This is by far one of the most delicious sides I’ve ever made- it’s so good, in fact, that tonight, this will most likely be my entire dinner! 😉

It’s really simple too- you just need 4o minutes to bake the sweet potatoes, but the prep literally took about 5 minutes.

Anyway, here’s the recipe, from

  • 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
  • 3 tablespoons olive oil
  • 4 large garlic cloves, minced
  • 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13×9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.
Headed into the oven:
And, after roasting for 40-all done!
* Omgoodness, I can’t stop drooling- this is so good! *
You need to make these! 🙂
(I don’t know what’s going on w/the spacing…annoying!)

This recipe is from “Veganomicon”, a vegan cookbook I got awhile back when…ugh, it’s embarrassing to admit, but I got it right after baby #2 bc I wanted to lose baby weight fast- and so, I started eating vegan.  And I learned that that’s incredibly difficult, especially for someone who loves meat more than anything!  At any rate, the book has some really great recipes, and I still try to use it for meatless meal ideas.

Anyway, after making the vegetable broth yesterday, I really wanted to make some soup- and after a pantry reorganizing project the other day, I found that I have way too many bags of beans lying around.  So, here’s hoping to reduce that number by usin’ up some lentils!

Here’s the recipe- I’m going to do a photo-dump style post:


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 large carrot, peeled and cut into fine dice
  • 4 cloves garlic, minced
  • 2 teaspoons dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (Hungarian if you’ve got it)
  • 5 plum tomatoes, seeded and diced
  • 6 cups water or vegetable broth
  • 2 cups French lentils
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • Several pinches of freshly ground black pepper


  1. Preheat a large pot over medium heat and add oil. Sauté the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
  2. Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with good, crusty bread.

Sauteeing carrots and onions

W/garlic and herbs...I have to admit that the smell of tarragon kinda makes me queasy. It's the same way w/celery- once it's cooked, I'm fine 🙂

W/everything added in and simmering

And now, we wait- it should simmer for about 45 minutes, or until the liquid’s reduced a bit and the lentil’s are tender.  Be back soon!


Wow, it’s really good- despite the tarragon! 😉  No, really…this is yummy!  If I have any criticism for the recipe, it’d be that there are WAY too many lentils- I didn’t even cook it for 20 minutes when the liquid was gone, and it was like lentil craziness.  Way, way too many lentils- if I made this again, I’d probably only use one cup, and not two.  This time, though, I scooped out some, and added in another cup of broth.

All set!

But wow, sooo good- the tarragon really adds something unique.  It’s much more of a complex blend of flavors than I might have thought, and wow, the leftovers will be so good for lunch!  (And I’m sure the yummy homemade broth had a lot to do w/this delicious meal…or, at least I’ll pretend it did!)


E did have some “constructive criticisms” when he tried this- mainly that it was just a “giant bowls of beans” (It’s not, clearly- just look at that ingredient list up there, mister!  But again, this was why I think the amount of lentils should be cut down- seriously, it’s a lot!).  So anyway, for the leftovers, I’m going to add in more tomatoes and maybe even some roast chicken (we still have some leftover from the other night).  The flavor of the soup was really great…just maybe too many lentils! 🙂

I was going through my Springpad-ed recipes this morning, and came across this– mainly bc I was looking for seafood.  I was pretty sold on it the minute I saw that it used about 4 ingredients- not too shabby.  Oh, and it involves using a fennel bulb, something I’ve never done, have no idea if I’ve used it correctly, and also have no idea about it’s flavor.  Yay! 😉

So, first up- chopping the fennel.  I halved the recipe, so I’m only using one, not two, bulbs.  It has a really interesting scent, kinda like anise almost- definitely has a sweet(ish) smell.  Hmm…I’m intrigued!

Now, the rest of the “fixins”- grape tomatoes, garlic, some thinly-sliced lemons, and a few sprigs of fresh thyme.  Then sprinkle w/olive oil, and season w/salt and pepper:

This will go into the oven at 400-degrees for about 40(ish) minutes, or until the fennel is softened…

So pretty!

Be back in a bit!


The veggies are all roasted, now to add on the salmon fillets.  Just toss ’em on top of the veggies, and roast the entire pan again for another 12 or so minutes, or until the salmon is cooked through.


All done!  I served this w/corn-on-the-cob (bc we didn’t have enough veggies!), bc…well, not knowing how the fennel would go, I wanted to make sure we had a veggie that we really liked!

Super-good!  The fennel didn’t actually taste like much, though it did seem to influence the flavor all-around of the meal.  Weird.  The salmon was really nicely flavored from all the fruit and veg- this is probably something I’d make again bc of the easiness and the yummy outcome.


PS-  Is there any of veggie more “summery” than corn-on-the-cob??  So pretty- couldn’t pass it up today! 🙂