Happy Friday!!

I am in the last few days of being in New York, and I think the kids are ready to go home and get back to their normal routine. Not Wilbur who seems to be very much enjoying city life, as well as enjoy living in a hotel. Wilbur is basically the most popular living creature I have ever seen and gets more attention in each elevator ride up and down than I have gotten in the last year. You would think I was walking a super model or Harry Styles around or something with the way people fawn over this dog! He is so spoiled right now, going home will be a real bummer for this little guy.

Ok- onto the food! Another light and delicious summery dish for you here: potato salad. I do love Potato salad, but I am always looking for ways to spin it from the original (like this). And of course, ways to not use mayonnaise. Sweet Potatoes take it in a totally different direction, and if the wonderful creamy subtly sweet flavor isn’t enough different for you, than how about the Mediterranean flavors? Mediterannean Sweet potato Salad

I love the contrast of the sweet from the potatoes and the salty from the olives, it is the perfect contrast, which is then studded with crunchy green beans and sweet cherry tomatoes- delicious, healthy and beautiful- perfect summer eating! Have a great weekend, and see you back on Monday!

 

Recipe: Mediterranean Sweet Potato Salad

Ingredients

  • 12 green beans
  • 2 large sweet potatoes
  • ½ cup cherry tomatoes, halved
  • Kalamata Olive Vinaigrette
  • 1/4 cup kalamata olives
  • 2 cloves garlic, minced
  • ¼ -1/2 teaspoon red pepper flakes
  • 2 teaspoons fresh oregano
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar

Instructions

  1. Bring a large pot of salted water to a boil. Add the green beans and boil for about 2 minutes until they are tender but not too soft. Remove them and rinse under cold water to stop their cooking. Drain and slice them on the bias into 3rds or 4ths and then set aside.
  2. Peel and slice the sweet potatoes into ½” thick rounds. Add them to the boiling water and cook until the slices are fork tender, about 20-25 minutes.
  3. Drain the potatoes and transfer them to a platter or serving bowl. Top the sweet potatoes with the green beans and the cherry tomatoes.
  4. In a small bowl, whisk together the olives, garlic, oregano, red pepper flakes, olive oil and red wine vinegar.
  5. Pour the Kalamata Olive Vinaigrette over the top of the dish and serve immediately. Sprinkle with fresh oregano if desired.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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Categorized: Paleo, Recipe Index, Salad
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Happy Friday!!

I am in the last few days of being in New York, and I think the kids are ready to go home and get back to their normal routine. Not Wilbur who seems to be very much enjoying city life, as well as enjoy living in a hotel. Wilbur is basically the most popular living creature I have ever seen and gets more attention in each elevator ride up and down than I have gotten in the last year. You would think I was walking a super model or Harry Styles around or something with the way people fawn over this dog! He is so spoiled right now, going home will be a real bummer for this little guy.

Ok- onto the food! Another light and delicious summery dish for you here: potato salad. I do love Potato salad, but I am always looking for ways to spin it from the original (like this). And of course, ways to not use mayonnaise. Sweet Potatoes take it in a totally different direction, and if the wonderful creamy subtly sweet flavor isn’t enough different for you, than how about the Mediterranean flavors? Mediterannean Sweet potato Salad

I love the contrast of the sweet from the potatoes and the salty from the olives, it is the perfect contrast, which is then studded with crunchy green beans and sweet cherry tomatoes- delicious, healthy and beautiful- perfect summer eating! Have a great weekend, and see you back on Monday!

 

Recipe: Mediterranean Sweet Potato Salad

Ingredients

  • 12 green beans
  • 2 large sweet potatoes
  • ½ cup cherry tomatoes, halved
  • Kalamata Olive Vinaigrette
  • 1/4 cup kalamata olives
  • 2 cloves garlic, minced
  • ¼ -1/2 teaspoon red pepper flakes
  • 2 teaspoons fresh oregano
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar

Instructions

  1. Bring a large pot of salted water to a boil. Add the green beans and boil for about 2 minutes until they are tender but not too soft. Remove them and rinse under cold water to stop their cooking. Drain and slice them on the bias into 3rds or 4ths and then set aside.
  2. Peel and slice the sweet potatoes into ½” thick rounds. Add them to the boiling water and cook until the slices are fork tender, about 20-25 minutes.
  3. Drain the potatoes and transfer them to a platter or serving bowl. Top the sweet potatoes with the green beans and the cherry tomatoes.
  4. In a small bowl, whisk together the olives, garlic, oregano, red pepper flakes, olive oil and red wine vinegar.
  5. Pour the Kalamata Olive Vinaigrette over the top of the dish and serve immediately. Sprinkle with fresh oregano if desired.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)