Cardamom Spiced Sweet Potatoes, Crispy Sesame Kale, and a note about Project Runway

I will get to the food in just a minute, but first, I want to take a minute and go on a rampage against the stunt Project Runway pulled last night. So if you don’t want the show spoiled, just skip to the deliciousness that lies ahead. Otherwise, sit back and enjoy a good ol’ “Colleen’s lost her shit moment”

I have two things to say: One: If Betsy Johnson and David LaChapelle ran away with the circus and gave birth to a love child on Día de los Muertos, his name would be Mondo Guerra. The genius that boy showed with mixing patterns and prints on this season’s Project Runway! But of course Michael Kors went and got another stick up his ass (too bad it wasn’t an electrocution prod. I would have been happy to see the bastard anally electrocuted like the beings he makes his ugly-ass bags out of) upon seeing that Mondo is clearly a better designer than he is, and since clearly no one can be better Michael Kors, he somehow convinced the rest of the judges that Gretchen’s crunchy granola throwbacks to the 1970’s should win the whole of season 8. Two: Heidi, my respect for you has fallen immensely. Way to let that bully Kors and that bitch Nina Garcia push you around. I hope you feel like shit.

Crunchy granola fashion does not belong on the runway. It does not belong in New York fashion week. Hell, it doesn’t even belong at JCPenney. The only thing crunchy granola thinking is good for is the sentiment of buying local seasonal food. Don't get me wrong: I have great respect for hippies. I have them to thank for Jimi Hendrix, Vietnam Protests and the Moosewood Cafe cookbook, but those nouveau hippie phish heads and widespread panic kids really chap my ass. No offense.

My point of all this rambling is that I sat in my half put together apartment last night, watching the season finale of project runway (ok, mostly I was just yelling obscenities at the T.V., whatever) ranting about boho hippies with my longtime friend Aly. All while eating, hands down, one of the best meals I’ve cooked since moving back to the Pacific Northwest, entirely consisting of local organic vegetables that had been bought at the co-op up the street. And probably grown by crunchy-ass granola hippies. The irony is not lost on me. Oh, I will eat your produce, but I will never, ever wear your fugly clothing.

Cardamom Spiced Sweet Potatoes with Crispy Sesame Kale

Sweet Potatoes:  

2 large sweet potatoes (I used O’Henry), quartered and cut in 1/2” chunks
1 Tbs olive oil
¼ tsp cardamom
¼ tsp white pepper
½ tsp coarse sea salt

Turn over to 350. In large bowl, toss potato chunks in oil, salt, pepper and cardamom. Spread evenly in a glass baking pan. Roast on the top rack for 30 minutes, flipping potatoes one. Turn oven to 450 and roast for 10 more minutes until skin starts to turn brown and crispy.

Crispy Sesame Kale:
1 large bunch kale, stemmed and ripped into 3” pieces
1 Tbs olive oil
¼ tsp coarse sea salt
1/8 tsp chili powder
1 tsp black sesame seeds

In a large bowl, toss kale (make sure kale is dry), oil, and seasoning until kale is well coated. Bake in a large glass baking pan until crisp, but not burned, about 20-30 minutes. I baked at 350 for 20 minutes and 5 minutes at 450.