Don’t you just love sweet potatoes? I know I love’em! They are one of those magical foods that are delicious, versatile, inexpensive, AND pretty darn good for you. They come in a variety of colors like blue, purple, orange, yellow and white, and the flesh is full of beta-carotene (great for your eyes) and vitamins A and C.

Fun fact: Did you know that potatoes, sweet potatoes and yams are all unrelated? Potatoes are related to tomatoes and peppers (members of the nightshade family), sweet potatoes are in the morning glory family and yams are related to lilies – who knew!

One of my favorite ways to cook sweet potatoes is to cut them in thick slices and toss with chunks of apple, a little olive oil, and salt then roast on a shallow pan in a 375 degree oven till roasty good.

Or just roast them like you would a regular baker then split and top with brown sugar, a little butter. They are also delicious naked with just a little sprinkle of salt and pepper!

Last holiday season I had a brainstorm to try a scalloped-like sweet potato dish. I thought I’d put a little maple syrup in it and a touch of sage and top it with a few bread crumbs. Well, my experiment was a hit! So I’ve retested my concoction and included my recipe for Maple Scalloped Sweet Potatoes with Sage. I love it served with ham or roasted tenderloin. It serves 10 – 12 so is great for a large party. –Kathy

Maple Scalloped Sweet Potatoes with Sage
Serves about 10-12

8 cups peeled and thinly sliced (1/4 inch) sweet potatoes (about 2 1/2 – 3 pounds)

Maple Cream
3 cups cream
1/2 cup real maple syrup
1/4 teaspoon ground nutmeg
2 teaspoons minced fresh thyme
1 1/2 teaspoons finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Topping
1/2 cup dry breadcrumbs
3 tablespoons high-quality grated parmesan cheese
2 teaspoons minced fresh thyme
1 tablespoon minced fresh parsley
2 teaspoons finely chopped fresh sage leaves

fresh sage leaves for garnish

Preheat oven to 350 degrees.

Spray a 3-quart casserole with pan spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the maple cream ingredients until well combined. Pour the maple cream over sweet potatoes and push them down a bit to be sure they are coated in liquid.

In a small bowl combine topping ingredients and set aside.

Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 – 35 minutes or until topping is browned, potatoes are tender and liquid is thickened.

Garnish with a sprinkle of fresh sage leaves.

Recipe by Kathy Casey Food Studios®.

Kale is the green vegetable of the hour, but have you heard of its new rival kohlrabi? Popular in Europe and Asia, kohlrabi is finally turning heads here in the states and popping up on menus everywhere!

(Photo from Renee’s Garden)

Also known as German turnip or turnip cabbage, this root vegetable is a great source of fiber and is power packed with loads of vitamins and minerals, including Vitamins C, B6, and E as well as potassium and phosphorus.

It can be eaten raw, roasted, or steamed or any way you like it. Raw kohlrabi is crunchy with bit of sweetness and slightly spicy. Think of a cross between a radish and a turnip.

It’s great when tossed into a salad or shredded for a tasty slaw. Kohlrabi also tastes d’lish when simply drizzled with a good olive oil and a sprinkling of sea salt. Roast it as you would a root vegetable or use in a tasty soup. Or make a quick spicy kohlrabi pickle. Even use its leaves in a quick saute.

The Kitchn Blog has a great piece on kohlrabi with tasty links and different ways to prepare it. –Kathy

Oh honey!  I’ve got some honey buzz for you….

The United States alone has more than 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. From clover, to orange blossom – to the intense flavored buckwheat – there are a lot of sweet honey profiles to try.

In the northwest, we have one of my all-time favs: blackberry honey! So tasty whipped in some cream and dolloped on a bowl of fresh NW berries.

You can also infuse honey with bold spices like chili – or herbs like rosemary and thyme. Looking for ways to use up that lavender in your garden? Honey to the rescue! Simply grab a few sprigs of the aromatic herb and place into your honey jar. The floral flavor will soon marry with the honey to create the ultimate WOW to drizzle on your next dish – like my Honey Lavender Strawberry Shortcakes.

So next time you see a happy buzzing bee around, thank them for that sweet honey you get to enjoy!
-Kathy

Honey Lavender Strawberry Shortcake
Mix the honey and lavender together a few days ahead if time – the longer it infuses, the more delicious the flavor.
Makes 6 servings

Honey Lemon Buttermilk Scones
2 1/4 cups all-purpose flour
3 tablespoons honey
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons finely minced lemon zest
1/2 cup (4 oz wt.) butter, cut in small pieces, cold
3/4 cup buttermilk
1 large egg
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Honey for brushing

Honey Lavender Strawberries
1/2 cup honey
1/2 teaspoon dried lavender, crushed
4 cups sliced fresh strawberries
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Whipped Cream
To make the scones: Preheat oven to 375°F.

Sift together the dry ingredients into a large bowl. Cut in the butter using a pastry cutter or rub together with your hands until the texture resembles coarse crumbs. Stir in the lemon zest.

In a separate bowl, mix together the egg and buttermilk. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round (about 7-inches across). Carefully place on an ungreased baking sheet and cut into 6 wedges, leaving the sides still touching.

Bake in the preheated oven for about 30 minutes, until cooked through and scones are golden. Brush with honey after removing from oven. Cool before serving.

To serve shortcake: mix the honey with the lavender and then gently toss with the strawberries. Allow the berries to macerate for 10–30 minutes to become more juicy.
Split scones, top with berries, and finish with whipped cream.

Sweet Tip: This is a great basic scone recipe that is also excellent served as a breakfast item. Switch it up by using orange zest and adding dried currants, cherries, cranberries, or blueberries.

Recipe developed by Kathy Casey Food Studios®