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Mole Roasted Sweet Potatoes
Mole poblano is a Mexican sauce that includes chile peppers, spices, herbs, and nuts among a long list of ingredients. Chocolate features prominently in the mix, but it rounds out the flavor rather than lending a dessert-like quality. This recipe captures the essence of mole, relying on a balance of strong ingredients that come together to lend a savory deliciousness to roasted sweet potatoes. When you read through the ingredients below, you may wonder what pairs well with a side dish that contains cocoa powder, ancho chile, and peanuts. Once the potatoes spend time in the oven, the flavors meld and become more complex. As with mole poblano, they go…
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Caramel Apple Cookies
Bite through a rich caramel coating into a crisp center, and you know the deliciousness of the sweet, buttery, tart caramel apple. I prefer mine dipped in peanuts, which adds a little salt to the mix too. These cookies capture all of the flavors of the quintessential fall treat, with the added bonus of giving you an excuse to whip up some delicious caramel sauce.
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Stovetop Spinach Dip
Sauteed spinach can be an incredibly flavorful side dish. When combined with mascarpone, Parmesan, and lots of great seasoning, it transforms into an indulgent dip. As opposed to a light bite that you can pop into your mouth right before the main course, this recipe is perfect for those times when a roast is slowly baking in the oven. As creamy and delicious as a baked version, it won’t take valuable oven space away from your main meal. Another advantage of a stovetop dip is that you easily can cook it until it reaches your desired level of thickness. Keep a close watch on the pan, and remember all that…
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Comfort Food: Soup Dumplings
“The last monk leaves the garden; days decrease, And autumn grows, autumn in everything.” – Robert Browning
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Roasted Whole Carrots
One of my grandmother’s favorite sides was a simple carrot salad. Ahead of her time in many ways, she always favored vegetable-rich eating and whole grains – not a common choice for a butcher’s daughter. Whenever I see bunches of carrots with their festive green tops, I think of the lunches we shared and her vibrant, feisty personality. Standout ingredients like sweet, tender carrots can be left whole and roasted with a simple dressing for a delicious side dish. Leave a little of the green top showing for a rustic touch. Ingredients 1 bunch small carrots 2 tablespoons maple syrup 1 tablespoon extra virgin olive oil 1 tablespoon apple cider…
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