We didn’t get out to the mountains this week, (insert a sigh). We have been fortunate enough to get out to the mountains most every week for a couple of years now and I have gotten terribly spoiled.
This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point of this dinner is about being easy and customizable.
Vanilla is probably my favorite spice and it is also the most expensive after saffron. It adds depth of flavor to so many things. Added to chocolate it makes the chocolate more chocolatey and you just can’t beat that. That being said, it can be fairly pricey, especially at the rate I go through it. So, today I’m going to tell you about two strategies I’ve come up with to keep the cost down.
Roasted Sweet Potatoes with butter and sea salt are my new favorite thing for dinner. Sweet potatoes with olive oil and sea salt are a close second but butter wins out every time for me. Now these are really good, but truth be told, they are also my favorite because they are so quick and easy to make.
We caught this gorgeous sunset on the way back from a hike on Going to the Sun road in Glacier National Park. The day couldn’t have been anymore spectacular. Perfect blue skies and sunshine are an elusive combination in the Flathead Valley during the winter. You can count yourself lucky if it coincides with your day off.