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Sweet Potato Hummus

10/26/2022

Ingredients
8 servings

1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
2 garlic cloves, smashed
Olive oil (for drizzling)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more
1 lime, halved

Preparation

Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.

10/19/2022

INGREDIENTS

INSTRUCTIONS

Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with Parmesan cheese.

10/19/2022

10/12/2022

Makes 3 cups
Ingredients

Directions

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

10/5/2022

Ingredients

Instructions

Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
Add the garlic and continue to sauté until both are golden.
Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
Season with salt and pepper. Serve immediately.