Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
In case you missed it: Last week, I shared a list of my go-to sources for credible, evidence-based nutrition info. As a journalist, I find sources to be SO important, and I know it can be hard for people to figure out who to trust. If you’re feeling lost in a sea of opposing facts about food, check out these five wonderful, trustworthy women!
Coming this Thursday for paid subscribers: It’s a bonus recipe week! This one is an umami explosion that you may have seen in my stories: Miso Parmesan Tomato Noodles. Verrrry excited to release this one.
As a reminder, when you become a paid subscriber, you get access to all previous paid posts, not just new ones!! So no stress if you missed something. Everything is available in the archive. Subscribe below if you want in on all the action.
Recipe I’m Loving: I know I’m very, very late to the game on this one, but I finally made the famous Jon & Vinny’s Vodka Sauce! Plot twist, though: We did not have vodka in our house, so we used gin. Let me tell you, it was still quite amazing, and I also learned in this process that Gin Sauce is a thing! We made some homemade linguine for a family pasta night, and we made this vodka sauce, a classic pesto, and the Eataly cacio e pepe. The vodka sauce was the biggest winner though.
Life updates: I’m headed to NYC this week! One of my best college friends is getting married, so I’ll be spending the weekend and into next week in my old stomping grounds (I went to NYU for those who may not know). Looking forward to being back in the city, eating all the delicious food, and celebrating with friends! Grant and I actually have to split up because we have two weddings on the same exact day across the country (sad), but I’m driving up the coast with Grant and his family from LA to Carmel for one night (the best drive ever), and then heading back east!
Harissa Yogurt Roasted Sweet Potatoes with Pickled Onions and Garlicky Parsley
Ingredients (serves 2-4/makes 2 sweet potatoes)
2 medium/large sweet potatoes
1 cup Greek yogurt
2 tbsp harissa
1 tbsp olive oil, divided
1 tbsp roughly chopped parsley
2 cloves garlic, finely minced
1/4 cup pickled onions
1. Preheat oven to 425. Pierce sweet potatoes with a fork. Place on a baking sheet, and roast for 1 hour 30 minutes to 2 hours, depending on how big your sweet potatoes are. Sweet potatoes should be sweet and tender when they’re finished.
2. While sweet potatoes are cooking, mix together Greek yogurt, harissa, and 1/2 tbsp olive oil in a medium bowl until smooth. Set aside.
3. In a small bowl, mix together parsley, minced garlic, and the remaining 1 tbsp olive oil.
4. When sweet potatoes are done roasting, slice them down the middle and spoon in the harissa yogurt. Top with pickled onions and parsley garlic mixture.
This newsletter is entirely reader-supported! To make sure you don’t miss out on anything moving forward, become a paid subscriber! Thursday posts are for paid subscribers only, and they include more recipes, essays, tips, and more! It’s just $5/month or $50/year. You can read more about what that entails here.