Way back in August when the grass was green and the weather sticky hot, Flying J Farm opened its (barn) doors to host the Shake the Hand that Feeds You dinner benefiting Slow Food Columbus. Alex, Lil, and I attended with our Japanese exchange student Anna.

Chefs from Skillet Rustic. Urban. Food expertly cooked up much of the feast including a lingua appetizer sandwich that helped inspire our sweet heart charcuterie. The family-style meal included a whole roast pig, tomato salad, rosemary potatoes, braised cabbage, and our favorite dish of the night, sweet potatoes and kale.

Chef Casey's pairing of my favorite vegetable, kale, and nutritious sweet potatoes was a new combination to me. Every time I eat at Skillet R.U.F. I am struck by their simple brilliance and want to recreate dishes at home.

Six months after the Flying J dinner, I chopped the last of our homegrown sweet potatoes to share with family on Christmas Eve. I prepped the vegetables early in the day and cooked them together just before guests arrived. I covered the dish to keep warm during cocktails.

The sweet, earthy, toothsome kale and sweet potatoes were a tasty accompaniment to our roast goose and mushroom pie. The leftovers kept well. Alex suggests that these kale and sweet potatoes topped with a poached egg would be an amazing simple dinner. I agree and know this dish will make its way onto a meal plan soon.

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Maple Cider Vinegar Kale & Sweet Potatoes Time: 15 minutes preparation, 20 minutes cooking Makes: 6 side dish servings

1 tablespoon olive oil 1/2 red onion, sliced into two-inch pieces 2 cups sweet potato, peeled and diced into one-inch pieces 1 large bunch kale, leaves washed well, removed from ribs, and chopped/torn into large chunks 1-2 teaspoons salt (to taste) 10-20 grinds white pepper (to taste) 1 1/2 tablespoons maple syrup 1 1/2 tablespoons apple cider vinegar

1. Heat a large skillet over medium heat. Add olive oil and onions. 2. When onions have begun to turn translucent, add sweet potatoes and turn up the heat. Cook for 10 minutes, tossing or gently stirring regularly. 3. Add kale pieces, salt, and pepper. Stir gently and reduce heat back to medium. Cook for five minutes or until kale starts to wilt. 4. Pour maple syrup and apple cider vinegar over the mix. Continue cooking until sweet potatoes are cooked through. Serve warm.

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PS. Need a little reassurance that summer will come again? Relive Shake the Hand that Feeds You through pictures.

Added to Simple Lives 76.

Summer means two things in Ohio: an abundance of zucchini and heat. The savvy home cook needs an equal amount of creative recipes that come together in quick minute so as not to warm up the kitchen and make the cook sweat. Zucchini Pronto is one such dish. Basi Italia introduced me to the concept, the same restaurant that inspired my home version of their marinated kale salad.

Like many quick-cooking meals, this recipe requires thorough mise en place. Shred and prepare all ingredients so they are ready at hand. Use a heavy bottomed or cast iron skillet heated very hot and have bowls or plates set out before cooking so the zucchini can be plated instantly.

What are your favorite ways to prepare a plethora of zucchini?

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Zucchini Pronto serves two as an appetizer or side dish

2 tablespoons high quality olive oil 1/4 cup slivered almonds 2 cloves garlic, minced 2 cups shredded zucchini (about 1 medium) white pepper 8-10 very thin 3 inch shreds of Parmesan or Peccorino cheese (use the very best you can afford)

1. Heat a large cast iron pan over high heat. 2. Add olive oil. Then layer almonds, garlic, and zucchini in pan. 3. Heat for one minute and then flip sections with a spatula. Keep heat on high to sauté, not stew. 4. After two minutes, when zucchini is heated through, pile into a shallow plate or bowl. 5. Cover immediately with cheese. Allow it to melt with the heat of the zucchini for approximately one minute before serving.

NB: If you want to double or triple this recipe, use more pans. If you pile more zucchini into a single pan it will stew and juices will run instead of the quick sear/sauté that is key to this dish.

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PS. I am a nominee for a central Ohio blog award. May I have your vote?

Added to Hearth and Soul.