Tag Archives: seasonal recipe

Flora’s seasonal food recipe: cinnamon sweet potato fries

9 Mar

3861058756_7176eaa187March, a time of year where we continue to be blessed with abundant root vegetables, leading to many exercises in creativity!  Currently in my fridge sits a bunch of sweet potatoes waiting to be cooked up into something satisfying and delicious.  So last night I decided to transform them into something sweet and savory to compliment the rest of my meal.  I made baked sweet potato fries, but not just any baked sweet potato fries, I spiced them up with some grounding and warming cinnamon.

Here is how my ordinary sweet spuds transformed into something to write about:

Serves 4-6


  • 2 large sweet potatoes or 4 small/medium sweet potatoes
  • 1/3 cup of olive oil
  • 3 teaspoons of ground cinnamon
  • salt to taste


  • Preheat oven to 350 degrees. Scrub the sweet potatoes, and cut them into matchsticks (for extra fiber and nutrients, leave the skin on)
  • Place them into a large bowl and drizzle them with olive oil until evenly coated.
  • Line a baking sheet with parchment paper, and place sweet potatoes in one layer onto the baking sheet. Sprinkle with salt, then with 1.5 teaspoons of ground cinnamon.
  • Bake for 20 minutes, then turn them over with a spatula.  Sprinkle some salt and the rest of your cinnamon onto this side, and bake again for 30 minutes.
Serve as a side dish to your main meal, or as an appetizer for hungry family or friends.  Dip with some ketchup, mayonnaise, or even better, honey mustard (make your own by mixing honey + mustard together)!
Happy seasonal eating to all.
Photo courtesy of Renée S.
Post contributed by Flora, School Community Liason at Butter Beans, Inc.

Pasta with sugar snap peas and fresh pesto

22 Jun

Flora’s seasonal recipe: 

Late spring/early summer marks the flowering of pea shoots that create crunchy, refreshing peas that are full of fiber and vitamins galore!  My first encounter with them this year was on the side of the road at a farm stand where the large handwritten sign stating “local fresh peas” caught my eye.  I had to stop, and it was well worth it!  I bought a bag (on the honor system) and couldn’t help myself but reach in and crunch into one…two…three…After indulging, I put away the bag, and while making lunch, I added a few to my salad.  I just love them raw, although they do taste incredible mixed into another one of my favorite dishes: pasta & fresh pesto.

Pasta with sugar snap peas and fresh pesto:


Place rinsed basil leaves (1 bunch), garlic cloves (1-2 cloves, depending on how much you love garlic), parmesan cheese (1/4 cup or ½ cup, depending on how cheesy you want it to be), pine nuts (try pepitas or sunflower seeds, add a handful, or more as you wish), olive oil (3-4 tablespoons), salt & pepper into a food processor and blend to a paste-like consistency.  Taste the mixture as you go and add more if you think you need to.

Snap peas: 

Bring a pot of water with a sprinkle of salt to a boil and place the snap peas in the boiling water for 1-2 minutes.  Remove the peas and transfer to a bowl of water + ice, let cool.


Bring water to a boil, place pasta into the water and let cook for the time stated on your package ~ 10-12 minutes.  Drain and place pasta back into the pot, add the blanched snap peas, fresh pesto and mix it all up.

Top your pasta with some fresh cracked pepper-grated parmesan cheese and enjoy your late spring/early summer feast!