Southwestern Sweet Potato Fries

Ah, the sweet potato.  Once my childhood nemesis, now a favorite side dish at dinner.  As a child I spent many an evening staring down various cold vegetables on my plate, long after the rest of my family had finished eating and  were off enjoying their evenings.  The sweet potato was one of those vegetables.  Today I really enjoy them and my favorite way to prepare them is baked as fries.  In this recipe I season them with southwestern spices, but they are great with just salt and pepper too.  My kids eat them this way which is great because they are full of beta carotene and Vitamin A.

In a small bowl combine 2 tsp sea salt, 1 1/2 tsp chili powder, 1 1/2 tsp cumin,
1 tsp paprika, and 1/8 tsp cayenne

Set aside 1 tsp of spice mix

Peel 4 large or 6 small sweet potatoes

Cut the off the pointy ends

Cut the sweet potatoes into pinkie finger size fries

Place sweet potato fries in a bowl

Add 3 Tbsp olive oil and toss

Add the larger portion of spice mix

Preheat oven to 425
Spread fries in a single layer on baking sheet
Bake for 15 minutes and turn fries, bake another 10 minutes and turn again,
bake for another 10 minutes and turn again, bake for an additional 5 minutes.

While the fries are baking mix 1/4 cup ketchup
(look for one without high fructose corn syrup),
1/4 cup plain yogurt or mayonnaise, and the tsp of spice mix you set aside 

Set aside dipping sauce

Remove fries from oven

Serve with dipping sauce and enjoy!

Carrot Apple Coleslaw

Eating coleslaw is a great way to include more cruciferous vegetables like cabbage in your diet.  Cabbage is low in calories, high in calcium and is considered to have cancer preventive benefits.  In this coleslaw recipe I add apples which are high in fiber and help regulate blood sugar, and carrots which are high in the antioxidant beta carotene.  The creamy dressing is made with yogurt and I use honey to sweeten it instead of refined sugar.  I also add toasted walnuts for a nutty taste.  Walnuts are full of antioxidants, good fat and have anti-infammatory benefits.    

Roughly chop 1/2 head of cabbage.

Run 2 apples through a spiral cutter, mandoline or julienne by hand.
Dry on a paper towel.

Grate 3 medium carrots using a cheese grater or julienne by hand.

Combine cabbage, apples and carrots in a large bowl.

In a small bowl whisk together 1/2 cup homemade or good quality mayonnaise,
1/2 cup plain yogurt, 1 Tbsp cider vinegar, 2 tsp dijon mustard, 2 tsp honey,
1/2 tsp sea salt and 1/2 tsp black pepper.

Toss the dressing with the cabbage, apples and carrots.

Lightly toast 1/2 cup of chopped walnuts over medium-low heat.

Add cooled walnuts to coleslaw and mix well.

Enjoy!

Grilled Cuban Corn

About 2 years ago I met my sister in New York city for a few days.  She is a Senior women's apparel designer for a sportswear company out west, and she often has to go on shopping trips to check out trends and get inspired.  I was fortunate to tag along with her on this one.  Rough, I know.  Before we left she told me that since I am the foodie I could pick out the restaurants.  She had only one request.  That we eat lunch at least once at Cafe Habana so she could get this fabulous grilled cuban corn.  I of course complied and we went to this great little restaurant in Nolita.  It turned out to be one of the best things I ever ate and I dream of it often.  I have since tried to recreate this simple but delicious dish.  I lightened it up a bit with a little less slather and cotija.  But it is still fabulous. 

Shuck 8 ears of sweet corn and add to boiling salted water.
Cook for about 5 minutes and remove.

While to corn is boiling, mix 1/4 cup sour cream with
1/4 cup good quality or homemade mayonnaise and set aside.

Crumble 3 oz. of cotija cheese and set aside.

Place boiled corn on a medium high grill
and cook for about 10 minutes turning corn to evenly brown.

Slather each ear of corn with the sour cream mixture and sprinkle with cojita.
shake on some cayenne pepper and serve with a fresh lime wedge.
Enjoy!

Summer Squash Pasta

Using squash for pasta is a delicious way to include more vegetables in your diet.  It also makes a great alternative for people who can't eat wheat.  To make the pasta, you cut squash into pasta-like strands.  I have found that the best way to do this is with a spiral vegetable slicer.  I purchased mine from Amazon for around $35.  I have also used a hand held julienne slicer.  It is a little clumsy but works too and costs about $15.  For this recipe I lightly saute the squash noodles, but they can also be quickly blanched or served cold.

Using a spiral vegetable slicer or julienne slicer, cut two summer squashes into strands.
I used one zucchini and one yellow squash for this recipe.

The squash comes out in curly strands .

Place squash pasta on paper towels to absorb excess water.

Wash and dry 1 cup of loosely packed basil leaves.
 Make stacks with the leaves and roll like a cigar.
Slice cross-wise to chiffonnade.

Have your squash, basil, 1/3 cup freshly grated parmesan, 1/4 cup toasted pine nuts
and sea salt ready to go next to the stove top.

Over medium heat warm 1 Tablespoon of butter and 1 Tablespoon of olive oil.
Add the squash and 1/2 tsp. sea salt.
Saute for 2 minutes.

Add the parmesan and pine nuts and saute for 1 more minute.

Toss with basil and serve.
Enjoy!

Tomato Basil Bruschetta

Tomato Basil Bruschetta is a favorite in our house.  I love it because it is simple, delicious and loaded with antioxidants from the tomatoes, basil and garlic.  The tomato mixture can be made in advance earlier in the day.  This one's for you Lorie.  Enjoy!

Chop 1 1/2 pounds of fresh tomatoes, any variety.
Drain off excess juice and place in bowl with 1/3 cup olive oil and 1 teaspoon sea salt.

Wash and dry 1 1/2 ounces of fresh basil leaves.
Make stacks with the leaves and roll like a cigar.

Slice across the roll to chiffonade the basil.

Add basil to tomatoes.

Mince 6 cloves of fresh garlic and add to tomatoes and basil.

Take 1 sourdough or whole grain baguette and slice at an angle.

Mix 1/4 cup olive oil and 1/2 teaspoon sea salt.

Brush the oil on each side of the bread slices.

Grill bread over medium heat about 2-3 minutes per side.

Top freshly grilled bread with tomato mixture and serve.
Enjoy!