yam, i am.

mondays can be filled with so many lists... 'to do' lists, 'what didn't get done last week' lists, wish lists & 'what i want to be when i grow up' lists....it's full with expectation & hope. i feel like this happens so much in the kitchen and with our food... what to make, what to go and get, what to let rot, what to know, what i don't know at all..... and that list goes on and on...how does this idea lead into this great salad? i have no idea. what i can tell you is...the RM 'food all the time' mantra is the way to go when any anxiety comes up around food and what you are going to make on a day to day basis...we are a culture that makes food for an occasion.. hello thanksgiving. and "dinner"... it's as though we have no other meals...'what are you making for dinner?' has an amazing PR person....that question makes it on the map on a daily basis.. oh yeah.. sunday brunches.. i have taken on a big job with renaissance mamas...inspiring women to embrace the kitchen again (before we ever thought of it as inconvenient.. oh i mean before the idea of convenience looked like black out shades, a nap & room service... so incredibly appealing) AND be in this modern time of gathering, creating a consciousness around our consuming & supporting a schedule that fits in this vital piece of our deepest NEEDS.. not only to eat but to be NOURISHED all the time... now i really have no idea how this connects to this recipe other than it's a great meal to have 'all the time' in the fridge or out on the counter in a beautiful vessel and a towel you love covering it.....ready to eat whenever!! i found it on this sweet site called not derby pie. here is the recipe:

Yam, Zucchini, and Chickpea Salad

inspired by 101 Cookbooks

2 yams, cut into a medium dice

1 zucchini, medium dice

1 can chickpeas, rinsed and drained

2 garlic cloves

3 sprigs or more parsley, leaves finely chopped

2 scallions, chopped

Dressing:
1 Tbsp tahini
zest of one lemon
juice of one lemon
1 garlic clove, smashed into a paste with some salt
salt and pepper to taste

Preheat oven to 350 degrees. Spread sweet potato and zucchini pieces in a single layer on a baking sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Roast about 1 hour, until soft and caramelized in spots. If vegetables get soft before they darken, pop them under the broiler for 3 minutes, and they’ll get plenty brown. Remove, and set aside. In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tsp of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit. In a medium-large bowl, mix the chickpeas with the yams and zucchini. Salt and pepper to taste, if needed. Add the parsley. Combine all ingredients in the dressing; if too clumpy, add water by the teaspoon until the dressing is smooth and runny. Pour over vegetables, toss to coat, and serve warm or room temperature, or hell, even cold. This stuff is good any which way.

let me know how it goes...see you in the kitchenxxx