Sweet Potato Salad with Raisins & Spiced Nuts

Prep Time: 10 min

Total Time: 35 min

Serves: 4

Ingredients:

2 large sweet potatoes, peeled and diced into 1-in. (2.5 cm) cubes

1 Tbsp (15 mL) white wine vinegar

1 Tbsp (15 mL) fresh lime juice

2 tsp (10 mL) cilantro seasoning Paste or 2 Tbsp (30 mL) fresh cilantro

1 tsp (5 mL) sugar

1/4 tsp (1 mL) each salt and pepper

3 Tbsp olive oil

1/2 cup (125 mL) diced red pepper

1/3 cup (75 mL) raisins

1/3 cup (75 mL) finely sliced green onions

3 Tbsp (45 mL) jalapeno kettle cooked peanuts (or we added some cayenne pepper and cashews)

Directions:

1. In a large saucepan, simmer sweet potatoes in salted water over medium heat for approx. 10 to 12 min. or until just cooked through. Drain and cool. Note: Don't walk away from the potatoes, they can overcook fast and get mushy.

2. Meanwhile, whisk together vinegar, lime juice, cilantro, sugar, salt and pepper in a large bowl. Whisk in olive oil and set aside.

3. Just before serving, gently mix the potatoes into dressing, along with red pepper. Adjust seasoning if necessary and garnish with raisins, green onion and peanuts (or walnuts).

Recipe taken from Sobeys Inspired Magazine, Summer 2010 edition, page 43 (with some additions/changes).

Enjoy!

Geraldine

Super easy lemon pepper Cod

Here is another steal from allrecipes.com. We made this last night. It was delicious and dinner was done in 10 min. We served it along steamed and buttered green beans. Very, very good. We used lemon juice instead of real lemon, since we didn't have one. It was still good, but I'm sure a real lemon would be better. (http://allrecipes.com/Recipe/Lemon-Pepper-Cod/Detail.aspx)

-Tonya


Serves 4

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds cod fillets
• 1 lemon, juiced
• ground black pepper to taste

Directions

1. In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

Smashed Cauliflower

This recipe is from allrecipes.com. I do not follow it very closely, but it is a good guide. I recommend using less chicken broth to start. You can always add more, but it takes a long time to let it boil off if you add too much. Also, we always use regular cheddar cheese. I will often use only half a head of cauliflower as well - that makes enough for two of us.

This is an excellent recipe for using up a cauliflower, and a good alternative to mashed potatoes.

-Tonya

• 1 large head cauliflower, cut into florets
• 3 cups chicken broth
• 3 tablespoons butter
• 1 cup shredded Vermont white Cheddar cheese
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2. Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper