Lunch

Andrew's out of town for a few days, so my youngest daughter and I have been on our own. With just the two of us, our meals have been a little more relaxed than usual.

Because Andrew took the camera with him (he's at his cousin's wedding, in England) I asked my daughter to take a picture of lunch on her phone to post here. And she obliged:

Should I have been more specific?

Yes, my fabulous lunch of sweet potatoes appealed to her so much, she opted for leftover takeout pizza rather than share my delicious homemade meal. (I'm still working hard, trying to convince her how awesome sweet potatoes are.) But with a little coaxing, she did indeed photograph my lunch, so I could share this wonderful recipe with you:

It doesn't make up for missing a wedding, but it's a start.

Congratulations to Sarah and Matt, the happy newlyweds. Hope to see you soon! xo

Photo courtesy of Facebook

Gingery Sweet Potato and Apple Saute with Toasted Almonds

(from Fast, Fresh and Green, by Susie Middleton)

1 tsp cider vinegar

2 tsp low-sodium chicken broth

1 Tbsp unsalted butter (first amount)

2 Tbsp extra-virgin olive oil

1 1/2 medium sweet potatoes (12 to 13 ounces), peeled and cut into 1/2” dice (about 2 3/4 cups)

1 small yellow onion, cut into 1/2” dice

1 tsp kosher salt

1 Golden Delicious apple (6 to 7 ounces), unpeeled, cored and cut into 1/2” dice

2 tsp finely chopped fresh ginger

1/2 Tbsp butter (second amount)

2 tsp chopped fresh parsley

2 Tbsp roughly chopped toasted sliced almonds

Combine the cider vinegar and chicken broth in a small bowl and set aside.

In a 10” sauté pan, melt 1 Tbsp of the butter with 1 Tbsp of the olive oil over medium heat. Add the sweet potatoes, onion, and salt. Turn the heat down to medium-low. (The pan should still sizzle; if your stove is less powerful, you can stay on medium and lower the heat later if needed.) Cook, stirring occasionally, until the onion is softened and lightly browned and the sweet potatoes have turned bright orange and are starting to brown, 10 to 12 minutes. (The bottom of the pan will be lightly browned, and the sweet potatoes will have started to soften.)

Add the remaining 1 Tbsp olive oil and the apple. Turn the heat down just a tiny bit more and continue to cook, stirring frequently, until the sweet potatoes are tender (test with a paring knife) and the apple and onion are browned, 8 to 12 minutes.

Add the ginger and stir to incorporate. Remove the pan from the heat, clear a small spot in the pan, and add the vinegar-broth mixture (it will sizzle) and the remaining 1/2 Tbsp butter. Stir well immediately to incorporate the butter and any browned bits loosened from the bottom of the pan (most will remain). Add the parsley and almonds, stir, and transfer to a serving dish.