I had no dinner planned. I was in the middle of Meatless March. Pondering a pile of sweet potatoes and inspired by the maple syrup contest, I decided to modify the chinese bistro rib recipe from Gourmet making the sweet potatoes the star of the show. I changed the recipe (which had already morphed for me over time) to better highlight the sweet potatoes by adding orange zest and sweet shallots. But why stop there? Why not use maple syrup instead of sugar in my sesame vinaigrette?

Share: