Grilled Sweet Potatoes & Red Onion with Tahini Dressing

A Middle Eastern vegetable dish using grilled sweet potatoes, scrumptious! Complete the meal with these maple grilled burgers! 

Ingredients:

  • 3 medium sweet potatoes, washed well and sliced into ½ inch rounds
  • 1 small red onion, sliced into ½ inch rounds
  • 3 tbsp olive oil, divided, seasoned with salt and pepper to taste
  • 2 tbsp tahini (seseame paste)
  • ½ lemon, juice
  • 3 tbsp warm water
  • A good pinch of chili flakes
  • Salt and pepper to taste
  • 2 tbsp toasted pine nuts
  • ¼ cup fresh basil leaves

Directions:

  1. Heat barbecue to medium-high, approximately 400°C (200°F).
  2. Brush onion and toss sweet potatoes with 2 tbsp seasoned olive oil. Spread evenly over grill, trying to keep slices of onion rounds intact. Barbecue for 20 minutes, flipping once, midway, or until cooked through and lightly charred.
  3. To make dressing, combine tahini, lemon juice, warm water, and chili flakes. Stir until smooth, then add salt and pepper to taste.
  4. When sweet potatoes and onions are ready, pile them onto a platter, drizzle with tahini dressing, and scatter with pine nuts, olives and basil. Drizzle with remaining 1 tbsp of seasoned olive oil. Encourage guests to coat their veggies in the tahini sauce. It looks better separate, but tastes better mixed up!

Serves 4 to 6.

Adapted from Food and Drink 2015

Grilled Sweet Potatoes picture source 

Boston Lettuce, Peach and Ricotta Salad

A perfect blend of fresh vegetables, fruit, and cheese in this salad. Serve with this delicious crock pot onion soup or match it with a delectable peach smoothie!

Ingredients:

  • Boston Lettuce (enough for 1 person)
  • ½ peach (fresh)
  • ½ cup ricotta cheese
  • 1-2 thin slice (s) of prosciutto
  • Thinly diced sweet onion
  • 1tbsp olive oil
  • Sea salad and pepper to taste

Directions:

  1. On a dinner plate, place desired amount of lettuce
  2. Tip with 2 slices of prosciutto
  3. Place ½ peach over the prosciutto and ½ cup ricotta on the peach
  4. Sprinkle with onion, sea salt and pepper and drizzle with 1 tbsp olive oil
  5. Enjoy