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 Thursday’s paid subscriber recipe was this Lemon Brown Butter Asparagus with shaved parmesan, crispy garlic, and toasted breadcrumbs! If you want to impress your friends and family, make this.
Coming this week for paid subscribers: This week, I’ll be rounding up my kitchen essentials — but the super affordable ones, not any big appliances that are going to break the bank. I’m working on “The Best Inexpensive Tools That Make Life Easier In The Kitchen,” and I’m only including products I use every. single. day. They really do make cooking much less stressful (like the BEST tool to get out avocado pits. You need). Become a paid subscriber to make sure you don’t miss out!
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Recipe I’m Loving: I made Deliciously Ella’s Roasted Red Pepper Orzo (vegan!) for our date night the other night, and it was amazing. I think you have to download the app to get the recipe, but it was worth it! We enjoyed it with some Pink Moon Rosé! and my go-to kale salad (use this recipe as a base, but eliminate the apples, acv, and almonds and add breadcrumbs).
Life updates: Once again, things are moving quickly! I’ve been basking in the warm weather — doing a lot of gardening, swimming, and making bean salads. I think my first tomato blossom has arrived, and I am (impatiently) awaiting to eat my very first homegrown tomatoes! In addition to basking in leisurely summer activities, we’ve also been working on finding a wedding date, and we also began looking at houses, although I’m extremely terrified of this market, so I’m not optimistic. But I’m happy and enjoying the start of summer, which is always such a fun season in LA. Oh, and we are camping in Yosemite next week!
I’m a potato gal. Always have, always will be. Gold potatoes, sweet potatoes, russet potatoes, Japenese sweet potatoes — give me them all! I’ve made quite a few variations of smashed potatoes by now, but this is the first one I’ve made using sweet potatoes.
These potatoes are a little more on the softer side then crispy, but damn do they MELT in your mouth. Between the sweet potatoes getting slightly caramelized when roasted and the miso butter oozing delicately into it, the balance of flavors is surreal. The sesame cilantro gremolata adds an even greater layer of complexity with its savory, bright herbaceous flavor (gremolata was inspired by this recipe from Food52, with a few modifications!)
As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!
Smashed Miso Butter Sweet Potatoes with Sesame Cilantro “Gremolata”
Ingredients (serves 4)
2 large sweet potatoes, sliced into 1 1/2” thick slices
1 tbsp sesame oil
3 1/2 tbsp butter, at room temperature
1 1/2 tbsp white miso
Sesame Cilantro Gremolata
1/2 cup cilantro
2 cloves garlic, finely chopped
2 stalks green onion, finely chopped
Zest of 1 lime
1 tbsp sesame oil
1 tsp sesame seeds
1. Preheat oven to 500 F (or on the broil setting) and spray a large baking sheet with oil or cooking spray. Add sweet potato slices into a large pot, and cover with water. Bring water to a boil, cover, and cook for 15 minutes. Drain and let sweet potatoes cool for at least 5 minutes.
2. While sweet potatoes are cooking in the pot, prepare the miso butter. Add butter and miso into a small bowl, and mash together with a fork until its evenly combined.
3. When sweet potatoes are ready, spread them on the baking sheet (making sure there is room between each). Smash with a large fork or the bottom of a glass. Melt the miso butter in a small saucepan, and then drizzle it evenly over the sweet potatoes. Place in the oven, and broil/bake for about 15 minutes until edges and top just start to get crispy.
4. While sweet potatoes are roasting, prepare the sesame cilantro gremolata. Mix together gremolata ingredients in a medium bowl. When sweet potatoes are ready, spoon the gremolata mixture over the sweet potatoes and serve warm.
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