I'm spoiled. In the summertime, we have a beautiful garden on the family farm that provides more choices for vegetables than I know what to do with. Salads can be a daily thing. They are fabulous. So come winter, I'm less than enthusiastic about the grocery store selections of waxy, bland vegetables to make a salad from.
My latest discovery? Strawberry Poppy seed Vinaigrette. Here's the new salad for a burst of winter-time vitamins:
Baby spinach
Mandarin oranges, drained
Dried blueberries or cranberries
Glazed walnut pieces
Strawberry Poppy Seed Vinaigrette
Monday, December 13, 2010
Thursday, December 9, 2010
Mexi-Flavored Sweet Potato Casserole
1 large sweet potato, grated
1 medium onion (optional)
olive oil
frozen corn (1 cup or so)
1 can black beans
12 oz. diced tomatoes
cheese of desired flavor
tortillas
cumin, oregano, chili powder, cilantro to taste
Saute onion in olive oil. Add grated sweet potato. Cook, covered, about 8 minutes, or until softened. Add corn, beans, and tomatoes, along with seasonings to taste (1 tsp. of each, 1/4 tsp. chili powder is a mild mix). Simmer briefly.
Rip up tortillas- line bottom of greased square pan. Add 1/2 sweet potato blend. Top with cheese, more tortilla shreds. Add rest of sweet potato blend, and top with cheese. Bake @ 350 +/- 40 min, until cheese is melted and bubbly.
1 medium onion (optional)
olive oil
frozen corn (1 cup or so)
1 can black beans
12 oz. diced tomatoes
cheese of desired flavor
tortillas
cumin, oregano, chili powder, cilantro to taste
Saute onion in olive oil. Add grated sweet potato. Cook, covered, about 8 minutes, or until softened. Add corn, beans, and tomatoes, along with seasonings to taste (1 tsp. of each, 1/4 tsp. chili powder is a mild mix). Simmer briefly.
Rip up tortillas- line bottom of greased square pan. Add 1/2 sweet potato blend. Top with cheese, more tortilla shreds. Add rest of sweet potato blend, and top with cheese. Bake @ 350 +/- 40 min, until cheese is melted and bubbly.
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