foodē (con't)
They are open Tuesday through Friday for lunch from 11 a.m. to 3 p.m. and dinner from 4:30 p.m. to 9 p.m. Saturday hours are 10 a.m. – 2:30 p.m. for brunch and 4:30 p.m. to 9 p.m. for dinner. On Sundays, they serve brunch only from 10 a.m. to 2 p.m
Sweet Potato Dip (makes about 1 qt.)
Ingredients:
3 lbs. sweet potatoes
about 2 tbs olive oil
1 small red onion, small diced
1 bunch fresh cilantro (most of the stems removed), chopped fine
2 roma tomatoes, seeded and chopped fine
juice of 1 lemon
1 tbs honey
½ fresh
jalapeño chile, seeded and chopped fine
salt and pepper to taste
Method:
Bake sweets at 400 degrees until fully tender and very soft, about 80 minutes. Cool potatoes for about 20 minutes or until you can easily handle them. scoop flesh into the bowl of a food processor (discard the skins). Add the remaining ingredients and puree using the pulse button until the dip is nicely incorporated. You
should still see small bits of onion, cilantro and jalapeño and you may need to scrape the sides of the bowl during the process. Season to taste with the salt and pepper. Serve with corn tortilla chips.
Sweet Potato Dip (makes about 1 qt.)
Ingredients:
3 lbs. sweet potatoes
about 2 tbs olive oil
1 small red onion, small diced
1 bunch fresh cilantro (most of the stems removed), chopped fine
2 roma tomatoes, seeded and chopped fine
juice of 1 lemon
1 tbs honey
½ fresh
jalapeño chile, seeded and chopped fine
salt and pepper to taste
Method:
Bake sweets at 400 degrees until fully tender and very soft, about 80 minutes. Cool potatoes for about 20 minutes or until you can easily handle them. scoop flesh into the bowl of a food processor (discard the skins). Add the remaining ingredients and puree using the pulse button until the dip is nicely incorporated. You
should still see small bits of onion, cilantro and jalapeño and you may need to scrape the sides of the bowl during the process. Season to taste with the salt and pepper. Serve with corn tortilla chips.
