Fall Kale Salad

It’s finally started to cool down a bit here and we’re super excited to be receiving some beautiful fall fruits and vegetables in our Hungry Harvest box. The kids have been going nuts over all of the grapes, and we’ve been going wild about all of the kale, sweet potatoes, and squash. Last Saturday night for dinner we made a giant fall salad that was filling, delicious, and felt like fall in a bowl. The dressing recipe makes a lot, so save it to use on grain bowls or to top veggie burgers later in the week like we did!

Our kids aren’t generally too into salad, but we gave them some of the roasted vegetable cubes and apples along with sandwiches so they were getting some of our food. Watson takes tiny, tiny bites in order to qualify to get a treat later, if we’re feeling generous. Sometimes Vivian just eats all of the sweet potatoes she can find. Freddy is our wild card. He often eats whatever we put in front of his face, but sometimes he turns up his nose at everything. I still can’t quite get a read on that guy.

Watson and a big fall salad

Ingredients:

Dressing:

1 cup pecans
Juice and zest of two oranges
1/4 cup tamari
2 cloves garlic
Juice of one lemon
1 Tbsp gochujang

Salad:

1 bunch kale, shredded
2 sweet potatoes, cut into small cubes
1 cup chickpeas, roasted with garlic powder and salt
2 carrots, cut into small cubes
1 Tbsp olive oil
2 apples, cut into cubes or matchsticks
1/2 cup kumquats, sliced and seeds removed
1/4 cup pumpkin seeds

Directions:

Toss the sweet potatoes, chickpeas, and carrots in the oil and roast at 450 for about 30 minutes, or until the cubes are brown in places.

Meanwhile, blend together dressing ingredients until smooth.

Toss kale, roasted vegetables, fruits and about 1/4 c of the dressing, or however much makes you happy. Top with pumpkin seeds and devour.

Baked Sweet Potato with Shiitake Bacon

We got ourselves a surfeit of sweet potatoes this week. We decided to dice and roast some for adding to grain bowls, but we were still left with a few big ones. Jocelyn had the brilliant idea for a baked sweet potato recipe, covered with toppings that feel decadent but are actually really healthy.

Baked Sweet Potato: A Sweeter Take on a Classic

Turns out a baked sweet potato is just like a baked potato! People probably already knew this, but I’m slow. Don’t judge me. Anyway, we all know that what makes a baked potato isn’t the potato itself, but the toppings. We were determined to find a combination of toppings that felt rich and delicious, but was also decently healthy. We settled on some “cheese” sauce, avocados, crispy fried onions, and some shiitake bacon.

Now I, like all right thinking people, was skeptical of this whole shiitake bacon idea. Before we started eating vegetarian, I was a fan of bacon. The internet’s extreme enthusiasm for bacon in everything ever blunted my appreciation, but I still had fond memories of it. I was skeptical that making something out of mushrooms and calling it bacon would be anything but a cruel joke.

Guys? This shiitake bacon is no joke.

For real, it’s meaty and salty and smoky and just really wonderful. Much more than I could ever have imagined. So run, don’t walk, to your nearest sweet potato monger and demand several of his or her finest sweet potatoes. You’ve got a meal to make.

Baked Sweet Potato

Ingredients:

Two big sweet potatoes
One batch nacho cheese sauce
4 oz shiitake mushrooms, sliced
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tsp smoked paprika
Avocado, cubed or mashed
As many crispy fried onions as you can handle

Directions:

Bake sweet potatoes (about an hour at 350° F, or you can microwave if you’re in hurry).

While the potatoes are baking, marinate mushrooms in soy sauce, olive oil, and paprika for about half an hour. Sautée until crisp (about ten minutes). This is the shiitake bacon.

Cover the sweet potatoes with all the toppings and shove in your face.