I’m always looking for recipes to use grilled fresh vegetables in. My friend, Lisa, has a fresh supply of vegetables right in her own garden! She makes me so jealous. Lisa uses environment friendly techniques to maintain her garden. Right now, she has an incredible harvest of fresh spinach, tomatoes and even japanese eggplant that are just waiting to be picked. That inspired me to dust off the grill and test it out for the spring barbecuing season. Spring goes by pretty quickly around here so, you have to move fast before it gets too hot!
To my mind, just about any veggie is better on the grill. I happened to use japanese eggplant, zucchini, and red bell pepper. For the fresh greens, I used spinach. Try it on your sandwiches it adds a lot of flavor and more nutrition than just plain lettuce. Maybe you can sneak it by your kids, no one said you have to tell them it is spinach.
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I saw some great looking sweet potatoes shaped like bananas in the produce section yesterday and thought they were so cute… I bought them. The sweet potatoes really were too cute to puree and didn’t look like they wanted to be baked. They cried out “Tostones! ” instead.
Tostones are a tasty little latin snack food that are traditionally made with fried plantains and topped with anything from chorizo to fruit salsas. Because the tostones are starchy and slightly sweet, they get crispy on the outside but stay very soft and fluffy on the inside. Hmmm… starchy? slightly sweet? It sounds like sweet potatoes will fit right in and make terrific tostones.
You can serve sweet potato tostones as an hors d’ hoeuvre, first course or side dish. They can even be served alone. But, since I love the flavors of cranberries, pecans and feta cheese with my sweet potatoes, I put them together in a salad with baby arugula to top my tostones with. The tart cranberries and acidic vinaigrette are a great match with the crispy, fried sweet potatoes.
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