When it rains, it pours. It's been a rough week, friends-- and unfortunately, my friends and family have had to deal with me going bonkers left and right. They all have the patience of saints... thank you!
Given how draining it is to try and get a new driver's license while out of state, deal with a damaged computer, mend a broken heart, and increasing responsibilities at work, I have nothing witty to write here, other than to say that grilling up sweet potatoes and onions basically is the best way to stress eat and not feel guilty.
The sugars in the veggies caramelize and become nature's candy. Really. Plus, there's something so therapeutic about chopping up veggies and throwing them on a grill pan, and the colors are amazing.
Get on it. Feel virtuous. And ignore the fact that you pounded a pint of cookie dough ice cream right after eating this.
Grilled Sweet Potato and Snap Pea Salad
Adapted from Food Network Magazine
4 sweet potatoes
8 green onions, cut into large pieces
1 pound snap peas, trimmed
1 tbsp whole grain mustard
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
Kosher salt and pepper
Preheat the oven to 375F; pierce the sweet potatoes with a fork, and roast until they can easily be cut into with a knife. Remove and set aside to cool before cutting into large pieces.
Preheat a grill or a grill pan to high. Brush the onions, sweet potatoes, and snap peas with olive oil; grill until tender and nice marks appear on the produce. Remove from grill and toss together in a bowl.
In a separate bowl, whisk together remaining ingredients. Drizzle over the salad, toss, and serve warm, or chill and serve cold later (equally good!).