January's Improv Cooking Challenge theme is Lemons & Rosemary. (Sure wish my lemon tree hadn't bitten the dust last year; but glad my rosemary topiary is still going strong!) We use both ingredients quite a bit when we grill. Especially love chicken & salmon with a touch of rosemary!
But I decided to go a different direction, probably influenced by the Christmas gift from the hubs which was a KitchenAid® Spiralizer! We sliced up a huge sweet potato (from my brother's garden -- thank you Mark!) using this handy gadget.
|(kinda sorry to lose sweet potato to the core...)|
|this is how it looks right off the Spiralizer|
|you have to cut through the coil to make slices|
Nothing smells better than sweet potatoes frying in some oil!
|aren't they beautiful?|
I'd made Lemon Rosemary & Garlic Sea Salt which we sprinkled over the fried sweet potato slices.
You can make the salt and store it for a long time,
|chopped so fine|
|dried in the oven|
|break up the chunky parts|
We took the other half of the slices and tossed them in a lemon-rosemary sort of marinade.
If you're interested seeing the KitchenAid® Spiralizer Attachment in action, here's facebook live video we shot while making "zoodles" a couple weeks ago:
Pretty sure if you follow any of the links below from my friends you'll find plenty more delicious recipes using lemons & rosemary: