Roasted Sweet Potato Sandwich with Fresh Goat Cheese and Honey

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

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.

 

For Sandwich

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.

 

 

 

Grilled Skirt Steak with Chimichurri Sauce

Before you put away your grill for the Winter, here’s a recipe that will put dinner on the table in a flash. It’s my Grilled Skirt Steak with Chimichurri featured in this month’s Paleo Magazine – Page 16! And for those of you who have my cookbook, Great Food Starts Fresh, you can find this recipe on page 180.

LyonGrilledSkirtSteakwithChimichurri

Mixed Herb Salad with Toasted Walnuts

Easy. Delicious. Healthy. Flavorful. Beautiful. An all around winner!

Mixed Herb Salad with Toasted Walnuts

Mixed Herb Salad with Toasted Walnuts

Yield: 2 servings

 

For Vinaigrette

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped flat-leaf Italian parsley

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh cilantro

1 small shallot, peeled and diced small, 2 tablespoons

¼ cup finely chopped toasted walnuts

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 teaspoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake to combine. Or, whisk to combine the ingredients in a small bowl.

 

For Salad

3 packed cups mixed greens

1 large radish, sliced thinly

 

Gently mix greens and radish with vinaigrette in a large bowl. Divide onto plates and serve.

Heirloom Tomato Sandwich with Basil Lemon Ricotta

Summer means sweet, ripe tomatoes in abundance and I just love when they start going off like wildfire in the garden and at farmers markets. This is usually the signal for me to start making big batches of  tomato sauce, freezing in abundance and roasting and snacking endlessly on cherry and grape tomatoes. And, of course, there’s one of my favorite tomato stand outs – the tomato sandwich. Bright, sweet, acidic, of the earth – it’s truly a summer delight – and here’s my take on it.

 

Heirloom Tomatoes Heirloom Tomato Sandwich with Basil Lemon Ricotta

 

Heirloom Tomato Sandwich with Basil Lemon Ricotta

Yield: 4 servings

 

For Basil Lemon Ricotta

1 cup whole milk ricotta, drained (I use Angelo and Franco brand ricotta)

2 tablespoons freshly squeezed lemon juice

Zest from one lemon

4 tablespoons extra-virgin olive oil

2 teaspoons finely chopped fresh basil

2 small garlic cloves, minced

kosher salt, to taste

freshly ground black pepper, to taste

 

Whisk all ingredients together. Season to taste with salt and pepper.

 

For Sandwich

1 small ciabatta loaf or sourdough boule, cut in half widthwise and lengthwise, seasoned and toasted in the oven with extra-virgin olive oil, salt and pepper and rubbed with a peeled garlic clove

2 pounds heirloom tomatoes, different colors if possible, cut into ¼- and ½ -inch slices

16 medium basil leaves, hand torn

Extra-virgin olive oil, for drizzling

 

Season tomatoes with salt and pepper.

Spread basil lemon ricotta over toasted ciabatta and arrange 1 layer of heirloom tomatoes on top.

Put some of the hand torn basil on top of the first layer of tomatoes and then add another layer of tomatoes.

Drizzle extra-virgin olive oil on top.

Roll up your sleeves and dive in.