vizslalvr's Profile

Slice them thin on a mandolin, spray with non-stick (or toss in a small amount of olive oil), season with whatever you want (salt, pepper, spices, brown sugar, etc.) and microwave on paper towels for about five minutes until the edges start to brown. Let them cool and they will be crispy, yummy chips.

I also just made a sweet potato and black bean enchilada with cheddar and spicy jalapeno enchilada sauce. I glazed the sweet potatoes in a little honey and hot pepper sauce first, so the sweet/spicy interplay was really great! Plus, enough cheese makes everything delicious. I can provide a more detailed recipe if desired.

Bake them, roast some carrots, simmer with chicken or vegetable stock and some aromatics and herbs (I recommend thyme), and puree for a creamy soup.

Mash with pork or beef and black beans and use as an empanada filling with a spicy dipping sauce.

I love sweet potatoes. I could go on and on.

What about making a batch of savory scones with some cheese and vegetables?

@somewhiteguy - I'm with you in the shake method. It works with a few cloves or a whole head (I use 2 metal bowls for a head or more). Or, I just smash with the flat of my chef's knife.

I do not have the space for unitaskers in my tiny little kitchen ... even one as small as this!

I love empanadas/pasties/savory hand pies! They are so great for me since I'm a student who packs lunches for school and work a lot.

My favorite version was a pork and sweet potato version I made, but now I'm crossing my fingers for leeks in the CSA basket tonight so I can make a version of the first recipe listed!

I use it often to coat my cast iron after use. I cook with it much more rarely.

The youngest person at our "kids" table is my cousin's two year old. Everyone else is in their 20s. It's still the "kids table," though.

So I'm in adam and liefie's boat.

Make make make. I haven't bought stock in years and love it. I save all of my veg scraps, bones, and bits and pieces of leftover meat. I rarely have to add anything - I simply wait until I have a couple gallon sized zip locks of vegetable scraps and a carcass or two, throw it on the stove before leaving for work, and strain it when I come home. Easy peasy.

Currently, I have chicken stock simmering away on the stove. Tonight we're grilling some baby bok and salmon with sesame-soy marinade. Tomorrow I'm BBQing with my dad but will probably make a jar of strawberry preserves in the evening after we get home.

My fiance and I just obttled our first homemade beer yesterday, so I'm looking forward to getting better at that.

I also want to start canning. I help my dad do his tomatoes every year, but I want to branch out with my CSA bounty.

Some fennel frond pesto I made and froze earlier in the week with gnocchi and olive oil toasted bread crumbs for tonight. Tomorrow, I'm gonna see what fresh fish looks good at the market and go from there. Sunday I'm going to make a potato salad with herbed vinaigrette and spring peas.

Mmm ... My tummy is rumbling and I can't wait for my guy to get home so I can throw this pasta in the water!