Green Leaf/ Red Leaf Lettuce
Broccolini
Red Radishes
Cucumbers
Roma Tomatoes
Covington Yams
Red L:eaf Lettuce
Alfalfa Sprouts
Gala Apples
Bananas
Bosc Pears
Meal 1
Gjelina’s Roasted Yams
These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.
INGREDIENTS
3 large Covington yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
PREPARATION
Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so,