I was up for dinner again for vampire night this week. Since I just got back from vacation, I was hoping to make something that I already had all (or most) of the ingredients for. So, I poured through my cook books and pinterest boards and found this Michael Symon recipe from The Chew a few months back (which I watch daily thanks to my DVR!)
Can I just spend a minute talking about how much I love Michael Symon? Seriously- this guy is amazing. For one thing, his love of Ohio rivals my love of Iowa. For another, his philosophies on food are amazing— for him, the entire point of having dinner is to bring family together, and I couldn’t agree more! So when cooking for loved ones, why not give them the freshest ingredients and most delicious and healthy meal possible! I have seriously never gone wrong with a Michael Symon recipe (even when I deviate from the ingredients or instructions), and this one was no different.
I grilled the sweet potatoes for about ten minutes, and topped them with sauteed chard and onions from my garden. The only thing I really changed from the recipe was that I topped the salad with toasted pepitas (i.e., pumpkin seeds) instead of pistachios (because the store only had them with the shells on and that seemed too labor intensive). The dish is sweet, spicy, tangy, salty, and oh-so healthy.