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Pecan and Marshmallow Stuffed Sweet Potato

My favorite way to make sweet potatoes on Thanksgiving. In my opinion sometimes there can be one too many casseroles! Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (amazing on the Traeger) 12 large sweet potatoes 3/4 C butter, at room temperature 3/4 C brown sugar 3/4 C flour 1/4 tsp ground cinnamon 1/4 tsp salt 1 cup toasted pecan pieces 1 cup miniature marshmallows Bake sweet potatoes for 45-60 minutes at 400. Once cooled slice potatoes in half. Combine streusel ingredients and fill potatoes with filling. Bake for additional 15 minutes. #thanksgiving #sweetpotatoes #sides #yum #foodie #holidays #kristinandrus #lifeatmytable

Farmers Market Saturday’s

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Shishito Peppers

Next time you’re in an Asian market, do yourself a favor and pick up a bag of shishito peppers. Spicy, salty, and a delicious little snack. Blister the peppers in a little evoo (extra virgin olive oil) on a medium hot pan. Take your time, it may take 10-15 minutes. Sprinkle just a dash of lemon juice and kosher salt. Most aren’t very spicy but you could run into one that knocks your socks off.

Jamaican Street Corn

Jamaican Street Corn! 6 ears of fresh corn on the cob, leave them whole or cut in half 2 c. coconut flakes, toasted 1/2 c. mayo 1/2 tsp. grated ginger 1/4 tsp. cayenne pepper 1/2 tsp. ground cinnamon 2 1/2 Tbsp. curry powder Lime wedges Mix all the ingredients for the mayo together and set aside. Grill the corn until caramelized. Once off the grill, brush the ears with a coat of the spiced mayo and then roll the ears in the coconut.

Brussel Sprouts with Pistachios and Lemon

This is one of my favorite Brussels Sprout recipes and I only wish I had pistachios instead of Marcona almonds last night. Quarter Brussels sprouts and toss in Evoo, garlic, and S&P. Lay out on a cookie sheet and roast for 10-15 min on 450. Add lemon juice (1 whole lemon) and almonds or pistachios and broil for another couple of minutes. Take out of oven and add lemon zest and more S&P if needed. I like to serve this as a side dish or on brown rice with grilled chicken and a little extra evoo and lemon juice on top.

Curried Coconut Cauliflower

This Curried Cauliflower was a winner at our house. If you have leftovers throw it on some lettuce with chicken and you have dinner the next night. Spread on a cookie sheet: 8-10 cups of cauliflower (it reduces) 1 onion, chopped 2 garlic cloves, minced Combine Sauce- (rough idea) 3/4 C EVOO 1/2 C red wine vinegar 1 tsp cumin 3 tsp curry powder 1 tsp paprika S&P Pour sauce over cauliflower and onions. Mix until combined. Bake for 15 minutes or so at 450 Add shredded coconut and bake for a few more minutes Add Cilantro for garnish.

Grilled Vegetable Salad

Grilled salads are a summertime staple at our house. The best thing about them is that you can grill anything and everything, no rules! Cover all veggies in EVOO and S&P. Grill or Traeger on high for 10 minutes or until browned. Portobello Mushrooms Corn on the Cob Asparagus Yellow Squash Zucchini Purple Onion Red and Orange Peppers Chop vegetables once cooled. (Let vegetables cool on a paper towel to soak up water). Add fresh tomatoes, goat cheese, and julienned basil. Drizzle more EVOO, balsamic glaze and S&P. ETC. You’ll want to make a lot. You can eat it with anything! Pasta, chicken, pork, over rice, or with eggs. This can also be done roasting in your oven.