After I bought my first home many moons ago I existed on turnips and potatoes...they were cheap and I was house broke. I never tired of the potato - usually baked and stuffed with whatever I could find. Ever changing. I still adore potatoes but I love to slow roast them. Often I load up my Nesco roaster with a smear of olive oil, red potatoes, garlic, parsley and lemon...slow roast for an hour and you will have friends for life! (I might add that is a great buffet dish to take to those holiday parties coming up).
These days I oven roast a lot. One thing I do is what I call my Four Seasons Buddha Bowl...in California we can get literally everything year round so I oven roast potatoes of all types with veggies, greens and then add fresh tomatoes, cucumbers, fruits , chickpeas, you name it. The secret is the roast - slow and steady until the potatoes are tender but have a slight skin crunch. Then I make the sauce...
Grilled Peach Tahini Sauce Recipe:
1/4 cup tahini paste
3 tbsp tomato paste
4 tsp agave syrup
1 ripe peach, grilled and chopped
2 cloves garlic
3 tsp apple cider vinegar
1/2 tsp liquid smoke
1/2 tsp chili powder
Salt and pepper to taste
Water
Pulse everything in your Vitamix or blender, add water until it is the consistency you like. Yields 1 1/2 cups. It's great on veggie burgers too! If you don't have a peach, use any other stone fruit - you can even change it up and grill apples! It is that good! Have fun! Tomorrow we talk grains so please come back!
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