With the spring rains behind us, the sun is inviting us to fire up the grill and gather ’round the patio table.
University of Texas graduate Alex Glasscock lives in Malibu, Calif., a place that gets plenty of both kinds of weather. He and his wife, Sue, run a resort called the Ranch at Live Oak, and together they wrote a cookbook for the wellness retreat that features plant-based recipes that can still create a feeling of destination dining.
Even if your destination is simply your own backyard, the book offers plenty of ideas for the next time you feel like eating dinner outside, including these grilled sweet potatoes with an avocado-based pipian that can double as a dressing, dip or condiment for many summertime foods.
Grilled Sweet Potatoes with Avocado Pipian
1 3/4 lb. sweet potatoes
For the pipian:
1 poblano chili
1 small avocado, pitted, peeled, and diced
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup raw pepitas
1 scallion, trimmed and coarsely chopped
2 Tbsp. fresh lime juice
1 garlic clove
1/2 tsp. sea salt
Extra-virgin olive oil, for brushing
Ground cumin, for sprinkling
Sea salt and freshly ground black pepper
4 cups baby spinach or kale leaves
1/4 cup raw pepitas, lightly toasted for garnish
1/2 cup fresh pomegranate seeds, for garnish
Bring a large pot of salted water to a rapid boil. Cook the sweet potatoes until almost tender when pierced with a thin, sharp knife, about 15 minutes. Drain in a colander and let cool completely.
Char the poblano over a gas flame or under the broiler, turning it frequently until blackened on all sides. Transfer to a small bowl, cover with a towel, and allow the chili to steam until cool enough to handle, about 30 minutes. Peel, seed and stem the chili.
In the blender, combine the roasted poblano, avocado, cilantro, pepitas, scallion, lime juice, garlic and salt. Add 1/2 cup water and puree. With the blender running, gradually add water by tablespoon, up to 1/4 cup more, to make a thick sauce. (The sweet potatoes and sauce can be prepared up to 2 days ahead; cover separately and refrigerate.)
Preheat an outdoor grill to medium heat. Cut each sweet potato into quarters lengthwise. Brush them with olive oil and sprinkle with the cumin and salt and pepper to taste. Grill until browned and tender, turning occasionally, about 10 minutes.
Place grilled potatoes on a plate and sprinkle with the baby spinach. Spoon the sauce and sprinkle the toasted pepitas and pomegranate seeds on top. Serves 4.
— From “The Ranch at Live Oak Cookbook: Delicious Dishes from California’s Legendary Wellness Spa” by Alex and Sue Glasscock (Rizzoli, $35)
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