This grilled sweet potato and herb salad wasn’t the original plan. It’s better! I was originally going to make a creamy potato salad. But then I realized I had a sweet potato on hand. And since the potato salad was just going to be for me, I opted for a sweet potato salad instead. It gave me an opportunity to enjoy a portion of an avocado I needed to use up soon, too. So, here’s the yum-worthy result!
I love avocado toast topped with a crisp fried egg with a runny yolk! But when it’s lunchtime, sometimes I simply want a sandwich. If I didn’t already have avocado toast for breakfast, this is one of my favorite kinds of noon-ish sandwiches.
It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!
Los Angeles is the city I travel to most often. That’s because five of my closest friends live there. Yep, they’re all of the way on the other coast from me. (Could it be something I said?!) In any case, on my most recent trip, I went for business and stayed several nights at The Line Hotel. On the day I settled in, I decided to grab a bite at the hotel restaurant, Openaire—and devoured a sandwich made with avocado, braised carrots, sunflower tahini, shaved fennel, and sprouts on 7-grain bread. I was inspired … as you can see by this recipe. It’s my twist on it.
I’m giddy once my spring cleaning is done. The same thing happens when I spring clean anything edible found in my kitchen. And since I’m a huge advocate of preventing food waste, I’m basically giddy x 2 when I have a clean kitchen and no waste! So, here’s how this “clean” recipe came to be.