Sunday, May 2, 2010

Caesar Salad, Roasted Radishes, Rice, and Roasted Sweet Potatoes topped with Feta, and Dried Berries.

Recipes follow...

Roasted Sweet Potato Surprise

This recipe was born on a day I needed to feel original and creative. I hope you're brave enough to give it a go. It's like nothing I've ever eaten. I don't think you will be disappointed if you have an adventuresome palette.

Sweet Potatoes (as many as you have, want, or need)
Onions (I used Vidalia, again, as many as you like)
Olive Oil (about 1/4 Cu.)
Course Salt

Dried Cranberries, or other dried Berry (or fruit that you like)
Feta Cheese

Pre-heat oven to 500 degrees.

Dice Sweet Potatoes. I cut mine in half by length, then slice about 1/4 inch thick.
Slice Onions thinly.

Drizzle with Olive Oil, and sprinkle with Salt.

Mix. Roast at 500 degrees for 30-45 min. or longer if you like your roasted veggies more done.

Top with a Tbsp. Feta and a Tbsp. Dried Berries.


Roasted Radishes

This is a variety of Radish called Easter Egg. They are able to grow much larger than most without getting pithy. I recently boasted about how much I don't like Radishes. I tried these, and have changed my mind. They're quite yummy, especially the white ones. If you like cooked cabbage, you should love this recipe.

Wash and pat the radishes dry.

Slice the radishes.

Drizzle with Olive Oil, and sprinkle Sea Salt to taste.

Preheat oven to 500 degrees. Roast for 30 min. or until they are as done as you like.