Baby Kale and Sweet Potato Salad

Baby Kale and Sweet Potato Salad

by | Mar 7, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian

This endless winter, I’ve been craving soup, stews, and hearty foods. Craving a salad during a windchill factor forecast? Uhh, not so much. However, I’ve been looking to lighten up my calories, boost my nutrient intake, and still feel satisfied and this salad seemed like the perfect fit. Does squeezing into a fitted bridesmaid dress in a couple of weeks have anything to do with this inclination towards salads? Hell ya. Perhaps. Also, I’m hoping an extra boost of superfoods will help me stay healthy and illness-free this season.

sweet potato on cutting board

People have asked where I get my recipes from and the answer is honestly, everywhere. Sometimes it’s a dish I tried in a restaurant that I wanted to recreate at home. Other times, it’s a recipe adapted from a cookbook or a gorgeous photo from Pinterest or food magazine. There are lots of bloggers and TV chefs that I’m inspired by too. Then there’s just random stuff I’m craving, food memories from my past I want to relive, and a husband’s taste buds I try to accommodate too.

Baby Kale and Sweet Potato Salad | Freshnessgf.com 2

This salad was inspired by a shopping trip at Holt’s Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It’s a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds. I guess power foods are in style with the stylish set.

sweet potato on foil

Power Foods: Sweet potatoes are rich in beta-carotene, an antioxidant that’s good for vision and boosting immunity. Also, it’s low in calories, high in fibre, and contains folate. Kale is a great source of fibre, iron, and calcium, as well as Vitamin’s K and carotenoids which help promote eye health.  Both sweet potatoes and kale contain vitamins B6 and C, and E. (Reference: Power Foods). It’s important to eat nutrient-rich foods, as iron deficiency and osteoporosis can be more common complications for celiacs.

Baby Kale and Sweet Potato Salad | Freshnessgf.com

Baby Kale and Sweet Potato Salad | Freshnessgf.com
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Baby Kale and Sweet Potato Salad

This salad was inspired by a shopping trip at Holt's Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It's a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, fast, kid-friendly, nut-free, potato, vegetables
Servings: 4 side salads
Author: ness

INGREDIENTS

  • 1 medium sweet potato
  • 4 cups loosely packed baby kale
  • Olive oil

Dressing:

  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon balsamic vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 1 2/2 teaspoon honey
  • 1 Tablespoon olive oil
  • Salt and pepper
  • Goat cheese
  • 2 Tablespoons sunflower seeds

INSTRUCTIONS

  • Preheat oven to 400. Peel sweet potato and cut into 1/2" cubes. Toss sweet potatoes and 1 teaspoon of olive oil together until sweet potatoes are evenly coated. Lightly oil a foil lined baking sheet and add sweet potatoes in an even layer. Bake for 12 minutes or until soft enough to pierce easily with a fork.
  • Meanwhile, make dressing. In a small bowl, combine Dijon mustard and balsamic vinegar and whisk until blended. Add lemon juice, honey, olive oil and pinch of salt and fresh ground pepper and whisk together.
  • Assemble salad: In a large bowl, add kale leaves and dressing and toss until kale is evenly coated. To serve, add kale, sweet potatoes, and top with crumbled goat cheese and sunflower seeds.
Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

by | Feb 11, 2013 | Breakfast, Sides, Vegan, Vegetables, Vegetarian

Ever since the new year started, I’ve sort of been on a lucky cooking streak.  New recipe attempts and even old favourites were turning out yummy.  However, as of late, I have entered into a bit of a slump.  Friday, my sticky rice came out bland, and well, not really sticky.  Yesterday, I attempted a mini cheesecake recipe which yielded some tragic little hockey pucks.  They looked as deflated as I felt.  Today, my homemade brownies ended up a blobby coagulated mess that went straight into the trash. 

Just as I was feeling down in the dumps and considered living off take-out and cut fruit for the remainder of the week, I came across an article on The Kitchn, entitled ‘My Time of Endless Failures.’  The article beautifully captures that feeling of how it’s no fun to suck at something, but with cooking, it’s okay to dust yourself off and keep on going.  At the end of the day you’ve got to keep eating and no failed recipe attempt goes without learning something new.  

D is the one who often reminds me that I shouldn’t dwell on the failed outcome, and instead, should focus on the fearlessness it took to try something new.  It’s a great reminder because I admit that sometimes I’m just too hard on myself, and you probably are too.  Instead of getting discouraged, I will try to remember to shake it off and high five myself for simply giving it a go.

potatoes on tray

After the botched brownie attempt, I was going through my archives and I found this little recipe that has always served me well.  It’s a classic/ foolproof/everyone loves it/make it with your eyes closed/no recipe needed recipe.  Whenever I’ve needed a steady side to accompany a new dish or even an old favourite, these tasty taters have always ended up crispy and golden brown outside and deliciously soft on the inside. 

These potatoes are as perfect for breakfast as they are for lunch or dinner, and are a great vehicle for your favourite sauces, herbs, and spices. Every time I make them, I’m reminded that yes, new recipes are great, but sometimes, you can’t forget the old favourites.  So as I dust myself off, literally, I’m still covered in cocoa powder, I will keep on trying new ideas and sharing them with you.  And high-five to you, for every new recipe adventure you go on.

Roast Fingerling Potatoes

Roasted Fingerling Potatoes
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Roasted Fingerling Potatoes

These potatoes are as perfect for breakfast as they are for lunch or dinner, and are a great vehicle for your favourite sauces, herbs, and spices.
Course: Breakfast, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, nut-free, potato, vegetables, yeast-free
Author: ness

INGREDIENTS

  • Fingerling potatoes (washed and dried)
  • Extra virgin olive oil
  • Salt

INSTRUCTIONS

  • Preheat oven to 425 degrees. Cut fingerling potatoes in half length-wise and toss in just enough olive oil to coat. Place potatoes cut-side down on lightly oiled baking sheet. Roast in oven for 25 minutes or until cut-side down is golden brown. Season with salt to taste and serve.
Potato Leek Soup / Seafood Chowder

Potato Leek Soup / Seafood Chowder

by | Sep 14, 2012 | Fish & Seafood, Sides, Soup & Sandwiches, Vegetables

The other night, we had a friend come over for dinner last-minute.  I had already planned on making potato leek soup but wanted to step it up for our guest.  So I took my simple potato soup and turned it into a seafood chowder by adding some baby clams, scallops and calamari.  That would have been enough to make it entertaining-worthy but I took it a little farther by making a bacon and vegetable garnish, restaurant-esque.   I liken this recipe to your favourite pair of jeans – they can be dressed up with fab shoes and accessories or dressed down to go to the movies.  Versatile and classic.

slicing leek rings
leeks in water

Do you remember the movie ‘The Devil Wears Prada’?  There’s a memorable scene when Anne Hathaway’s character is buying lunch and her new colleague informs her “… that cellulite is one of the main ingredients in… chowder.”  A total mean girl moment, yet kind of true.  Most chowders are full of heavy cream and butter and while delicious, aren’t very good for the heart or the hips.  I figured I’d make a healthier version that would still satisfy the cravings and can be enjoyed by lactose free/vegetarian/vegan folks alike.

potatoes chopped
leeks in water

This skinnier version of potato leek soup is dairy/gluten/guilt free.  Blending up the potatoes creates a creamy base and lots of onions and leeks amp up the flavour so you don’t even notice the lack of cream.  Friends and family who’ve tried it can’t believe how tasty it is and always go back for second helpings.  You can make any version of this recipe: just the soup, added seafood to make a chowder, and/or the bacon garnish.  Depending on your mood, pantry and the crowd you’re feeding, you’ll definitely having a winner with some combination of this recipe.

This makes a pretty huge serving but it freezes well and leftovers make satisfyingly simple mid-week meals; or the recipe can be halved.  Don’t forget, your guests wouldn’t mind a serving to take home like our friend did.  Who knew that the ultimate parting gift could be a yummy bowl of soup?

potato soup with bacon

 

Potato Leek Soup / Seafood Chowder
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Potato Leek Soup (Dairy-free)

This skinnier version of potato leek soup is dairy/gluten/guilt free. Blending up the potatoes creates a creamy base and lots of onions and leeks amp up the flavour so you don't even notice the lack of cream. Friends and family who've tried it can't believe how tasty it is and always go back for second helpings.
Course: Appetizer, Side Dish, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, fish & seafood, gluten-free, nut-free, potato, soy-free, vegetables, yeast-free
Servings: 8
Author: ness

SPECIAL EQUIPMENT

  • Immersion blender or blender

INGREDIENTS

  • 2 lbs Yukon gold potato (peeled and cut into 3/4” dice)
  • 2 cups sliced leeks (white part only)
  • 4 tbsp vegan butter
  • 1 large onion (sliced)
  • 3 cloves garlic (sliced)
  • 2 stalks celery (diced)
  • 6 cups chicken stock (preferably low-sodium (vegetable stock for vegetarian option))
  • Pinch of chili powder
  • Salt and pepper to taste
  • 2 Tbsp finely chopped chives to garnish

Seafood Chowder (Optional)

  • 3 cups seafood (scallops, squid, mussels, shrimp, 3/4" diced fish)
  • 1 can baby clams (including liquid (142 grams or 5 ounces))

Bacon & Vegetable Garnish (Optional)

  • 3 large slices of bacon (diced)
  • 1 stalk of celery (finely diced)
  • ½ onion (finely diced)
  • 1 tsp vegan butter or olive oil
  • 1 tbsp chives (finely chopped)

INSTRUCTIONS

  • To prepare leeks, slice leeks into rings and separate. Soak in a large bowl of cold water for a few minutes and rinse. Scoop them out and drain.
  • Heat a large pot to medium high heat and add butter. When butter has melted, add leeks, onions, celery, garlic, and potatoes. Saute for about 5 minutes, or until the leeks are softened, stirring often to prevent sticking.
  • Add the broth and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 20 minutes. Stor occasionally. Potatoes should be quite soft. Remove from heat.
  • Using an immersion blender or blender, puree potatoes until soup is creamy. Add chives and stir through. Adjust salt and pepper to taste.
  • Seafood Chowder Option: add mixed seafood, and clams including liquid to the soup. Bring to boil. Remove from heat and let sit for 10 minutes before serving.
  • Bacon and Vegetable Garnish Option: In a medium frying pan on medium heat, add butter or oil. Add onion, celery and bacon and sautee until bacon and vegetables are browned. Remove from heat and add chives.
Adapted from Fine Cooking recipe and Chuck Hughes recipe
Sweet Potato Wedges

Sweet Potato Wedges

by | Feb 1, 2012 | Kid-Friendly, Sides, Snacks & Appetizers, Vegetables

This is possibly the easiest side dish to whip up – a total of only five ingredients and ready to bake in five minutes.  The combination of spices always leaves my guests wondering what I put in there to make them so yummy and I’ve promised to share the recipe many times.  So here it is folks – the secret it is finally out.

Sweet potatoes are super healthy, filling, and tasty; try making a big batch of these and reheat during the week.  I like to serve these as a side to a roast chicken (store-bought on busy weeknights or homemade for weekend dinners) or baked salmon and a salad.  Unlike regular potatoes, this root vegetable has antioxidants, is low-calorie and high in fiber and can help with weight loss.  And this recipe creates a cinnamon-y sweetness that fills the kitchen with a warm and comforting aroma making it a winning combination all around.

To make this an appetizer, serve with a ranch or marinara dipping sauce and some cocktail picks and voila – a perfect Superbowl party hors d’oeurve that’s a non-carrot and celery stick way to balance out the beers/wings/pigs in a blanket and other fried things. *Edit: Forgot to add that my go-to condiment is ketchup mixed with Chipotle Tobasco sauce. It’s so smokey spicy sweet and ready in just a few squirts and shakes. Boom.

sweet potato wedges in bowl
wedges ready to bake
Sweet Potato Wedges
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Sweet Potato Wedges Recipe

This is possibly the easiest side dish to whip up - a total of only five ingredients and ready to bake in five minutes. The combination of spices always leaves my guests wondering what I put in there to make them so yummy and I've promised to share the recipe many times. So here it is folks - the secret it is finally out.
Course: Appetizer, Side Dish, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, kid-friendly, nut-free, potato, soy-free, spicy, vegetables, yeast-free
Servings: 4 as a side
Author: ness

INGREDIENTS

  • 2 pounds sweet potatoes (washed and dried, preferably organic (about 4 medium sized))
  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • salt to season

INSTRUCTIONS

  • Preheat oven to 425 degrees. If using non-organic sweet potatoes, peel skin. Cut sweet potatoes in to 1" wedges and place in large mixing bowl. Add oil, paprika, cinnamon, and chili powder and stir until potatoes are evenly coated. Place skin side down on large greased baking sheet. Bake for 35 to 45 minutes or potatoes can easily be pierced by fork. Sprinkle with salt and serve.
Crispy Potato Roast

Crispy Potato Roast

by | Oct 14, 2011 | Breakfast, Sides, Vegetables

Thank goodness potatoes are gluten-free.  I love Love LOVE potatoes and zoom in on them on restaurant menus since they’re an easy and obvious GF option. I’ve had my fair share of potatoes, and am always on the lookout for new ways to enjoy them.  So when I found this Martha Stewart recipe, I knew I had to give them a try, without dairy, and happily, they turned out amazing.  It’s such an elegant side dish that is deceptively easy to prepare and full of flavour.

ingredients for potato roast

The main switch-up here is the butter; I simply swapped the unsalted butter for dairy-free butter substitute.  My preferred vegan butter is by Earth Balance which is organic, and they have a soy-free/dairy-free version that’s great for those with soy sensitivities.  The great thing is it TASTES like real butter but is healthier and everyone can enjoy it.  Also, I halved the recipe since it was only two of us enjoying this (with leftovers) but it can easily be doubled or tripled for company.  My leftovers will be enjoyed with some eggs and spicy ketchup.  Yum.

potato mandolin

A mandolin is your best friend for this recipe, cutting the prep time into almost nothing.  I used the second thickness setting on my OXO handheld mandolin but next time I make this, I’ll use the thinnest setting to get crispier taters.

shallot sliced lengthwise
butter oil in pan
potatoes ready to bake

The original recipe says to ‘arrange the potato slices vertically in dish’.  I stacked the potatoes in and ended was like um, ok, ‘here are three potatos that got attacked by Edward Scissorhands.’  So I decided to make it uneven and stagger the different sizes of potato, which I liked for both asthetic and browning reasons.  Make sure you put enough butter in the bottom of the pan too, otherwise the taters will stick (the amount in the picture above is a wimpy amount).  Also, instead of thyme, I used rosemary, which I love for its warm and woodsy flavour.  It gets added in after baking for 75 minutes.  Martha Stewart, these potatoes are definitely a good thing.

finished cristy potato roast
plated potato roast
Crispy Potato Roast
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Crispy Potato Roast

It's such an elegant side dish that is deceptively easy to prepare and full of flavour.
Course: Breakfast, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: butter, corn-free, dairy-free, egg-free, gluten-free, nut-free, potato, soy-free, spicy, vegetables, yeast-free
Author: ness

SPECIAL EQUIPMENT

  • Small oven-proof dish (mine is from Crate and Barrel)

INGREDIENTS

  • 2 Tbsp melted vegan butter (soy-free optional)
  • 1 Tbsp olive oil
  • 2 pounds russet potatoes (peeled)
  • 2 shallots (thickly sliced lengthwise)
  • 1/2 to 1 tsp dried red-pepper flakes (optional)
  • Coarse sea salt
  • 4 sprigs fresh rosemary

INSTRUCTIONS

  • Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of the baking dish with a generous amount of butter mixture. With a sharp knife or mandoline, slice the potatoes very thinly crosswise.
  • Arrange the potato slices vertically in the dish, staggering various sizes. Wedge the shallots throughout. Brush Sprinkle with salt and red-pepper flakes (if using) and brush with remaining butter mixture. Bake for 75 minutes. Remove from oven and wedge rosemary sprigs and bake for another 30 to 35 minutes more, until potatoes are cooked through with a crisp top.
Adapted fromMartha Stewart recipe

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