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A Taste of the Season

October 14, 2010

An autumn rainbow has appeared outside our front window.   Two trees that guard our street have begun to transform their foliage from deep green to yellow and red hues.  The hefty amount of leaves that have already fallen has me giddy.  I miss being surrounded by trees while living in the country.  As kids, my sister and I would rake grand piles and take off running from about half a mile away before attempting an olympic leap into the pile.  If our tailbones didn’t sink straight to the ground, our job was done right.

In my own way, I brought the outdoors inside by cooking up a medley of flavor and color.  My only regret is that I didn’t double the recipe.  I wish it had lasted a little longer.

Sweet Potato and Apple Medley
Serves 4

Ingredients:
2 medium sweet potatoes, finely chopped (about 4 cups)
olive oil
1 large red bell pepper, chopped
1 bunch kale, de-stemed and chopped
1 large Golden Delicious apple, finely chopped
1 Tbsp cider vinegar
1/2-1 tsp salt
2 tsp turmeric
2 cloves garlic, minced
1 Tbsp garam masala

To Do:
1: Preheat oven to 400°F.
2: Place sweet potato in a 9 x 13 baking dish and toss with 2 Tbsp olive oil. Bake 40 minutes, turning every 10-15 minutes.
3: Heat a large skillet with remaining oil, add bell pepper and sauté about two minutes.  Add kale, apple, garlic, cider vinegar, turmeric and salt.  Sauté just until the kale color becomes a rich green.  Add garam mesala and sweet potatoes and toss together. Sauté another 2-3 minutes, then remove from heat.
4: Serve over quinoa or rice or as a side dish.

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One Comment leave one →
  1. Christina permalink
    October 26, 2010 2:56 pm

    Beautiful photo of the Botanical Gardens, Lauren. And a great recipe!

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