It’s like summer turned on at the flick of a switch. At that moment, Mother Nature went into full bloom and every summer fruit + veg arrived perfectly and in abundance.
One of my latest discoveries at my local farmer’s market is broccolini. Ever heard of a broccolini?! Though it is commonly called baby broccoli it’s actually its own grownup veggie and is a cross between broccoli and gai lan (Chinese broccoli). It’s tender, long thin stalks have smaller florets and occasionally has some beautiful white flowers which are totally edible. They’re almost nutty in flavor especially when roasted. But we’re in the blazes of summer right now and we are not going to turn our ovens on.
This sauté is perfect as a side dish or even served alongside a pesto coated chickpea or lentil pasta. I love the beauty of green veggies with a green sauce. More green please!
Okay ya’ll this sweet potato obsession is REAL! I cannot get enough of these bits of heaven.
I find myself appreciating this starchy sexy veg more after my 21-day sugar detox. I’ve actually continued to find ways to enjoy some sweet potato in my life. And sometimes (well, most of the time) if it looks pretty to eat, it’s more fun to eat.
This particular recipe just came out of no where. I kid you not. I had just gotten home from the farmer’s market and was STARVING. I took a peek at what I had (aside from what I brought home- which happened to be a ton of greens on greens on greens). My fridge was practically empty. My pantry was decent. But I, of course, had a bazillion sweet potatoes, left over citrus cilantro dipping sauce and a ton of kale on deck. So what’s a girl to do? Put that ish together in a sexy roasted sweet potato boat.