One of my highlights of summer is the availability of fresh, local produce. Between our CSA and local farmer’s market, we’ve had an abundance of seasonal fruits and veggies. This week, I’m sharing some of the things I’ve been cooking up as part of #FarmersMarketWeek.
My first recipe is a quick, no-cook salsa. Instead of tomatoes, the base of this is watermelon – making a perfect summery salsa with a touch of sweetness.
This weekend, Babywearing International of Central NJ celebrated their first anniversary of becoming a Babywearing International chapter. If there’s one thing that’s saved my sanity during the past year, it’s baby wearing. I feel incredibly fortunate to have found this community so early in motherhood and that my local chapter is so awesome.
Saturday’s celebration was a potluck picnic at a beautiful local park. This salad was my contribution to the feast. It’s something I’ve made before and have been meaning to make again since Jake is currently loving sweet potatoes and black beans. And this is one of the best potluck dishes I’ve found – it can be served warm, chilled or at room temperature and it’s gluten, nut and dairy free so it’s perfect for pretty much everyone.
Stuck with leftovers? It also makes an awesome burrito filling!
Sweet Potato & Black Bean Salad (slightly adapted from Beantown Baker) Serves 10-12 as a side
3 Tbsp. olive oil
5 large sweet potatoes
3 cans black beans, rinsed and drained
Juice of 3 limes
Zest of 1 1/2 limes
1 tsp. salt, divided
Pinch or two cayenne
1/3 cup chopped cilantro
Preheat the oven to 400F degrees.
Peel the sweet potatoes and cube into bite-size pieces. Toss with olive oil and 1/2 tsp. of salt and spread on a baking sheet. Roast for about 20 minutes, until tender but not smushing, tossing halfway through. Remove and let cool for five minutes.
While the sweet potatoes roast, rinse and drain the black beans.
Whisk together lime juice, zest, remaining salt and cayenne in a large bowl. Toss with black beans and slightly-cooled sweet potatoes. Stir in cilantro.