Sweet Potato Chips with Sigona’s Guacamole
It’s easier than you think to make chips at home. DIY is all the rage now, right? So, try our recipe for sweet potato chips and serve them with Sigona’s guacamole. A perfect match. Chips recipe adapted from Martha Stewart. Serves about 4.
- 2 medium sweet potatoes, scrubbed and sliced 1/8-inch thick (use a mandoline slicer to get even, quick slices)
- 1 TBL Sigona’s Fresh Press extra virgin olive oil
- 1/2 tsp. coarse salt, preferably sea salt
- 1/4 tsp. black pepper, to taste
- Sigona’s Guacamole (recipe to follow)
Directions: Preheat oven to 400F, with racks in center and lower positions.
Divide sweet potato slices evenly between 2 rimmed baking sheets. Drizzle with oil, toss and spread them in a single layer on sheets. Sprinkle lightly with sea salt and black pepper.
Bake, flipping once, until centers are soft and edges are crisp, about 25 to 30 minutes. Cool on a cooling rack for about 10 minutes, then serve with Sigona’s guacamole.
These chips are best served the same day.
Some like it hot, some do not! Add as much serrano or jalapeño as you wish. Remember, the white veins and seeds are what pack a punch, so scrape them out to lower the heat. This recipe makes A LOT of guac’, so have some chips or sliced veggies ready!
- 1/3 cup finely diced white onion
- 1/3 cup finely diced red onion
- 2-4 serrano chilies (or jalapeños), finely chopped (seeds removed or left, depending on how hot you like your guacamole)
- 1 clove garlic, minced
- 1 tsp. salt
- 4 large, ripe avocados, removed from skin and coarsely chopped
- 2 TBL fresh squeezed lime juice
- Fresh ground black pepper
- Salt, to taste
Looking for a way to spruce up your guacamole? Try some of these additions, or leave it as is:
- Diced mango
- Hummus, flavored or plain
- Black beans
Directions: Mix onions, chilies, garlic and salt in a medium-sized glass bowl. Add the avocados and gently stir. Pour in the lime juice and toss. Season with some black pepper and salt, if needed, to taste. Then…you’re done. That’s it! Add in any other flavors you like or leave it as it. Yep – it’s that easy.
Grilled Veggie Kebabs with Herbes de Provence and Meyer Lemon
Of course most people expect a meat dish at the Big Game viewing party, but we always like to offer a little something to appeal to those on the lookout for a healthier option. These veggie kebabs are full of flavor, and you can mix-and-match veggies to your liking. Makes 4 kebabs.
- 2 TBL Sigona’s Fresh Press Herbes de Provence extra virgin olive oil
- 2 TBL Meyer lemon juice
- 2 zucchini, one green and one yellow, sliced on the diagonal into 1-inch pieces
- 1 pkg. (6 oz.) small Crimini mushrooms, ends trimmed, larger caps halved
- 1 bell pepper, any color, seeded and cut into 2-inch pieces
- 1 red onion, cut into 1 ½-inch chunks OR 8-12 pearl onions, skins removed (*see tip below)
- Cherry tomatoes
- Salt & pepper, to taste
- Sigona’s Fresh Press extra virgin olive oil, for brushing grill
- Other considerations: Eggplant, red potatoes, broccoli, Brussels sprouts
- Wooden or metal skewers
Directions: If using wooden skewers, soak them in water for at least 10 minutes before threading on the vegetables.
*If using pearl onions: Bring a couple inches of water to boil in a small saucepan. Add the onions and cook for 1 minute. Drain and then place in an ice bath. Once cooled, drain and then remove the skins. (TIP: slice a bit off the root end then squeeze the onion from the bottom. If you’re lucky, it’ll slip right out of its skin.)
In a large bowl, combine all the prepared vegetables. Add the herbed olive oil and lemon juice, season with salt and pepper. Gently toss to coat all the veggies well. Let sit to marinate about 20 minutes, gently tossing a couple times.
Thread on at least 2 or more of each veggie to each skewer, creating a balance of color and flavor.
Heat an outdoor grill or indoor grill pan over medium heat. Lightly brush the grill with olive oil then add the kebabs. Grill about 8-10 minutes total, turning the skewers a quarter turn about every 2 minutes. Kebabs should be lightly charred on each side and veggies warmed through.
Serve warm or at room temperature.
Big Game Chili with Grass-fed Beef
We’ve adapted this recipe from Drew, a Sigona’s fan, who shared it with us ahead of game day. It’s fantastic on baked potatoes (ever tried it on sweet potatoes?) or simply in a bowl, garnished with your favorite toppings. Looking for an even healthier option? You can use ground turkey instead of the beef if you wish. Serves about 6.
- 1 TBL Sigona’s Fresh Press extra virgin olive oil
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 lb. ground grass-fed beef from Open Space Meats, available at our Redwood City location
- 1 (28 oz.) can crushed tomatoes, undrained
- 2 (15 oz.) red kidney beans, drained
- 1/2 to 1 (4 oz.) can chopped green chilies, drained (more or less, to taste)
- 1/2 cup water, plus more as needed
- 1 ½ – 2 TBL chili powder (try with 1 ½ first, taste, add more if needed)
- 1/2 tsp. paprika, smoked or regular
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. cayenne, optional, for a kick of heat
- 1/2 tsp. each salt & pepper
- Plain Greek yogurt or sour cream
- Chives, chopped
- Green onions, sliced
- Diced onion
- Hot sauce
- Cheddar or pepper jack cheese, shredded
- Crushed tortilla chips, such as Casa Sanchez tortilla chips
- Guacamole (check out Sigona’s Guacamole recipe a few recipes up)
- Salsa, such as Casa Sanchez
- Sliced black olives
- Lime wedges
Quick Stove-Top Directions: In a large pot, heat the olive oil over medium to medium-high heat. Add the onion and sauté about 2 minutes. Add the minced garlic and ground beef. Cook, stirring frequently, until beef is cooked through. Drain any excess fat.
To the pot, add crushed tomatoes, drained kidney beans, green chilies and water. Stir in the spices, salt and pepper. Cover and lower heat to low. Simmer, stirring regularly, for about 30 minutes. If the mixture is too thick, add some water, about 1/4 cup at a time.
When ready, serve with your favorite garnishes.
Slow-Cooker Directions: In a large skillet, heat the olive oil over medium to medium-high heat. Add the onion and sauté about 2 minutes. Add the minced garlic and ground beef. Cook, stirring frequently, until beef is cooked through. Drain any excess fat.
Add cooked beef mixture to a slow cooker along with the tomatoes, beans, chilies, 1 cup of water, the spices, salt and pepper. Cover and cook on low for 8-10 hours or high for 4-5 hours). If the chili is too thick when it’s finished cooking, add a bit more water, 1/4 cup at a time.
Serve chili with your favorite garnishes.