Roasted Sweet Potato, Asparagus & Arugula Salad

I served this salad under roasted chicken when Euro and James came over for dinner. It's gluten free and vegetarian. The peppery leaves of the arugula pair wonderfully with sweet potatoes and the citrus vinaigrette balances the salad out nicely.



Pecan Pieces
Sweet Potatoes - peeled and diced in large chunks
Asparagus
EVOO
s/p
Arugula
Citrus Vinaigrette
Goat Cheese

Preheat oven to 400°.

Toast the nuts by placing them in a heated pan and cook for about a minute. You'll know that they're toasted when you smell them. Set the nuts aside.

Separately, toss the potatoes and asparagus in EVOO. Sprinkle both liberally with s/p.

Place the potatoes in the oven. Cook until tender, stirring once or twice, 40-60 minutes depending on the size and type of potato chunks.



When the potatoes are 10 minutes from being cooked, put the asparagus in the oven. Cook the asparagus turning once until they are tender crisp, 6-10 minutes.

Sloppy Jane Sandwiches

I roasted a chicken last night and used the leftovers today to make these open faced sandwiches.



EVOO
1/2 small Onion - sliced
1 Garlic Clove - smashed and peeled
2 cups Chicken - shredded
Soy Sauce
Hot Sauce
White Wine Vinegar
Ketchup
French Bread - 6 slices
Goat Cheese Spread (see below)
Arugula
Sunflower Seeds

Heat EVOO in a pot. Add onion and garlic. Cook until the onion is clear.

Then remove the garlic, cut it up, and set it aside.

Add chicken to the pot and stir in the rest of the ingredients. I didn't measure them. I just splashed and tasted until I had a desirable, well balance flavor.



Cover the pot and simmer over low heat for about ten minutes.

Meanwhile, toast your bread.



To make the cheese spread, mix softened goat cheese in a small bowl with the garlic that you set aside, salt and hot sauce.

Spread your cheese mixture evenly over the toast.



Top with arugula.



Spoon chicken over the greens.