These baklava hasselback sweet potatoes are the easiest thing to put on your holiday table. Six ingredients and a little knife trick are all it takes to make your potatoes go from drab to fab! No marshmallows are required!
We all love sweet potatoes over here on the Cutting Veg. Dang it I will do my best to bring sweet potatoes to you in all the forms. From sweet to savory, in breads or toasted, I have tried to do it all. But have I ever done the hasselback? I know. It has been a long time coming.
Continue reading “Baklava Hasselback Sweet Potatoes”
Za’atar Roasted Green Beans with Green Harissa are the perfect side to any dinner on chilly nights. Green beans are roasted with herbacious za’atar, some sliced shiitake mushrooms, avocado oil, and pink salt. Then, drizzle with spicy green harissa, and top with sliced almonds and pomegranate seeds. This will definitely be the talk of any Thanksgiving menu!
If there is one thing that is absolutely my winter time staple, it is roasting all of vegetables. I swear, roasting a vegetable automatically makes it taste 10 times better, you know? And so, if you have some picky eaters in your family unit, might I suggest roasting all of the veggies.
Yes yes there. I said it.
Continue reading “Za’atar Roasted Green Beans with Green Harissa”
Sweet potato fries with tahini BBQ sauce are sure to put a smile on any face. I bake them in the oven until crisp, then served with a tahini BBQ sauce that is all kinds of sweet, spicy and creamy. It is the perfect recipe for your next tailgate, meal prep, or lunch.
The Whole Foods salad bar is such a temptation for your wallet I cannot even tell you. They have all of the salads that my brain space simply could not throw together. How does one make more than one type of tempeh salad? On one of those trips I saw in the hot bar these sweet potato wedges with tahini BBQ.
And they say love at first sight does not exist.
Continue reading “Sweet Potato Fries with Tahini BBQ Sauce”
We love a pickled eggplant situation. Yes I promise I’ll get you hooked too!
If there is one thing you should love about me, I love a pickle situation. I used to go to falafel places in Israel just to get some pickles. I always get the pickle situation at my favorite hummus place in the city. Heck I put pickled onions on everything. But if you don’t like eggplant, don’t let the title scare you… because you can barely tase the eggplant in said dish.
Continue reading “Instant Pot (and not!) Eggplant Caponata”
This side dish has me WEAK.
If my six year old self could see me now, she would be so darn happy to see that I have made my favorite food, sour cream and onion potato chips, into a dinner that our mother would be proud of. Imagine that: eating chips for dinner and having society accept you for it.
Have I said too much?
Continue reading ““Sour Cream” and Onion Smashed Potatoes”
If you have any cauliflower haters in the building, you will convert them right here right now!
I have to be honest with you, but there were a few vegetables I did not like as a kid growing up. (shocking right?) I was not a fan of peas or mushrooms. And cauliflower definitely topped that list. If you have ever cooked cauliflower, you know, without seasoning, it just tastes bland.
But, like everything in life, a little spice goes a long way!
Continue reading “Parmesan Roasted Cauliflower (with a Vegan Option!)”
I hope you’re not sick of tomato recipes yet. Because I am certainly not.
I’m not totally ready to let go into summer yet. While it is true that some of my favorite recipes have all the fall foods (butternut squash! brussels sprouts!) I am a darn near loyalist when it comes to not rushing the seasons. Pumpkin belongs in October (even though I am a teensy bit excited for these Mrs. Meyer’s fall scents). But in terms of food, I want my peaches and my corn.
And as long as tomatoes are this good, I will be choosing tomatoes.
Continue reading “Ginger Butter Braised Tomatoes”
How could we possibly make sweet potato fries that much more delicious? How about we golden milk-ify em?
I know what you’re thinking: Sarah, not more of this trend nonsense. Why must be add activated charcoal/matcha/maca to everything with the sole purpose of making .a food seem trendy. But friends, the beauty of this dish is that the incorporating golden milk with sweet potatoes actually amplifies the flavor to a whole other level!
So let us talk about these, shall we. Delicious sweet potatoes? Check. Rich and nutty coconut oil? Check. Your favorite spices, turmeric and ginger. Triple check!
It makes me want to eat this every day for the rest of my life.
Continue reading “Golden Milk Sweet Potato Fries”
Spring is just around the corner… and dear God, why isn’t it here yet???
Just this week, the temperature PLUMMETED. And here I am again wearing sweaters and drinking tea and hoping for a margarita. And with the extra daylight, my body is really confused about why and how it is so cold outside.
Yeah, this whole thing really makes no sense. Continue reading “Eggplant and Organic Red Pepper Sauce”