It’s a pretty dreary day in New York. Last night’s heavy fog has lifted to reveal a hazy, dull sky and has left sticky, humid temperatures in its wake. I returned late last night from a weekend of skiing in Stowe, Vermont. We spent Saturday downhill skiing, then due to poor weather we decided to go cross country skiing on Sunday. Even through the intermittent rain showers the charm of the area was not lost on us at all. The countryside is beautiful and the town is quaint and inviting. Another thing that really stood out was the food!! Everywhere we ate the ingredients were fresh, local and prepared in a creative way. I even had a delicious salad on the mountain! That is a first, usually the selection is pizza, burgers, dogs or chili on US ski resort menus. We stayed at a charming little hotel called the Green Mountain Inn which had an excellent restaurant called The Whip; I recommend dining there regardless if you are a guest at the Inn or not.
After a decadent weekend of rich omelets, braised short ribs, duck confit, cheeses, etc, etc I thought a vegetarian lunch is in order for the day but wanted something warm and satisfying to soothe the soul in this crappy weather. Stuffed baked sweet potatoes are wonderful and you can pick them up and eat them like a bread roll! This is such a simple and tasty recipe and would be a great side to a steak after a big workout or you could add chopped chicken or eggs right into the mix.
Ingredients (serves 2)
- 3 large handfuls fresh washed baby kale
- 1 medium Fuji apple, diced
- 1 medium-large sweet potato
- 1 tbsp coconut oil
- 3 tbsp pine nuts
- Fresh raw parmesan cheese
- Salt and cracked pepper
Preheat the oven to 400F.
Scrub the exterior of the sweet potato clean then slice in half lengthways and place cut side down on a lined baking tray and bake in the oven for about 25 minutes, until potato is soft when inserted with a knife. Remove from oven and allow to cool for a minute before scooping some on the centre out of each half (not too much, you want to make sure you are still getting sweet potato with every bite). Reserve any leftovers to use in salads or with eggs for breakfast!
While potato is cooking heat 1 tbsp coconut oil in large fry pan and add the apple pieces. Cook for about a minute until beginning to soften then add the pine nuts. Once pine nuts are starting to brown just slightly (be careful they burn easily!) add in the bunches of baby kale. Stir gently until wilted. Remove from heat, season with a little salt and pepper.
Stuff the kale mixture into the cavity of the sweet potato then top with a generous amount of freshly grated raw parmesan cheese. Season with extra pepper before gobbling it down like I did!