Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of Choosing Raw and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them.
This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!
I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.