Archive | July, 2014

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

8 Jul

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

1 Jul

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.