AMY'S GARDEN
  • Home
  • About
    • A CSA Garden Share
    • USDA Organic
    • Farmers Markets
    • What We Grow
    • Press
  • RECIPES
  • Online Store
  • Contact

RECIPES

Mushroom and Lamb Sweet Potato Bowls

10/19/2020

 
1 tsp. kosher salt, divided, plus more
1 large sweet potato (about 1 lb.), halved lengthwise
½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)
½ small red onion, thinly sliced
¼ cup apple cider, coconut, or unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil, divided
½ lb. ground lamb (or beef, chicken or tempeh)
1 tsp. ground cumin
½ tsp. ground cinnamon
1 tsp. Aleppo-style pepper, plus more for serving
8 oz. wild mushrooms, sliced into ¼" slices
½ cup plain full-fat yogurt
2 Tbsp. fresh lemon juice
¼ cup mint leaves

Preparation
Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes.
Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl.

Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.

Comments are closed.

    CSA Recipes

    Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.

    Archives

    August 2021
    July 2021
    June 2021
    May 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020

    Categories

    All
    ARUGULA
    BEETS
    BLUEBERRIES
    BROCCOLI
    CABBAGE
    CARROT
    CELERY
    CHARD
    COLLARDS
    CUCUMBER
    DRESSING
    DRINKS
    EGGPLANT
    FENNEL
    GARLIC
    GARLIC SCAPES
    GREEN BEANS
    GREENS
    GREEN TOMATO
    HERBS
    HOT PEPPER
    KALE
    KOHLRABI
    LEEKS
    LETTUCE
    MELON
    NAPA CABBAGE
    OKRA
    ONIONS
    PADRON PEPPER
    PEAR
    POTATO
    RADISH
    SHISHITO PEPPER
    STRAWBERRIES
    SUMMER SQUASH
    SWEET PEPPER
    SWEET POTATO
    TOMATO
    TURNIPS
    ZUCCHINI

    RSS Feed

Visit us at a farmers market soon!


© 2020, Amy´s Garden • amysorganicgarden.com
​Sandy Point Rd, Charles City, Virginia 23030 • phone: 804.896.6446 • email: 
amy@amysorganicgarden.com


  • Home
  • About
    • A CSA Garden Share
    • USDA Organic
    • Farmers Markets
    • What We Grow
    • Press
  • RECIPES
  • Online Store
  • Contact