Summer Feast

School ended at Providence Hall on Friday with a fantastic graduation ceremony that was even featured on the front page of the Santa Barbara News-Press. It was difficult to say goodbye to a fantastic senior class... but I cannot deny that I am excited for the start of summer.

To celebrate I made a great meal tonight... Mahi Mahi marinated in teriyaki (here's the gluten-free teriyaki recipe I posted a couple of years ago) with baked sweet potato fries. Absolutely, splendiferously great.

BAKED SWEET POTATO FRIES

Serves 2

• 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
• 2 tablespoons olive oil, or more as needed
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Coarse ground rock salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy.

I dipped mine in ranch dressing.