This Savory Sweet Potato Gratin with Pecans recipe is sponsored by Fisher Nuts.

It’s no surprise that sweet potatoes are a popular side dish this time of year – especially for holiday meals. Because they are filled with so much nutrition, I really do enjoy sweet potatoes all year long, especially made as sweet potato fries or rounds, or paired up with up with smoked chicken-apple sausage and more veggies in a simple sheet pan meal for one of my go-to quick dinners.

Although I do enjoy a traditional sweet potato casserole on Thanksgiving, I tend to like my sweet potatoes served in more savory recipes like this Sweet Potato Gratin with Pecans I’m sharing today. The combination of flavors in this dish is absolutely delicious, and the Parmesan-pecan topping adds crunch and texture that will make your tastebuds sing. You can’t go wrong serving this dish alongside beef, roasted chicken or turkey.
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I know, I know… the word Summer is in the title. It’s almost funny to type with all the Fall love going on right now. But for me…a recipe like this can be enjoyed all year round. It’s just my kind of food. And I’m still finding some great Tennessee tomatoes at the market I shop at and am going to take full advantage of them until the good ones aren’t around anymore.

Earlier this year my virtual friend Maria Speck (whom I met on Twitter and is one of the nicest most genuine people ever) sent me her book Ancient Grains for Modern Meals. I was really excited about her sending me this book…not only because it was a super nice thing to do, but because I have such a love for whole grains. Not sure when my obsession with whole grains began, but the more of them I try, the more comfortable I am cooking them and the more appreciation I have for their nutrition and goodness. This cookbook pretty much demonstrates those exact same feelings. And like Maria, although I absolutely love and appreciate whole grains, I would never pass up a crusty piece or two of good “white” baguette or Italian bread.

Looking through Maria’s cookbook just makes me hungry. There are so many recipes I have flagged to try: Artichoke-Rosemary Tart with Polenta Crust, Brie Cakes with Sun-Dried Tomatoes, Chewy Almond Butter Bars. All of these recipes really creatively use whole grains in ways that you can include them into every day meals. And the photos…the photos are gorgeous.

What I really love about this book are the tips, shortcuts and advice Maria offers throughout the pages. Her words really help you feel less intimidated about how to cook something you may have never handled before.

So let’s talk about farro. I was first introduced to farro last year when I was in California. Farro salads were on menus in almost every restaurant I ate in, and I was instantly hooked on this new-to-me whole grain. It’s got a nutty, chewy texture that I really enjoy.

I finally got around to cooking my own farro at home. It wasn’t an easy grain to find in my area but I did pick some up at The Fresh Market and then saw it again in bulk-sized bags at Costco alongside quinoa. Farro is great to substitute for any grain in salads like this, or even as a filler in a dish like stuffed peppers.

The recipe for Summer Tabouli with Farro I found in the Ancient Grains for Modern Meals cookbook was exactly the recipe I needed to start my experimentation with cooking farro at home. This recipe is so simple and one you want to make to enjoy for a few days. As Maria suggested, I topped it with feta (the sun-dried tomato variety) and it was a perfect no-fuss meal to have ready for me in the fridge.

Enjoy your weekend!!

Summer Tabouli with Farro

Ingredients:

Farro:

• 2 cups of water
• 1 cup farro
• 2-inch spring rosemary, or 1/2 teaspoon dried (optional)

Tabouli, and to finish:

• 2 cups coarsely chopped tomatoes, (3/4 pound)
• 1 cup loosely packed chopped flat-leaf parsley leaves
• 1/2 cup finely chopped red onion
• 3/4 teaspoon minced hot green chile (optional)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground pepper

Directions:

1. To prepare farro, bring the water, farro and rosemary to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20-25 minutes. Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.

2. Once the farro has cooled, make the tabouie by adding the tomatoes, parsley, onion and chile to the serving bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust for seasoning.

3. To finish, pour the dressing over the tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle, and serve.

To get a head start, make the farro (as in step 1) ahead.

Recipe courtesy of Ancient Grains for Modern Meals Cookbook, Maria Speck

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I’m a bit of a hummus addict. I seriously can’t get enough of the stuff. I put it on everything…sandwiches, salads and just plain old on my plate with some veggies and crackers. Good stuff.

A few weeks ago I felt that I had had my share of hummus for a while. I don’t know what it was, but I just got sick of it. I stopped buying it, stopped making it…I just needed a break. But I found myself missing something in the afternoons when I was getting that snack attack I always get around 4pm. I needed something crunchy, and something to dip that crunchy in. I needed a replacement for hummus.

I had seen the words “edamame dip” around the web but had yet to try it myself. Using the bag of edamame that has been screaming at me from the freezer, some pantry items and some fresh herbs from the garden, I whipped up this recipe from Whole Foods one afternoon and served it to a friend of mine who was coming over for before-dinner glass of wine. A plate of this dip and some dippers, a glass of good vino and some happy kids splashing in the pool…we were set.

I’m happy to announce…edamame dip is my new friend.

This dip has a very fresh flavor…a little bit sweet from the edamame, a little bit earthy from the herbs. Its not super creamy like hummus, but instead more on the smooth-chunky side if you know what I mean. I loved how it tasted and loved it’s pretty green color even more.

Let me know if you try it. Enjoy!

Edamame Dip

Ingredients:

• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 medium onion, sliced thinly
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 (16-ounce) package frozen shelled edamame
• 1 cup vegetable stock
• Sea salt, to taste
• 1/2 teaspoons pepper

Directions:

1. For dip, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, 8 to 10 minutes. Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes. Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.
2. Pour edamame mixture into a blender. Take care as the ingredients are hot - keep your hand over the blender lid. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper. Taste and adjust seasoning.
3. Pour dip into a serving bowl. Cover and chill until ready to serve.

Recipe from Whole Foods Market

Grab some dippers and try out these healthy dips:

Lemony Artichoke Hummus

Kalamata Olive and Feta Dip

Healthy Honey Mustard Dip | Cupcakes & Kale Chips

5 Minute Black Bean Dip | Cookin’ Canuck

Avocado-Cilantro White Bean Dip | Chelsea’s Messy Apron

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Yesterday, during my new found 3 hours of (child-free) freedom, I checked out a local fish market called Lighthouse Seafood in Lake Mary that I’ve been wanting to check out for a long time. Apparently they have been around for 6 years…I had no idea! I’m sad that I didn’t visit them sooner. They have some great stuff in their little shop, most of it caught by their own boats right off our coasts. You would think that wouldn’t be so uncommon here in FL, but I have not found many local fish markets in the area that actually catch their own fish. I had a nice chat with the owner Glenda and it turns out she is from the same area in S. Florida that my hubby grew up in, and he actually knows her niece from high school…small world! I love visiting mom and pop shops, I literally walked in and said I wanted to pick up something for dinner and next thing you know we are talking recipes and I left with a beautiful piece of fish.

What I really loved about Lighthouse Seafood – other than the actual seafood – is that they have a wall full of their own recipes to share with their customers! Little things like that really stick with me…you can tell these people really love what they do and take care of their customers too. I’m sending my hubby there for his next blogging assignment soon! Speaking of…it made me smile that so many of you enjoyed his first blog post last week! It was really fun for him (and for me) and I am thrilled that he got into the “cooking thing” and might actually do it again!

Ok, now onto the recipe…I found this recipe on the “recipe wall” at the fish market, when I told Glenda the owner that I wanted to grill some fish for dinner she walked me right over to this recipe…it sounded absolutely delicious!

And it was!!

Grilled Rosemary Swordfish with Capers

Ingredients:

• 1/2 cup olive oil
• 2 sprigs fresh rosemary
• 3 cloves garlic, peeled and lightly crushed
• 2 TB lemon juice
• 1/4 cup dry white wine
• 4 swordfish steaks
• 2 tsp capers

Directions:

1. Heat oil in a small saucepan. Add rosemary and garlic and simmer gently for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil to remove the garlic and rosemary and combine with lemon juice and white wine in plastic storage bag.
2. Sprinkle both sides of sword fish with salt and fresh ground pepper. Add swordfish to the marinade, squeeze out excess air and seal, gently combine fish with marinade. Marinate, refrigerated, for 30 minutes.
3. Heat grill and when ready remove steaks from marinade and pat dry. Reserve marinade. Brush oil onto grill to avoid sticking. Grill 4-5 minutes per side (about 10 minutes per inch of thickness), removing from grill when just slightly undercooked in the middle - the fish will finish cooking on their own.
4. While the swordfish is being grilled, cook reserved marinade over medium heat until bubbling, whisking to combine. Add capers to sauce. When swordfish is cooked, pour over fish and serve.
5. (Swordfish can be substituted with any firm grillable fish, such as grouper or mahi.)

Recipe from Lighthouse Seafood in Lake Mary, FL

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We are having a graduation party for our nephew on Saturday. Friends and family will be over and of course there will be a ton of food. Everyone is bringing a little something…I am making the main dishes, plus a few extras because I just can’t help myself.

These nuts are one of those “extras”…they were super easy and are so tasty. The rosemary and butter make them savory…but the cayenne gives them a kick that I just love. They are going to great with the fabulous cheese plate that my niece is going to put together.

Mixed Nuts with Rosemary

Ingredients:

• 3 tablespoons unsalted butter
• 1 tablespoon dried crumbled rosemary
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne, or to taste
• 3 cups mixed nuts (pecans, cashews, and hazelnuts)

Directions:

1. Preheat oven to 350 degrees F.
2. Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

Recipe from Food Network

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