Picnic tonight! What’s for supper?
My husband and I were in Cape May last weekend and enjoyed going to the Cape May Olive Oil Tasting Co and found a wonderful Peach Balsamic Vinaigrette that I am going to use on this salad.
You can order your own at www.capemayoliveoilcompany.com
BBQ’d Chicken Wings & Legs
2 lbs chicken wings 4 piece chicken legs
¼ c melted butter 1 c Organicville BBQ sauce
1 T Sea Seasonings 1 t. celtic sea salt
1 T garlic salt 1 t. all-purpose seasoning
1 T organic onion seasoning
Put all chicken pieces in a gallon Ziploc bag, pour all seasonings on chicken and gently mix till all the chicken is coated. Marinate for 1 hour or more, then place in baking dish and cook at 350F for ½ hour or until all juices run clear. Then brush on BBQ sauce and cook until crispy. (Or you can cook on your grill)
Sweet Potato Salad with Chutney Vinaigrette
- 3 large sweet potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 3 tablespoons balsamic vinegar
- 2-1/2 tablespoons mango chutney
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium garlic clove, minced (about 1 teaspoon)
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1 cup chopped scallions, white and green parts
- 1/2 cup sliced almonds, toasted
Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.
Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.
This recipe is from Serious Eats.com