Vegetable Grain Bowl

Ingredients

  • 1 lb. Brussels sprouts, halved
  • 12 oz. sweet potatoes, peeled and cut into 3/4-inch cubes (~3 cups)
  • 2 large shallots, peeled and thinly sliced
  • 3 Tbsp. butter, melted
  • 1 Tbsp. curry powder
  • 3 garlic cloves, minced
  • ½ tsp. black pepper
  • 1 ½ cups uncooked pearled farro, rinsed
  • ½ cup plain whole-milk yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 cup toasted pecan halves

Preparation

  1. Preheat oven to 425°. Combine Brussels sprouts, sweet potatoes, shallots, butter, curry powder, garlic, pepper, and ½ tsp. salt in a large bowl. Toss to coat. Spread in a single layer on a large baking sheet. Bake until vegetables are tender and lightly browned, 20-25 minutes.
  2. Bring 4 cups water and ½ tsp. salt to a boil in a medium saucepan over high. Add farro, and cook according to package directions; drain.
  3. Mix yogurt, lemon juice and 1 Tbsp. water in a bowl for topping. Split farro into 4 bowls, and divvy up vegetables evenly on top. Add pecans and yogurt sauce.

Green Man

Ingredients

  • 2 cups spinach
  • 2 cups unsweetened coconut milk or your favorite nondairy milk
  • 1 orange, peeled
  • 1 cup cooked sweet potato, chilled
  • 1 cup frozen pineapple
  • 1/2 inch fresh ginger, peeled
  • Juice of 1⁄2 lime
  • 1 1/2 Tbsp flax or some other hippy seeds or protein powders

Preparation

  1. Blend the spinach and coconut milk until smooth.
  2. Add the orange, sweet potato, pineapple, ginger, lime juice, and protein. Blend again.

Makes 2 good sized smoothies. Adapted (..ahem) from thugkitchen.com

Sweet Potato and Andouille Soup

Ingredients

  • 5 lbs Sweet potatoes
  • 1/2 cup (1 stick) Butter
  • 1 lb. Andouille sausage, sliced
  • 1 cup Celery, finely chopped
  • 1 cup Onion, finely chopped
  • 12 cups Chicken stock
  • 1/2 cup Molasses
  • Kosher salt and White pepper to taste

Preparation

  1. Place the whole unpeeled sweet potatoes in a baking pan and bake at 350° for 1 hour or until easily pierced with a knife.  Let cool, peel and chop the potatoes.
  2. Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown. Add the celery and onion and sauté for 10-15 minutes or until tender. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes.
  3. Purée the soup with an immersion blender or in batches in a food processor. Stir in molasses, salt and pepper. Simmer for 10 minutes or until heated through.

Recipe from the Palace Café’s Chef Darin Nesbit.

Herb Roasted Potatoes Poupon

Ingredients

  • 5 tablespoons Grey Poupon Dijon Mustard
  • 2 tablespoons olive oil
  • 1 garlic clove, chopped
  • ½ teaspoon Italian seasoning
  • 6 medium red skinned potatoes (about 2 lbs. cut into chunks)

Preparation

Mix all ingredients except potatoes in small bowl.
Place potatoes in lightly greased 13 x 9 x 2″ baking pan or on a shallow baking sheet;
Toss with mustard mixture. Bake at 425° for 35-40 minutes or until potatoes are fork tender, stirring occasionally.

Makes 4 servings

Two-Potato Salad with Mustard Dressing

Ingredients

  • 1 pound boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into ¾-inch pieces
  • 1 pound sweet potatoes, quartered lengthwise and cut crosswise into ¾-inch pieces
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons Dijon-style mustard
  • ¼ cup olive oil
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped red bell
  • 2 tablespoons finely chopped sweet gherkin

Preparation

  1. In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.
  2. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.

Serves 6

Pozole Verde with Chicken

Ingredients

4 poblano chiles, stemmed and seeded
6 jalapenos
4 tomatillos, shelled and halved
1 large yellow onion, chopped
3 celery stalks, chopped
2 large potatoes, diced into cubes
1 carrot, chopped
3 large cloves garlic
2 cups whole hominy, canned or cooked
2 cups white corn kernels
1 qt chk or veg stock
2 cups milk
2 Tbsp butter
1 tsp whole cumin seed, roasted and ground
1 tsp white pepper
1 tsp mexican oregano
1 bay leaf
2 Tbsp. olive oil
1 cup cilantro, chopped
2 roma tomatoes

Preparation

  1. Cook chicken in skillet w/ olive oil, salt, pepper, dash cumin, etc. Set aside to cool, then shred with hands.
  2. Place poblanos and tomatillos in broiler until skin blisters. Let poblanos sweat in closed container. Set tomatillos aside to cool. Remove poblano skins. In blender, place poblanos, tomatillos, jalapenos, garlic, 3/4 cup cilantro, 1 cup stock, cumin, oregano, salt and pepper. Puree and set aside.
  3. In big pot, heat olive oil to med high.  Add onion, celery, bay leaf and sautee for 5 min.  Add remaining stock and the puree and bring to a boil.  Reduce heat to low and cook 5 more minutes. Add potatoes, carrots, corn, hominy and red bell pepper and cook another 20 minutes.  All ingredients should be tender. Don’t over cook. Stir in milk and butter and cook 5 more minutes.  Add chicken. Garnish with tomato and cilantro.

Serves 8