Sweet potatoes & sage

 

It's the first cool morning of Fall, and it came late this year! Apparently today is a morning of firsts, as I have my first smart phone in hand, and am making my first post in months!

I've been working on changing up my business plan lately. I started Sorella 1 year ago as an In-home Classes, Catering & Private Chefwork business. Those are all jobs that I am still interested in pursuing, in fact I love them all! But it doesn't give me much opportunity to work with the public. I have so much good food & knowledge to share that I feel strongly about having more consistent visibility with the community.

For the last few weekends I have set up a "concession stand" at local fairs selling sandwiches, snacks, salad & salsa. It went extraordinarily well. Now I am working to be a more permanent fixture in the Farmers Markets in town, and am dreaming up product lines. I am strongly considering Gluten Free Baking as a option, since there is such a great demand. We'll see!

1 Sweet Potato
1/2 red onion
handful raisins
6-8 leaves of garden sage, crumbled
sea salt
Drizzle coconut oil
handful Kale

Start with the oil. Add the diced sweet potato & salt. Once it is about halfway cooked add the rest of the ingredients, except for the Kale. Once the sweet potatoes are cooked through, remove from the pan. Add 1/2 cup of water to the hot pan, and toss in your kale. Itll be bright green and tender in under 30seconds.
Serve potatoes on top of Kale. Enjoy.