Sweet Potato Cakes with Creamy Herb Dip

L.A. is a little behind on the changing of the seasons. Summer produce finally disappeared from our markets, but it just feels weird to start roasting squash and making slow-cooked braises when it's so warm outside. These sweet potato cakes, which I adapted from a recipe in Ottelenghi's Plenty, are a nice transition dish since it takes a traditional fall vegetable and pairs it with a bright flavor profile. The sweet potatoes turn savory with the addition of soy sauce, scallions, and jalapenos and are cooled down by the tangy yogurt sauce. It makes for a great appetizer or nice light meal alongside a green salad.


Sweet Potato Cakes with Creamy Herb Dip:
For Dip

• Whisk together 1/4 c. Greek yogurt, 1/4 c. sour cream, 2 tbsp. minced scallions, the juice of 1/2 lemon, salt, and pepper.
• Set aside, or cover and refrigerate for up to 2 days.

For Cakes

• Peel and dice 3 large sweet potatoes, then steam for 20 minutes, or until very tender.
• Let potatoes drain for 30 minutes over a colander.*
• Add the potatoes to a mixing bowl along with 1/2 minced jalapeño, 3 minced scallions, 1 tsp. kosher salt, 2 tsp. soy sauce, and 3/4 c. all-purpose flour.
• Use your hands to combine everything, breaking up the potatoes until the whole mixture is smooth.**
• Heat a skillet over medium-high heat and add in 2 tbsp. butter and 2 tbsp. canola oil.
• Spoon heaping tbsp. of batter into the pan and flatten into disks.
• Cook cakes for 4-5 minutes per side, or until darkly browned.
• Repeat with remaining batter until all cakes are done cooking.
• Serve immediately with dipping sauce.

Serves four (appetizer)

*Potatoes can be cooked, drained, and kept in the fridge a few days in advance.

**The batter should be pretty dry. If it's too sticky, ad a little more flour.

Roasted Chili & Cheese Egg Bake

I’m addicted to the Pioneer Woman – not just for her simple recipes, but for her life on a ranch “in the middle of nowhere” and her cute family and animals. Her food leans towards the heavier side, but this dish has a nice balance of heat and richness. I adapted the original recipe quite a bit and used fresh roasted hatch chiles (in season now) and a simplified baking method. With only a few ingredients and a quick trip to the oven, you’ll have an easy and satisfying breakfast that works just as well for two people as it does for a crowd (the recipe can easily be doubled or tripled). Feel free to get fancy with the garnishes: fresh cilantro, sliced avocado, and salsa would be a great additions.

Roasted Chili & Cheese Egg Bake:

• Roast 4-5 hatch chiles* under a broiler or gas grill until the skin gets completely charred.
• Place chiles in a bag to steam for 10 minutes, then rub off the skins and pull out the stem and seeds.
• Open chiles up so they lay flat and place half in an even layer in a small baking dish.
• Sprinkle the top with 1/2 c. grated Monterey Jack cheese, then repeat with another layer of chiles and cheese.
• Meanwhile, beat together 4 eggs and 1/2 c. milk until smooth. Season with salt and pepper.
• Pour the egg mixture over the chiles and cheese and bake in a 350F oven for 30-35 minutes, or until eggs are set and slightly jiggly in the center.
• Let cool slightly, then cut the eggs into squares and serve on top of warm corn tortillas.

Serves three-four

*Or any other medium-spicy chile. Chiles can be charred and seeded days in advance and kept in the fridge or months in advance and kept in the freezer.

Kale Ribbon Salad with Parmesan & Garlic Vinaigrette

A heartier, healthier take on a classic Caesar salad

I originally featured a version of this salad about a year ago and have been tweaking the recipe ever since. I eat a lot of kale and have put all my tips and tricks into this salad. One, raw kale really needs to be thinly sliced with all the tough center ribs removed. It might be easier just to buy the chopped bag of kale from the supermarket, but it won't taste nearly as good. The dressing uses a whole head of garlic (it mellows out when roasted), but kale needs a potent dressing to stand up to its tough leaves. I like to use my hands to toss the salad together and massage the vinaigrette into the greens. Add in some homemade croutons and grated Parmesan (I like to grate a big block in the large holes of a box grater) and it's my ultimate side salad. Leftovers will keep for a day as long as the croutons are kept separate.


Related Recipes:
- Kale Salad with Roasted Garlic Vinaigrette
- Quick Braised Kale with Gouda & Shallots
- Kale, Onion, & Potato Pot Pies


Kale Ribbon Salad with Parmesan & Garlic Vinaigrette:
For Dressing

• Slice the top off of 1 head of garlic and wrap the whole thing in foil.
• Cook in 300F oven for 35-45 minutes, or until the garlic is super soft and roasted.*
• Let cool for a few minutes, then squeeze the cloves into a bowl and mash into a paste with a pinch of kosher salt.
• Whisk the juice of 1 lemon into garlic paste until smooth, then whisk in 3-4 tbsp. of extra virgin olive oil.

For Salad

• Cut 1 small baguette into 3/4" dice, toss with 2 tbsp. extra virgin olive oil, then cook in a 350F oven for 10-15 minutes, or until lightly golden. Let the croutons cool slightly.**
• Meanwhile, wash 2 heads of kale,*** remove the center ribs, then stack and roll up and cut into ribbons.
• Toss the kale with the croutons, the dressing, and 1/4 c. grated Parmesan cheese.
• Season with freshly cracked black pepper and serve.

Serves two (light meal)

Serves four (side dish)

*Garlic can be roasted a few days in advance and kept in the fridge.

**Croutons can be made a few days in advance and kept in an airtight container.

***I use black/dino/lacinato/Tuscan kale.