Sunday evening creeps back in week after week, and I find myself enjoying a low-key evening with a calming and easy meal before the busy work week begins.
I do love a glass of wine or two on a Sunday afternoon. After my workout, laundry, cleaning and grocery shopping are done, I find that it’s only appropriate to relax and treat myself with a glass of wine and a good t.v. show (most likely Barefoot Contessa, and episode of the Chew, or some chick show that I DVR’d from the week). Then, it’s time to pop into the kitchen.
This transition between summer and fall has left me a little stumped lately with what to cook for dinner. Most Sunday evenings, I love spending as much time as possible in the kitchen. Prepping lunch for the beginning of the week, and trying to develop an easy menu for the night to incorporate some new fall flavors while relishing the last little bit of summer ingredients are a bit bittersweet.
I think of fall as hearty soups or delectable pastas, and rich proteins. Lately, with all of the up and down temperature we’ve been having, this hasn’t seemed too appealing. Here is one of my all-time favorite dinner recipes. It’s light enough for the end of summer, but has a few fall flavors I love. This is one dish I make for a light Sunday night dinner or even a quick weeknight meal. It’s tossed together quickly and is so insanely satisfying.
I love my spiralizer but find that certain vegetables are easier to use with it than others. Sweet potatoes work SO WELL and so do zucchinis. This is the spiralizer we have and it works amazingly. It also has 3 different blade sizes for you to pick from. This one is also great if you are looking for something small to store.
- 2 sweet potatoes, scrubbed
- 1 sweet onion, sliced
- 1 tsp. granulated sugar
- 1 tsp. light brown sugar
- lemon juice
- 2 Tbl. pine nuts
- fresh thyme
- extra virgin olive oil
- kosher salt and pepper
- Preheat oven to 425*F. Line rimmed baking sheet with parchment paper.
- Using your Spiralizer, turn both sweet potatoes into linguine noodles. Toss with a drizzle of olive oil and a sprinkling of kosher salt. Bake for 8-10 minutes in the oven (or until noodle are slightly browned, yet still a little firm). Remove from oven and set aside.
- While sweet potatoes are cooking, in a small skillet toast pine nuts with a drizzle of olive oil and a pinch of kosher salt. Watch these carefully as they can burn quickly! Remove from heat, immediately, after done toasting.
- In a large skillet, drizzle 1 Tbl. olive oil. Heat over medium heat. Add sliced onion and toss to coat. Add a pinch of granulated sugar and a pinch of brown sugar. Add a pinch of salt. Reduce heat to low and let simmer in juices for 15-20 minutes, until onions are caramelized.
- Once onions are caramelized and sweet potato linguine is gently cooked, toss sweet potato linguine in same skillet as onions. Toss to combine.
- Add a spritz of lemon juice (roughly 1 Tbl). Season with salt and pepper.
- Plate sweet potato and onion linguine. Add a crumbling of fresh chevre and fresh thyme. Top with toasted pinenuts.