Whole Wheat Sweet Potato Flatbreads

These simple sweet potato delights occupy a spot on the quickbread spectrum somewhere between a cracker and a rather dense flatbread, but with a wonderful flaky interior. Ideal for dipping into spreads or curries too, they were on the menu with some spicy hummus. Roasted sweet potato and a hint of Indian spices elevate these to one of my new favorite savory flatbreads. They are baked too, so no need to hover over a hot skillet cooking up each round individually. Especially if you roast the sweet potato beforehand, these are easy to make and take very little time to come together. A cross between a roti and a paratha? You decide. Toss in your favorite spices or seeds or keep it simple with minimal seasoning — either way enjoy as a side for any meal or just snack on them. They are that good.

Other flatbreads you are sure to revel in from Lisa's Kitchen:

Paratha Stuffed with Sweet Potato and Potato

Sweet Potato Roti

Fenugreek Chapatis

Off and On the Trail Bannock

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: the ceiling fan

Mushroom Marinara Sauce with Fresh Herbs

It's now not frequently that I use shop-sold sauces, preferring rather to make my own at home to ensure freshness and manage over the seasonings used. In this situation, I desired a sauce to go with quinoa goat cheese and Parmesan desserts and so I cooked up a succulent mushroom marinara sauce that included some sparkling herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The opportunities are limitless. An delivered bonus is that it is easy to make too. The sauce will hold inside the refrigerator in a nicely sealed jar for roughly 4 days or freeze it in hermetic bins for up to six months.

More impossible to resist sauces from Lisa's Kitchen:

Gingered Tomato Sauce

Devil's Nightmare Pasta Sauce

Tomato Sauce with Sun-Dried Tomatoes

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk

This is not the first time I have used dried apricots in a soup and surely it won't be the last. Here Indian spicing comes together with earthy dals, sweet dried apricots and sweet potato tempered by refreshing coconut milk. Yes, soup is more of a winter meal for most of us, but I adore soup anytime of year and although it is hot outside, this spicy dish will help you cool down. Try it yourself and see if you don't agree.

Notes: Toor dal and chana dal are easily obtained at Indian and Asian grocery stores, though you may use red lentils or yellow split peas instead. If using red lentils, just rinse them well and skip the soaking time. Carrots would be a nice substitute for the sweet potato if you want a little less sweetness — toss them in with the lentils with no prior preparation except for a good scrub in cool water.

Other delightful dishes featuring apricots:

Lentil Soup with Prunes and Apricots

Apricot Rum Fritters

Sweet Potato and Apricot Croquettes

Anooshavoor (Turkish Barley and Apricot Porridge)

On the top of the reading stack: Affliction by Russell Banks

Audio Accompaniment: doozers digging up the street a scant block away

Asparagus and Pesto Risotto with Mushrooms

Asparagus has such an relatively clean and precise taste that every one I typically need to enjoy the nearby asparagus in season is a short steaming or roasting, a pat of butter, a drizzle of lemon juice and a sprinkling of sea salt. But this fashionable summer season vegetable is pretty deserving of a extra complicated remedy whilst you need to make it the highlight of a unique meal, as long as it's miles paired with further simple however great flavors.

A easy creamy risotto affords the opportunity to lend even more difference and flair to asparagus. Fresh gently saut?Ed button mushrooms and a easy basil pesto add delicate and scrumptious adornments that decorate the taste revel in of asparagus without overshadowing it. Quite smooth to prepare and make and just requiring interest, this risotto is genuinely pretty a lovely gourmet way to enjoy the asparagus season.

Other risottos you will enjoy:

Mushroom Risotto

Mushroom, Lentil and Spinach Risotto

Lemon Risotto with Leeks and Mushrooms

Sweet Corn Risotto with Tomato and Basil

Blueberry Lemon Cream Cheese Loaf

If there are multiple dimensions, then surely this bread should exist in each and every one.

As cited frequently on this area, I am a savory woman, even though I do like to bake and experience the fruits of the revel in carefully. My husband and buddies don't have any trouble sharing with me. More frequently than no longer, my favored baked items are berry treats, inclusive of muffins or loafs and of direction cheesecake. This wet and creamy loaf, bursting with sparkling blueberries, brings together that valuable cheesecake experience, with a loaf twist. Already I even have made it two times so that it will proportion the perfected end result with my readers.

There has been plenty of renewed hobby in coconut sugar over the last few years. Recently, I became offered a sample to try from Grace Foods. Organic, crafted from gently boiled sap collected from coconut flower buds, it's far free of synthetic flavors, preservatives and coloring. Baking is a key take a look at for new sugar products, and I provide this herbal opportunity to processed sugars a happy skip in my kitchen. For most recipes, mainly ones calling for brown or cane sugar, however also for granulated sugar, simply substitute an equal amount of coconut sugar. If you need to put sugar on your espresso or tea, then go ahead. Coconut sugar is likewise believed to have a noticeably low glycemic index. Moderation is important in relation to sugar, despite the fact that processed evidently, but we all need a bit of sweetness in our lives.

A lovely breakfast or brunch or, of direction, dessert, explore the opportunities with the flours and sweeteners of your choosing.

More cakey goodness from Lisa's Kitchen:

Guinness Gingerbread Cake

Blueberry Lemon Cake Cookies

Flourless Chocolate Cake with Bittersweet Chocolate Glaze

Goat Cheese Cheesecake with Mixed Berries

Chickpea Potato Koftas with Ricotta Cheese

I adore koftas and have experimented with many types in my kitchen. Popular in the Middle East and India, they're regularly made with ground meat, veggies, legumes and almost continually spices and herbs. They are generally served smothered with sauce or a gravy, though on occasion only a small amount of sauce or chutney is all this is needed. As a vegetarian, I of course don't prepare dinner meat, and you may not leave out it when you strive these little bites composed of chickpeas, potato, a little creamy ricotta cheese and a beneficiant amount of spices to in reality provoke the senses. Rather like a falafel, these are exquisite for serving in rotis or chapatis along with some leafy vegetables and a tomato chutney or possibly this solar-dried tomato paste. Perfect patio food, and they take little or no time at all to make once the potato and chickpeas are cooked.

I've protected ricotta cheese right here as I had a few inside the refrigerator that I did not want to go to waste. Yogurt will do just as well, or provide them a attempt with some gentle goat cheese.

An delivered bonus is these are baked in preference to fried, meaning much less mess and less oil. If preferred, you could shallow fry them in a few inches of oil, in batches, for about five mins, taking care to gently brown both facets. Drain on paper towels to dispose of extra oil in case you pick this method.

More little bites you are certain to enjoy from Lisa's Vegetarian Kitchen:

Brown Rice and Quinoa Cakes with Parmesan

Quinoa Goat Cheese and Parmesan Cakes

Stuffed Jalape?O Peppers with Goat Cheese and Sun-dried Tomatoes

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Brian Eno - On Land

Blueberry Goat Cheese Muffins with Cherry Jam

Homemade truffles are a super short breakfast answer or wholesome snack to take to work for destroy time. I specifically like desserts which might be low in sugar, and with the addition of creamy goat cheese, these are particularly gratifying and filling. A bit of cornmeal provides a pleasing crunchy texture to the cakes and cherry jam complements the alternative ingredients to perfection. Berry season is developing, and sparkling local plump blueberries need to be savored and enjoyed, packed full of anti-oxidants as they're. Of path, they're incredible to snack on, simply as is or possibly with a touch yogurt, but after I bake I regularly locate myself turning towards berry treats. The remaining baked blueberry pleasure I made turned into a heavenly blueberry lemon cream cheese loaf.

More traditional muffin recipes from Lisa's Kitchen:

Cherry-Vanilla Ricotta Muffins

Blueberry Cornmeal Muffins

Classic Blueberry Muffins

Cornmeal Honey Muffins