Sweet potatoes are the reigning royalty of the super foods. Chock full of vitamins A and C, fiber, potassium, copper and manganese these tubers have something for everyone including those who want to stabilize or lower their blood sugar.

Today at the Dunwoody Green Market I had the pleasure of helping visitors sample delicious soups from M. E. Amore. While M. E. Amore is well-known for their incredible fresh pastas and prepared dishes, Chef Marc and Elisha Cicerone made three stellar soups using ingredients from the farmers market.  To compliment the soups, Chef Michele Greene (pictured left) prepared savory sweet potato biscuits and agreed to share her recipe. These biscuits would be ideal for Thanksgiving or anytime.

Sweet Potato Biscuits

 Ingredients:

• 2 cups cooked, mashed potatoes (microwaved is okay)
• 4 cups self-rising flour
• 1 stick butter, melted
• pinch of baking soda
• 1 1/4 cup milk
• 3 tablespoons sugar

Preparation:

1. Pre-heat oven to 400 degrees F. Grease a  (9×13) baking pan.
2. Scoop cooked sweet potato out of the skins and and discard skin.
3. In a large bowl add the sweet potatoes, butter and milk mix until thoroughly incorporated. Stir in flour, baking soda and sugar until well blended.
4. Shape the dough into a ball and knead on a lightly floured surface 8 – 10 times.
5. Roll the dough out to about 1 inch thick and cut with a 2-inch biscuit cutter. Place cut dough on the prepared baking pan. Bake for 15 – 20 minutes or until brown.

Makes about 15 biscuits.

Recipe Credits: Chef Michele Greene (ConfidenceinCooking@gmail.com) and adapted from Mama Dip’s Kitchen by Mildred Council.

Extend tomato season by oven drying tomatoes. There are so many ways to use these tasty morsels — on pizza, couscous, rice and egg dishes and in quiches, salads, pasta and vinaigrettes. Roasting vegetables intensifies the flavor, adds a burst of color and texture.

When you oven roast tomatoes, consider making a second baking sheet with other root vegetable to expand your cooking options.

This weekend I gathered the last of the tomatoes from my garden (all sizes and colors). With the oven roasted vegetables I plan to make a brown rice salad featuring the veggies and the vinaigrette.

Oven-Dried Tomatoes

Ingredients

• 2.5 pounds Tomatoes – firm but ripe
• 2 sweet onions
• 3 garlic cloves, or more
• 3 carrots
• 1 eggplant, small
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon dried thyme or Italian seasoning
• salt & pepper
• parchment paper

Preparation

1. Prepare baking sheets with parchment paper. Pre-heat oven to 200 degrees F. If you oven has a convention setting use the convection setting.
2. In a measuring cup mix olive oil, vinegar and spices; whisk to blend thoroughly.
3. Cut the tomatoes in half or quarters, depending on the size. Leave tiny cherry tomatoes whole. In a large bowl add tomatoes and drizzle with half of the oil mixture. Mix gently with a spatula. Place tomatoes cut side up on baking sheet lined with parchment paper.
4. Cut onions, eggplant, and carrots into large bite-sized pieces and place in the large bowl. Peel garlic and add to the bowl. Drizzle with the remaining oil mixture. Toss gently with a spatula. Place prepared veggies on the second baking sheet lined with parchment paper.
5. Bake for  2 1/2  – 3 hours or until the veggies are shriveled and browned on the edges.
6. Use immediately in your favorite recipes or store, tightly sealed in the refrigerator for up to 7 days. Store tomatoes and other vegetables separately.

Oven-Dried Tomato & Garlic Vinaigrette

Ingredients

• 1/3 cup oven-dried tomatoes
• 1 clove oven-dried garlic, minced
• 1/4 cup balsamic vinegar
• 3/4 cup mild olive or canola oil
• 1 teaspoon fresh thyme leaves, chopped
• salt and pepper

Preparation

1. Using a blender, combine the tomatoes, garlic and vinegar to create a chunky mixture — do not puree.  While the blend is running, slowly add in the oil. Add the thyme and pulse lightly. Season to taste with salt and pepper.
2. Can be stored for one week in an airtight container in the refrigerator.

Our CSA basket has been over flowing with a variety of peppers – sweet, mild, mini, hot, green, red, yellow and many more. This week Saveur provided the perfect recipe for an easy-to-prepare stuffed pepper appetizer. The tangy feta and lemon zest make these peppers a savory prelude to a late summer dinner party.

Feta Stuffed Peppers

Ingredients

10 3″–4″ peppers or chiles or six 4″–5″ chiles or other sweet peppers
9 oz. feta, crumbled
2 Tbsp. extra-virgin olive oil
2 Tbsp Greek yogurt
1 Tbsp fresh parsley, minced
1⁄2 tsp lemon zest
1⁄4 tsp dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup grated Parmesan cheese

Directions

1. Arrange a rack 6″ from the broiler element and set oven to broil. Put peppers on a baking sheet lined with foil and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.

2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Can be made a day head and chilled.

3. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil lined baking sheet. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

SERVES 4 – 6

This recipes was first published in Saveur in Issue #131

Carrots with Pizzazz

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Oven roasting vegetables brings out the intensity of their flavors. A dribble of oil, a sprinkle of salt and pepper and a little time in the oven combine to create a sensuous feast.

This spring our CSA basket included an abundance of carrots so I turned to vegetable guru Alanna Kellogg’s Bourbon Glazed Carrots recipe to take this colorful root vegetable from a simple side dish to something fabulous. For regular readers, you know my joy in cooking with bourbon –this recipe brings me closer to my goal of finishing a bottle of bourbon (by cooking with it!). This recipe pairs the naturally sweet carrot with a caramelized bourbon glaze – what’s not to like!!! It has become our company’s coming for dinner veggie of choice.

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This caramely, sweet and savory glaze is a winner; to get a double whammy from this succulent sauce: Drizzle half the warm glaze on the carrots and reserve the balance. Refrigerate the reserved glaze; reheat and drizzle on baked salmon the next evening for dinner.

Bourbon-Glazed Roasted Carrots

Ingredients:

serves 4, active time 10 minutes, total time 40 minutes

• 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• kosher salt
• Freshly ground black pepper
• 1/2 cup bourbon
• 1/4 cup dark brown sugar
• 2 tablespoons butter, cut into chunks
• 2 tablespoons freshly squeezed orange juice

Proceedure:

1. Preheat oven to 375°F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork.
2. While carrots are roasting make the bourbon glaze. In a small saucepan heat bourbon over medium-high heat. Simmer bourbon until liquid is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Drizzle warm glaze over carrots and serve immediately.

Recipe used by permission from Alanna Kellogg, A Veggie Venture.

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Grab A Bite in Atlanta

Last weekend BlogHerFood took place in Atlanta. In addition to sessions on food styling, writing, recipe development and so much more – the conference included a lunch excursion to the oldest public market in the city – Sweet Auburn Curb Market. Founded in 1918, the Auburn Curb Market offers an exotic array of fresh fruits, vegetables, meats, cheeses, and fish. The market also stocks numerous specialty products. A selection of small cafes serve daily meals that range from soul food to gourmet Italian cuisine to one of the best burgers in the city.

A Market Welcome:

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The Green Market:

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Dine-in or To-go Food Options:

You can find anything you want (to eat) at this market from paninis, hand pies and cupcakes to barbecue, and you’ll have your choice of dining options from food carts and picnic beaches to tables and counter service.

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Foodie Paradise – southern-style.

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What’s your favorite foodie spot in ATL?