Posts tagged ‘sides’

October 26, 2011

Dijon Sweet Potato Salad

I am a sucker for hot and cold food bars at natural food stores.  Mana Foods, Down to Earth, Alive + Well, Whole Foods – I don’t discriminate; I love ‘em all.  I love trying new recipes, yes, but the thing I love most about hot/cold food bars is the ingredient lists. 

You may be aware that the prices at the food bars are pretty steep – plus I love a good challenge in the kitchen – which is why I love it when stores list the ingredients of their prepared food.  It allows me to recreate my favorite new recipes at home for a portion of the price at home! 


Sure, I may not know the quantities of the ingredients [or in this case – which ingredients are more prevalent], but I get to taste-test along the way.  And the nicest thing about recreating recipes at home?  I get to tweak the amounts to suit our personal preferences.

Ben and I have been obsessed with Mana’s dijon sweet potato salad for a few months now [he may or may not stop by every Wednesday on his way home from the Chiropractor to see if it’s there].  The perfect mixture of sweet, savory, and tangy is absolutely addicting and we love that the salad is lighter than the “typical” mayo-based variety. 

When we hosted a dinner at our home to welcome visiting family, I figured it was the perfect excuse to try out a new recipe.  My first try needed a little tweaking – the sweet potatoes soak up lots of sauce – but I’m now very pleased with the end result.  Smile  We’ll definitely be making this salad around our home more often! 


Dijon Sweet Potato Salad


  • 5 medium sweet potatoes [I used Moloka`i sweets]
  • 1 Tbsp olive oil

  • 1/4 celery – finely chopped
  • 1/4 c green onions – finely chopped

  • 3 Tbsp olive oil
  • 1’’ ginger root – grated
  • 2 Tbsp dijon mustard
  • 2 Tbsp maple syrup
  • 1 1/2 Tbsp apple cider vinegar
  • salt + pepper to taste

Preheat oven to 425.

Chop your sweet potatoes into your desired size [I like mine to be about 1/2’’ cubes], then toss them in 1 Tbsp of the olive oil, salt + pepper and place them on a baking sheet. 

Bake for about 30-40 minutes, or until golden brown and fork-tender.


While the sweet potatoes are roasting, whisk together all the wet ingredients in a large bowl [including the remaining 3 Tbsp of olive oil].  Place these in the fridge until your potatoes are ready. 


Allow the sweet potatoes to cool to room temperature before mixing it all together. 


Season with salt + pepper, and

Enjoy!  This salad gets better after a few hours, or even overnight, so I recommend making it ahead of time.  Smile

Are you a fan of hot and cold food bars? What’s your favorite “recreation” recipe?

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

September 28, 2011

Simple Edamame Salad

Back in college I got pretty good at convincing my friends to do road trips during our breaks from school. Being in college so far from home meant that I wasn’t afforded the opportunity to just go home during Thanksgiving or spring breaks.  Luckily, I have adventurous friends who were always up for a good time!    


Eugene is pretty central on the west coast, so my friends and I did quite a few trips up and down the western states of the US over the years.  Because Ben is from Seattle, we often found ourselves knocking on his parents’ door asking for a quick meal and a tent to crash in for the night.  Or calling a week in advance to ask if we could all bombard their quiet home with a dozen college kids during Bumbershoot weekend.

Looking back, it wasn’t the greatest way to get to know my future in-laws, but who knew? [Ben + I were good friends for a couple years before we started dating.]

Mom + Pop C. were always so welcoming to all of us.  I don’t know how they did it, but they found ways for all of us to sleep, eat, and shower. And they did it with a sense of humor and the kind of love I always craved during those times of being far from home. 

This edamame salad was one of the dishes I remember from our stays in Seattle.  I assume Mom C. always kept the ingredients on hand for those times when she needed to feed an army within minutes.  Ben and I make this vegan salad every now and then as either a side dish or a snack [it’s packed with protein and low in fat].  It keeps really well in the fridge and actually tastes better after it sits for a day or so. 

When I eat it I think of good friends, summers in the Northwest, and most of all – the warmth of the house that became my home away from home. 


Simple Edamame Salad

[ingredients] – use scant measurements to taste

  • 1/3 c red onion – finely chopped
  • 1 1/2 c edamame [soy beans] – shelled and defrosted
  • 1 1/2 c corn kernels – fresh or frozen and defrosted
  • 1 15oz can black beans – drained + rinsed
  • 1/2 – 3/4 c fresh salsa
  • cilantro, salt + pepper to taste


Mix everything together.

Enjoy!  Store in an air-tight container in the fridge.  Making this dish ahead of time is encouraged, as the flavors come together well with time.Smile

Do you have fond memories of school breaks?  What’s your favorite simple side? 

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


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