southwestern potato salad

You are about to become the talk of your next dinner party cookout when you show up with this potato salad.

Here's why:

1. sweet potatoes
2. no dill
3. no mayo
4. delicious zesty flavor

This idea came to me after noticing I like to eat cold sweet potatoes.  I typically steam a big batch of cubed sweet potatoes each week and incorporate them into lunches.  But lately, those cubes have been going straight from the fridge into my mouth.

So then I got to thinking.  Hmmmm, cold sweet potato salad?

Ohhh yaaaah.  It's happening.

This potato salad has crunch + chew in all the right places and a big burst of freshness from the herbs.  I used fresh parsley + oregano to top each serving, as I pretty much despise cilantro.

Keep this in your fridge for weekday meals + snacks or dish out to a large crowd.  It will feed a boatload of people.

And serving out of brightly colored salsa bowls is highly recommended.

Print this!

Southwestern Potato Salad gluten-free, vegan // yields 6-8 large servings

For the salad:

• 2 lbs sweet potatoes, chopped into 1-inch cubes
• 1 3/4 cups cooked black beans, rinsed + drained
• 2 bell peppers, chopped
• 1 1/2 cups chopped red onion
• 1 1/2 cups sweet corn
• 2 cloves garlic, minced
• 1/2 tablespoon safflower oil
• salt + pepper
• lime wedges + fresh parsley/oregano/cilantro, to top

For the dressing:

• 1/3 cup extra virgin olive oil
• 2 1/2 tablespoons lime juice
• 2 tablespoons lemon juice
• 3-4 teaspoons chipotle adobo sauce*
• 1 1/2 teaspoons lime zest
• 1 1/2 teaspoons pure maple syrup, or honey
• 1 teaspoon dried oregano
• scant 1 teaspoon cumin
• 1/4 teaspoon salt + pepper

1. Add dressing ingredients to a jar and shake vigorously until fully combined.  Set aside.
2. Add water to a large pot and bring to a boil.
3. Add chopped potatoes to the pot of boiling water and boil for about 8-12 minutes until just tender.  Do not overcook.  Taste-test a few cubes for doneness.  
4. Pour potatoes into a large colander and rinse with cold water for ~1 minute to stop the cooking.
5. While the potatoes are cooking, heat a medium pan over medium heat with 1/2 tablespoon oil.
6. Once hot, add the onion and a large pinch of salt to the pan and cook for 3-4 minutes, stirring frequently.
7. Add the garlic and stir for 30 seconds then add the corn and cook for about 6-8 minutes, stirring frequently, until the corn starts to slightly brown and the onion is soft.  
8. Remove from heat and pour onto a plate to cook for a few minutes.
9. Empty the sweet potatoes, black beans, bell peppers, and corn mixture into a large bowl.
10. Pour about 3/4 of the dressing overtop and gently toss to coat.
11. Place in the fridge [uncovered] until fully chilled and then cover until ready to serve.
12. Gently stir the mixture, then taste and add more dressing, salt, and pepper if needed and stir again to distribute.
13. Place in individual bowls or in a large serving dish and top with fresh parsley, oregano, and/or cilantro.  Serve with lime wedges on the side.

notes/substitutions:  *The adobo sauce gives this dish a nice smoky flavor and adds heat.  If you can't find it or can only tolerate a mild spice I would add something like a mild chipotle powder to recreate the smoky flavor.  Chipotle adobo sauce is typically found in the ethnic aisle of your grocery store in a small can.  It's important that the potato cubes are as close to the same size as possible to ensure even cooking.  Adding fresh herbs at the end really helps this dish pop.  Before adding more salt and pepper I like to let the dressing soak into the potato salad as the mixture chills in the fridge.  Once chilled, I taste and then add more salt + pepper as needed.  Add cayenne for an extra pop of spice!

It's about time potato salad got a face lift, don't you think?

Ashley

Berry Firecracker Popsicles

Who doesn't love a popsicle?

Especially when the sun is shining and temps are above 90 degrees.

Popsicles are one of the best summer treats no matter your age.

They are also one of the easiest treats to make.  All you'll need is a blender and a popsicle mold.  But really, you can even do without the popsicle mold if you have a few small paper cups.  Pour the mixture in, place a stick for the handle, freeze, then peel the paper cup away once frozen. 

Super simple!

Growing up, I would have to say my very favorite popsicle was the firecracker popsicle.  The electric blue raspberry layer was my favorite.

If only blue-raspberry was an actual fruit...

I went a little more au naturale with these popsicles using just a handful of ingredients and minimal sweetness.

You know, instead of this: water, high fructose corn syrup, corn syrup, sugar, contains 1 percent or less of the following: dextrose, malic acid, guar gum, citric acid, raspberry juice concentrate, lemon juice concentrate, cherry juice concentrate, modified cellulose, natural and artificial flavor, locust bean gum, red 40, blue 1. 

Not that I would deny an old school firecracker popsicle if someone handed it to me on a hot day.  I would definitely eat it.

But these are a fantastic alternative and a simple recipe to have the kids help with.

The addition of coconut water makes these pops extra hydrating!  Perfect for those scorching summer days.

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Berry Firecracker Popsicles gluten-free, vegan // yields 4 popsicles

Strawberry Layer:

• 1 cup hulled strawberries, partially frozen
• 1 1/2 teaspoons agave, or honey
• 1/4-1/2 cup coconut water

Blackberry Blueberry Layer:

• 1/2 cup blackberries, partially frozen
• 1/2 cup blueberries, partially frozen
• 1 1/2 teaspoons agave, or honey
• 1/4-1/2 cup coconut water

Lime Layer:

• 1 1/4 cups crushed ice
• 1/2-3/4 cups coconut water
• 3 tablespoons lime juice
• 1 tablespoon agave, or honey
• 1 1/2 teaspoon lime zest

*You want to start with berries that are either frozen then half thawed, or fresh and then half frozen.  Either way works!

1. Blend the strawberry layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.  You want the mixture as thick as possible for all of the layers.
2. Empty into a bowl or glass and for about 30 minutes until starting to thicken. 
3. Rinse your blender then blend the blackberry/blueberry layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.
4. Place in a bowl in the freezer for about 30 minutes until starting to thicken. 
5. Rinse your blender then blend the lime layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.  Taste and add more sweetener if desired.
6. Place in a bowl in the freezer for about 30 minutes until starting to thicken. 
7. After all mixtures have thickened [You are trying to reach a texture where you can spoon the layers on top of one another without them mixing.  Like a thick slushy.] spoon the strawberry mixture into your popsicle molds first about 1/3 of the way up.  Tap on the counter to level.
8. Spoon in the lime mixture next making sure there are no air pockets [lightly poke with the top end of the spoon to help fill gaps] then top with the blackberry/blueberry layer and level off the top.  
9. Place popsicle sticks in the ends [should be thick enough that they remain standing] and freeze until solid.  ~4-5 hours.
10. Serve once frozen.

*Since popsicle mold sizes greatly vary you may need more of less of each mixture to fill your molds.  

*For a creamier version use full fat or light canned coconut milk instead of coconut water!

If you want a bunch of these on hand for a party or holiday, like July 4th, here's what to do: make 1 batch of popsicles, then remove them from the molds and wrap in parchment paper, then place on a baking sheet in your freezer, make another batch, and repeat, continuing to stack them on the baking sheet wrapped in parchment...remove the parchment paper + serve!

Ashley

breakfast friday >> Sweet Potato + Spinach Frittata

So, I'm not going to lie.

I've been looking forward to this Friday ever since last Friday and the introduction of breakfast friday.  I'm just kind of a geek about breakfast.  Well, let's change that to passionate.  I'm passionate when it comes to breakfast and it sounds like you are too.

I went savory this week and included a few of my very favorite ingredients.

Eggs.  Sweet Potatoes.  Rosemary.  Goat Cheese.

I think this frittata falls into the category of a weekend breakfast.  It's not something you'd typically whip up on a weekday but something to enjoy for breakfast, lunch, or even dinner on the weekend.  It's also great served as part of a brunch spread. 

And in my opinion frittatas are quite underrated.  They're not too fussy and can make a tasty, hearty meal to feed a few or just yourself with a couple days of leftovers.  The addition of potatoes really bulks this dish up.  Although, eating alongside buttered toast is always a fantastic option.

Or a simple side of fruit will also do.

Can we stop and talk about summer fruit for a minute?

I am obsessed.  Rarely does fruit make it to a recipe around here, because I am too busy shoveling it into my mouth over the kitchen sink with juice dripping down my arms + chin.  I have been known to consume an entire cantaloupe, by myself, in one day.  Same goes for 8oz containers of strawberries.  And let's not even talk about peaches.  

Okay. Back to frittata-land.

Print this!

Sweet Potato + Spinach Frittata gluten-free // yields: 3 meal sized portions or 8 side portions

adapted from: Super Natural Every Day

• 8 large eggs
• 2 tablespoons half + half
• 7oz thinly sliced sweet potato, 1/16-inch thick slices -- 2 cups worth when stacked
• 5 cups chopped large leaf spinach, stems trimmed
• 1 cup diced vidalia [sweet] onion
• 2 cloves minced garlic
• 2 1/2 teaspoons chopped fresh rosemary
• 1/3 cup crumbled goat cheese
• salt + pepper
• 1 tablespoon ghee, or butter

1. Thoroughly whisk the eggs, half + half, and a big pinch of salt and pepper in a large bowl.  Set aside.
2. Heat ghee or butter in a 10-inch cast iron skillet over medium heat.
3. Add the potatoes, onion, and a big pinch of salt, stirring frequently until the potatoes are just tender, about 6-10 minutes [depending on the thickness of your potatoes]. 
4. Preheat your oven to low-broil with a rack in the top position [or 450*F with a rack in the middle].
5. Add the garlic and rosemary to the pan and stir for 30 seconds until the garlic is fragrant.
6. Add the spinach to the pan and stir until just wilted, about 2-3 minutes.
7. Pour half of the potato-spinach mixture onto a plate, then pour the egg mixture into the pan.
8. Use a spatula to lift up the edges of the frittata + tilting the pan to allow the uncooked eggs to fill the space undernearth.  This helps speed up + evenly cook the frittata.
9. Once eggs are mostly cooked spread the remaining potato-spinach mixture over the eggs and sprinkle the goat cheese over top.
10. Place in the oven and allow to broil for 3-6 minutes until the frittata puffs up and is set in the center.  Or, 5-10 minutes if baking.  Keep a close watch if broiling!
11. Remove from the oven, slice, and top with a sprinkle of rosemary, salt, and pepper.

notes/subs: Yukon or red potatoes can be subbed for sweet potatoes if desired.  I prefer to use large leaf spinach in this recipe as it holds up better than baby spinach.  Lacinato [dinosaur] kale would be a great alternative.  I sliced the potatoes by hand to about 1/16-1/8-inch thickness.  A mandolin would work perfectly for this.

What are you eating for breakfast today?  Share it!  twitter instagram #bfastfridayclub

Happy weekend, friends!

Ashley