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.

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.