Mashed Okinawan Sweet Potatoes

Recipe originally posted on the blog Cooking on the Weekends


  • 1-1/2- pounds Okinawan sweet potatoes
  • 2-1/2 tablespoons unsalted butter
  • 1/4 cup half and half
  • 1-1/4 teaspoons sea salt
  • freshly ground black pepper to taste


  1. Fill a medium-sized stock pot with cold water.

  2. Peel the potatoes and cut them into large chunks (approximately 2 to 3-inch chunks). Add them to the pot with the water as you go.

  3. Place the pot over high heat and bring to a boil. Reduce to low and simmer, uncovered, until the potatoes are tender (they should easily slide off fork prongs), about 15 minutes.

  4. Strain the potatoes and place them in a medium to large mixing bowl. Use a large fork or potato masher to purée them.

  5. Add the butter as soon as possible so that it melts into the hot potatoes. Then add the half and half, salt and pepper, and mix only until everything is incorporated.

Caramelized Butternut Squash



  1. Preheat the oven to 400°F.
  2. Cut off the ends of each butternut squash and discard.
  3. Peel the squash and cut in half lengthwise.
  4. Using a spoon, remove the seeds.
  5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
  6. Add the melted butter, brown sugar, salt and pepper.
  7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  10. Adjust seasonings if needed.
  11. Serve hot.
  12. Enjoy!

Sweet Brown Rice Risotto with Kale and Cremini

Recipe originally posted on Food and Wine.


  • 1 quart mushroom broth
  • 1 quart vegetable broth
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 10 ounces cremini mushrooms, thinly sliced
  • Fine sea salt
  • Pepper
  • 3/4 pound Tuscan kale, stemmed, leaves chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 yellow onion, minced
  • 2 cups sweet brown rice
  • 1 cup dry white wine
  • 1 tablespoon chopped thyme
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving


  • In a saucepan, mix the mushroom and vegetable broths and bring to a simmer; keep warm.
  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl.
  • Add 1 tablespoon of the olive oil to the casserole. Add the kale and cook over moderate heat until wilted, 3 minutes. Add the kale to the mushrooms.
  • In the casserole, melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 minutes. Add the rice and stir until coated with oil and lightly toasted, 2 minutes. Add the wine and cook, stirring, until evaporated. Add 2 cups of the hot broth, cover partially and cook, stirring occasionally, until most of the broth has been absorbed, 10 minutes. Repeat with another 2 cups of broth.
  • Add 3 cups of the broth, 1 cup at a time, and cook, stirring often, until it is mostly absorbed between additions, about 15 minutes total. Add the last cup of broth, the mushrooms, kale, thyme, 1/3 cup of cheese and the remaining 1 tablespoon of butter. Cook, stirring, until the risotto is creamy. Season with salt and pepper. Drizzle with oil and serve with cheese.

Cabbage, Radish and Apple Coleslaw

Recipe originally posted on The Blackberry Babe blog


  • 5 cups shredded cabbage, red or green
  • 1 cup Granny Smith apple, cut into matchstick pieces
  • 3/4 cup radish, cut into matchstick pieces
  • 2 tbsp white onion, very finely diced


  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1.5 tbsp water
  • 1.5 tbsp oil
  • 1/8 tsp celery seed
  • a shake of powdered mustard
  • a shake of salt and pepper


  1. Combine cabbage, apple, radish and onion in large mixing bowl.
  2. In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.
  3. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.

Kale and Potato Gratin

Recipe originally posted on The Kitchn.


1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
1/3 to 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)
1/4 cup whole milk


Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath.

Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. This doesn't need to be exact — as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.

When the water is boiling, add 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot.

In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves.

In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese.

Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.

Stuffed Mushrooms


  • 1/2 cup Italian-style dried bread crumbs
  • 1/2 cup grated Pecorino Romano
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1 tablespoon chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 28 large (2 1/2-inch-diameter) white mushrooms, stemmed


Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Maple Brown Sugar Glazed Carrots


  • 2 tablespoons unsalted butter
  • 1 (16 ounce) bag baby carrots
  • 2 tablespoons maple syrup
  • 3 1/2 tablespoons light brown sugar
  • Pinch of salt and pepper


  1. Melt butter in a large skillet over medium heat.
  2. Add carrots, maple syrup, brown sugar, salt, and pepper. Toss to combine.
  3. Saute over medium heat until tender, stirring occasionally, for about 12-15 minutes, or until carrots are tender. Sauce will be sticky and thick, but will thin out when removed from heat.
  4. Serve immediately.
  5. Enjoy!

Bread Stuffing with Fresh Herbs


  • 1 lb. crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)

  • 2 oz. (4 Tbs.) unsalted butter; more for the pan
  • 2 medium-large yellow onions, cut into medium dice
  • 2 medium celery stalks (or 3 celery heart stalks), cut into medium dice (3/4 cup)
  • 2 to 3 cups lower-salt chicken broth
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely chopped fresh sage
  • 1 Tbs. finely chopped fresh thyme
  • 2 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper



  • Spread the bread cubes in a single layer on a large rimmed baking sheet. Let dry overnight.
  • Position a rack in the center of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes.
  • Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.)
  • In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, the parsley, sage, thyme, eggs, 3/4 tsp. salt, and 1/2 tsp. pepper. If the liquid isn’t immediately absorbed by the bread, toss occasionally for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth.
  • Butter a 3-quart baking dish (13×9-inch works well). Transfer the bread mixture to the dish, cover with foil, and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.


Roasted Roma Tomatoes

Recipe originally posted on


  • 8 Roma (plum) tomatoes, cut in half and seeds removed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • salt and black pepper to taste
  • 1/2 cup crumbled feta cheese


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  3. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Roasted Shishito Peppers

Recipe provided by The Kitchn

2 dry pints shishito or padron peppers
1 tablespoon cooking oil (see Recipe Notes)
Coarse kosher salt or sea salt

Mixing bowl
10-inch or larger cast iron or stainless steel skillet (do not use nonstick)
Heatproof spatula or tongs


  1. Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm.
  2. Oil the peppers: Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.
  3. Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, pour the peppers into the skillet. Be careful — the pan is very hot! The peppers should start to sizzle immediately.
  4. Cook the peppers until blistered: Transfer the skillet with peppers back beneath the broiler, or continue cooking over medium-high heat on the stovetop. (If cooking on the stovetop, turn on a vent fan.) Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
  5. Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Have a bowl of dipping sauce ready!

Recipe Notes:

  • Cooking oil: I prefer to use olive oil for this dish, though technically olive oil isn't ideal for this kind of high-heat cooking. I just love its rich, savory flavor with the salty peppers. If you'd prefer to use something else, I'd go for grapeseed oil or even peanut oil.
  • Dipping sauce: Make a simple dipping sauce for these peppers by mixing mayonnaise, sour cream, or yogurt with some lime or lemon juice and some hot sauce, like our Magic Summer Sauce.

Coconut Ulu (Breadfruit) Mash

Provided by Genius Kitchen


  • 1 1⁄4 cups breadfruit, peeled and seeded

  • 2 cups coconut milk(you may need up to one cup more for proper texture)

  • 1⁄2 cup toasted coconut flakes, unsweetened

  • salt and fresh ground white pepper

  • 1⁄4 cup chives, finely minced


  1. Steam chunks of breadfruit until soft but not mushy.
  2. When done, rough chop while still hot and measure 1 1/2 cups.
  3. Warm coconut milk in a large sauce-pan on medium heat.
  4. Add breadfruit to warm coconut milk.
  5. Mix well with a whip to make a thick puree.
  6. Adjust thickness with coconut milk and mix until smooth.
  7. Season with salt and pepper and add chives.
  8. Mix well and serve immediately.

Quick-Cooked Green Beans with Lemon

Recipe provided by Martha Stewart


  • 1 pound green beans, trimmed 
  • 2 tablespoons extra-virgin olive oil 
  • 4 cloves garlic, thinly sliced (2 tablespoons) 
  • Coarse salt and freshly ground pepper 
  • 1 small lemon, very thinly sliced (about 1/3 cup)


  1. Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool. 

  2. Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

Watermelon Slices with Mint and Lime

Recipe provided by Real Simple


  • 1 chilled seedless watermelon, about 5 to 6 pounds
  • 1/2 bunch fresh mint
  • 4 limes, 2 zested, 2 juiced
  • 3/4 cup sugar


Step 1: Cut the watermelon into 2-inch-thick rounds and cut each into 4 wedges.

Step 2: Chop the mint leaves and place in a medium bowl with 2 tablespoons of the lime zest. Add the sugar and stir well.

Roasted Okra

Recipe provided by Allrecipes


  • 18 fresh okra pods, sliced 1/3 inch thick
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt, or to taste
  • 2 teaspoons black pepper, or to taste



  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Spicy Garlic Edamame

Provided by Skinny Taste


  • 1/2 tsp orange zest
  • 1/4 tsp cayenne pepper
  • 1 tbsp sesame seeds, toasted
  • freshly ground pepper, to taste
  • 1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
  • 1/4 cup reduced-sodium chicken or vegetable broth
  • 1 tbsp honey
  • 2 tsp canola or vegetable oil
  • 4 cloves garlic, chopped
  • 1 tsp grated ginger
  • 5 cups edamame, in pod*


  •  *If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.
  • In a small bowl, combine orange zest, cayenne, sesame seeds and black pepper.  Set aside.
  • In a small sauce pot, bring soy sauce, chicken broth and honey to a slow boil over medium heat.  Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
  • Meanwhile, heat a large non-stick skillet or wok over medium-high heat.  Add the oil, garlic and ginger and sauté for 30 to 60 seconds.  Add edamame and orange peel/spice mixture and toss to evenly coat.
  • Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through. 

Fried Okra

Recipe provided by Spicy Southern Kitchen


  • 1 to 1 1/2 pounds okra, caps cut off and sliced
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/4 cup milk
  • Vegetable oil


  1. In a pie plate or paper lunch bag, mix together flour, salt and pepper.

  2. In a small bowl, whisk together egg and milk.

  3. Working in several batches, place okra in egg mixture and coat well.

  4. Transfer to pie plate or paper bag and coat with flour.

  5. Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.

  6. Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.

  7. Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.

  8. Add more oil to the pan and fry remaining okra. Serve warm.

Garlic Chive Stir Fry with Pork

Recipe provided by The Woks of Life


  • 3 tablespoons oil, divided
  • 10 ounces ground pork (or ground chicken, turkey, or beef)
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons light soy sauce, divided
  • ¼ teaspoon sugar
  • ½ tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ¼ cup (35 grams) fermented black beans, rinsed and drained
  • ½ cup finely diced fresh red long hot peppers (or red bell peppers)
  • 12 ounces garlic chives, cut into ⅓-inch pieces
  • ½ teaspoon sesame oil



  1. Preheat your wok over high heat until it starts to smoke slightly. Turn down the heat, and let the wok cool down a bit before adding 1 tablespoon of the oil. (This step of superheating the wok before adding oil prevents the meat from sticking to the wok. This method works well for pan-frying anything--fish included.)
  2. Once the oil is heated, turn the heat down to medium, and add the ground pork. Cook it until the meat is lightly browned. Add in the Shaoxing wine, ½ tablespoon light soy sauce, and the sugar. Mix well, turn off the heat, and transfer the cooked meat to a bowl.
  3. Now turn the heat down to low, and add the last 2 tablespoons of oil and the ginger. Cook it for a minute, then add the garlic and fermented black beans. Cook everything for a minute or two, taking care to avoid burning.
  4. Next, add peppers, and turn the heat up to high. Stir fry everything together, and let it cook for a minute uncovered. Then, add in the cooked pork and garlic chives (if you use scapes, you will need to extend the cooking time at the end for 1-2 minutes with the wok lid on) and stir-fry.
  5. Now it’s time to add in the remaining light soy sauce (1½ tablespoons) and the sesame oil. Stir-fry to combine. At this point, you can salt to taste, but the fermented black beans are quite salty--I found that I didn’t need to add any salt. But be fast about it, because the garlic chives cook quickly.
  6. Transfer to a dish and serve with steamed rice.

Recipes for Week of October 2

Recipes for Week of October 2

Chicken & Mushroom Pie, Mashed Kabocha, Roasted Tomatoes and Onions on Toast, Mixed Citrus Spritzer, Roasted Orange Wedges with Thyme, Garlic-Rosemary Mushrooms, Papaya Sorbet and Lemon Rosemary Potpourri


Recipes for Week of September 18

Recipes for Week of September 18

Sweet Chili Sauce, Ma Po Eggplant In Garlic Sauce, Cucumber Salad With Sour Cream And Dill Sauce, Eggplant Burger Patties, Pan-Sauteed Grape Tomatoes With Mozzarella and Lettuce Cup Tacos 

Recipes for Week of September 11

Recipes for Week of September 11

Watermelon Lemonade, Thai Curried Opo Squash And Peppers, Stir-Fried Long Beans With Garlic, Cold Pesto Pasta Salad, Avocado & Arugula Omelet, 10 Amazing Things You Can Do With Mint, Herbed Honey Mustard Dressing and Lemon Herb Vinaigrette