Two on the Side

Hurricane Sandy just rolled through and I managed to throw together two very simple side dishes (before the power went out). The first one is from the oven and the second from the stovetop.

Roasted Sweet Potatoes and Radishes

Roasted Sweet Potatoes and Radishes

2 cups sweet potatoes, cleaned and cut into 2-inch cubes
1 cup radishes, tops reserved for another dish and diced into 1-2-inch cubes
2 tbs coconut oil
salt and pepper to taste
1/2 cup cilantro or parsley, chopped

1. Preheat oven to 450 degrees F.

2. Clean and cut vegetables. If you buy the radish in a bunch with top, reserve it for another dish.

3. Line a baking sheet and spread vegetables out on it evenly.

4. Dot the vegetables with pieces of the coconut oil then put the sheet in the oven for 30 minutes.

5. Watch the vegetables and turn them midway. When the sweet potato pieces are slightly toasty they are ready to come out of the oven.

6. Stir chopped cilantro or parsley at the end.

Servings: 4 Yield: 3 cups

Yellow Patty-in-the-Pan Squash and Sweet Onions

Yellow Patty-in-the-Pan Squash and Sweet Onions

2 yellow pattypan squash, cleaned and quartered
1/2 cup sliced sweet onion
1 bunch radish tops, chopped
salt and pepper to taste
1 tbs canola oil

1. Heat a cast-iron skillet over medium-high and add canola oil to the pan.

2. Sear pattypan squash on cut edges for 5 – 10 minutes

3. Add yellow onion slices and saute until browned lightly for 5 minutes.

4. Add chopped radish top and saute again for a few minutes more.

5. Season to taste and serve.

Servings: 2

Cooking Times Preparation Time: 5 minutes, Cooking Time: 15 minutes, Total Time: 20 minutes

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