I’ve been dreaming of Sweet Potatoes.  They’re one of my favorite foods – yet, like a lot of things, they tend to get overlooked.  They’re almost always in the house – and almost always just get popped into the oven and baked.  Until tonight.

I actually peeled one, sliced it thin, and made a sort of galette out of it.  I’m going to eventually fry some sweet potatoes, I know.  But not tonight.

Sweet Potato Galette

  • 1 large sweet potato
  • 3 tbsp butter, divided
  • 3 tbsp brown sugar
  • 3 tbsp flour
  • 1 tsp garlic powder
  • salt and pepper, to taste

Peel potato and slice thin. Mix potatoes in bowl with brown sugar, spices, and flour.  Mix well.  Add 2 tbsp melted butter and mix.

Melt 1 tbsp butter in an 8″ skillet and layer potatoes evenly, overlapping in concentric circles.

Press down, cover with foil, and place a 425° oven for about 45 minutes.  Remove foil for last 15 minutes of cooking.

The cicken was marinated in olive oil, red wine, garlic, salt, pepper, and herbs d’Provence and then grilled over indirect heat for about 45 minutes.

I made the bean salad yesterday.

Fresh Bean Salad

  • 1 1/2 cups shelled cranberry beans (or a can of beans of your choice, rinsed and drained)
  • several ounces of fresh green beans, trimmed
  • 1/2 red onion, sliced
  • 3 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • fresh basil
  • fresh oregano
  • salt and pepper, to taste

Cook beans until soft.  Blanch green beans.  Place both in ice water to stop cooking and quickly chill.

Drain.  Mix in bowl with remaining ingredients.  Serve chilled or at room temperature.

And I used up the last of the bread dough in the ‘fridge for a fresh loaf of bread.

Time to mix up a new batch tomorrow!