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Going With The Grain

As one of the most ancient of art forms, woodcarving sculpture is and has been practiced by nearly every civilization in the world.

From the Native Americans and their many different tribal expressions to the pioneers who rolled across prairies with their pocketknives, whittling away to pass the time, the art of woodcarving runs deep in American heritage and tradition.

But the act of giving a piece of wood a new life as an art sculpture goes beyond simple pocket knife whittling– it requires training, skill and a deep intuition for working with the grains of the wood in hand.

Take Tulsa woodcarver Rusty Johnson and his walnut piece, Mama’s Gone Fishin’, which won the Chairman’s Choice at the 2010 Oklahoma City Woodcarvers annual show, received awards at the 2010 International Woodcarvers Congress and won Woodcarving Illustrated magazine’s Best of Show in their Woodcarving Design Contest in 2011.

“There is just something so nice about the feel of a finished piece of wood. On (Mama’s Gone Fishin’), the walnut itself influenced how it was carved – so the bear echoed the curve of the grain, which really makes that piece much nicer than if I would have ignored the grain,” Johnson explains.

“Sometimes the wood grain dictates what you do, and then it becomes a very organic part of the piece.”

A self-proclaimed “bashful guy” and introvert, Johnson has taken his longtime love of the arts beyond his 35-year career as a graphic designer and cartoonist, receiving recognition for his wood carving work on local, regional and national levels.

When he retired in 2009, Johnson attended the Geisler-Moroder Woodcarving School in Elbigenalp, Austria, and it was there that Johnson was trained in the distinct style of Tyrolean woodcarving, which dates back to the early 1500s.

“I had mentioned to my wife that there was a woodcarving school in Austria, and she said, ‘What, you have to go to all the way to Austria to learn woodcarving?’ And I said, ‘Well, yeah. I think I do!’

“It was great working with master carvers,” Johnson continues. “In Austria, to be a carver, you have to carry a card and be qualified to be a master, so learning the craft from people who are truly artists with such rich histories and backgrounds in the art form was quite a learning experience.”

Unlike many wood carvers, Johnson never uses other people’s patterns, always executing his own patterns and ideas.

His work reflects a unique style he has created by fusing his background in design and cartooning with an eclectic mix of different techniques from various media, blending influences from the likes of woodcarver Willard Stone, caricature artist Gerry Gersten, illustrator Howard Pyle and sculptor Michelangelo.

“I was always drawing stuff and loved working with my hands since I was a kid, but I’ve always particularly liked three dimensional art. I started woodcarving as a Boy Scout making neckerchief slides and selling them to kids at camp. It’s been a long, evolutionary process.”

Trendspotting

Main Street Tavern

Far removed from the hustle-and-bustle of Tulsa’s downtown is Broken Arrow’s version, a quaint, storefront-laden Main Street that houses local shops, restaurants and other places of commerce. Main Street Tavern occupies one of those storefronts, serving traditional pub fare, beer and spirits to locals as well as those who travel to the ‘burb to try out the touted bar food. Healthy portions of wings are fried and served with a choice of heat level alongside blue cheese dressing and celery, a hearty accompaniment with a pint of great beer. For those looking for a heartier meal, Main Street Tavern boasts stick-to-your-ribs entrees like the Tavern Meatloaf served with mashed potatoes, mushroom demi-glace and corn medley; Bangers & Mash and a decadent Seafood Mac & Cheese: lobster, shrimp and pasta tossed in a lobster béchamel sauce. Don’t mind if I do. 200 S. Main St., Broken Arrow. 918.872.1414

Smooth Jazz And Hot Sax

One of the smooth-jazz radio hits of the summer just past was Tulsa-based saxophonist Grady Nichols’ “London Baby!” And, as they say in the music business, the song has legs. At this writing, after nearly half a year on the Billboard magazine Smooth Jazz Chart, “London Baby!” was still getting spun regularly on radio stations and internet outlets around the world.

It’s certainly the biggest single of Nichols’ musical career, which stretches back to the mid-‘90s. And what makes that success particularly interesting is that he admits “London Baby!” wasn’t “the obvious choice, by any means, to go on jazz radio.”

“It’s more of an aggressive kind of song,” he explains. “There’s even distorted guitar. Smooth jazz is typically just that, smooth. This song is groove-oriented, which is the big thing for radio, but it’s a little more on the aggressive side than what you’d normally hear.

“Now, it’s considered a ‘recurrent’ on the Billboard Jazz Chart, and last week it was the No. 2 recurrent,” he adds. “It’s been really well received, and I think it’s because the environment with jazz radio is a little different than it was a few years ago. Now, they like things that are a little bit different.”

Listeners who enjoy the same quality in their smooth jazz should be delighted by Destinations, Nichols’ sixth disc, which builds on the musical stretching and experimentation that marked his last CD, 2008’s Take Me with You.
“This one is basically a continuation of that concept,” he says. “There’s still a lot of jazz in it, you know, but we really tried to take the approach even further by having the saxophone be the voice of all these songs. We really tried to approach it from a singer-songwriter perspective, where it wasn’t, ‘Okay, let’s take 32 bars and play every riff we know. Instead, here’s the verse – let’s make it count. Here’s the chorus. Make it count.’ The songs are structured like pop songs.”

For Take Me with You, Nichols enlisted artist and writer Zac Malloy – a man more associated with pop, rock and country music – as a producer. The Tulsa saxophonist followed down that same road with Destinations, thanks in part to his Nashville-based manager, Paula Crafton.

“I had seen (multi-instrumentalist and background vocalist) Chris Rodriguez perform with Kenny Loggins on a DVD, and he was killer on it,” Nichols recalls. “Then, I saw him with Keith Urban when they came to the BOK Center. I was talking to Paula, and I said, ‘You know, I really want to keep stretching what we do with the sax, but I need a producer who can stretch with me.’ She suggested Chris.

“I said, ‘If you’ve got a way to get to Chris, I’ll tell you right now that would be great.’

“I was a fan of his then,” adds Nichols. “Now, I’m an even bigger fan. He was the perfect guy to produce this record, because he’s played in all these different worlds. He’s on tour with Kelly Clarkson right now, but when he and I worked together, he’d just stopped touring with Keith Urban and LeAnn Rimes. He’d done pop, he’d done country, and before Keith Urban he’d toured for 20 years with Kenny Loggins.”

With Rodriguez on board as producer, Nichols headed for Nashville, where his manager had once again come through for him. The studio she booked for the recording sessions is now known as Ben’s Studio, for its current owner, rocker Ben Folds. But for decades, musicians and fans referred to it as Bradley’s Barn, where famed country-music producer Owen Bradley, as well as other luminaries, created legendary recordings.

“Elvis recorded there,” Nichols points out. “Outlaw country got its start there, with Waylon Jennings and Johnny Cash. I had wanted to do the record in Nashville, just to vibe off what that would be like, and I was intrigued by the history of that studio, and the fact that it was big.

“I took my band. We loaded up, drove to Nashville, schlepped all of our gear, and just camped out in the studio for a couple of days and worked all day – and it was a pleasure.” He laughs. “We were really able to concentrate on a lot of things that we hadn’t necessarily concentrated on before. We had several engineers in the studio, a main engineer and assistant engineers, and we worked on getting different sounds.

“Because it was so huge, all of us could play together,” he adds. “In most studios, you’ve got adjoining rooms, smaller rooms. Everybody can track together, but you’re not seeing the other players. We were all able to be together. I was in my sound booth, but I could see Chuck (Tottress, his bassist). I could see David (John, his guitarist) and Mike (Wilson, his keyboardist). I could see Jo (Nathan Watkins, his drummer). We played together, and it was such a blast.”

Nichols and producer Rodriguez also put, on various cuts, strings, steel drums, and even a banjo and steel guitar –musical ingredients not often found on most smooth-jazz tracks.

“Well, we didn’t step into another universe by any means,” Nichols says. “The style of what we’re doing was still the same. But the environment changed in such a way that it greatly enhanced the material.

“We got to work with real (as opposed to synthesized) strings. We hired some Nashville guys to do strings, and they did a fantastic job. It was just a great experience, because everybody we worked with in Nashville was so excited about what we were doing. It was something different for them, and they all had ideas to contribute. That’s exactly what you want. You want everybody to take ownership of the music.”

Except for covers of Journey’s “Faithfully” and Keith Urban’s “Only You Can Love Me This Way,” Destinations contains all original tunes. For those of us who live in and around the town Nichols calls home, the most immediately arresting track is one called “Tulsa,” a number Nichols wrote with Rodriguez and John. Some reviews have commented on its country elements, but “Tulsa” also contains echoes of other types of music associated with our state. Not surprisingly, that’s exactly what Nichols was going for.

“A lot of people have asked me over the years, ‘Why do you live in Tulsa? Why did you never get up and leave and go to Nashville or L.A. or wherever?’” he says. “Well, I love Tulsa. It’s a wonderful place to live. It’s a wonderful place to raise a family and build a life, and it’s been very good to me. Just by being here, I’ve had opportunities that I wouldn’t have had if I’d lived somewhere else. I wouldn’t have gotten to open for Ray Charles or Pavarotti, or play with the Beach Boys.

“Tulsa has always been very, very supportive of my music and me,” he adds, “and I wanted to have something that kind of contributed to the legend of the Tulsa Sound, to put my hat in the ring with all the guys who had gone before – Leon (Russell) and Clapton and J.J. Cale, that whole history Tulsa has with music. I wanted to put something in that was a purposeful hybrid of a lot of different styles I think represent Tulsa. It’s a unique town, and I love it.”

Uptown, Down South

It isn’t the prettiest stretch of road in Oklahoma City, but it’s arguable that Northwest 23rd Street surrounding Hudson is on the verge of a much-needed restoration. Nestled a few short steps back from this major thoroughfare is a little culinary stronghold with a deep-rooted history – a testament to longevity in an area that all too often sees businesses come and go in the blink of an eye.

Cheever’s Café was, in a way, founded as early as Oklahoma itself. Oklahoma Belle Cunningham, purportedly the first baby born in the state, was a sometime-florist when she and husband L.L. Cheever moved into the restaurant’s Hudson location, then her family home. A series of renovations followed, and Cheever’s Flowers served as a flower shop and residence for three generations. After a brief stint as a French Cajun restaurant, the location was purchased by Heather and Keith Paul in 2000 and found its new voice as a purveyor of southwestern contemporary comfort food.

The Cheever family’s 20-foot flower case, still intact, now houses a large selection of wine and desserts and divides the front dining area, which has been enhanced by the addition of a full bar. The restaurant is a little bit flower shop, a little bit big-city food scene and a little bit Art Deco. It’s casual but romantic, suitable for young and old, elegant but not at all stuffy.

Distinctive ambiance aside, the restaurant’s primary attraction is certainly its menu, helmed by Cheever’s executive chef Brian McGrew and Good Egg Dining Group executive chef Robert Black. Offering smart upgrades to familiar recipes, general manager Henri Bailey says around half of the plates today are the same as they were when the restaurant first opened its doors.

These homestyle favorites include the restaurant’s signature dish: Cheever’s Chicken Fried Steak. This daunting portion of crispy, fried beef comes with garlic red skinned mashed potatoes and is smothered in a flavorful, rich jalapeno cream gravy. Another dinner favorite is the tortilla crusted Alaskan halibut, served with a spicy shrimp risotto, which Bailey names as a staff favorite as well.

Cheever’s also offers a lighter lunch menu, rotating specials and a Sunday brunch, where one can enjoy a mimosa with chicken and waffles or a cup of coffee with the opulent masa vallo con huevos, poached eggs atop shrimp risotto.

No matter the menu selection, be prepared for hearty portions, consistently top-notch and professional service and a memorable dining experience unlike what can be found anywhere else in Oklahoma City. Bailey, who first worked for Cheever’s as a waiter shortly after it opened its doors, is confident in the restaurant’s unique position in the greater city scheme, even as new eateries pop up, literally, to the left and right.

“One of our biggest motivations is to keep everything as consistent as possible, but we’re doing subtle things to up our par. We’ve changed our plates and silverware. We’re trying to increase our staff’s menu knowledge and our wine and cocktail knowledge,” Bailey says.

To put it succinctly, “We’re trying to sharpen our edge versus change our weapon,” he says. 2409 N. Hudson Ave., Oklahoma City. www.cheeverscafe.com

Preserving The Future

What was once a derelict neighborhood in midtown Oklahoma City is taking on a fresh personality that is beckoning young   professionals to call this once-blighted area home.
Working with architect Randy Floyd, AIA, Lee Peoples and Emma Rolls built a contemporary home that is encouraging others to take a second look at this area.

Floyd, along with her husband, Michael Smith, have long been preservation activists in Oklahoma City. “If there was a protest march about neighborhood preservation, we were in it,” Floyd notes.

Now, a better effort than carrying protest signs about distressed neighborhoods is making improvements or removing structures that can’t be saved and constructing modern architectural dwellings. With Floyd and Smith running their own businesses, there is now little time for their previous activism.

Smith and Floyd have lived in the neighborhood since 2005, in a 1906 Territorial Victorian multi-family dwelling they modernized. This bold move brought attention to the neighborhood and resulted in Floyd’s design of this home for Peoples, Rolls and their daughter, Amelia.

The homeowners had specific needs they hoped Floyd’s architectural design would meet. Among the needs on their wish list were a home fashioned of durable materials in 2,400 square feet or less; a place to cook and entertain efficiently with a sophisticated sound system, providing background music; and a home office where they could work after hours, away from their downtown jobs.

They also wanted a large master suite, a space for Amelia that would evolve as she matured, and a swimming pool and private courtyard with decks adjacent to main living areas and as much private outdoor space as possible.

What Floyd designed for them exceeded their expectations. She achieved their wishes on a 50-by-140-foot lot in a contemporary home, which includes a two-car garage with a studio on top.

The materials used represent the latest in sustainable architecture and design. Among the amenities: maple hardwood floors, aluminum back splashes in the kitchen, marble kitchen countertops, built-in cabinets to conserve space, easy-to-clean, high-grade painted surfaces, and floor-to-ceiling solar shades covering commercial size windows.

The home has an expansive feel that brings the outdoors in at every opportunity. A view of the downtown skyline was one of the couple’s wishes; the recently developed Devon Tower was an unexpected bonus. From their neighborhood, it seems the couple can almost reach out and touch the impressive tower.

The exterior features red brick that is traditional in this residential area. The interior gray and white color scheme is sparked by orange, rust and chartreuse.

“The neutral color scheme gives Lee and Emma flexibility and provides a backdrop for their contemporary art,” Floyd notes.

Their bedroom area on the second level is separated from Amelia’s haven by a large, black tile walk-in shower, concealing their closet area.
Five steps up from the bedroom hallway is the office/studio area, giving the illusion of a third floor. An adjacent deck offers privacy but affords them another downtown skyline vista.

Floyd blended recessed can lighting, cable, track and pendant lights to provide soft lighting. Skylights provide natural lighting, while blackout shades in the couple’s bedroom aid sleeping. Sunscreens float like clouds above outdoor deck areas.

A front entry garden is enclosed by plant trellises. “In time, they hope this area will become a sculpture garden,” Floyd says.

That indicates Peoples and Rolls have made their midtown home more than a trendy address. They’re hoping others will find midtown OKC an exciting place to live.

Move the Body, Still the Mind

Have you ever noticed that people who do yoga don’t just do yoga – they are super-enthusiastically passionate about yoga?

There’s a reason why yogis rave about yoga: Yoga is different than other kinds of physical activities. It’s a lifestyle.

You’ve heard of that whole mind/body connection? It’s the real deal. “It’s been interesting to watch yoga’s evolution, even the last five to seven years. The people you used to see going into yoga classes were the picture of what you’d expect when you thought of yoga. They were twenty- and thirty-somethings, lean, strong-bodied women,” says Ann Walton, executive director of St. John Siegfried Health Club in Tulsa. “But over the years, people have started to discover that yoga isn’t just for one type of person – it’s open to all ages and sizes. You now see women in their 70s and 80s in yoga classes. There are more men. There are people who are overweight. It’s really branched out, and I think it’s because of the healthy mind/body connection that people make after they start practicing. It suits a real need that people have to prolong an able body and maintain a positive, healthy life.”

Through yoga’s series of postures – or asanas, as they are called – and breath work, the entire body is sufficiently worked into prime condition for a better overall well-being.
Contrary to popular belief, flexibility is not a requirement to practice yoga, but it is one of numerous invaluable benefits acquired through practice. With increased flexibility and muscular strength come a greater range of motion, which helps improve posture, and in turn, creates better spine alignment, all of which are priceless in prolonging a healthy body.

Through folding and bending and twisting, the body is detoxified and internal organs are massaged to help aid in digestion. There is also a rhythmic quality to the breath work in yoga that takes one out of his or her thoughts and trains to become anchored to the present moment; challenging the mind to be present is a meditative skill that is as much a part of yoga as the physical postures.

“You have to take a natural path of getting the body in good health before you can really be still and confront the mind,” says Jennifer Engleman of Ashtanga Yoga Studio in Norman.

“As Westerners, we’re hard-wired to go, go, go. We move through our day so fast that we forget to think about how we’re breathing and how that breathing affects our minds. Through yoga, you learn to become aware of your breath, and you can take this ability out of class and into the world. Learning to recognize when you’re taking short, shallow breaths, and then consciously changing your breath to slow it down and balance it out, ultimately allows you to slow and balance out your mind. You start to have more control over things like anxiety and stress management.”

Engleman, who has taught Ashtanga yoga for almost 12 years, believes that many people develop yoga practices because they find it enriches their lives in ways they didn’t initially expect when they first started.

“I think it turns people on in a way that they haven’t been turned on before,” she says. “Yoga has this amazing way of infiltrating so many aspects of a person’s life. When you walk out of a yoga class, you are both physically and mentally invigorated. Your senses are raised, you start to gain a higher level of awareness and you find yourself considering other elements of your life you can improve.”

Warming The Chill

When the icy winds of winter rattle my windows, I get busy cooking. Sometimes the food is for me, but more often than not it is for friends and acquaintances. I find that showing up to people’s homes with edible gifts is an instantaneous icebreaker, and the more unusual, the better. 

Just last month I brought a Filipino Jell-O and tapioca drink to a friend’s birthday party. Slurping those wiggly, jiggly bits through straws had complete strangers laughing and chattering together. Thanks to my Global Table Adventure, I have a full arsenal of tricks, including mason jars full of preserved Moldovan peppers, spicy Jamaican jerk seasoning, homemade bread (still steaming inside a blanketed basket), or even Lithuanian honey spirits.

The biggest hit, by far, has been the Lithuanian honey spirits, also known as krupnikas. Hailing from the northern reaches of Europe, this is the kind of drink that warms you when the gray, bitter cold threatens to seep right past your toes and into your heart. They say Lithuania has the largest collection of amber in the world – known as the gold of the Baltics – but krupnikas is a far more enticing “gold.” This boozy drink tastes like heaven on fire – a sweet, fragrant blend that is almost too complex to describe.

There’s a bright dose of honey, but there’s also orange peel, an entire vanilla bean, cinnamon, ginger, nutmeg, cardamom, allspice and so much more.

The drink takes just two weeks to smooth out enough for sipping, but gets even better over time. Six months to a year is said to be ideal. Those who like to bake will enjoy adding krupnikas to their holiday confections instead of vanilla extract. The flavor is intense – many who have tasted it say it tastes exactly like Christmas. I find the best way to enjoy it isn’t to actually drink it, but let the spirits wet my lips for the spiced honey flavor. I can sit this way late into the night, nursing just an ounce, laughing with friends.

Krupnikas

Makes a little over 2 quarts

8 whole cloves
3 cinnamon sticks
10 cardamom pods, cracked
1/2 nutmeg seed, cracked
5 allspice berries
1 1/2 tsp. black peppercorns
1 tsp. fennel seed
3 inch piece of ginger root, cut into 4 pieces
2 inch piece turmeric, cut into 4 pieces
Peel of 1 orange
Peel of 1/2 lemon
1 vanilla bean, split and scraped
1 1/2 lbs. honey
1 quart water
750 ml Everclear (190 proof grain alcohol)
*All spices should be cracked lightly if possible to maximize flavor.

Bring the honey and water to a simmer. Skim off any foam that surfaces, then add in everything but the Everclear. Simmer uncovered for 30 minutes. Remove the pot from the heat. Add the Everclear to the still-hot mixture, stir to combine and then strain the mixture. (Tip: use the spices again to flavor a vanilla ice cream base, chocolate, flan, etc.) Pour the liquid into sterile bottles (run them through the dishwasher before using) and set aside for two weeks (or up to a year). The spirits will settle and transform from cloudy to end clear. Lithuanians say the clearer the final result, the better, although some enjoy stirring up the goods that settle on the bottom.

Sasha Martin is cooking one meal for every country in the world. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more at www.globaltableadventure.com.

Pass The Vegetables

Mark Weintz has followed a vegan diet for five years. The 37-year-old says that after following pescatarian and vegetarian diets for several years, the vegan diet made sense.

“It was a logical decision to choose a healthier lifestyle,” says Weintz, a grocery associate team leader at Tulsa’s Whole Foods location. “I feel lighter; there’s more pep in my step.”

Weintz is part of a small percentage of people in the U.S. who identify as vegan. In a Gallup poll published this past summer, five percent of Americans identified themselves as vegetarians. In the same poll, just two percent identified as vegan. In another study conducted by The Vegetarian Resource Group, one million Americans say they follow a vegan diet.

“There is…an increasing interest in (veganism),” says Stephanie Harris, a clinical dietitian at Hillcrest Hospital South. “We’re seeing more trends in food markets that are allowing more convenient vegan options, restaurants are including vegan options and it’s becoming more popular.”

There are myriad advantages to a vegan diet. According to Harris, vegans likely have a reduced risk of chronic disease, lower BMI, lesser risk of developing type 2 diabetes and lower risk of death from systemic heart disease, among other advantages.

Those who eat a vegan diet generally consume lots of fruits and vegetables and, therefore, have a high-fiber diet, according to Sonja Stolfa, a registered dietitian and licensed dietitian with Saint Francis Outpatient Department. “Most (vegans) have lower cholesterol (due to) a diet of lower saturated fats,” she says. “(Vegans) probably have a lower risk of high blood pressure, some cancers and a weight closer to the ideal.”

“Vegetarian and vegan diets have a lot of advantages because they have a higher intake of wholesome foods, which have protective characteristics and antioxidants. A vegan diet combines high intake of good nutrients and lowered intake of saturated fats and cholesterol,” says Harris.

The key to following a vegan diet is education, says Stolfa.

“Some people make the change by eating food items like soda and chips. There’s no health basis,” says Stolfa. “Then there are people that are educated and know what they are doing and set out to eat the right food.”

It is important for vegans to pay careful attention to what they eat to ensure they take in enough protein and key nutrients, including iron, zinc, calcium, omega-3 fatty acids and vitamins D and B-12 and omega 3 fatty acids.

Harris advises first getting the green light from a doctor to pursue a vegan diet. Then, she says, “learn about it first. Learn how to cook as a vegan, try different recipes.
Transition gradually so your body can adapt when omitting food groups. Ease into it.”

“The key to a successful vegan diet is planning and the combination of different food,” says Stolfa. “If you’re going strictly vegan, do research and read up on it to make sure you will get the nutrients you need so you don’t create other health issues.” A doctor or nutritionist can oversee a proper vegan diet. Regular check-ups are very important for vegans.

Vegans also must be more vigilant in reading food labels to look for hidden animal byproducts. Dining out may be difficult she says, though more restaurants are beginning to accommodate vegan patrons.

“All in all, if it’s appropriately planned, a vegan diet will have adequate amounts of nutrients, and it can be a great health benefit and a very nutritionally adequate diet to follow,” says Harris.

“It can be done, but you have to make the right choices,” says Stolfa.

Weintz is proof of that.

“It wasn’t challenging. It was a conscious decision. I set my intention and followed it, so it wasn’t hard,” he says.

Simply Healthy

What would Thanksgiving dinner be without sweet potatoes? Usually swimming in sugary syrup and topped with marshmallows, this tuber is undoubtedly scrumptious, but the huge amount of sugar can send blood sugar crashing, leaving you feeling sluggish.

Sweet potatoes can be a healthy and flavorful part of the holiday meal. Loaded with antioxidants and vitamins A, B, C and E, as well as potassium and manganese, the unassuming sweet potato is a nutritional powerhouse. Sweet potatoes are also an excellent source of dietary fiber and iron.

Honey Roasted Sweet Potatoes with Pistachio Gremolata
Makes 8-10 servings
3 lbs. sweet potatoes, peeled and
cut into 1-inch cubes
3 tbsp. olive oil
3 tbsp. honey
1/2 tsp. cinnamon
Salt and pepper
1/2 c. pistachios, shelled and coarsely chopped
1/3 c. chopped Italian parsley
1 tbsp. finely grated orange zest

Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray. In a large bowl, combine sweet potatoes, oil, honey, cinnamon and pinches of salt and pepper. Toss to coat. Spread potatoes in a single layer on prepared baking sheet. Roast for one hour or until potatoes are tender.

Ten minutes before potatoes are done, place chopped nuts in a dry skillet and toast over low heat until fragrant, stirring often. Stir in parsley and orange zest. Sprinkle evenly over hot sweet potatoes and toss lightly.