Come on, spring.

This winter has been brutal.  I can't remember the last time I had to deal with this much snow, miss this much work, wear these hideous boots so, so often.  Can I just wear my cute shoes again?  I'm not asking for sandals or even an open toe but at least one of the fifteen adorable pairs of black booties I have squirreled away shiny and clean in the closet.  I'm just so done with looking like a yeti.

Well, I guess we can't always get what we want.  Luckily, I can get by with a little help from fresh herbs and salty sauces.  That's right, load me up on the carbs, man.

Roasted Sweet Potatoes w/Moroccan Olives &Chimicurri 
(based on this delicious recipe)

4 sweet potatoes, washed and unpeeled, cut into long wedges
2 tbsp plus 1/2 cup olive oil
1/2 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
1/4 cup fresh oregano leaves
4 garlic cloves
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon red pepper flake
1/4 cup oil cured Moroccan olives

1. Preheat oven to 425.  Toss sweet potatoes with 2tbsp olive oil, salt and pepper and roast for 25-30 minutes turning once.

2. Meanwhile, pulse herbs and garlic in food processor until finely chopped and scrape down the sides of the bowl.

3. Turn motor back on and add in vinegar followed by oil just to combine and turn off.

4. Serve with potatoes and top with salty olives.

The original recipe calls for speck, but as I was making this for vegetarians, I find that oil cured olives make a great substitute as they're equally salty and fatty.