Wednesday, May 07, 2014

You Should Know: Living Gluten Free: Recipe - Sweet Potato Medallions with Micro Greens, Feta, and Balsamic Glaze

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(Note: This is part two in a gluten free living series! You can see part one here.)

Earlier this month I posted my top five tips for living gluten free. A few weekends ago my friend Stephanie, who blogs over at Sustaining the Powers, and I partnered (well...she cooked...I watched and took photographs and drizzled Balsamic Glaze over the final product!) to work on a very simple gluten free recipe. One of the great things about this recipe is that it is made entirely with foods that are already gluten free. You don't even have to think about replace this or that with expensive or hard to find ingredients.

These sweet potato medallions can be served as a side, main, or appetizer and take very little time to make and prep. The plate up beautifully and can be grabbed one at a time.

Stephanie is a fantastic cook and an amazing multi-tasker. She's also exceptionally skilled at working around dietary needs. Here's an example: one random Wednesdays night, I watched her make seven meals for seven people with different dietary needs on a whim simply because they were hungry. It wasn't even a dinner party! We just showed up and she fed us all. She used basic ingredients in her kitchen and had them all out, plated beautifully and deliciously. I'm still in awe of that skill and she's definitely one of my cooking and hosting inspirations and thrilled that she was willing to partner with me to bring a Gluten-Free Recipe to you!

Sweet Potato Medallions with Goat Cheese, Pecans, Microgreens and a Balsamic Vinegar Glaze

Ingredients:

  • 2 medium sweet potatoes
  • 2-3 tbsp olive oil
  • ½ cup goat cheese
  • Balsamic vinegar glaze or reduction
  • ½ cup chopped pecans
  • ½ cup microgreens (grow your own or find them near the sprouts and lettuce in the veggie section of your grocery)
  • Salt and pepper

Directions:

  1. Preheat oven to 450. 
  2. Spread 2-3 tbsp of olive oil on a jelly roll pan. 
  3. Scrub sweet potatoes, but do not peel.  
  4. Slice sweet potatoes crosswise in 1/2 inch thick medallions and place on oiled pan. 
  5. Flip once so both sides get oil and sprinkle with salt and pepper.
  6. Bake for 15 min. 
  7. Turn over using tongs and bake for another 10 minutes, or until both sides of the potato are blistered and the center is soft. 
  8. Top each medallion with crumbles of goat cheese, pecans, microgreens, and a light drizzle of balsamic reduction or glaze.


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