food.lainehardy.com

Recipes + Ideas About Food and Community

Tag: Sprouts

Sweet Potato Salad

4 small Sweet Potatoes [skin on, chopped, about 5 cups]
3 medium Yukon Gold Potatoes [skin on, chopped, about 3 cups]
2 Pickling Cucumbers [chopped]
3 small Leeks [sliced, about 2 cups]
1/2 cup Mustard Sprouts*

Dressing:
1 tsp Water
very generous pinch Sea Salt
3 Tbs Red Wine Vinegar
1.5 Tbs Honey
1/3 cup Canola Oil [non-GMO]
freshly ground Black Pepper

Steam chopped potatoes + sweet potatoes in separate batches until just tender, 10 – 15 minutes.  Be careful not to over cook so the skin does not separate from the rest of the tuber.  Allow to cool.

Dissolve salt in water + vinegar. Whisk in honey + oil + season with pepper. Combine all sweet potatoes, potatoes, cucumbers + leeks in a large bow + toss with dressing. Gently stir in the mustard sprouts.  Can be made ahead + great the next day.

* Mustard sprouts are a delicious little spicy sprout that tastes just like, you guessed it, mustard. To grow at home, simple sprinkle a layer of seeds on top of a small pot of soil + water. Cover with a damp paper towel until the sprouts emerge, then give them a pinch of water a couple times daily until they are about 2 inches tall, about 5 days. You can find mustard seeds for mere pennies in the bulk spice section of good grocery stores like Whole Foods or a local Co-op.  You could always whisk a tablespoon of Dijon or whole grain mustard into this dressing if you don’t have sprouts on hand.

* Inspired by my favorite sweet potato salad from Moosewood Cooks at Home.

Spicy Avocado Sandwich

1 Avocado [large, ripe, sliced]
1 Carrot [medium, grated]
1 cup Sprouts [alfalfa, radish, sunflower, etc]
6 slices Whole Grain Bread

Sandwich Tofu

Spicy Sandwich Spread

Slather slices of bread with the spicy spread then stack up with tofu, avocado slices, grated carrot and sprouts.

Serves 3.

Powered by WordPress & Theme by Anders Norén