Cumin Roasted Sweet Potatoes & Avocado Salad

Hello,

This is one of the tastiest salads I have made in a while so I am excited to share it! It does take a little time to prepare but I promise, the payoff is worth it. Even if you don’t make the entire salad, just roast some sweet potatoes and make the dressing to drizzle on top. My 3-year-old son was eating the dressing straight from a spoon if that tells you anything 🙂

If you have a tried and true way to roast sweet potatoes, or even skillet roast them, by all means stick with it. I like this technique (borrowed from Cooks Illustrated) because I find it easier to cut them into an even width than to cut them into an even dice. The results are a creamy interior and a browned interior.

We hope you enjoy it!

Cumin Roasted Sweet Potatoes & Avocado Salad
make about 2 servings

Recipe notes: 1) the dressing makes more than is needed for two servings but the extra can be refrigerated and used for other purposes; 2) I used 1 teaspoon of cumin powder but I didn’t feel like the flavor came through much. I would use more next time but you can leave it out all together if you don’t like the flavor.

Ingredients:

  • For the roasted sweet potatoes
    • 1-1/4 pounds sweet potatoes (about 4 small to medium sized potatoes), thin ends trimmed, peeled and sliced 3/4″ thick
    • 1 tablespoon vegetable oil
    • 1 to 1-1/2 teaspoons cumin powder
    • 1/2 teaspoon fine sea salt
  • For the dressing
    • 1 small bunch of cilantro leaves and tender stems (about 1-1/2 cups packed)
    • 2 tablespoons lime juice
    • 1 tablespoon balsamic
    • 1/4 cup + 2 tablespoons vegetable oil
    • 2 teaspoons agave
    • 1 garlic clove
    • 1/2″ piece of fresh ginger
    • 1/4 teaspoon fine sea salt
  • For the salad
    • 1 bag of Awesome Asian & Lettuce Mix or other greens of choice
    • 1 avocado, thinly sliced
    • 1 scallion, thinly sliced
    • 2 tablespoons roasted pumpkin seeds

Directions

  • Toss the sweet potatoes with the vegetable oil, cumin powder and salt until thoroughly coated. Evenly arrange on a rimmed baking sheet lined with foil and then cover tightly with more aluminum foil. Place on the middle rack of a cold oven and heat to 425 degrees for 30 minutes. Remove from the oven, remove the top layer of foil, and flip the sweet potatoes over (they should be browned on the first side, but if not, put back in the oven for another 10 minutes or so). Cook for another 10-15 minutes, or until the second side is brown. Remove from the oven to cool.
  • While the sweet potatoes are roasting, add all of the dressing ingredients together in a blender and process on high for 30 seconds, or until full combined.
  • When you are ready to assemble the salad, divide salad greens between plates and toss lightly with dressing. Top with sweet potatoes, avocado, scallion and pumpkin seeds and serve.

 


Korean Lacto-fermented Salad Turnips

Hello!

Here is a quick and flavorful way to lacto-ferment those lovely salad turnips from this week’s share. The flavorings used are similar to kimchi – chiles, scallions and garlic – and can be altered to suit your tastes. The 1 teaspoon of red pepper flakes lends a slight spiciness on the finish so feel free to add more for additional heat. Also, I used a lot of garlic in proportion to the turnips, but I love the flavor of fermented garlic. You can always cut back if desired.

We have posted about the tips and tricks to lacto-fermenting before, but there are a couple keys worth repeating:

  • The amount of salt you use is very important. Too little and you run the risk of spoilage, too much and the fermentation may not work at all. I am using a brine of 1 tablespoon fine sea salt to 2 cups of water. I think this is a good starting point but it may take some experimentation to find out what works best for you.
  • Keep the vegetables submerged under the brine. Our favorite way to achieve this is with the Kraut Source canning jar lid. It allows you to make small batches of ferments without committing to too much at once (which is great for those just learning about this process). If you need other ideas, check out this post.

Enjoy!

Korean Lacto-fermented Salad Turnips
makes about 2 cups

Ingredients:

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 10 ounces turnip roots (about 3 small), scrubbed clean, cut in half, and then cut into thin half moon shapes
  • 1 large scallion, cut in half and then cut into 1″ pieces
  • 3 large garlic cloves, peeled and sliced thin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon granulated sugar

Directions:

  • Add 1/2 cup of water and the salt to a small saucepan, cover and heat over medium. Bring to a boil, ensuring the salt has dissolved, and remove from heat. Add an additional 1-1/2 cups of cold water and set aside until it has reached room temperature.
  • Prepare the vegetables and toss together in a medium mixing bowl. Pack into a pint and a half wide mouth canning jar (#42 on the bottom) or evenly divide between two smaller jars. Once the brine is at room temperature, cover the vegetables completely and ensure they are submerged (see top section). Set aside, out of direct sunlight, and test daily until the desired flavor has been reached.
  • Secure with an air-tight lid and transfer to the refrigerator. The ferment should keep for at least a month.

Millet Tabbouleh

Hello!

Tabbouleh is an incredibly fresh Lebanese salad traditionally consisting of bulgur wheat, tomatoes, cucumber and lots of parsley and mint. It sometimes seems like an herb salad with some bulgur thrown in. My version, however, swaps the bulgur for millet, making it compatible with gluten-free diets. I kept the tomatoes, cucumber and herbs (although not quite as much as some recipes call for) but tossed in some chickpeas and feta to make it a full meal.

If you aren’t familiar with millet, read more about it here. Millet can be prepared for salads, per my instructions below, or as a porridge, similar to polenta. However, it is very easy to cross the line from individual grains to a mass of millet. To make sure you don’t end up with porridge, keep these tips in mind: 1) it does not cook evenly – you will be left with some cooked grains while others will be a little toothsome; 2) you need to spread out the cooked millet to cool otherwise the starch from the popped grains will make it impossible to use in a salad.

Enjoy!

Millet Tabbouleh
makes 4-6 servings

Ingredients:

  • 1-1/2 cups millet
  • 3 cups water
  • 1 teaspoon kosher salt
  • 1/4 cup + 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1 medium cucumber (about 10 ounces), peeled if thick skinned, and cut into 1/2″ pieces
  • 1 pint cherry tomatoes, cut in half if larger than 1/2″
  • 1 cup thinly sliced scallions (from about 3 large scallions)
  • 1/2 cup + 2 tablespoons minced parsley
  • 2 tablespoons minced mint
  • Salt and freshly ground black pepper to taste
  • 1-15 oz can chickpeas, rinsed and drained, and crumbled feta (optional)

Directions:

  • To cook the millet: first, toast the millet by adding it to a medium saucepan over medium heat. Stir constantly until it smells toasty and the grains are starting to brown, about 4-6 minutes. Add the water and salt, bring to a boil, then cover and reduce heat to medium-low. Cook, stirring occasionally, until the water is absorbed and around two-thirds of the grains are cooked through, about 15-18 minutes. Remove from heat and immediately transfer to a rimmed baking sheet. Spread evenly and allow to cool. Transfer to a large mixing bowl, breaking up any clumps of millet.
  • Whisk the lemon juice and olive oil together in a small bowl and set aside. Add the remaining ingredients and the lemon juice/olive oil mixture to the millet and toss to combine. Taste and adjust seasoning as needed.