Sweet Potato Cornbread
Ingredients
1/4 pound sweet potatoes
1 stick unsalted butter, room temperature
2 cups brown sugar
4 eggs, room temperature
1/2 cup whole milk
2 cups cornmeal
Sorghum Butter Sauce (recipe below)
Directions
1. Peel and chop the sweet potatoes. Boil in an inch of water, covered, until fork tender. Drain the water and mash with a fork. Allow to cool.
2. Preheat oven to 350 degrees.
3. Add the butter and sugar to the bowl of an electric mixer and beat with the paddle attachment until mixture is light and creamy.
4. Remove the bowl from the mixer and stir in the sweet potatoes.
5. Gently whisk the eggs in a small bowl and then add eggs to the sugar-butter mixture.
6. Add the milk and then the cornmeal and stir to combine. Pour into a greased casserole or cast-iron skillet and bake for 50 – 60 minutes, until set and light golden brown on top. Serve warm from the oven with warm Sorghum Butter Sauce drizzled over top.
Sorghum Butter Sauce
Ingredients
3 tablespoons sorghum molasses
3 tablespoons unsalted butter
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
Directions
Combine ingredients in a small saucepan over medium heat. Stir constantly until butter melts, then stir occasionally until syrup comes to a gentle boil. Allow to simmer 10 minutes, until thickened. Turn off heat and pour into a heat-proof pitcher.
Cumin Carrot Salad
Recipe courtesy Beth Branch
SERVES 6
Salad
1 pound medium carrots, tops removed
2 tablespoons olive oil
1/4 teaspoons garlic powder
1/2 teaspoons cumin
salt and pepper, to taste
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
2 tablespoons thinly sliced red onion
8 ounces mixed baby greens
3 Haas avocados
2 ounces feta cheese, crumbled
Toppings
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
4-5 fresh basil leaves finely chopped
2 cups baby arugula leaves
shaved Parmigiano-Reggiano cheese for topping
Dressing
3 tablespoons plain Greek yogurt
1 tablespoon olive oil
juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon pepper to taste
Directions
1. Preheat oven to 375 degrees. Wash carrots but don’t peel, and arrange in a single layer on a rimmed baking tray. Add olive oil, garlic powder, cumin, salt and pepper. Toss to coat and bake until soft on the inside and crisp on edges, about 30 minutes.
2. Meanwhile, combine all seeds in a small bowl and set aside. In a separate bowl, combine all dressing ingredients and set aside.
3. On a serving platter, spread out greens and arrange carrots on top. Slice avocados and distribute over carrots. Sprinkle with feta and seeds, and drizzle with dressing. Serve immediately.
Collard Greens
Recipe courtesy Shirley Jackson
SERVES 12
Ingredients
2 large bushes fresh collard greens, stems removed
2 strips bacon, diced
1/2 onion, diced
1 cup chicken broth
1 teaspoon greens seasonings (Shirley likes Jimmy Lowe’s)
Directions
1. Dice collard greens. Wash thoroughly.
2. In the bottom of an extra-large stock pot over medium heat, fry bacon. Add onions and sauté until translucent. Add the prepared collards and stir until slightly wilted. Add broth, 1 cup water and seasonings and bring to a simmer over medium heat. Cover and cook for one hour, stirring occasionally and checking that all liquid has not evaporated. Add more water if needed.
Roasted Beet and Sweet Potato Salad
Recipe courtesy Kristin Alpine
SERVES 12 AS A SNACK, 6 AS A SIDE DISH
Ingredients
3 medium beets
2 small sweet potatoes
3 tablespoons olive oil
1 sprig fresh thyme or 1/4 teaspoon dried
salt and pepper, to taste
1/4 cup pepita seeds
3 oranges, peeled and sliced crossways
1 cup cooked Israeli couscous or grain of your choice
microgreens or other greens of your choice
Directions
1. Preheat oven to 420 degrees. Add first five ingredients to a large bowl and stir to coat. Place on a large, rimmed baking sheet and roast for 20 minutes. Toss for even cooking, then roast another 20 minutes.
2. Toss roasted vegetables with half the Orange Vinaigrette (below) while they are warm from the oven to better absorb flavors. Layer roasted vegetables, pepita seeds and couscous in small mason jars for an appetizer or large mason jars for a meal. Drizzle with remaining vinaigrette, top with a few microgreens and serve.
Orange Vinaigrette
Ingredients
zest and juice of 1 orange
1 tablespoon olive oil
1/4 teaspoon honey
1/4 teaspoon cumin
salt and pepper, to taste
Directions
Combine ingredients and whisk. Makes 1/2 cup.
Beans and Greens Soup
SERVES 6
Ingredients
1 tablespoon olive oil
1/2 yellow onion, diced
1/2 pound smoked sausage, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
4 cups chicken broth
1 can diced tomatoes
2 cans cannellini beans, drained and rinsed
3 cups finely diced greens (e.g. kale)
salt and pepper, to taste
Directions
Heat oil in large stockpot over medium heat. Saute onion and sausage until onion is soft, stirring occasionally to prevent burning. Add garlic and thyme and stir until garlic is soft and translucent. Add remaining ingredients and stir until well combined. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally. Check seasonings and serve with crusty French bread or cornbread.
Conecuh, Sweet Potato & Brussels Sprouts Hash
Recipe courtesy of Chef Will Hughes of Provision Fairhope
SERVES 6 – 8
Ingredients
12 ounces Conecuh sausage, cut into 1-inch chunks
1 pound large Brussels sprouts, quartered or halved
1 medium-sized sweet potato, cut into 1⁄2-inch cubes
1 large yellow onion, cut into 8 wedges
3 tablespoons olive oil
salt and freshly ground black pepper, to taste
1 teaspoon dried Italian seasoning
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried oregano
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
Directions
1. Preheat oven to 400 degrees. Spray a large-rimmed baking sheet with cooking oil. Add cut sausages, Brussels sprouts, sweet potatoes and onions to the sheet pan. Drizzle with olive oil and season with all seasonings. Stir until everything is well combined.
2. Spread ingredients evenly on the pan which will ensure roasting and not steaming. Bake for 15 minutes. Stir and continue to bake for 15 minutes more, or until veggies are tender. Remove from oven and serve.
Cranberry-Dijon Pork Chops
Recipe courtesy Chakli Diggs
SERVES 4
Ingredients
1 medium apple, peeled, cored and thinly sliced
2 tablespoons dried cranberries or 1/2 cup fresh cranberries
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
dash salt
dash ground nutmeg
1 – 2 teaspoons grape-seed oil
2 teaspoons butter
4 (4- to 6-ounce) pork chops (bone-in or out)
Directions
1. In a small bowl, combine the first 12 ingredients.
2. Then, coat a large frying pan with grape-seed oil, add butter and swirl pan to melt.
3. Add pork chops and brown over medium-high heat, for 3 – 4 minutes on each side.
4. Stir in fruit and herb mixture, bring to a boil.
5. Reduce heat; cover and simmer for 3 – 4 minutes on each side, until done or until a thermometer reads 145 degrees.
Sheet Pan Salmon and Potatoes with Crispy Brussels Sprouts and Arugula Salad
Recipe courtesy Carlye Waters
SERVES 4
Ingredients
1⁄2 pound baby potatoes
4 cups brussels sprouts, trimmed and sliced into quarters
4 tablespoons avocado oil, divided
Sea salt and pepper, to taste
4 4-ounce salmon filets
1-2 tablespoons creole seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice, divided
2 teaspoons red wine vinegar
1 cup arugula
1⁄2 cup basil leaves, roughly torn
Chili flakes, to taste
2 tablespoons grass-fed butter
Directions
1. Preheat oven to 425 degrees.
2. On a large baking sheet, combine potatoes, brussels sprouts, 2 tablespoons of avocado oil, and a pinch of salt and pepper. Toss well to coat the vegetables, then bake for 15 minutes.
3. Rub 1 tablespoon of avocado oil on the salmon, then coat in creole seasoning.
4. Remove the pan of potatoes and brussels sprouts from the oven and place the salmon in the center of the pan. Bake everything together for 10-15 minutes or until your salmon has reached your desired doneness.
5. In a large bowl, whisk together the lemon zest, 1 tablespoon of lemon juice, red wine vinegar, and 1 tablespoon of avocado oil. Season with salt and pepper. Add the arugula, basil and a pinch of chili flakes. Toss to combine.
6. Add the butter to a small pot over medium heat and melt. Once melted, allow the butter to brown until fragrant and golden, about 2-3 minutes. Stir often. Remove from heat and stir in 1 tablespoon of lemon juice.
7. Serve the salmon, potatoes, and brussels sprouts together with the arugula salad on the side or on top. Drizzle the salmon with brown butter to finish. Serve warm.
Sand Pear Cardamom Bundt Cake
SERVES 12 – 15
Fruit
3 cups Asian pears, peeled and diced
1 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/3 cup granulated sugar
Cake
2 1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
1/3 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
Glaze
1/2 cup unsalted butter sugar
1/2 cup packed brown sugar
2 teaspoons heavy whipping cream
1 teaspoon vanilla extract
Directions
1. Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan and set aside.
2. In a medium-sized bowl, combine the pears with the pecans, 1/2 teaspoon of cinnamon, 1/2 teaspoon of cardamom and 1/3 cup of sugar. Set aside.
3. In a large mixing bowl, combine all the dry cake ingredients and whisk gently to blend well. Stir in the oil, vanilla and eggs and mix until well blended. The dough will be very stiff, so don’t over-mix. Stir in the fruit and nut mixture until combined. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Cool the cake in the pan on a wire rack for 15 minutes, then turn out onto the rack to cool completely. Transfer the cake to a serving plate.
5. While the cake cools, combine all glaze ingredients in a small saucepan over medium heat, stirring frequently. Bring to a boil and reduce heat slightly, stirring until sugar completely dissolves. Remove from heat and let stand until slightly cooled, then spoon or pour over cake and serve.
Sweet Potato Cake with Caramel Icing
SERVES 12 – 16
Ingredients
4 (8-ounce) sweet potatoes
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla
Directions
1. Cook sweet potatoes in the microwave, for 16 minutes, turning once at 8 minutes. Cool, peel and mash.
2. Preheat oven to 325 degrees. Spray Bundt pan with nonstick cooking spray.
3. Sift all dry ingredients (except sugar). Measure out 2 cups of sweet potatoes, combine with sugar and oil and beat until smooth.
4. Add eggs, 2 at a time. Add sifted ingredients and beat until blended. Stir in vanilla and pour into Bundt pan.
5. Bake for 1 hour and 5 minutes. Cool in pan on a rack. When completely cool, turn out and drizzle generously with caramel icing.
Caramel Icing
Ingredients
1 cup powdered sugar
3/4 cup packed dark brown sugar
1/2 cup whipping cream
1/4 cup butter
1/4 teaspoon vanilla
Directions
Sift powdered sugar into a large bowl. Stir brown sugar, whipping cream and butter over medium low heat until melted. Turn up the heat and bring to a boil for 3 minutes, stirring occasionally. Remove from heat and add vanilla. Pour over powdered sugar and whisk for one minute. Let cool, stirring every once and a while for 15 minutes. Spoon lavishly over cake.
