Quick Combos: Sweet Potatoes, Creamer Peas, Okra, Spaghetti Squash, Potatoes
For quick combos this week, try braised creamer peas, baked sweet potatoes, okra fritters, spaghetti squash & herbs, and smashed potatoes…yes, smashed! Slow down and enjoy these long summer days with friends and family.
Baked (sweet) potato night! Offer tender baked sweet potatoes with choose-your-own toppings of taco-seasoned meat, spiced black beans, grated cheddar, chopped green onions, and sour cream or yogurt.
Braised creamer peas make a quick and hearty rustic supper – saute onions and garlic (and a little chopped bacon if desired) in olive oil, then add 1 chopped tomato and cook until saucy. Add peas, along with stock or water to cover, salt and pepper, and cook over medium low heat until peas are tender. Add a handful of chopped herbs (parsley, basil, chives, cilantro) and serve with rice or polenta.
Okra fritters are crunchy and satisfying. Make a quick batter with 1 c cornmeal whisked with 1 egg, 1 c buttermilk or milk, and 1/2 tsp. salt. Fold in 1 c sliced okra and fry 1/4 c dollops over medium-high heat until browned. Serve with salsa.
Cut spaghetti squash in half lengthwise, scoop out seeds and roast cut side down at 400 until tender. Scrape out squash strands and toss in a bowl with minced sage, butter, 4 T chopped toasted nuts, 1/4 c crumbled gorgonzola and a handful of herbs. Season to taste with salt and freshly ground black pepper.
Smashed potatoes are the best. Preheat oven to 450. Boil potatoes until just tender and drain. Place potatoes on a baking sheet and with a spatula or the heel of your hand, press down and smash them to 1″ thickness. Drizzle with olive oil, season with salt and pepper and roast until crisp and golden. Serve with sauteed mushrooms and a dollop of plain yogurt.