Sweet potatoes, peas, and greens with ginger, curry, and turmeric

Sweet potatoes, peas, and greens with ginger, curry, and turmeric

• 2 large sweet potatoes
• 5/6 shallots
• 2 Tbs. butter
• 2 Tbs. olive oil
• 3 cloves garlic
• 4 tsp. ginger, shredded or minced
• 3 to 4 tsp. curry powder
• 1 to 2 tsp. turmeric
• ~1 c. peas
• ~1 c. chopped spinach or sweet potato leaves

Cook the sweet potatoes.

Saute the shallots in butter and olive oil.  Add garlic, wait ~30 sec., then add ginger, curry, and turmeric.  After ~30 sec., add the peas and chopped greens.  Dice the sweet potatoes and add them too.  Heat on low until greens are wilted and warm throughout.  Serve over rice.

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Black bean basil pasta salad

Black bean basil pasta salad

• 1/4 c. shallots, chopped
• 1/2 to 1 c. zucchini, diced
• olive oil
• 1/2 c. tomatoes, diced
• 1 1/2 c. black beans, cooked and drained
• 1/2 to 1 c. corn
• 1/2 c. tomatoes, diced
• pesto (see recipe below)
• pasta, cooked and cooled

Saute the shallots, zucchini, and tomatoes (if using canned) on low heat in olive oil for ~5 min.  Combine in a large bowl with black beans and corn.  Serve on top of pesto on top of pasta.

Pesto

•  2 cloves garlic
• ~1/4 c. parmesan
• 1/4 c. walnuts, soaked and dehydrated
• handful of pepitas
• 1 c. fresh basil
• 2 sprigs of parsley (optional)
• 1/2 tsp. sea salt
• 1/3 to 1/2 c. olive oil

Puree in food processor.