- Cook pasta (can be made up to 4 days ahead)
- Bake sweet potato chips
- Make lamb sauce (can be made up to 3 days ahead)
- Chop mint
Spinach noodles with lamb sauce
Not everyone likes lamb, if you are one of those, feel free to substitute the lamb with regular beef or even turkey! I found spinach noodles in the organic section of the supermarket but if you want to use regular spaghetti or your favorite shape of pasta, do it!!
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Ingredients:
- 1 package spinach noodles or regular spaghetti
- 3 tablespoons extra virgin olive oil
- 2 pounds ground lamb or beef
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 2 onions finely chopped
- 1 sweet potato peeled and finely chopped
- 6 cloves garlic chopped
- 2 cups baby spinach roughly chopped
- 1 cup fresh basil stems removed, chopped
- 1 can crushed tomatoes
Directions:
- Cook pasta according to package directions, make sure not to overcook and salt the water well. Strain and add 1 tablespoon of olive oil.
- Prepare a sauce pan or Dutch oven on high heat. Add 2 tablespoons of olive oil and get hot. Add the meat, salt and pepper. Let cook for 7 minutes, until starts to brown. Use a wooden spoon to break up the meat pieces and mix.
- Add the onions, sweet potato and garlic and let cook 6 more minutes, mixing periodically.
- Add the rest of the ingredients, cover the pot, turn the flame down to medium and let cook 12 more minutes, mixing periodically.
- Place on pasta and enjoy!
Sweet potato chips
There is a disclaimer to this recipe! It is natural that some of the pieces will be soft and some crunchy. Try to peel them all around the same size and not to overlap them too much. If you let them cool, most of them will harden. Don’t be frustrated if they come out mushy because they are still cooked through and delicious.
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 3 sweet potatoes
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon zaatar spice blend
Directions:
- Preheat oven to 375°F. Prepare 2 large baking sheet pans with parchment paper.
- Peel the sweet potato and keep peeling until you can’t anymore, so you have lots of thin strips of potatoes. Place on parchment paper and add the rest of the ingredients.
- Bake for 45 minutes.
- Let cool before touching.
Notes & Tips:
Feel free to put the mushy ones into a salad, soup or keep them in the oven for a bit longer.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you have leftover chips, add them into a salad right before serving, so you have a crunch!! These are also a great snack on their own. The pasta and sauce reheats beautifully, but if you want it to taste extra fresh the next day, add new fresh mint or basil on top right before serving for a fresh flavor pop!
