Whether you’re still recovering from a few too many festive red white and blue cocktails (like myself, acquired a fever post Vegas), a sunburn or feel great but are stumped for dinner ideas, don’t worry because dinner is covered! Make this lovely pasta dish and you’ll forget all your dinner deliberation woes!
Entries Tagged as 'side dish'
Nothing says spring is here and summer is coming like a fresh potato salad. This version is made even better with an herb sauce and lovely artichoke hearts. They add a nice bite and texture when combined with the creamy red potatoes. This dish is a must do at your next outdoor dinning event.
I love the idea of using an herb sauce on potatoes instead of something creamy or mayonnaise. Not to say these aren’t tasty, but sometimes they can be a little rich and ruin the rest of your meal. This way, you can have your potatoes and eat your steak too!
My inspiration came from Five and Spice, one of my favorite foodie blogs. Her photography is simply beautiful and I love turning to other bloggers to get my dinner ideas. In fact, lately that’s the only place I’ve been getting recipes! It’s so much fun investing your time and food labors into someones else’s creation, and doing exactly what you hope others are getting from Plate of Mind!
One resource I use, if you are unfamiliar, is Food Gawker. Bloggers can sign up using the site to have their photos submitted, it’s a great tool. How I utilize it is I type a random ingredient I either want to have for dinner that night or something need to use up in the search bar, and then eat with my eyes to pick the best one! It’s so awesome and
fun addicting you have to check it out!
STOP! Don’t throw those beet greens away!
When you buy beets in bunches with the greens still attached, you might think you have no use for them or have no idea what to do with them. Well, I am here to tell you they are incredibly tasty and you can get the most bang for your buck by utilizing the whole bunch. It’s a win win!
Note: Make sure you buy your beets with fresh, lively looking greens to make this dish.
Step one: Make sure you WASH your greens thoroughly! Since they are grown in the dirt, they need to really be cleaned. No one likes bitting down on gritty dirt with their meal.
Step two: Separate your leafy tops from the stems. You want to do this because you add the stems to the steamer first, they take longer to cook than the greens. The stems are just as delicious and they have the same nutrition levels. Also they add a nice crunchy texture!
Step three: Chop the stems into 1/2 inch pieces, and add the the steamer basket. Cover, and cook for 4 minutes.
Step four: Cut the leafs first in half length wise, then across into 1/2 inch ribbons. Uncover the stems and then ad the greens to the pot. Cover and cook an additional 2 minutes.
Now you’re ready to serve! Just dress them up with a little vinaigrette, lemon juice or salt and pepper! I added a little feta on mine, with salt pepper and lemon juice! I hope you give these a try!
Well there’s no arguing that spring is definitely here! The weather has treated us Bostonians extremely well this week, and utilizing some springy produce was certainly in order. Obviously that means fava beans and some lovely spring onions!
Fava beans are great because they have the flavor of fresh peas but since they are larger, they have a nice bite and crunch to them you don’t get from other beans. Plus the color is nothing to hate on. The spring onions are equally as great, but you can only get them for a few months! They’re similar to a scallion with a slightly sweeter flavor, so give them a try!
There is something about simple pan seared eggplant that is too good to be ignored. With just a little olive oil and a touch of salt, the flavors really come alive. When tossed with the other ingredients the dish really came together. Now red quinoa is actually something I’ve just become aquatinted with. I was intrigued because I saw it contains more protein and more fiber, plus who can deny that gorgeous red color. It tastes the same as quinoa, so add it to your usual quinoa dishes for a little change!
Let’s address this basil sauce drizzled on top, because that’s really the money maker. It can be added to any dish to brighten up the flavors, and I actually got the recipe from my main gal Giada, who used it on these delicious stuffed peppers, which i recommend making this summer at some point! But when I was making this grain dish I knew that basil would hit just the right note. You certainly don’t have to go through the extra steps to make it, but it sure is yummy.
I served this dish along side some lemon roasted chicken, but this would go very well with steak or any other protein of your choice!
Let me know your favorite ways to use spring produce!
- 1 cup dried red quinoa, rinsed
- 2 cups water
- 1 small eggplant, sliced thin
- 1 spring onions, sliced
- 1 garlic clove, minced
- 1 cup fava beans, frozen or fresh
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon parsley
In a saucepan, combine the red quinoa and water. Bring to a boil, cover and reduce the heat to low and cook for about 20 minutes, or until the red quinoa is nice and fluffy.
Meanwhile, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant slices, and allow to get a nice sear on them, stir after 4 minutes. Cook another 4 minutes and set aside in serving bowl, reserving a few slices to garnish on top. Add the sliced onions and to the same pan, stirring until cooked and slightly browned, 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Remove from pan and combine with eggplant.
Add the fava beans and cooked quinoa to the bowl as well. In a small mixing bowl, whisk together the vinegar, oil and lemon juice until emulsified. Add to the dish along with the salt and pepper and then stir to combine. Garnish with remaining eggplant slices and parsley, serve warm.
Although spring has arrived according to the calendar, there is snow on the ground and in the forecast. This is obviously something I am not stoked about, so to make myself feel better I thought I would celebrate one of my favorite spring vegetables– the radish.
If the color alone isn’t enough to make you love these little gems, the peppery earthy flavor sure will. Filled with fiber and hydrating properties, radishes are on the same nutrition scale as celery and tomatoes. They are delicious both cooked and raw (stay tuned for a delicious raw snack!) so switching it up is highly advised.
With all the colors the brussel sprouts and the green beans add, this dish would look just beautiful next your celebratory Easter main dish. Whether it’s lamb or more of a brunch meal, this dish is sure not to disappoint.
The dressing I use for this dish (and most salads as well as swiss chard or collard greens side dishes) is from America’s Test Kitchen blog The Feed, which is such a great resource I highly recommend! All the posted content highlights their publications, so there’s loads of fun (and free!) content and articles.
Let me know your favorite radish masterpiece or if you are a raw or roasted radish eater!
- 1 bunch radishes, halved
- ½ pound Brussels sprouts, halved
- ½ pound green beans
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon chopped parsley
Preheat oven to 400 degrees.
Trim ends off radishes, green beans and Brussels sprouts. Place Brussels sprouts on sheet pan and toss with olive oil and salt and pepper. Roast for 15 minutes, then add the radishes to the pan and continue to roast an additional 15 minutes. Meanwhile, heat a saucepan with a colander and water and bring to a boil. Add green beans, cover and steam until el dente, about 5 minutes.
Add all vegetables to serving dish and toss with dressing. Garnish with parsley and serve.
Beets are one of those vegetables that truly fascinate me. They are so colorful, flavorful and spectacular looking. Whether I boil them, roast them or have them cold in any salad, I am satisfied.
When I got this batch at the local market, I was excited and my mind was flooded with ideas and ways I could prepare them. But this time, I wanted to try something different and make them in a way a never had before. I still had some leftover goat cheese and dill, so when I saw this blog inspiration for this tart and new that’s what I wanted to make! I just cut the recipe in half and decided to layer my beats on top the way I did, and make one large one instead of individual tarts.
I love that this crust has herbs in it, plus it has little ingredients so it’s easy to make. I am not the best baker so when it comes to me making my own crust, it better be simple or I know I will mess it up in some way! I also loved the integration of apples in this recipe. I am the only one anxiously anticipating spring??
Another cool thing about beets- It’s hard to make them not look good, which makes my job as a food blogger much easier. I mean, just look at those roots!! Have you ever seen such a beautiful sight?
Beets also have loads health benefits that make the balance of adding fresh crust and goat cheese to this tart even out a little and makes eating it even better (if that’s possible). They have been shown to be a large contributor towards preventing heart disease and cancer. Beets also contain folic acid, which helps the growth and maintenance of healthy cells.
So try beets now if you already haven’t, I think you will enjoy them. They go great with most cheeses such as blue, goat and ricotta as well as balsamic vinegar and chives, dill and even horseradish makes an excellent accompaniment.
- 1 cup all-purpose flour
- 3/4 stick of cold butter
- 1 egg yolk
- 1 tbs of chilled water
- 1 tsp of dill, chopped
- 1 tsp of parsley, chopped
- 4 beets, stalks trimmed
- 1 tbls lemon juice
- 1 tbs olive oil
- 2 red onions, thinly sliced
- 1/8 cup balsamic vinegar
- 1 apple, diced
- 4oz soft goat’s cheese
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk, herbs and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Place beets and lemon juice in a saucepan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until the beetroot is tender. Drain the beetroot and run under cold water and leave to cool before peeling skins, then slice thin.
- Meanwhile, Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line pie plate with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
- Preheat the oven to 355 Fahrenheit and line the tart with baking paper and fill with baking weights or beans. Bake for 15 minutes before removing the baking paper and weights and baking for a further 10 minutes or until the base is dry and lightly golden. Set aside to cool.
- Heat olive oil in a frypan over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened. Add the apple and vinegar and cook, stirring, for 5 minutes. Add mixture with goat cheese and still to incorporate. Add this mixture to the pie dough and then layer beets on top, as pictured.
- Sprinkle the dill over the top and bake for 8-10 minutes or until set.
If you’ve never tried broccolini before I highly recommend it! It’s slightly sweeter than regular broccoli and contains all the same nutritional value, so there are different flavor combinations that work really well.
Being a great source for vitamin A, C and K and several minerals such as folate, iron, calcium and potassium, this cruciferous vegetable is one that must be included in your diet.
The recipe I used here is from Cooks Country, and it’s a great way to combine the flavor producing method of roasting, and the moist, tender result you get from steaming. I also used shallots instead of garlic, but I think either would be delicious.I also added hazelnuts, which were such a great crunch! I think any variety of nut would taste well here too.
Let me know what ingredients and aromatics you chose! I would love to hear some different ideas.
Sometimes when I want to make a delicious, new and creative side dish, I don’t know where to start. This leads me back to the basics of steaming something with a dressing because I want it to remain healthy. Well move over steamer, we have a new dish in town!
This dish is great because it creates a crust using other vegetables! I seem to be seeing this trend being used in other avenues such as pizzas, and I have been looking forward to giving it a try. So when I saw this version as a tart, I knew I found my trial recipe.
If you can find asparagus that looks decent in the grocery store this time of year, it’s a great go-to spear of a vegetable. Something about its flavors that are released when it’s both roasted and steamed is to rich and tender. Which is great because you can usually bet everyone at the table will like it, even those picky ones who don’t like something because of the color (they ruin it for everyone!)
Asparagus are also rich in fiber, protein and potassium as well as vitamins K, A, C and B folate. It’s perfectly delicious steamed with a little lemon and olive oil, but when combined with flavor enhancing ingredients, it can be taken to a whole new level. Here it’s combined with cauliflower, garlic and Parmesan to name a few things, so you already know it’s going to taste great!
Give this a try and let me know your thoughts! Or you can try the crust with other ingredients (I think sweet potatoes would be nice if you didn’t mind the color difference!) Enjoy!
For the crust:
- 2 cups chopped cauliflower
- 1 medium potato, cubed
- 2 scallions, finely chopped
- 1 cup grated Parmesan cheese
- ¼ cup chopped parsley
- 2 eggs, beaten
- 2 garlic cloves, minced
- Salt + pepper
- 1 tablespoon olive oil
- 30 spears asparagus
- Salt + pepper
Preheat oven to 350 degrees. Fill a small saucepan with water and bring to a boil. Add the potato and boil for 5 minutes, then add the cauliflower and continue to boil for another 2 minutes. Drain and using a potato masher, mash to get a thick consistency, about 1 minute. Combine the remaining crust ingredients in the bowl and incorporate. Spread on a lined baking sheet and form a rectangle. Bake for 20 minutes, until firm and golden on the edges.
Meanwhile, heat a medium skillet over medium-high heat. Sautee asparagus until seared and cooked through, about 4 minutes, stirring occasionally.
To assemble, line the asparagus over the top of the crust and bake another 2 minutes. Before serving garnish with fresh grated Parmesan cheese.
Radicchio is so beautiful and great to serve, but sometimes its bitter notes can really overpower and not even taste good. If you soak the cut up leaves in water for 30 minutes, its a great trick that cuts down the bitterness. Also, paring it with citrus and a sweet element such as dates, aids in toning that bitterness down and makes for a great presentation!
I love the use of dates in this recipe. You’ve seen them stuffed, you’ve seen them wrapped in bacon, but here they are used in a salad, which is great and different! Combined with all the other ingredients, they go so well together and don’t get lost either.
Radicchio is grown in the Mediterranean, and can be used in several different dishes. The bitter taste is actually what holds and the minerals the leaves posses, such as vitamin K. You really should be eating anything in the produce section that is colorful because the color usually indicates it is good for you and holds a lot of nutrients. Plus it’s easy to find in the winter, which makes our lives easier!
Another winter ingredient I am a big fan of is the blood orange. Their color is so nice and they do taste a little unique, which is always good for citrus in the winter (there’s only so many clementine’s a person can eat!). And of course you can never load up on too much vitamin C in the flu season. I had a horrible cold last week, hence the lack of posts and recipes (sorry about that guys!)
Give this salad a try! It’s a great pick for you next winter dinner party.
Recipe adopted from America’s Test Kitchen, 2013.
- 3 blood oranges
- 1teaspoon sugar
- Salt and pepper
- 3tablespoons extra-virgin olive oil
- 1small shallot, minced
- 1teaspoon Dijon mustard
- 1small head radicchio (6 ounces), halved, cored, and sliced 1/4 inch thick
- 2/3cup pitted dates, chopped
- 1/2cup smoked almonds, chopped coarse
1. Cut away peel and pith from blood oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.
2. Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot, and mustard in medium bowl. Add radicchio, 1/3 cup dates, and ¼ cup almonds and toss to coat. Arrange radicchio mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining 1/3 cup dates and remaining 1/4 cup almonds. Season with salt and pepper to taste. Serve immediately.
I’m super excited about today’s ingredient because it looks intimidating, but it could actually be one of the easiest vegetables to make. And on top of that, it’s health benefits are through the roof! For this recipe I went traditional with an Asian sauce, but I’ve also had them steamed with just your typical vinaigrette on top and it’s just as good.
So what are these things anyway? Well bok choy is a cabbage in the cruciferous family, as are broccoli and brussel sprouts. Cruciferous vegetables contain glucosinolates, which are converted to isothiocyanates in the body. These are shown to be cancer-fighting elements. They also contain beta-carotene, which is something we have talked about a lot here. This help the skin and nails!
These little Chinese cabbages are also high in essential vitamins like A, K and C, as well as lowering blood pressure. So yes, you need to go buy some right now.
To get the maximum health benefits, it’s best to steam this veggie. As you can see I did this by cutting in half length-wise and placing in a pan with a steaming basket. You only need to steam them about 2-3 minutes, and voilà you are done!
Bok choy is always a great choice for a quick weekday meal paired with a fresh cut of salmon or even chicken would be nice. Give them a try and I promise you will not be disappointed!
Steamed Sesame Bok Choy
2 baby bok choy, cut in half length-wise
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon red pepper flakes
1 teaspoon lime juice
2 garlic cloves, crushed
salt and pepper
Place steaming basket in large pot and fill with water until it barley touches the bottom of the basket. Bring to a boil and place bok choy in basket; cover and steam until cooked through, about 2-3 minutes (if you feel the pot is too crammed, do two at a time). Combine all remaining ingredients, minus salt and pepper, in a small dish and whisk until incorporated. Place bok choy on a serving platter and spoon on sauce. Sprinkle with salt and pepper and serve.
Feliz navidad everyone! Here is a yummy, seasonal side dish that has a little southwest spin on it! I got this recipe from Everyday Food by Martha Stewart, which is such a wonderful magazine, filled with fast, creative ideas! It’d filled with only recipes, and a subscription is only around 12 dollars. Plus it’s filled with different short cuts that are extremely helpful.
The thing I love about Christmas dinner vs. Thanksgiving is you can get a little more creative with it because there are so many different cultures and regions that celebrate the holiday. You can choose Mexican, Italian, Asian or even a vegetarian meal! So here is an idea for a great, flavorful side dish.
The combination of chili powder with the lime juice and honey makes such a tasty vinaigrette to top the greens and squash. Butternut squash, because of its orange color, is full of vitamins and minerals that are great for you skin, just like with pumpkin and acorn squash, which I’ve mentioned before!
Another ingredient I chose to use was raw sunflower seeds because they are loaded with good fats and protein, and add a nice crunch to the dish. The color the chili powder gives to the squash is sure to be impressive, and the cotija cheese does make a difference! If you can’t find cotija, then feta or Parmesan works also.
I’m lucky this year because I get to have two Christmas dinners; one on Cape Cod with my boyfriend and his family and one back home in Colorado (yay)! Make sure to come back Monday to check out the recipes we used for dinner number one!
Recipe adopted from Martha Stewart
This recipe is going to showcase how to use a combination of leftovers to make a great, easy side dish for this crazy, holidy week. It combines a vegetable, carbohydrate, cheese and a dressing to create a satisfying dish. (The cauliflower I am using I had previously roasted, recipe below).
The reason I used lentils is because they are so high in fiber and protein for a carbohydrate, and they don’t get transformed into fat in your body (as other processed carbs do). They also have cholesterol-lowering properties and are great for weight loss, because they are virtually fat free! They also have a great unique flavor that is nice to add to your diet. The best way to prepare them, I have found, is to soak them over night, and in the morning they are ready and don’t become mushy like they can when boiled.
Cauliflower is one of my favorite vegetables; its heart healthy and also possesses a lot of minerals and vitamins that are essential to our diet. I feel people can misunderstand this veggie because of it’s white color. But don’t be fooled! It is something you should have in your diet, especially in the fall and winter seasons.
Feta is a great cheese to use here because it’s super flavorful and you don’t need a lot of it, but with the combination of the lemon dressing it really makes the vegies sing! This would be great along side some nice pork medallions or grass-fed beef. Or when you’re having this for leftovers, toss on top of some kale or greens for a nice healthy lunch!
You could also use broccoli and barley with marinara as your sauce for something more italian and hearty, or your could use brussel sprouts with couscous and the same lemon dressing! All great combinations and all tasty, easy ways to get some healthy carbs and veggies in your belly!
Baked Cauliflower + Lentils with Feta + Lemon:
1 cup roasted cauliflower (recipe below)
1 cup cooked lentils (I used green, but whichever you have on hand)
¼ cup feta cheese, diced
1 teaspoon olive oil
1 small shallot, diced
¼ cup toasted pine nuts
1 tablespoon chopped parsley (optional)
¼ cup lemon dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Preheat oven to 325°. Whisk together all ingredients for the lemon dressing in a small bowl and set aside. In a small, dry skillet, add pine nuts over medium heat. Toast until they become fragrant and start to brown, stirring often about 5 minutes. Remove from heat and return skillet to stove. Add 1 teaspoon of olive oil and add shallot. Cook until softened and stirring often, about 3 minutes. Combine cauliflower, lentils, feta, cooked shallot and pine nuts in a mixing bowl. Stir ingredients until all incorporated and then add the dressing, stirring to coat. Place mixture into a medium baking dish and bake for 25-30 minutes. Allow to cool 2 minutes and top with chopped parsley.
1 head cauliflower
1 ½ tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
Preheat oven to 400°. Cut head of cauliflower into small florets, making them as equal in size as possible. Pour on the olive oil, salt and pepper and toss to coat. Place in the oven for 30-40 minutes, until tender when pierced with a fork. Take out and allow to cool for a minute, eat as is or in a separate recipe.
These little green cabbages have always been one of my favorites; yes, even when I was a kid, I actually requested that my dad make them. I know, I know, shocking isn’t it? Well now they are definitely a more popular vegetable since people have come up with very creative and tasty methods of cooking this great veggie, one of which is pictured here today!
Brussel sprouts are wonderful for many reasons besides taste. They are very rich in fiber, which is so important because most of us don’t get close to having our recommended daily dosage of fiber each day, which is 26 grams! They also contain more protein than other vegetables as well as high levels of vitamin C, K and are loaded with iron. Brussel sprouts are rich in other minerals as well, making them a great source of antioxidants.
Another way I also really enjoy brussel sprouts is with smoky bacon; the two really complement each other and the heavy texture of the leafy sprouts absorb the bacon fat really nicely, balancing out the dish very well. But when making this batch I wanted to create a side dish that looked festive, and healthier. What better way than adding pomegranate seeds and pecans!
The method I chose for this recipe was to pan sear them, but they are great for roasting in the oven as well. The pomegranate seeds look so pretty and the green with the red make this a great selection for a healthier holiday side dish. During the holidays it can be very difficult to serve something nutritious yet satisfying, but when the right fats (like the avocado in this recipe) and seasonings are used, that task becomes much easier!
The goat cheese and dressing brighten up the flavors and add a great tang. Pecans also add texture to the dish and more protein, which is a plus! I think this dish is a winner and is sure to satisfy any palette this holiday season!
Brussel Sprouts with Pomegranate and Avocado:
1 tablespoon olive oil
1 pound brussel sprouts, ends trimmed and sliced in half
Half of a red onion, sliced thin
Salt and pepper
2 tablespoons pecans, chopped
2 tablespoons pomegranate seeds
1 tablespoon crumbled goat cheese
Half of an avocado, sliced thin
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons lemon juice
salt and pepper to taste
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add brussel sprouts, making sure at least half are cut side down. Allow them to sear, wait to stir after 4 minutes. Add in the red onions, toss to incorporate and stir occasionally until brussel sprouts are cooked through, 5-8 minutes. Meanwhile, make the dressing: Combine all ingredients in a small bowl and whisk together until emulsified. Remove the brussel sprouts from heat and place in serving bowl. Add the pomegranate seeds and pecans. Add the dressing and toss to incorporate. Add the goat cheese and avocado on top. Serve at room temperature or chilled.
With the second holiday dinner fast approaching, I thought I would share this recipe that makes quite the statement, but is actually pretty simple to make. I used the original recipe created by America’s Test Kitchen, who is a great resource for foolproof recipes because they literally test one several times using several different methods to ensure you get a perfected result.
I think choosing the side dishes can sometimes be harder than choosing the main course; you want something that complements the main dish, yet doesn’t overpower it with too much flavor and can also stand on it’s own as being delicious. Yikes! That’s why I try to pick ones that have an ingredient that is tasty even in it’s natural form, and can be taken to a whole new level with seasonings and technique. You don’t need a million ingredients or hours; maintaining the integrity of the ingredient is your best bet, and I think this dish accomplishes that beautifully.
One thing I changed was using sweet potatoes; they are more nutritionally dense than regular potatoes plus the color and flavor I thought was a little more festive for this time of year. The technique in this recipe does seem strange, but I’m telling you it really does work to keep the galette together and prevent flaking or falling apart. I didn’t have pie weights so I actually just used 5 heavy tea light candleholders.
Sweet potatoes aren’t just tasty, but they are also a healthy carbohydrate alternative. High in vitamin C and again, because of their pretty orange color, also high in beta-carotene, sweet potatoes have much more to offer than regular potatoes. Even though they do have higher sugar levels, they have low a glycemic index, meaning it doesn’t have a high effect on blood sugar. Also because they are high in potassium, they are great to eat after a work out to help alleviate muscle cramps.
Sweet potatoes just became sweeter! This galette is a crowd pleaser and looks harder to make than it actually is which is also a plus. Try it any day of the week or weekend even after the holidays are over.
Here is the link for the recipe: America’s Test Kitchen