What do you get when you ask three healthy food bloggers to tell you their #1 fall veggie? Too many answers to count. So, Philadelphia Magazine’s Be Well picked the produce (sweet potatoes) for us, and tasked two friends of mine and I to come up with an accessible way to use it.
The results: three kick-butt recipes that’ll make you mash what you think you already know about cooking sweet potatoes.
I chose to create a rendition of burritos with a healthy beans and greens twist. Like sweet potatoes, it’s hard to go wrong with bringing burritos to the dinner table.
I love how sweet potatoes compliment the earthiness of young fall greens. In this recipe, these two star ingredients are given the majority of the attention so that the preparation of the beans can remain quick and simple. Spices infuse the veggies, while the beans are simply tossed with a spritz of citrus to complete a weeknight meal that comes together in no time.
Head over to Be Well for the recipe, where you’ll also find a Sweet Potato Falafel (!) and a hearty Sweet Potato, Kale, and Wild Rice Soup!
No, I’m not sick of tomato sandwiches yet. However, I did want to start whipping up some new recipes again. With so much fresh produce in my fridge, it was bound to happen. Creativity strikes when variety is abundant, happily attained through the perks of working at a farmer’s market.
I wasn’t too sure how I’d feel about crawling out of bed before 7 a.m. every Saturday morning to sell vegetables. Bags of summer squash and ears of corn later, the foodie in me has decided the weekly weekend gig is totally worth it. Saturday mornings spent working bring Sunday morning breakfasts. Delicious ones at that.
This past Sunday, that meant these breakfast tacos, filled with buttery yellow squash, vine-ripened tomatoes and sweet corn. Worth it, don’t you agree?
I love summer because the days the season brings along are rarely ever dull. There are always new ingredients to to be experimented with for wrapping into tacos. There are always new swimming excursions to be found. There is always outdoor fun to be had. My favorite kind, for sure.
Lately I’ve been doing plenty of pool jumping, lots of jacket-less night time bike riding, and occasional ice cream eating. Summer has been treating me well. I wish it’d never leave. Perhaps, one day, my future career path will lead me to an endless warm locale. That certainly wouldn’t be a bad job perk either.
Anyway, I leave you with these Summer Veggie Breakfast Tacos. Although these make a perfect Sunday, late morning meal, they’d also serve as breakfast-for-dinner that can be pulled together quickly any night of the week. Perhaps make them now, and then repeat once the weekend rolls around.
I hate to bring you guys a non-seasonal post right in the middle of a prime growing season, but you’ve got to serve something substantial alongside all of those garden veggies, right? Plates of vegetables are glorious, but working hard in this heat requires some solid pairings to go with them.
When I caught wind of this idea, I knew it was just the thing I wanted to couple with the summer greens currently flourishing outside. These avocado bowls are adorable. They are rather simple too, allowing them to shine in their appearance as well as with the other toppings you select to spruce them up.
I chose to go with a Mexican theme because when I think of avocado, the maracas start shaking and guacamole automatically comes to mind. Season to taste, and feel free to add any other ingredients that inspire you, like lime juice or paprika. Think of it as a breakfast taco wrapped up in an avocado. That’s a tortilla shell substitute worthy of a summer fiesta.
- -Chili Powder
- -Shredded cheese
- -Salt and pepper
- Preheat oven to 425 F. Place a cast iron pan in oven and heat.
- Cut avocado in half. Depending upon how big the pit is in your avocado, you may want to scoop a little bit of the flesh out of the middle and set aside. Line area where the pit was removed with cilantro and then crack egg into the middle. Sprinkle with chili powder, salt, and pepper.
- Remove cast iron pan from oven and place egg inside. Bake about 10 minutes, or until egg reaches desired consistency. When egg looks about done, sprinkle with cheese and cook until melted. Serve alongside salsa, fresh cilantro, and hot sauce, if desired.
I’ve had this pasta dish on my list of bookmarked recipes waiting to be made for awhile. Combining two of my favorite cuisines, Mexican and Italian, I knew before I started that this would be a winner. And it was. Prevention RD often features a lot of yummy vegetarian dishes on her site.
Aside from mixing cuisines, what also captivated me about this recipe was the use of yogurt instead of cheese. It’s a low-fat way to add to add a touch of creaminess to a plate of pasta. Speaking of low-fat, this entire dish is 100% healthy, packed with fiber, protein, and heart-helpful fats. It also comes with a ton of flavor that can jam out entirely in one pan. Hello decrease in extra dishes. Always a good recipe trait in my opinion.
Topped with avocado and fresh cilantro, the king and queen of Mexican adornment, you really can’t go wrong with this dish. And it’s a total success too with whole wheat pasta. Maybe I should let these two cuisines mix and mingle more often.