herbs and ½ tsp salt, stir to combine and set aside.

  3. Slice a super thin piece off the bottom of the sweet potato so it will lie flat on the cutting board. Reserve that piece. Lay two chopsticks, one along each side of the first sweet potato and thinly slice (about ⅛-inch) each sweet potato crosswise along the top, stopping at the chopstick so that it doesn’t cut all the way through. Or just do this carefully without chopsticks, ensuring you do not cut all the way through.

  4. Place the reserved slices on the prepared baking sheet and place the sweet potatoes on top of each slice. Fan open the potatoes and brush the cut sides with ghee/herb mixture. Sprinkle with salt and pepper to taste.

  5. Roast in the oven for about 30 minutes or until the sweet potatoes begin to soften. Baste with remaining ghee/herb mixture. Place back in the oven and roast for an additional 20-30 minutes, or until the center is tender. This depends on the size of your sweet potatoes (a small sweet potato will not take as long).

  6. Serve with a wedge of lime, if desired. (From @pamelasalzman)

Delicata Squash, Kale, and Apple Salad

Delicata is easy to use. The skin is edible and the seeds can be removed without much effort. It's definitely worth a try!

INGREDIENTS (serves 2):

  • 1 bunch of lacinato kale, washed and dried

  • 1 delicata squash (cut crosswise into 1/2 inch slices, seeds removed)

  • 1 small apple

  • 1 small fennel bulb

  • 1/4 cup crumbled sharp Cheddar cheese

  • 2-3 tbsp Marcona almonds, coarsely chopped

  • Red Wine Vinaigrette 

  • 1-2 tbsp grapeseed oil (or other neutral oil)

  • Kosher salt

  • Black pepper


INSTRUCTIONS:

  1. Preheat oven to 375° (F). Line a small sheet pan with foil or parchment.

  2. Toss squash with grapeseed oil, 1/4 tsp Kosher salt, and 1/8 tsp black pepper. Spread squash evenly on sheet pan and roast for 35-40 minutes, until soft and slightly browned.

  3. While squash cooks, slice kale into ribbons and place in a medium bowl. Shave fennel thinly using a mandoline slicer and set aside in another bowl.

  4. Once delicata squash is finished cooking, allow to cool to room temperature. While squash cools, toss kale with a small amount of Kosher salt, which will improve its texture.

  5. Slice fennel and apple thinly (I like to use my mandoline slicer for this).

  6. When delicata squash is cool enough to handle, toss with kale, apples, cheddar, fennel and Marcona almonds. Dress with vinaigrette and season to taste with Kosher salt and black pepper if desired.

Enjoy!

(From Sarah Faris IG's @thesaladwhisperer)

Jim Tinsky