The summer has flown by. I mean, I know it’s still officially summer, but the kids that I teach fiddle to are about to start up school again in three weeks!! How did this happen?! Dear Lord.
I’ve been making lots of sourdough this summer, given my newfound awareness of it (see last post.). Lots of different toppings on pizza, my friend Ruth’s peach preserves on biscuits, pancakes, and of course, bread. Tomatoes on bread, butter and jam on bread, eggs on bread, garlic on bread…Jacob and I might as well call this Sourdough Summer.
Other than that, though, we have been trying to eat more veggies this summer, and my herbs are doing so well growing out back in their pots that I’ve been using them as much as I can.
But the one thing I didn’t plant is parsley, which I really wish I would have, now that I have started making this little number.
It came about through leftovers, actually, which is how lots of new ideas come to me. We had roasted some sweet potatoes for July 4th, and a day or two later, I tossed them with some tabbouleh ingredients as a side, and boy, was it yummy! Let me share:
Roasted Sweet Potato Tabbouleh
2-3 small-medium sweet potatoes, chopped into about 3/4″ cube-ish pieces
medium pinch of salt & pepper
1/2 bunch flat-leaf parsley, roughly chopped
a few mint leaves, roughly chopped
2 green onions, sliced
1 lemon juiced
1/4 cup plus a skosh of olive oil
sea salt & pepper
Toss your chopped sweet potatoes in olive oil, salt and pepper. Spread them in a piece of aluminum foil, and roast at 350 degrees F for about an hour. Once done, let them cool and come to room temp.
Ten minutes before serving, chop parsley, mint and green onions. Squeeze the lemon into a bowl, add olive oil, sea salt and pepper, and whisk together.
Toss the herbs and green onions with the sweet potatoes and lemon vinaigrette.
Add the feta if you want to, and voila! Both the flavor and the color is so bright and fresh, you will want to make it again tomorrow – since you’ll eat all of this make tonight. 😉
We are having it with cambrozola grass-fed burgers tonight, and dinner really can’t get here soon enough. 🙂