This week marks the beginning of a new season and while flowers, bees and the warm weather are not quite here, we can breathe in the reality that spring is just around the corner.
So...what to eat until the local growing season perks up...
Well, yams were in many of the Wanigan deliveries this week so here is a nice, easy to make recipe for baked yam fries and an avocado dip.
Bakes Yam Fries
3 medium yams, peeled and sliced into wedges
1 medium red or yellow onion, sliced into rings
1 tbsp maple syrup
1 tbsp cumin
1 tsp cinnamon
1 ripe avocado
2 tbsp lemon juice
3 green onions
A few sprigs of dill, chopped
1/2 tsp sea salt
2 tbsp water
Slice the yams into thin wedges and place in a medium-sized mixing bowl. Toss with maple syrup, spices and spread onto a baking sheet. Scatter 1/2 tsp portions of coconut oil onto yams. Bake at 385 for 40 minutes. Toss after 20 minutes and add onion and bake for the remaining 20 minutes.
For the dip, place all ingredients in a blender until smooth (easy!)