When it comes to trends (and cool things, in general), I’m rarely on time. I think sweet potato toast reached its peak coolness this summer, so it’s fitting I just popped my first batch out of the toaster in mid-October. We’ll get to that in a second. Let’s relish in my uncoolness a bit longer.
I was the last to read the first Harry Potter book and never got around to reading the others. I did, however, watch all of the movies while icing my knees after marathon training runs. I’m still not really clear on how things end. Like, did Harry turn into a baby snake under a bench at a train station? I realize this entire paragraph will horrify many of you. I just can’t get with imaginary stuff.
Sun In: No. The Titanic: Never saw it. Snapchat: Still mostly a mystery to me. Crop tops: I think everyone’s okay with me skipping that phase (a sales girl at Nordstrom did recommend I try one on a few months ago… I blessed her with all the power my postpartum body could muster).
In some cases (see Sun In and Titanic), I wear my uncoolness like a badge of (midriff covering) honor. But in other cases, I’m disappointed I didn’t catch on sooner. Such is the case with the aforementioned sweet potato toast. It’s really delicious. And easy. And gluten free. And all you need is a sweet potato. And a toaster. Ok, and a knife.
SWEET POTATO TOAST WITH A KICK
1 medium sweet potato
A toaster (I guess that’s less ingredient and more equipment, but whatev)
1/2 ripe avocado, mashed
Plain Greek yogurt or sour cream
Pico de gallo
Wash sweet potato and slice lengthwise evenly (each slice should be approximately 1/4 inch wide)
Arrange sweet potato slices in your toaster so that they don’t overlap; toast on the highest setting until slightly browned (this took about 10 minutes for me)
Add toppings as you wish + enjoy
I finished my sweet potato toasts off with a bit of Poor Devil Pepper Co.’s Cajun Widow lacto fermented hot sauce, recently sent to me by my friends at Small Batch Daily. This stuff is the real deal (read: hot) and added the perfect cajun kick. It’s also organic, raw, probiotic and decidedly cool. For once, I feel sort of ahead of the curve. Maybe?
In my world, every Monday is Meatless Monday. Same goes for, like… Tuesdays and Wednesdays, too. In my home, however, the vegetarians no longer outnumber the carnivores. Grace had her first few bites of steak last week, so… this cheese vegetarian stands alone.
But that’s neither here nor there. After a few days of being on vacation (we had a lovely time, but please don’t be too jealous… it’s presently warmer and less rainy in Boston than it was in Fort Lauderdale last week), we’re settling back into our routines but I am continuing to eat like I’m on vacation. I had the best salad at a little beachside restaurant last week and couldn’t wait to make my own version when we got home. Salad first, unpack later.
You can use just about any base for this salad. I used red lentils, but you might consider pearled couscous, quinoa or farro (which was part of the original dish, and although its not gluten free, it contains less gluten than wheat and is easier to digest, at least for this body). As for the dressing, it’s probably worth noting that most green goddess recipes include anchovies or anchovy paste. This one does not. #savethefishes. Just kidding. Kind of.
Also. Let’s be serious. It’s just a salad. A delicious one, yes. But you probably don’t need to measure your ingredients.
Heirloom tomato, lentil and arugula salad with green goddess dressing
1 cup of red lentils, cooked (Quick and easy: Rinse and dry lentils, bring to boil in 2.5 cups of water, turn down for what heat and let simmer for approximately 15 minutes)
4 cups of baby arugula
2 cups of heirloom cherry tomatoes, halved
1/4 cup of feta cheese
Allow lentils to cool slightly, and top with arugula and tomatoes.
Add a bit of feta cheese and drizzle with green goddess dressing.
Yes. This is the most obvious recipe of all time.
Vegetarian green goddess dressing
1/2 cup plain Greek yogurt
1/2 cup sour cream
1/2 cup green onions
1/4 cup fresh basil
1/4 cup fresh parsley
1 TSP fresh dill
1 TSP chives, chopped
2 cloves of garlic
Juice from half a lemon (more, if needed)
Salt and pepper, to taste
Add garlic and herbs to your blender or food processor and blend until finely processed.
Add yogurt, sour cream and lemon juice (a little at a time) and blend.
While I love giving thanks, I don’t love the whole turkey thing. Mashed potatoes? That’s another story.
I found the perfect vegetarian turkey this year, one that doesn’t require any oven space and only takes five minutes to prepare. And if you’re anything like me, four of those five minutes will be spent laughing your tail feathers off.
Open the can.
Inflate the bird.
Serve at room temperature. Or, like… whatever.
If my hilarious, hilarious prank goes according to plan, by the time you read this, I will have served an inflatable turkey to my family. Details to follow.
Also On Tap for Today:
Thanksgiving Day WOD with Nick at CrossFit Southie