Paprika Baked Sweet Potato Fries

Baked sweet potato fries are a perfect way to enjoy the bounty of winter produce. paprika  baked sweet potato friesDisclosure: I received a Produce Box, mentioned here, free of charge. I was not expected to write this post. I was not financially compensated for my time. Opinions are my own.

Somethings just truly amaze me.. like landing on the moon, giving birth to a baby, the beauty of a sunset, and local fresh produce in the dead of winter ..IMG_2946

This box from the Produce Box  was delivered to my door step the first week of February.  Deliveries  for 2016 have begun! The Produce Box brings the farmer’s market to your door! You choose what you want to order and skip a week if you need to anytime. As a member you support over 50 local farmers and give back to their communities. SIGN UP HERE.(North Carolina residents only.)

This year, Laura is sharing recipes for EVERYING in your box. Today I’m posting one of them: Paprika Sweet Potato Fries. This pub food is made healthier with use of olive oil and by baking , not frying. I used smoked paprika in lieu of plain for a deep woodsy flavor. Either way, you can’t go wrong. If you haven’t already, be sure to become a member of the Produce Box  so you can enjoy delicious meals that start with local, fresh ingredients.paprika baked sweet potato fries

Paprika Sweet Potato Fries

by Laura, The Produce Box

Ingredients (serves 4)

  • 2 large sweet potatoes, scrubbed and cut into 1/2 inche wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • salt and pepper to taste


Preheat oven to 425 degrees F. Toss all ingredients together on a rimmed baking sheet. Bake 25 minutes, turning once, until tender and browned.

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Peachy Grilled Zucchini Caprese Stacks or Summer Stacked Salad

A twist on the classic caprese salad includes  grilled zucchini  and fresh ripe peaches.

Peachy Grilled Zucchini Caprese Stacks

Disclosure: I have received a Produce Box mentioned in this post free of charge. I was not financially compensated for my time for writing this post. Opinions are my own.

The concerns of someone with a food and nutrition career are diverse. Today my  thoughts focus on a ginormous problem: food waste:  Estimates conclude  1/3 of our food is wasted, and the problem  occurs throughout the entire food chain, from agricultural production, manufacturing and processing, transportation, in retail, restaurants and ultimately in homes.

Don’t be discouraged. We are good people! Individuals and organizations are working to change  the situation. Case in point, The Produce Box is one local organization using farm to fork solutions aimed at the problem: 

•  They have expanded their services to include state-wide direct delivery. Now all residents are able to support NC farmers. If you live in North Carolina, sign up here.

•  Outreach programs send fresh produce to families not able to afford it. Every week they send hundreds of pounds of extra bulk produce to the Food Bank of Central & Eastern North Carolina . Last week 114 Hero Boxes were delivered to local veterans across North Carolina.

• During the  summer, Produce Boxes were dropped off at YMCAs for kids living in food deserts to share at home.

• Everytime you order from the Produce Box, a portion of the proceeds go to helping those who need a helping hand.

•Finally,  the Blogger Box, a new  marketing campaign, is helping to ensure 100% of the harvests from all 40 Produce Box farmers is put to good use. Last week, the  folks at the Produce Box asked me to build a box,  and they put my name on it.  How cool is that?  The box, available for delivery this week, features produce I love (selected  from a list of items ready for immediate harvest),   along with a personal recipe  for using the ingredients.


My recipe, using local, in-season produce was inspired by what I ‘m seeing in culinary magazines and on restaurant  menus this summer. I’m putting a twist on the classic caprese salad by adding  grilled zucchini  and fresh ripe peaches. Here ‘s the resultPeachy Grilled Zucchini Caprese Stacks

Remember, by eating local and in-season,  you not only nourish your body with healthy and delicious foods,  you support your farm-neighbors, give back to the community, and aid the efforts to reduce food waste.

Peachy Grilled Zucchini  Caprese Stacks

by Diane Boyd

Ingredients (serves 8)

  • 2 zucchini (about 3/4 pound) each cut diagonally into 12 slices
  • cooking spray
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons canola oil
  • 1 tablespoon +1 teaspoon white wine vinegar
  • 2 teaspoons honey
  • 4 vine ripe field tomatoes, cut into 6 (1/4 inch thick slices)
  • fresh basil
  • 3 ounces fresh mozzarella cheese, cut into 16 slices
  • 16 cherry tomatoes, halved
  • 2 medium peaches, pitted and sliced


1. Preheat grill to medium-high heat.

2. Coat both sides of zucchini with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on hot grill racks and grill 4 minutes per side.

3. Combine canola oil, white wine vinegar, remaining 1/4 teaspoon salt, and honey in a small bowl, stirring with a whisk.

4. Arrange 8 tomato slices on a platter, top with basil leaf and stack with 1 zucchini slice, and 1 cheese slice. Add to stack (continuing to tuck basil between layers) with 1 zucchini slice, 1 tomato slice 1 cheese slice and 1 zucchini slice.

5. Drizzle with honey mixture. Sprinkle with cherry tomato halves , sliced peaches and fresh basil.

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