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.

Butternut, Sausage and Brie Wontons - "Turkey Day Wontons"

I made these tasty little things for Drinksgiving, an annual party held the night before Thanksgiving. I took 50 of them with me and they all disappeared, so consider making extras if there will be a large group.



2 Butternut Squash
2 T Maple Syrup
EVOO
s/p
1 handful Pecans
2 Potatoes - boiled and peeled
Pinch of Ground Cinnamon
6 Links Spicy Turkey Sausage (or pork)
1 Egg - whisked in a small bowl with a splash of water
Wonton Wraps
Oil for frying

Step One - Preparing the ingredients

Preheat oven to 400°F.

I like to cut the squash into manageable pieces before I peel it. To do this, I lay the squash on it's side and cut the ends off. Then cut it in half, across the equator.

Stand the squash up, half at a time, and using a peeler or a knife, remove the outside skin of the butternut.

Cut each half in half again, this time cutting down lengthwise. This will expose the seeds. Remove them with a spoon, and discard.

Next, dice the meat of the squash into about one inch pieces. Repeat this process with the other squash.

Once all of the squash is diced, toss it in a bowl with the syrup, EVOO, and s/p. Then, evenly spread the butternut out onto two half sheet pans.

Place the pans in the oven and roast, turning once or twice, till the squash is very tender, but not brown. Your fork should easily mash a piece.