A new spin on a warm potato salad but with way more vegetables and a dressing that’ll make you forget all about mayo. Basically, it’s the perfect winter salad. It’s full of winter vegetables and can be served warm or cold. The dressing is super tasty and the only part of this salad that takes a teensy bit of effort to make.
How good are sweet potato fries? Do you know how you make them better? Load them with yumminess like they’re nachos and dig in, that’s how. I love this recipe, it’s super simple and super delicious – just how food should be.
This is the best way to eat sweet potato. Hands down. It’s even better than the loaded fries recipe I’ll be posting next week. Maybe. Okay, not better, just different. Don’t make me choose between types of potatoes, that’s mean! I love them all with equal abandon. This particular rendition of sweet potato is unctuous (what a word amirite?!), sticky, glazed, sweet and salty goodness. Get ready to learn that patience is a virtue because it lands you glorious things like this.
The perfect winter salad. It’s super filling and full of ingredients that should be relatively cheap to get your hands on right now, which is always a plus. Oh and it tastes delicious! Why would you eat it otherwise?
This is a full on, full of flavour, full of texture and full of things kind of salad. That said it’s east to throw together and is one of those salad’s that people actually go back for seconds of even when there’s meat on a table because it tastes so good. Just look at all those colours!
Winter salads are a lunch staple for me. If you didn’t notice by my onslaught of salad posts on the blog at the moment. This one has lovely mellow flavours happening and can be eaten hot or cold. Also it has macadamias and a burnt butter dressing going on. You know that’s going to be good.
This salad has a lot going for it, such as a whole rainbow of colour. Not to mention it’s super filling, full of protein, complex carbs, fibre and all the vitamins from that pretty array of vegetables. Speaking of pretty it also has that and I do think eating pretty food makes it taste better… we eat with our eyes and all that?
I’m really into beets and goats cheese at the moment (such as in this tart!), and the mint and beans in this salad mean it’s also fresh and crunchy, making it another delicious summer salad to add to your rotation.
I never used to be an eggplant fan. It was too often, butter, soggy or watery. I’ve learnt that when it’s cooked in certain ways it is so delicious. This is one of those ways, in this little recipe the eggplant becomes meaty and laden with umami rich flavours from the miso paste. The crisp lettuce cups are a perfect foil to this salty richness.
Broccoli is one of my favourite vegetables and this recipe works with both broccoli and broccolini. Over here in the southern hemisphere we’re busy barbecuing everything in sight and in my house vegetables do not escape the grill!