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Side Dishes

Sweetpotato, Sorghum, and Pomegranate Salad

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Sweetpotato, Sorghum, and Pomegranate Salad

Sorghum, Sweetpotato, and Pomegranate Salad.jpg

Sweetpotato, Sorghum, and Pomegranate Salad

Serves 6

Ingredients:

For the dressing:
1 head of garlic
1/4 cup apple cider vinegar 
2 teaspoons sorghum syrup (see notes)
2 tablespoons Dijon mustard 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cinnamon 
1/3 cup olive oil

For the sweetpotatoes:
3 pounds orange- or yellow-fleshed sweet potatoes, diced 
2 teaspoons olive oil or coconut oil 
1/4 teaspoon salt 
1/4 teaspoon pepper

For the candied walnuts:
1 tablespoon sorghum syrup or maple syrup (see notes)
1 tablespoon coconut oil
1/2 to 1 teaspoon ground cinnamon 
1/4 teaspoon ground ginger
1 pound walnut halves

For the salad:
1 bunch kale 
3 cups cooked whole grain sorghum (see notes)
1 small red onion, quartered 
3 tablespoons hemp seeds 
1 cup pomegranate arils

Instructions:

  1. Make the dressing: Cut the top of the garlic head, place the cloves into a garlic press, and slowly squeeze the softened garlic into a medium mixing bowl. Whisk in the vinegar, syrup, mustard, ginger, and cinnamon. Whisk in the oil and set aside.

  2. Make the sweetpotatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.

  3. In a large mixing bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Turn the sweetpotatoes and continue to bake until lightly brown and tender. Set aside to cool.

  4. Make the candied walnuts: Reduce the oven to 350°F. Line a large rimmed baking sheet with parchment.

  5. In a medium bowl, combine the syrup, oil, cinnamon, and ginger, stirring to mix well. Chop half of the walnuts, then add the chopped walnuts and walnut halves to the syrup mixture, stirring gently until thoroughly coated. Arrange the walnut mixture on the prepared baking sheet and bake until browned, 5 to 7 minutes. Set aside to cool.

  6. Make the salad: In a large bowl, combine the kale with 3/4 of the dressing, using your hands to massage the dressing into the kale. Add the sorghum, onion, hemp seeds, pomegranate arils, sweetpotatoes, and 1/2 cup of the walnuts. Transfer to a serving bowl or plates, sprinkle with more walnuts, and serve.

Notes: For tips on buying and cooking with sorghum and sorghum syrup, visit www.simplysorghum.com.

To switch things up, try pumpkin seeds instead of walnuts or dried cranberries instead of pomegranate arils.

Recipe and photo courtesy of Simply Sorghum

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Whole Grain Sweetpotato and Sorghum Stuffing

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Whole Grain Sweetpotato and Sorghum Stuffing

Whole Grain Sorghum and Sweetpotato Stuffing.jpg

Whole Grain Sweetpotato and Sorghum Stuffing

Serves 8

Ingredients:
2 cups diced orange- or yellow-fleshed sweetpotatoes
One 8-ounce package sliced mushrooms 
1 large green apple, diced 
1 large red apple, diced 
1 cup diced carrots 
1 cup diced celery
1 bunch kale, torn 
1 large red onion, cut into thin wedges 
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 sprigs fresh rosemary 
2 sprigs fresh thyme 
1/2 cup (1 stick) butter, cut into 8 pieces 
About 3/4 cup olive oil, divided
Salt and pepper to taste 
8 cups cooked whole grain sorghum (see note)
2 tablespoons chopped fresh parsley 
2 teaspoons chopped fresh sage 
1 cup toasted pecans, chopped (optional) 
1/4 cup olive oil 
2 cloves garlic, minced

Instructions:

  1. Preheat the oven to 400F.

  2. Line a large rimmed baking sheet with foil. Spread the sweetpotatoes, mushrooms, apples, carrots, celery, kale, onions, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.

  3. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.

  4. In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.

Note: For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

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Sweetpotato, Fig, and Pancetta Dressing

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Sweetpotato, Fig, and Pancetta Dressing

Sweet and savory flavors mesh together beautifully in this dressing featuring shredded sweetpotatoes, dried figs, crisped pancetta, and fresh thyme. It’d be great alongside your Thanksgiving turkey, of course, but also with roast chicken, pork, lamb, and beef.

It also works great as a do-ahead dish—you can prepare the dressing though step four in advance, then store it covered in the refrigerator. Take the casserole out of the fridge to return it to room temperature before proceeding.

Sweetpotato, Fig, and Pancetta Dressing - for web use.JPG

Sweetpotato, Fig, and Pancetta Dressing

Serves 8 to 10

Ingredients:
8 to 10 ounces diced pancetta (see note)
1 1/2 cups sliced shallots (6 to 8)
12 ounces orange-fleshed California sweetpotatoes, coarsely shredded
2 cups chicken broth
1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
2 tablespoons chopped fresh thyme
3/4 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
12 cups 3/4-inch diced or torn French or Italian bread, with crusts (from 12 to 16 ounces of bread)
2 tablespoons unsalted butter

Instructions:

  1. Preheat the oven to 400°F. Spray a 2 1/2- to 3-quart casserole dish with cooking spray and set aside.

  2. Meanwhile, in a large skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 13 to 15 minutes. Use a slotted spoon to transfer the pancetta to a bowl or plate. Set aside to cool.

  3. Add the shallots to the pancetta fat and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes and cook, stirring occasionally, until the sweetpotatoes are al dente, 3 to 4 minutes. Add the broth, figs, thyme, salt, and pepper and bring to a simmer. Remove from the heat and set aside 5 minutes to plump the figs.

  4. Transfer the sweetpotato-fig mixture to a very large bowl. Add the bread and 3/4 of the pancetta, stirring gently to evenly moisten. Add more salt and pepper to taste. Transfer to the prepared casserole dish and sprinkle the remaining pancetta on top. Dot the top with the butter and cover with foil.

  5. Bake until heated through, 30 to 40 minutes. Uncover and bake until browned on top, 5 to 10 minutes.

Note: Look for pre-diced pancetta in the deli section of your supermarket. If you can’t find it, buy a hunk from the deli, then dice it at home.

Recipe developed in partnership with Valley Fig Growers

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Grilled Sweetpotato Wedges

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Grilled Sweetpotato Wedges

Grilled sweetpotatoes are easy to make and easy to love, and they’re perfect alongside burgers, hot dogs, or anything else off the grate. Start with this basic recipe, then experiment with adding your favorite herbs and spices—for example, chopped fresh rosemary, cinnamon, or smoked paprika would all be awesome. (Want more ways to enjoy sweetpotato wedges? Try our recipe for Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa.)

Grilled Sweetpotato Wedges

Grilled Sweetpotato Wedges

Serves 3 or 4

Ingredients:
1 pound yellow- or orange-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more for sprinkling

Instructions:

  1. Heat a grill to medium-high.

  2. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, and salt.

  3. Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Sprinkle with more salt and serve.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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