Kumara is a potato that was brought over to New Zealand by the early Maori settlers. Sweet potatoes can be used if kumara is not available. We enjoyed this recipe with stuffed tomatoes and wine at Katha and Daniel’s house in Hamilton.
Wilted Spinach Salad with Kumara
2 sweet potatoes (kumara)
2 tablespoons olive oil
1 bag baby spinach
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
1/4 cup olive oil
3 tablespoons dill weed (optional)
Peel and cut the kumara into bite sized pieces.
Toss in 2 tablespoons of olive oil and season with salt and pepper.
Bake in the oven for 15 minutes at 400°F.
Mix the mustard, lemon juice, and zest for the dressing.
Add the olive oil a tablespoon at a time, whisking between each spoonful.
Add finely chopped dill.
Season to taste with salt and pepper.
Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
Put the spinach is a large bowl.
Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
Add the dressing and orange segments and toss through.
Serve slightly warm.
Kiwi Style Stuffed Tomatoes
1 T. Fresh Basil
1 Cup Parmesan Cheese
1 Clove Garlic
1 Large Zucchini
2 T Tomato Paste
Clean out tomatoes and reserve 1/2 of insides, mixing them with the tomato paste. Sautee the garlic, shallots, zucchini and basil and add to the paste. Stuff the tomatoes with the mixture and sprinkle cheese on top. Bake at 350 degrees until heated through.