It is not just dedication and inspiration that keeps us going to the farmers markets during the winter months, it is habit. Twyla Tharp, one of the most famous ballet choreographers has a great book titled The Creative Habit. It is not a new book, but it is noteworthy and packed with the some of the best advice. She says that creativity is not a gift from the god, but rather the product of preparation and effort. This applies to most things in life and is certainly true for cooking. It does take effort to shop at the farmers markets in the winter months and preparation to plan a meal and then cook. But, beginning the cooking process with a ritual, can make it easier to decide what to cook.
From the Farmers Market: Sweet Potato
Recipe: Quinoa, Wild Rice and Sweet Potato
Adapted from Plenty – a hearty, yet healthy dish. Serves 4-6
2 medium sweet potatoes
olive oil
1 c. wild rice
1 c. quinoa
2 cloves garlic
1 Tbls. shredded fresh sage leaves
1 Tbls. shredded fresh oregano leaves
1 lime
2 Tbls. shredded mint
2 green onions, sliced thinly
feta cheese, crumbled, optional
Preheat oven to 400 degrees. Peel and dice sweet potatoes into 1-inch pieces. Spread onto a baking sheet, drizzle with olive oil, add salt and a little pepper and roast for about 20 minutes. Cook rice according to package, but use olive oil instead of butter if that is what it calls for. Cook quinoa also in accordance with package. Place finished wild rice and quinoa into a bowl. In the pan you used to cook rice, about 3 Tbls. olive oil and sauté garlic, sage and oregano, just for a minute. Pour over rice and quinoa. Add roasted potatoes, chopped mint and onions, a squeeze of fresh lemon juice and mix. Top with feta cheese, optional.
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Mustard, chard, kale, beet, sweet potato and more can be roasted on a baking sheet at 375 degrees instead of always sauteing. Simply toss with olive oil or grapeseed oil, salt and freshly ground pepper. Roast until tender about 15 minutes, checking to make sure they are not getting too crisp. Add a squeeze of lemon to finish. Serve with just about anything.
Spoon bread is a savory pudding baked in a casserole dish that is soft enough to be eaten with a spoon, hence the name. It has been described in various ways; the French call it a souffle and in the South it is typically made with corn. We like this intriguing version made with sweet potatoes and goat cheese. A creamy middle and crispy edges, it adds good color to the table and also offers nutritional perks – sweet potatoes are richest in beta-carotene. This spoon bread is the perfect comfort food to accompany an Easter meal.
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