I think it is time to get back into this game. The routine thing? Remember that? We have eaten a lot of cookies and buttered a lot of rolls -- and it was fun. But now it is time to get out of the yoga pants and put our game face on for this new year - 2014. It happens to be an even number - I’m happy about that.

Sweet Potato - Apple Salad {Pedantic Foodie}

I was blessed with several wonderful books around Christmas time. One of these was The Kinfolk Table cookbook, which I have been eyeing ever since it was released. My expectations were not disappointed This book is stunning from cover to cover (more about that soon!). One of the first recipes that caught my eye was for Sweet Potato - Apple Salad.

This salad is hearty and bright and everything I needed to get me away from the leftover cookies.

The ingredients in the salad are not particularly seasonal, and are generally available year round. I love that this recipe can be fitting for any season.

I think I am ready for routine again. Ready to tackle that mountain of laundry and throw some spinach into my smoothies. Let’s tackle this 2014 thing.

Sincerely,

Pedantic Foodie

Sweet Potato - Apple Salad

recipe adapted from The Kinfolk Table / serves 4

for the dressing

3 tablespoons olive oil
juice of 1 lemon
1 tablespoon honey
1/2 teaspoon garlic paste
1/4 teaspoon salt
freshly ground pepper

Combine all ingredients in a small jar and shake until all ingredients are well-combined.

for the sweet potatoes

3 small sweet potatoes, about 16 ounces, peeled, sliced and quartered
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon ground cinnamon
pinch of kosher salt
freshly ground pepper

Preheat oven to 375 degrees F.

In a small bowl whisk to combine maple syrup, olive oil, salt and cinnamon. Toss the potatoes in the mixture and spread out on a lined baking sheet.

Roast potatoes for 30 minutes or until fork tender. Allow the potatoes to cool to room temperature while preparing the onions.

for the onions

1 tablespoon olive oil
1 medium yellow onion, sliced
1 tablespoon maple syrup
heavy pinch of kosher salt

Heat the olive oil in a medium skillet until simmering. Add onions, syrup and salt. Stir often and cook for 5-7 minutes or until caramelized.

for the salad

2 apples cored and sliced
1/2 cup chopped pecans
1/4 cup roasted pumpkin seeds
6 ounces crumbled blue cheese
4 1/2 cups fresh mixed greens

Toss sweet potatoes, caramelized onions, greens, apples, pumpkin seeds, pecans, and cheese to combine. Drizzle dressing over the salad just before serving. Enjoy!

In March I received my first issue of Kinfolk magazine. After turning the first page all I could think was, “how have I never heard of this before”?

The experience is unlike any other printed journal I had ever read, seen, or felt. If you have not had the Kinfolk experience you need to, right now.

This issue was choked full of prepossessing articles but one of my favorites was based on a “flower potluck”. I was fully enthralled by the genius of the idea and reminded of how little attention I have given the flowers in my life - or rather lack there of. I had forgotten flowers, but I was rediscovering how their dainty petals and wispy fragrance can bring life to a cluttered desk.

After deciding that I needed to add a bit of exterior into my interior I faced a dilemma - I’m not especially gifted when it comes to flower-arranging. My mother is. My mother is also good at painting, and several hundred other things which baffle my mind. I can easily envision how I want my finished product to look, it’s the getting there that I have issues with.

I made up my mind to all resist urge to text my mom pictures and ask where I should place the jasmine, but decided I would play around and hope for the best. Wildflowers seem less intimidating to me. Perhaps it’s because they look carefree and relaxed and when tossed carelessly into a mason jar they stand placidly and act elegant. That’s the kind of flower I can be friends with.