That would be me.
Last night, before we had the tart, we actually had dinner. I was excited to use the panini maker (this year) after reading that apple butter was great on ham and cheese paninis.
The baby eats early and I didn't have much planned for him. Then I sort of thought "Could he eat a panini? I'll just try a cheese one." Then I remembered all the figs we had and how I can't get any of my kids to eat them whole. So I cut a thick slice of fig and havarti cheese and chopped up some fresh rosemary just to be crazy. I sandwiched them between two slices of whole grain sourdough and there you have it - accidental genius!
The sandwich was SO good! In fact, I adapted it for the adults and made it with ham, brie, figs and rosemary. It was sooo much better than the ham and cheese with apple butter. Not to knock my apple butter, just saying.
I also cooked up another favorite - Sweet Potato Oven Fries by Tosca Reno. Her cookbooks are great for super healthy, clean dishes. The sweet potato is rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C and B-6 which is why it often replaces the regular old potato at our dinner table.
Here is the recipe:
2 large sweet potatoes, skin on, well scrubbed
1-1/2 T olive oil
4 cloves garlic, minced
1/2 t. sea salt
Freshly ground peper
1 T. dried oregano
1 T. fresh rosemary, chopped
Preheat oven to 450 F. Cut potatoes into finger-like wedges. Place them in a bowl and toss with the rest of the ingredients.
Line a cookie sheets with parchment paper. Place sweet potatoes on the cookie sheet and spread to single layer.
Bake 30 minutes or until wedges are golden brown.