So, today I made Roasted Sweet Potatoes with Figs, and a Kohlrabi Salad with watercress and other items.
Here are the makings of the kolhrabi salad, and the eventual product
The little heap of minced mints on the small cutting board came from my patio, and since they didn't specify which mint in the book, I used both spearmint and peppermint.
And here's the roasted sweet potatoes, which made enough for two serving dishes.
I didn't have sumac, and nor did the Asian store, as far as I could search, so I skipped that bit. But I made a wonderful balsamic vinegar and sugar reduction, using a fig and walnut balsamic which I had about me from a friend who couldn't use it. That's what you see drizzled over the dish.
And for once I was able to use my tiny copper bottomed pan, holds about one cup, worked fine for this small quantity, usually just sits on the stove looking cute. And no fresh figs available, so I used dried figs which I steeped in boiling water for a while to soften them, and they worked fine.
That's at least a couple of days' food for me and a helping for my friends across the street.
And here's today's lunch, and it was very good, I can tell you!
I often roast sweet potatoes and white potatoes, and this is such an interesting turn on it, more steps, but it was fun to make anyway. And it did involve three full loads of dishes in the sink! but since some of the utensils were needed instantly, I washed more or less as I went.