If there was ever a week to buy People Magazine, or to flip through the pages as you wait in the check out line of your local grocery store, this is the week! The February 2 issue (J Lo on the cover) page 81. You’ll find my Brussels Sprouts Caesar Salad recipe. It’s quick and easy to make and darn right tasty. So, grab a People, people! And if you are looking for more delicious recipes, try my cookbook, Great Food Starts Fresh, which you can purchase at www.chefnathanlyon.com
My recipe for Dirty Chocolate Chai (a chocolate chai tea with a shot of espresso!) using TCHO Chocolate is up and running on the TCHO website. It’s Winter – grab a mug!
It’s another meatless Monday dish – this time, a hearty veggie sandwich perfectly suited for this cold time of year when sweet potatoes are plentiful!
Roasted Sweet Potato Sandwich with Goat Cheese and Honey
Yield: 2 sandwiches
For Sweet Potato
1 medium sweet potato, peeled and cut width wise into ¾-inch rounds
2 tablespoons extra virgin olive oil, plus extra for brushing on onion slices
1½ teaspoons finely chopped fresh thyme
½ teaspoon ground cinnamon
kosher salt, for seasoning
freshly ground black pepper, for seasoning
1 large red onion, peeled and cut into 3/4-inch rounds
Balsamic vinegar, for brushing on onion slices
Place an oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit.
Add the sweet potato, olive oil, thyme, cinnamon, and a healthy dash of salt and pepper. to a large bowl. Toss until well combined.
Place sweet potato in a single layer on a parchment lined sheet tray.
Place onion rounds on the same sheet tray (use an additional sheet tray if needed) and brush with olive oil and season with salt and pepper on both sides of the onion. Using a brush or your finger, rub a small amount of balsamic vinegar on each of the tops of the onion rounds, just enough to cover and coat the top.
Bake for 20 to 25 minutes, until potato is cooked through and onion is soft.
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 small bunch of mixed greens
1 small loaf of walnut (or any other nut or seed bread), cut into 4 sandwich slices
¼ fresh cup goat cheese
1½ tablespoons honey
Whisk to combine vinegar and olive oil in a small bowl. Gently toss some greens in a small bowl to lightly coat with the vinaigrette.
Spread goat cheese on sandwich slices and drizzle honey over the goat cheese. Place a layer of roasted sweet potato on the bottom slice of bread. Add a layer of roasted onions (the more the better!) and top with some of the dressed mixed greens. Top with remaining slice of bread and enjoy.
A twist on this classic Cajun Louisiana dish – made for all my vegetarian and vegan friends. Here’s to a happy, healthy and delicious New Year!
Vegetarian Red Beans and Dirty Brown Rice
Yield: 2 to 4 servings
3 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and diced small (2 cups)
3 medium celery stalks, diced small (1 cup)
1 large green bell pepper, diced small (1 cup)
8-ounces cremini mushrooms, diced medium (2 ½ cups)
¼ teaspoon kosher salt, plus more to taste
5 large garlic cloves, peeled and minced (2 tablespoons)
1½ teaspoons ground Hungarian paprika
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon dried Greek oregano
¼ teaspoon celery salt
1/8 teaspoon ground chipotle powder
1 (15-ounce) can kidney beans, drained and rinsed
1 cup vegetable stock
2 ½ cups cooked long grain brown rice
In a large sauté pan, add the olive oil. Turn the heat to medium-high and let oil heat until hot and shimmering.
Add the onion, celery, bell pepper, mushrooms and salt. Cook, stirring occasionally, for 15 to 20 minutes, until vegetables have given off their liquid and are beginning to caramelize.
Add the garlic, paprika, black pepper, cumin, oregano, celery salt and chipotle powder. Stir and cook 2 minutes more.
Add the beans and vegetable stock and stir with a wooden spoon or rubber spatula, loosening up any brown bits stuck to the bottom of the pan. Cook until almost all of the liquid has evaporated, approximately 10 minutes.
Turn off the heat and fold in the cooked brown rice until thoroughly mixed.
Season to taste with additional salt. Serve in 2 large bowls (big servings!) or 4 smaller bowls.