Need a new vegetable/side item idea? I didn’t like sweet potatoes at all until I was almost in my twenties and discovered you can do so much more with them than mash with copious amounts of butter and sugar and top with marshmallows. Now I view them as the perfect pairing for spicy, creamy, or acidic flavors. And since they have a healthy dose of starchiness my kid will almost always gobble them up as well. One of my favorite spice combos for sweet potatoes is cumin and smoked paprika. The slightly spicy smokiness of the paprika balances out the sweetness so well and the cumin brings it all together. Pair with a little sour cream jazzed up with lime and chives and you’ll have the most unboring vegetable dish for dinner. Or breakfast, or brunch, or….
Looking for something new for your brunch repertoire? With Mother’s Day right around the corner, now is the time to start planning. Instead of muffins or sweets, try out a savory baked good. Easier than yeast breads, a savory quick bread still allows for toppings like poached eggs, salmon, cream cheese, etc. And that makes for a delicious brunch! Since springtime is fully here, I went with fresh, bright flavors. Lemon and dill go together quite nicely, especially when paired with the tanginess of yogurt and buttermilk.
First off, for those of you who celebrate it, happy Easter! Second, this is not an April Fool’s joke. You read that title right, beets for breakfast. Now before you gag and think I must have lived in California too long, hear me out! I tend to prefer a savory breakfast over a sweet one and am always looking for creative and tasty ways to eat more vegetables. We all know yogurt is a staple of the breakfast table, but most people top it with all sorts of sweet things and forget that plain yogurt is used around the world in savory dishes. I find beets to be the perfect pairing with yogurt, because while they do have natural sweetness, I think they taste best when they have something creamy and acidic to balance them out.