Powell Gardens Harvest Celebration

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 minutes

1 can garbanzo beans, rinsed and drained
1 clove garlic
Juice of one lemon
1/4 cup tahini
1/4 cup olive oil
1 tsp. smoked paprika
1 tsp. salt
1 tsp. coriander
1/2 tsp. cumin
1/4 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 Salad

1 bunch kale, leaves torn finely, discard stems
2 apples, diced
2 pears, diced
1/2 lemon, juice
1/4 cup craisins
1/4 cup roasted pumpkin seeds
3 Tbs. cranberry sauce
3 Tbs. balsamic vinegar
3 Tbs. olive oil
Salt and pepper
1/2 lemon, juice
Whisk the dressing together, toss with salad ingredients.


This entry was posted in By Beth, In the kitchen, Recipes. Bookmark the permalink.

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