Recently, I had the pleasure of spending the afternoon with a pile of cookbooks from my friend Rachel’s cupboard. You see, she’s inherited a sweet collection of international cookbooks from her grandmother.
Here are just a few of them, along with one of(never home)maker’s Burning Love smoothies (yum!).
One of the most interesting cookbooks I perused wasn’t international at all, though. It wasAmerica’s Best Vegetable Recipes: 666 Ways to Make Vegetables Irresistible from the food editors of Farm Journal. Published in 1970 and decidedly NOT a vegetarian handbook, this one contained plenty of flavor combinations to pique my interest and kickstart my imagination. So, I adapted a few recipes from the book to keep for myself. Here are a couple of dishes that work perfectly this time of the year!
Marmalade Sweet Potatoes
Adapted from America’s Best Vegetable Recipes from Farm Journal, 1970
Yield: 4 to 6 servings
2 T olive oil
1/2 tsp sea salt
1/3 cup orange marmalade
1 T fresh squeezed lemon juice
1 17oz can sweet potatoes
In a medium skillet over medium heat, combine oil, salt, marmalade and lemon juice and stir until thickened. Add sweet potatoes and stir to coat. Cook on medium-low heat, turning periodically, until thoroughly glazed.
Tomato Orange Sauce
Adapted from America’s Best Vegetable Recipes from Farm Journal, 1970
Yield: 2 cups
1/4 cup sweet onion, sliced
2 T olive oil
2 T all-purpose flour
1 cup canned diced or crushed tomatoes
1/2 cup water
1/2 cup orange juice
1/2 tsp agave nectar
1/2 tsp salt
1 tsp grated orange peel
pinch ground nutmeg
In a medium saucepan, heat oil and cook onion until translucent. Add flour and stir til no dry spots remain. Add tomatoes and water. Cook until thickened.
Add remaining ingredients and stir to combine, just until heated through. Drizzle sauce over steamed or roasted vegetables of your choice and serve alongside rice or pasta dishes. (This sauce will keep in the refrigerator for 5-7 days.)
