Thank you to all who came out to share some food and fun at Powell Gardens today! I enjoyed talking with all of you! Thanks for braving a cooler than normal day and supporting Powell Gardens.As promised, here are the recipes from today's event.
Sweet Potato Hummus
1 lb. sweet potato, diced, peeled and steamed for 30 minutes1 can garbanzo beans, rinsed and drained1 clove garlicJuice of one lemon1/4 cup tahini1/4 cup olive oil1 tsp. smoked paprika1 tsp. salt1 tsp. coriander1/2 tsp. cumin1/4 tsp. mace
Pulse in food processor until smooth, adding a bit more olive oil if needed. Serve with pita, pita chips or vegetables.
Fall Kale Salad1 bunch kale, leaves torn finely, discard stems2 apples, diced2 pears, diced1/2 lemon, juice1/4 cup craisins1/4 cup roasted pumpkin seedsDressing3 Tbs. cranberry sauce3 Tbs. balsamic vinegar3 Tbs. olive oilSalt and pepper1/2 lemon, juice
Whisk the dressing together, toss with salad ingredients.
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