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As we continue our month of nourishing comfort + joy, I want to talk about one of my favorite vegetables that is grown in the summer, but can be stored for the winter months: sweet potatoes. The best part about these garnet yam beauties is that they can be cooked up whole and then used for multiple applications.
After they are cooked up, they can be peeled and mashed to go into a few dishes including the African Sweet Potato Soup which is perfect with Massaged Kale. Alternatively, swirl them into these Coconut Sweet Potatoes which makes a great side for the Ginger Coconut Calamari with Lemon-Ginger Cauliflower or serve them hot for breakfast with a generous sprinkle of Coconut Granola.
Broccoli enjoys cooler growing season months and can be delicious this time of year. Pizza is one of my personal comfort foods when paired with tender, golden onions this Caramelized Onion + Broccoli Pizza doesn’t even need cheese (although, if you add it, I totally understand!)
Broccoli also can start your day in the Chard + Broccoli Egg Scramble or the Creamy Broccoli Salad to take on the go for lunch.
Another comforting Italian dish for me and my family is pasta. This Pasta Bake with Garlic Walnuts can be made ahead, multiplied and packaged up for easy future meals, too. Serve it with the Kale Caesar for a wintery complete meal.
For meat this week, make a big batch of chicken. Shred half of it for this Chicken + Slicker Dumpling Soup. It is like chicken noodle soup, but with these fat, fabulous noodles that are oh so delightful. And while it takes a bit of prep to make the slicker dumplings, it is super forgiving process.
The other half of chicken can be combined with the extra sweet potatoes. Chunk and dice all of them up and toss into this Chipotle Chunky Chicken Salad for an easy lunch on the go.
Cook seasonally. Eat consciously. Live well,
