Keith cycling here and there:
“It was a great day for a ride. We moved quite quickly through the city, but had time to smell the roses. One rider went down early on on some railroad tracks, but is doing well! It was a great loop, tried my best to keep off totally busy streets as we meandered West, South, East then North. The food? I do not know how it works that you ask random people to bring food and it all goes together so well. (I once had a birthday where nobody talked and there were 7 cakes though…) Veggie lasagna, yam salad, and wild rice with salmon… and a cupcake!! It worked out very well. Here is the recipe for the salad:
Sweet Potato Salad With Orange-Maple Dressing
(Bon Appetit, June 2003)
The salad can remain at room temperature up to two hours before serving. Makes 12 servings.
Dressing.
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teas poons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad:
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins
For dressing:
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad:
Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins; Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)”
