Growing up, I thought I didn’t like sweet potatoes. To be fair, my only exposure to them was the (to me) sickeningly sweet Thanksgiving dish loaded up with brown sugar and marshmallows. Wayyyyy too sweet for my palate. Sweet potatoes are plenty sweet on their own, which, I’m guessing, is where they got their name. I mean, I’m not a scientist…but I think that’s a pretty safe conclusion. So I like to take them in a savory direction.
This soup. Man. It is velvety smooth and tastes like it’s full of heavy cream, but it doesn’t have a drop. There’s nothing better than a recipe that makes your mouth and your waistline happy!
Salads are a staple in any well-balanced healthy diet. Free your fridge from dressing bottle clutter (and your diet from preservatives) and make your own! Learning to make delicious homemade vinaigrettes is easier than you think. If you learn to make one, you can make them all! Just pick a vinegar and go. You can even get fancy and add some herbs, or finely diced shallots (let those sit in the vinegar for a bit to take the edge off), or citrus zest, or a splash of booze. But I’m getting ahead of myself here. Let’s start with the basics.