Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Today is World Smile Day, a day devoted to smiles and random acts of kindness, according to nationaldaycalendar.com. Food makes us smile, so we hope our weekend recipe line-up brings a smile to you and your loved ones as well!

• Pan-Seared Gnocchi with Parmesan-Roasted Summer Squash and Herbs (courtesy of countryliving.com)

Ingredients

• 2 small zucchini (about 4 ounces each), sliced

• 2 small summer squash (about 4 ounces each), sliced

• 2 oz. Parmesan, grated (about 1/2 cup)

• 2 garlic cloves, pressed

• 1/2 tsp. crushed red pepper

• 4 tbsp. olive oil, divided

• Kosher salt

• 1 (16-ounce) package refrigerated or shelf-stable gnocchi

• 1 tbsp. lemon zest

• 1/4 c. fresh flat-leaf parsley, chopped

• 1/4 c. fresh mint, chopped

• 2 tbsp. chopped fresh chives

Directions

1. Preheat oven to 450°F. Combine zucchini, squash, Parmesan, garlic, crushed red pepper, and 2 tablespoons oil in a bowl. Season with salt. Arrange on two rimmed baking sheets. Bake, turning once, until golden brown, 10 to 12 minutes.

2. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi in a single layer. Cook, without stirring, 2 minutes. Toss and continue cooking until golden brown and crisp, 3 to 4 minutes. Fold in zucchini mixture, lemon zest, parsley, mint, and chives.

• Pumpkin Spice Cereal Treats (courtesy of thepioneerwoman.com)

Ingredients

• 1 1/2 sticks (12 tablespoons) salted butter, plus more for the pan

• 3 10-ounce bags marshmallows

• 18 c. crispy rice cereal

• 1 tsp. pumpkin pie spice

• 1/4 tsp. yellow food coloring

• 1/4 tsp. red food coloring

Directions

1. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang. Melt 1/2 stick butter in a large pot over medium heat. Add 1 bag of marshmallows and cook, stirring, until melted. Remove from the heat and stir in 6 cups cereal until combined. Firmly press the mixture into the prepared pan and set aside.

2. Melt the remaining 1 stick butter in a clean pot over medium heat. Add the remaining 2 bags of marshmallows and cook, stirring, until melted. Stir in the pumpkin pie spice and food coloring until blended. Remove from the heat and stir in the remaining 12 cups cereal. Firmly press the orange mixture on top of the plain mixture in the pan. Let cool completely. Use the parchment overhang to lift the treats out of the pan. Cut into squares.

• Twice-Roasted Sweet Potatoes with Hot Honey (courtesy of bonappetit.com)

Ingredients

• 3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)

• 1 Fresno or other red chiles, thinly sliced

• ¼ cup honey

• 4 tablespoons unsalted butter

• Kosher salt

• 2 tablespoons apple cider vinegar

Directions

1. Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

2. Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.

Enjoy!