I trimmed back my sweet potato plants and cooked up the leaves to go in a noodles and pesto dish for lunch. The stems are too tough to eat so I cut the vines into sections and put them in water so they will sprout roots and make new plants.
I have never been a big pasta eater so preparing lo mein noodles today was an exception to the usual. I sautéed chopped onion and sweet potato leaves, and when the noodles were cooked I added them into the skillet along with homemade pesto. The pesto was made with pistachios, basil, parsley, garlic, lime juice, kosher salt and olive oil.
This meal was really all over the place. The eggplant was rubbed with chipotle seasoning and dry roasted without oil. Biscuit dough was stuffed with potato, carrots and peas flavored with Indian spices. The pasta and eggplant were topped with water buffalo cheese.