Recipe: Sweet Potato and Mushroom Bruschetta with Kale Pesto

Are you still salivating after tasting Chef Jessica’s Sweet Potato and Mushroom Bruschetta with Kale Pesto at the market this weekend? In case you missed it — poor souls — here’s the recipe so you can make some at home, forever endearing yourself to friends and family this holiday season.

Bruschetta
Ingredients

  • 1 tablespoon olive oil
  • 1 Chesley Farm shallot, minced
  • 1 pint Dragonfly Farms mushrooms, cleaned and sliced
  • 1 medium Pleitez Produce sweet potato, peeled and minced
  • 1 teaspoon thyme leaves, minced
  • 1/2 cup Sprigg’s Delight feta cheese, crumbled
  • 1 baguette, sliced
  • salt and pepper

Directions

Place a wide sauté pan over medium heat.  Add the olive oil. Once the olive oil is hot, add the shallot and cook 30 seconds. Add the mushrooms, sweet potato and thyme leaves.  Toss to combine.  Let the vegetables cook on one side until lightly browned. Toss and cook until all the moisture has evaporated and the sweet potatoes are softened. Remove from the heat. Stir the feta into the mushroom mixture.  Season to taste with salt and pepper. Place a spoonful of the mushroom mixture on each baguette slice.  Drizzle with the Kale Pesto and serve.

So of course you need the recipe for…

Kale Pesto
Ingredients

  • 3 cups Dragonfly Farms kale leaves, cleaned and chopped
  • ¼ cup shredded parmesan cheese
  • ¼ cup toasted pistachios
  • 3 cloves garlic, grated
  • 2 teaspoons lemon juice
  • 1/3 cup olive oil
  • salt and pepper

Directions

Place the kale, cheese, pistachios, and garlic in a food processor. Pulse to combine, scraping down the sides as needed. Add the lemon juice and pulse to combine. Let the processor run and slowly drizzle in the olive oil. Season to taste with salt and pepper.

And if you’re looking for more culinary inventiveness, consider checking out “StartUp Market” — the newest initiative from Think Local First DC (with whom Jessica sometimes works) and NURISH. Based loosely on the GreyDC model and building off the entrepreneurial foundations of StartUp Kitchen, StartUp Market is a temporary one-day market that provides a venue for serious food craft entrepreneurs to sell your products, network with other vendors, and start building a customer following. The lovely Ms. O’Neal is organizing the market and on the lookout for unique and quality food vendors. She’s also letting folks know they can attend the event itself, on December 1st… after they’ve done their weekly shopping at the CHCM, of course. (The StartUp Market runs from 12noon-4pm.) More details are here. Get your tickets here.