Sweet & Still

With nothing to cling to I rest in the community of my kitchen table.
Surrendering to the storm, I was dishes with silence.
Emptied of all understanding my only knowing is this;
Food is the sum of the earth’s urge to continually begin anew, fused with our compulsion to cultivate and carve into beautiful forms, morsels that will never be consumed again.
Over and over, we are nourished by these offerings, like prayers that lift into the air, molding love into momentary manifestations of all that is sacred and fleeting.
As long as I keep loving there will always be communion around my kitchen table, and every night dirty dishes will fill the sink.

Sweet Potato & Warm Spinach Salad
with fennel, chilli and rosemary
Yields 4 servings

2 medium sweet potatoes cut in half lengthwise
½ cup water
4 handfuls (or one bag from the CSA box) of clean spinach torn into pieces
1 apple finely diced

1 medium-large onion sliced into half moons
2 heaping tablespoons of minced garlic
2 tbsp olive oil
2 tsp dry rosemary
2 tsp fennel seeds
¼ tsp chili flakes
½ tsp sea salt
3 tbsp balsamic style apple cider vinegar
3 tbsp maple syrup
3 tbsp olive oil

  • Preheat the oven to 400°.
  • Put the sweet potatoes in a baking dish facing down. Add the water and cover with a lid or foil. Bake for ½ hour or until tender.
  • In the meantime prepare the spinach and set it aside in a mixing bowl
  • In a large pan on low heat add 2 tbsp of olive oil, onions, garlic, spices and sea salt. Caramelize until the onions are soft, then add the apple cider vinegar and let simmer for about 5 minutes. Add the maple syrup and let simmer for another few minutes. Then add the olive oil and turn off the heat.
  • Drizzle the hot dressing over top of the spinach. Gently toss together as the spinach wilts.
  • Make a small trough in the cooked sweet potato, fill it with the spinach and top with chopped apples.
  • Serve as an appetizer or a side dish.