Whenever Scott gets back from a long business trip, he always pleads for a week of “healthy meals.” Many of our husbands are like garbage disposals, which does come in handy for those recipes that didn’t quite make the cut into the blogosphere. Not so handy when you are trying to McGyver a filling meal out of mostly greens. I grew up with a compose heap instead of a garbage disposal, so I’m no expert, but I do have a few tips for feeding yours healthy meals whether he begs for them or not.
- Orange is the new green (or black).
- Mexican-anything. All garbage disposals appreciate a good fiesta. If not, you ought to consider taking it back. It may be faulty.
- While we’re on the subject of fiestas, a shot of tequila is a wonderful distractor. Exhibit A: Tequila guacamole
- Use a super hero reference (correctly). Think Thor, not Popeye.
- Wrap it up. In lettuce. Obviously.
So in light of the garbage disposal’s recent return from blizzardsville, we are incorporating all of the above things into our menu this week.
- Starting with a Mexican salad replete with this sweet potato guacamole.
- Our favorite meatballs (recipe coming soon) on zucchini noodles and simple red sauce.
- A hearty lentil salad with grilled veggies and goat cheese. As an aside, I’m 90% sure Thor eats lentils. How else do you think he grew that hair?
- A take on our favorite shrimp and grits burger.
- Lettuce wraps inspired by Joanne’s Vegetarian tofu Banh Mi Sandwiches.
- Eggplant involtini. Trying my hand at homemade ricotta this week. Thankfully, the grocery store is only a short walk away.
- Finally we are going to try to keep it together while rolling our first ever veggie-filled spring rolls. Tips RE dodging divorce and dipping sauce ideas welcome.
So back to this sweet potato guacamole. It’s jalapeño-lime infused flavors are to die for warm, but leftovers are great cold with tortilla chips, on salad, mixed with cream as a Mexican-themed pasta sauce. Don’t be tempted to fancy this one up with cumin and the like. It’s the simple flavors and the contrast between the smooth potato and crunchy macerated jalapeño-shallot mixture that truly makes this dish.
- 2 lbs. (about 4) small sweet potatoes
- 1 jalapeño, minced, seeds optional*
- 1 large (3 tablespoons) shallot, minced
- 2 limes (3-4 tablespoons), juiced
- ¼ teaspoon salt
- 1-2 tablespoons olive oil
- ¼ cup cilantro, roughly chopped
- Preheat oven to 400 ˚F and line a baking sheet with foil. Drizzle lined baking sheet with a bit of olive oil. Prick sweet potatoes with a fork and slice in half lengthwise. Place cut side down on baking sheet and drizzle tops with additional olive oil. Bake for about 30 minutes, or until flesh is completely tender.
- Meanwhile, in a small bowl, combine the jalapeño, shallot, lime juice, and salt. Allow to macerate for 30 minutes while sweet potatoes cook.
- Remove sweet potatoes from oven and cover with foil for 5 minutes. Peel and discard skins (or chop them up and throw them in). In a medium bowl, mash sweet potatoes, add shallot mixture, and stir to combine. Add the 1-2 tablespoons of olive oil and cilantro. Taste, and add additional salt, lime, or oil, if necessary.*
- *Don’t be tempted to add cumin or other extras. This recipe is best left simple.