When the very nutritious vegetable, the sweet potato, is cooked perfectly, it is tender yet still a little crisp with a wonderful sweet flavor. I have decided that it is actually a little tricky to cook sweet potatoes properly. But I think I found the prefect sweet potato fry in a restaurant in Breckenridge, Colorado, of all places. We recently visited this very upscale restaurant with a James Beard Chef winner on the staff. The sweet potatoes were cooked and served immaculately. I came home to try to duplicate their recipe.
I really can’t remember a Sunday dinner meal when I was growing up without creamed sweet peas especially during the summer months. It was truly a farm to table dish because the peas were picked from my parent’s very large garden that morning and served at the noon meal. Fresh creamed sweet peas have a delicious flavor that can’t be described. You have to shell and cook some yourself to get the idea. When I found sweet peas at the Shenandoah Valley farmers market in June, I had to purchase some to cook.
This summer, I’ve started on a mission to eat more fruits and vegetables each day. Here’s one way to meet that goal. This recipe features cottage cheese — which was a staple in our meals when I was growing up — and pairs it with fresh summer vegetables. I’d forgotten how tasty this combination was –cottage cheese and garden vegetables. It is one way to meet my goal.