Baked Sweet Potato Chips

I love those colorful root vegetable chips they sell at the gourmet stores. When they come in an assorted bag the first ones to go (into my mouth) are the sweet potato ones, the meatier the better. So while perusing this month's Whole Living Magazine (are you noticing a pattern here?) I found a recipe for baked sweet potato chips to make at home.

I pulled out my mandolin (that I'm secretly afraid of) to slice the sweet potatoes as thin as I could. If you don't have a mandolin or share my fear of this crazy slicer just use your vegetable peeler & make long strips instead of circular ones. The goal is to get them all the same thickness (which is not very thick at all) so they bake at the same rate, otherwise you'll have some very well done (read: burnt) chips & some raw sweet potato slices on your hands.

Click through for the full recipe.

Charred Cauliflower with Clementines

I have to admit, I've had a lot more experience cooking & eating broccoli than cauliflower. I like cauliflower  I just forget about it sometimes. I got a friendly reminder while flipping through the January 2013 edition of Whole Living Magazine. I saw the recipe for Charred Cauliflower with Clementines & Olives & needed to try it immediately.  I sadly didn't have any olives in the house so I made a Chris-friendly version sans olives. Next time I'll definitely have to throw some in my dish.

Ingredients:

• 1 head cauliflower, trimmed & cut crosswise into 1/2 inch slabs
• 3 tablespoons extra-virgin olive oil
• coarse salt & freshly ground black pepper
• 2 clementines, zested & segmented
• (1/4 cup kalamata olives)
• 1 tsp white vinegar (I only had balsamic, so I used it & it worked great)
• 2 tablespoons chopped fresh flat-leaf parsley

Make it!

1. Preheat oven to 450 degrees.
2. Arrange cauliflower in a single layer on a rimmed baking sheet & brush both sides with 2 tablespoons olive oil.
3. Season with salt & pepper.
4. Roast, flipping once, until tender & golden, about 25 minutes.
5. Transfer to a serving patter with clementine segments (& olives).
6. Meanwhile, make vinaigrette: whisk remaining oil & vinegar & clementine zest. Season with salt.
7. Drizzle over cauliflower, clementines & olives. Sprinkle with parsley.