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Fall Harvest Salad - VIDEO

Hey, did you guys notice the new box over in the top right hand corner of the page?? 

The one that is titiled "Food Focus"??  Let me tell you all about it... cause I'm really excited!

Basically, here's the deal:

Every month I am going to chose a nutritious ingredient (this month it is the sweet potato) but it could be anything; a fruit, a veggie, a grain...whatever, to highlight

I'll shoot a "101 Video" breaking down the basics of the ingredient; what it is, what to look for when you buy it and most importantly, what the heck to do with it!  I'll also write about all it's nutritional properties and why we want to incorporate more of it into our diets over in "Food for Thought".

Then, I'll shoot another video using the ingredient of the month to make a "QuickBite".

I'll use the entire month to play with different recipe ideas and tips using the chosen ingredient which I'll then post as written recipes as they develop.  And ofcourse I'll pull up any recipes from the archives that use the ingredient as well!!!  

The "Food Focus" Box in the upper right hand corner will be where I show case it all; the videos, recipes, and articles that refer to the "ingredient of the month". 

How cool is that??

I'm really excited because I think this will be a great way to really get to know different nutritious ingredients and lots of ways to incorporate them into your everyday kitchens...and if you guys want, you can share whatever ideas, recipes, tips, etc. that you have using the ingredient as well!!  This way we all get to learn as we go...including me!

SO, what do you think??  Tell me, tell me, tell me....I want to know!!

(On another note, this recipe is from the archives...it's the perfect example of cook once, eat twice.)

Fall Harvest Salad - VIDEO

Ingredients

  • 1 clove garlic, chopped
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 1/4 cup dried, toasted and chopped pecans
  • 2 cups pre-cooked barley
  • 1 diced and roasted sweet potato
  • 1 tsp ground cumin
  • A couple tbsp. extra virgin olive oil
  • Salt & pepper to taste

Directions

Pre heat oven to 450. 

Clean and cut sweet potato into 1 inch cubes. Spread on a baking sheet and lightly coat with olive oil or cooking spray, salt and pepper. Roast for 15 minutes and set aside to cool.

In a large bowl combine garlic, red bell pepper, peas, pecans, barley and sweet potatoes.  Season with salt, pepper, cumin and a little extra virgin olive oil. Mix thoroughly and enjoy!

 


Comments

Anonymous :

Dani,
I absolutely LOVED this dish! Very easy and quick to throw together, and absolutely delicious! The cumin and olive oil brought it all nicely together. Keep more vegetarian dishes coming!!

Marcia :

Dani, I made this last night and it was great! I made it with some grilled chicken and added some red grapes as another side and it was so good, and very healthy! Thanks again

Marcia - Yum...grilled chicken and red grapes sound like a great way to round this salad out...I haven't made this in a while, but I think I'm gonna have to make it this weekend;).

I think your idea is great, and sounds like a good way to serve your readers with good information and inspiration.

Plus, I personally love sweet potatoes. (who doesn't?!)

Karen - Thanks...that's the goal! And I here ya on the sweet potatoes, they're too good!

This looks SO delicious. I think I will microwave mine for lunch though, because it's really cold in Michigan right now! I need something that will warm my tummy. :)

Sweet potatoes = love 'em. Very n-i-i-i-c-e!

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