I’m looking for a recipe that was in The Bee a few years ago. It was for a gluten-free torte made with almond meal. It could be topped with your choice of jam. It was a favorite recipe of mine, but somewhere along the way, I misplaced it. Thank you.
Roberta Avery, Folsom
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Spinach and sweet potato salad
Prep time: 35 minutes
Cook time: 30 minutes
Mary Keating of Fair Oaks lost a favorite recipe for butternut squash spinach salad. We featured a recipe last week for Keating. Here is another version from Hallie Henle of Rocklin that Keating may enjoy.
2 large sweet potatoes (or butternut or acorn squash), peeled and cut into bite-sized pieces
¼ cup olive oil, divided use
Salt and freshly ground black pepper
3 thick slices bacon
1 red bell pepper, cored and chopped
1 small red onion, halved and thinly sliced
1 tablespoon peeled, minced fresh ginger
1 teaspoon ground cumin
Juice from 1 orange
1 pound spinach leaves, washed and torn
Heat oven to 400 degrees. Place sweet potatoes on baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove from oven and keep potatoes in pan til ready to use.
While potatoes cook, cook bacon over medium heat til crisp. Drain on paper towels and pour off fat leaving dark bits behind. Return pan to medium heat. Add remaining oil. Add bell pepper, onion and ginger. Cook, stirring once or twice, until vegetables are softened. Stir in cumin, bacon. Stir in orange juice and turn off heat.
Place spinach in large bowl. Add sweet potatoes and warm dressing and toss to combine. Serve.