u/natashaskitchen

Roasted Sweet Potato Halves

Ingredients: 2 lbs sweet potatoes, scrubbed and halved lengthwise 5 Tbsp unsalted butter, melted (or 4 Tbsp olive oil) 1 tsp chili powder 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper

Instructions:

1. Melt the butter: Heat the oven to 400°F with a rack in the center. Add the butter to a 13x18-inch rimmed sheet pan and place it in the oven until melted and just beginning to foam, about 5 minutes. Carefully remove the hot pan and stir the chili powder, cumin, cinnamon, garlic powder, salt, and pepper directly into the melted butter until combined. (If using olive oil instead of butter, skip the melting step and simply add the oil to the pan with the seasonings.)
2. Arrange the sweet potatoes cut-side down in the seasoned butter, leaving a little space between each one. Press the cut side into the seasonings and butter with a little twist, then brush some of the melted seasoned butter over the skins.
3. Roast 30 to 40 minutes depending on size (small potatoes 30-35 min, medium 35-40 min, large 40-45 min), until fork-tender and deeply caramelized on the cut sides.
4. Carefully flip the potatoes over and spoon the buttery caramelized drippings from the pan over the top before serving. Full recipe: https://natashaskitchen.com/roasted-sweet-potato-halves/

Ingredients

For the Steak:

• 1 lb ribeye steak (or NY strip, flank, or top sirloin)
• Coarse salt and freshly cracked black pepper
• 1 tsp olive oil

For the Salad:

• 1/2 English cucumber, sliced
• 1 cup corn kernels (grilled, boiled, or microwaved)
• 2 avocados, diced
• 1 jalapeño, seeded and finely diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped

Honey Lime Dressing:

• 4 tbsp extra virgin olive oil
• 3 tbsp fresh lime juice (about 1.5 to 2 limes)
• 2 tsp honey
• 1 small garlic clove, finely grated
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Cook the steak: Pull the steak from the fridge 20–30 minutes ahead. Heat a cast iron skillet over medium-high heat with a splash of oil. Season the steak generously with salt and pepper. Sear for 4–5 minutes on the first side until browned, flip, and cook another 4–6 minutes until an instant-read thermometer hits 130–135°F for medium-rare. Tent with foil and let it rest 10 minutes before slicing into bite-sized strips.
2. Make the dressing: Whisk olive oil, lime juice, honey, grated garlic, salt, and pepper in a small bowl (or shake in a mason jar) until blended.
3. Assemble: Add the sliced cucumbers, diced avocado, corn, jalapeño, green onion, cilantro, and rested steak to a large bowl.
4. Toss: Drizzle the dressing over the top right before serving and toss gently so the avocados hold their shape.