Tatsoi is an Asian green that is super nutritious. It can be enjoyed raw in salads, added to stews, sautéed, anyway you’d prepare a leafy green or substitute it in any recipe calling for bok choy. Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy by Saveur.com           

8 cups Chicken Stock 2 tbsp. coarsely chopped fresh ginger 3 cloves garlic, peeled 1⁄2 cup fresh cilantro leaves 1⁄2 cup fresh mint leaves 2 whole chicken breasts, bone in 1 lb. bok choy, chopped 1⁄4 lb. 1⁄2"-wide bahn pho (Vietnamese rice noodles) 3 tbsp. finely chopped scallions 4 oz. baby tatsoi Tuong Ot Toi (Vietnamese hot sauce)

In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1⁄4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes. Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water. Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1⁄4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

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Gingery Sauteed Tat-Soi with Tofu Steaks by FoodBlogga.blogspot.com          

2 tablespoons soy sauce 1/4 teaspoon rice vinegar 2 teaspoons brown sugar 2 teaspoons lime juice 2 teaspoons minced fresh ginger 1/4 teaspoon cayenne pepper 6 ounces extra firm tofu, cut into "steaks" 1 tablespoon sesame oil, divided 2 small bunches of tat-soi 1-2 teaspoons toasted sesame seeds

In a small bowl whisk all ingredients from soy sauce through cayenne pepper. In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens. Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately. Sautéed Tatsoi by FruitGuys.com and Tastebook.com  1 small head of tatsoi, leaves cut away from bulb, rinsed and dried  1 small red onion, sliced or chopped  1 tablespoon sugar  1 tablespoon olive oil  2 tablespoons champagne vinegar  Wedge of lemon  Salt and freshly ground pepper to taste Combine onion, sugar, and vinegar in a mixing bowl. Let stand for 30 minutes. In a large skillet, heat oil over medium heat; add onion mixture. Sauté for 1–2 minutes. Add tatsoi, and sauté for 3–5 more minutes, until the leaves begin to wilt. Add salt and pepper to taste. Drizzle with a little lemon juice and serve.

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Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing by Kalyn’s Kitchen  

10-12 ounces Tatsoi leaves sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)

Dressing:      

2 T soy sauce (I used Tamari) 1 T rice vinegar (not seasoned) 1 tsp. grated ginger root 1 tsp. sugar 1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work) fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.) While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing. To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately. Wilted Asian Greens by PlanetGreen.Discovery.com        

¼ cup rice vinegar (not seasoned) 3 tablespoons soy sauce 2 ½ teaspoons sugar 1 ½ teaspoons finely grated peeled fresh ginger 1 ½ teaspoons Asian sesame oil 6 cups pea shoots or pea sprouts (3 oz) 6 cups tatsoi (3 oz) 6 cups mizuna (3 oz)

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

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Browned Butter Pasta with Tatsoi by AppetiteForChina.com       

Your pasta of choice, preferably curved or with ridges 1/2 stick unsalted butter Salt and pepper Leaves of 2 to 3 bunches of tatsoi, rinsed 1/2 cup chopped sage Freshly grated parmesan Lemon wedges, optional

Cook pasta to al dente in salted water. When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. Grilled Halibut with Tatsoi and Spicy Thai Chiles by Bon Appétit            

5 tablespoons sugar 5 tablespoons fish sauce* 1/4 cup water 3 tablespoons fresh lime juice 2 tablespoons minced peeled fresh ginger 2 garlic cloves, minced 2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced 1 small carrot, peeled, cut into matchstick-size strips 4 6- to 7-ounce halibut fillets 3 tablespoons vegetable oil, divided 1 shallot, thinly sliced 3/4 pound tatsoi or baby spinach (about 12 cups packed)

Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

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Tatsoi Wilted in Mustard Dressing by Washington Post from "Vegetables from Amaranth to Zucchini" by Elizabeth Schneider      

About 1 pound tatsoi 2 scallions 2 tablespoons lemon juice 1 teaspoon Dijon mustard ¼ teaspoon kosher salt 3 tablespoons olive oil

Trim tatsoi bases to separate leaves. Rinse in several changes of water, inspecting for grit. Dry thoroughly. Clean scallions and trim root. Separate lighter colored bulb and darker green tops. Mince bulbs and thinly slice greens. Mix bulbs with lemon juice, mustard and salt, stirring to dissolve salt. Blend in oil. Pour dressing into a very wide skillet set over moderate heat. Add leaves and turn to coat with dressing (tongs are most efficient). Cook until leaves almost wilt but stems retain crunch, about 2 minutes. Add scallion greens and toss. Arrange on a platter, lined up like asparagus. Pour any remaining dressing on top. Roasted Chicken with Mashed Carrots and Tah Tsai by JamieOliver        

1 Organic Free Range Chicken (Giblets as well) 1 White Onion 4 Large Carrots 1 Tah Tsai 1/2 Cup Red Wine Approx• 4 Tbsp Butter Approx• 12 Sage Leaves Sea Salt and Black Pepper

First prepare the chicken by rubbing a few bits of butter under the skin of the breasts. Then lay a few sage leaves under the breasts as well. Rub the chicken with a little olive oil and season the whole bird with sea salt and ground pepper. Prepare a roasting tray with quartered onion and the carrots chopped into thumb sized bits and all of the chicken giblets. Throw a couple sage leaves in the bottom and pour in about 1/3 of the wine. Set the bird on top and roast it at 350 degrees (Fahrenheit) for 1 1/2 hours. After the bird is done roasting, set it aside on a dish and throw the roasting pan on the stove. Put on high and add in the remaining wine and sage leaves. Start smashing all the giblets (except for neck and heart), carrots, and onion. I like to leave it somewhat chunky. At this point chop your tah tsai into approximately inch wide pieces and throw it into the roasting dish. Stir it around and throw in the butter, salt and pepper to taste. To serve it I removed all of the chicken meat from the bone and tossed it with the tah tsai; that way you can put the remainder of the chicken in a pot and start some broth.

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Tatsoi and Warm Scallop Salad with Spicy Pecan Praline by Gourmet For praline    

1/3 cup pecans, chopped fine 1/2 teaspoon salt 1/8 teaspoon cayenne, or to taste 3 tablespoons sugar

           

3/4 pound sea scallops 1 tablespoon all-purpose flour 3/4 teaspoon salt 3/4 teaspoon ground cumin 1/8 teaspoon cayenne 1/2 tablespoon unsalted butter 1 tablespoon olive oil 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 3/4 teaspoon Dijon mustard 1 large firm-ripe avocado (preferably California) 7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well and spun dry

Make praline: In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container. Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly. In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

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Green beans are good sources of fiber and vitamin C. Preserve their fresh flavor and texture by blanching them and then moving them to an ice water bath to set their color; then sauté briefly. Green Beans & Red Peppers by the Mayo Clinic        

1 pound green beans, stems trimmed 2 teaspoons olive oil 1 red bell pepper (capsicum), seeded and julienne 1/2 teaspoon chili paste or red pepper flakes 1 clove garlic, finely chopped 1 teaspoon sesame oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside. In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately. Skillet Green Beans and Peppers by sesoanalchef.com       

1 lb green beans, cooked 1 red bell pepper, sliced in strips 1 yellow or orange bell pepper, sliced in strips 1 small onion, halved and sliced 2 cloves garlic, minced 2 tablespoons butter salt and pepper

Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste.

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Green Beans and Red Bell Pepper in Balsamic Vinaigrette by sesoanalchef.com        

1 tablespoon extra-virgin olive oil 1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips 2 cloves garlic minced 1 1/2 pounds green beans, trimmed Salt and freshly ground pepper to taste 1/2 cup dry sherry 1/4 cup balsamic vinegar Freshly grated Parmesan cheese

In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside. In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, sherry, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately. Green Beans with Vidalia Onions & Tomato by Vidalia Onion Committee         

1 pounds of green beans, cut into 1/2-inch pieces cup vegetable oil 1/2 large Vidalia Onion, finely chopped (2-1/2 cups) 1 Serrano (mild to medium green chiles), seeded and finely chopped 1teaspoons cumin seeds 1/2 tablespoons ground coriander 1/2 teaspoons cayenne pepper 2 medium tomatoes - peeled, seeded, and chopped 1/2 teaspoons salt 1/8 cup cilantro leaves

Bring a large pot of lightly salted water to a boil. Add the beans and cook until crisp-tender, about 6 minutes. Drain well. Heat the vegetable oil in a large saucepan. Add the Vidalia Onion, chiles and cumin seeds and cook over high heat, stirring frequently, until onion is softened and browned, about 8 minutes. Add the coriander and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until most of the liquid has evaporated, about 5 minutes. Add the beans and the salt and cook, stirring, until heated through. Cover and cook over moderate heat, stirring frequently, until the beans are crisp-tender, about 10 minutes. Stir in the cilantro and transfer the beans to a large deep platter. Serve the green beans warm or at room temperature. The beans can be refrigerated for up to 2 days; add the cilantro just before serving.

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Taking Green Beans, Vidalia Onion, and Peppers for a Wok by EveryLastRecipe.com         

1 lb 1/2 1/2 1/2 1/2 1/2 2 Tbs 2 Tbs 2 tsp

Green Beans Medium Green Pepper Medium Red Pepper Medium Yellow Pepper Medium Purple Pepper Small Vidalia Onion Olive Oil Red Wine Vinegar Crushed Red Pepper Flakes

A colorful vegetable stir fry with a little kick. Slice the peppers into thin strips. Chop the vidalia onion. Steam the green beans for 9 minutes and cool. Green beans can be steamed up to 24 hours prior to the stir fry. Just keep them refrigerated. This recipe is cooked in the small egg. The wok has a 13 diameter and snuggles perfectly into the fire ring. Use direct heat for stir fry. Get the temperature in the egg to 450F to 500F and heat the wok. The wok is ready for stir fry when water flicked onto the wok dances. The stir fry takes a total of 5 to 7 minutes. Adjust your time to your taste. Add the olive oil and red wine vinegar. Add the vidalia onion and toss for approximately 30 seconds. Add the peppers and toss for approximately 30 seconds. Add the green beans and toss for approximately 30 seconds. Add the crushed red pepper flakes. Continue to toss until done. Sautéed Green Beans and Spinach by WashingtonPost.com      

1 1/3 pounds (12 handfuls) green beans, trimmed of strings or tough ends 2 tablespoons olive oil 4 medium cloves garlic, minced (2 tablespoons) 8 ounces organic baby spinach leaves, washed and dried 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper

Bring a pot of heavily salted water to a boil over high heat. Add the green beans and blanch for 5 minutes, until fork-tender. Strain in a colander. Meanwhile, heat the oil in a large skillet or saute pan over medium heat. Add the garlic and immediately add the justcooked green beans. Cook for a few minutes, stirring constantly, for a few minutes to infuse the flavors, then add the spinach so that it sits directly on the green beans. Let the spinach cook undisturbed for 1 to 2 minutes, just until wilted, then toss it with the green beans to combine. Season with salt and pepper to taste. Serve immediately.

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Green Beans with Onion by Rachael Ray      

1 tablespoon extra-virgin olive oil, eyeball it 1 tablespoon butter 1 small onion, chopped 1 cup chicken broth 1 to 1 1/4 pounds trimmed green beans Salt

To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Sauté onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender. Green Beans w/Red Peppers by AllRecipes      

1/4 pound fresh green beans, trimmed 1/2 cup julienned sweet red pepper 1/2 teaspoon olive oil or canola oil 1 teaspoon balsamic vinegar 1/8 teaspoon dried basil 1/8 teaspoon pepper

Sauté beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper. Garlic Green Beans and Spinach by TasteBook.com      

1 tbsp olive oil 4 cloves garlic – minced ½ C green beans – trimmed 2 tbsp water 3 C fresh spinach Salt & Pepper

Over medium high heat, heat olive oil. Add garlic and sauté until it begins to get golden. Add in green beans and saute and additional minute. Add 2 tablespoons of water to the pan (carefully as it will spit!) and cover with a lid. Steam for 4-5 minutes until the green beans are tender. Add in spinach and let wilt, tossing garlic and green beans and spinach together. Salt and pepper to taste

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The Sweet Mini Peppers are great sliced for a salad or a crudite platter. Use them as you would sweet bell peppers. Slice thinly and use in salads, stir-fries, chutneys, frittatas. Try slicing them thinly and mixing with onions, vinegar as a sour topping to fish or salad. But best to take advantage of their shape and size which is ideally suited for stuffing. As per BlogChickABowWow: Stuffed Mini Peppers with Cheese Grill the peppers until they become soft and slightly charred. Remove the peppers from the grill, and cut off the top - about 1/4" - and stuff with goat cheese. Put the peppers on a piece a foil, and return them to the grill for about a minute until the cheese is hot and melty. Stuffed Sweet Mini Peppers by MyRecipes.com         

1 onion (about 6 oz.), peeled and diced About 3 tablespoons olive oil 1/2 cup long-grain white rice 1/4 cup pine nuts About 1 cup fat-skimmed chicken broth or vegetable broth 1 dried bay leaf (3 to 4 in. long) 1/2 teaspoon dried thyme Salt 12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved lengthwise and seeded

In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover. When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender. Remove from heat. Add salt to taste. Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan. Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down, on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2 tablespoons olive oil. Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30 minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or at room temperature.

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Feta Stuffed Roasted Mini Bell Peppers... Meze(or Mezze) by HomeCookingInMontana.blogspot.com 15-20 mini bell peppers 1 garlic clove 1/4 cup olive oil 2-3 TBS cider vinegar salt and pepper to taste crumbled feta cheese kalamata olives chives or parsley Place peppers on skewers or if you don't have any directly on a hot grill. Place the grilled peppers in a bowl and cover with plastic wrap. This will steam them and then you can peel them easier. When they have cooled enough to handle, peel the charred skin. Cut tops off and place the peppers in a dish. Pour some olive oil(you may need more or less) vinegar, garlic, salt, and pepper. Mix to combine. Place some crumbled feta cheese in each bell pepper. Sprinkle with some chives/parsley and some kalamata olives. Roasted Mini Bell Peppers Stuffed with Spinach, Feta and Bacon adapted from Bon Appetit by TheKitchensInkRecipes 24-36 miniature bell peppers, halved and cored 3 tablespoons extra virgin olive oil, divided salt and pepper 8 bacon slices 1 cup chopped onion 1 10-ounce package chopped frozen spinach, thawed, squeezed dry 4 ounces feta cheese, crumbled (about 3/4 cup) 4 ounces cream cheese, room temperature 1/4 teaspoon dried crushed red pepper Preheat oven to 375°F. Toss the pepper halves in 2 tablespoons of olive oil. Arrange cut side up on a foillined baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes. Turn the peppers over and roast for 5-15 minutes. Cook the bacon. Set aside to cool slightly. Crumble. Heat 1 tablespoon olive oil in a medium skillet. Add the chopped onion and sauté about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper. Spoon about one tablespoon of filling into each pepper cavity. (Filled peppers can be prepared 1 day ahead. Cover and refrigerate.)

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Herbed Cheese Mini Peppers by HeartHealthyOnline        

10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total) 1 8-ounce package reduced-fat cream cheese (Neufchatel), softened 1 to 2 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed Finely shredded lemon peel (set aside) 1 tablespoon lemon juice 1 tablespoon milk Milk (optional) Fresh oregano leaves (optional)

Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside. In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency. Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves. Cover and chill for up to 4 hours. Herbed Feta Stuffed Mini Peppers by RecipeZaar • • • • • • • • •

1 lb miniature red bell pepper or orange bell pepper or yellow bell pepper 1 1/2 cups crumbled feta cheese 2 tablespoons sherry wine 1/3 cup finely grated parmesan cheese 1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil 1/4 teaspoon cumin 1/4 teaspoon dried ancho chile powder 1/2 teaspoon garlic powder 1/4 teaspoon salt or salt or seasoning salt, to taste (I use Johnny's)

Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside. Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well. Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray. Preheat oven to 350 degrees F. Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish. When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted.

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Stuffed Sweet Mini-Peppers by MyRecipes.com         

1 onion (about 6 oz.), peeled and diced About 3 tablespoons olive oil 1/2 cup long-grain white rice 1/4 cup pine nuts About 1 cup fat-skimmed chicken broth or vegetable broth 1 dried bay leaf (3 to 4 in. long) 1/2 teaspoon dried thyme Salt 12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved lengthwise and seeded

In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover. When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender. Remove from heat. Add salt to taste. Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan. Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down, on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2 tablespoons olive oil. Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30 minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or at room temperature. Feta Stuffed Mini Peppers by CookingJunkies.com   

4 oz spinach 8 oz feta, crumbled 28 miniature peppers

Preheat oven to 375°F. Thoroughly wash spinach and remove stems; cut leaves into thin strips.* In a large bowl, combine the spinach and feta cheese. Cut a thin slice from the top or side of each of the sweet peppers. Use the handle of a spoon to scoop seeds from sweet peppers. Stuff sweet peppers with feta mixture, mounding feta mixture slightly. Place stuffed sweet peppers in a 3-quart rectangular baking dish, stuffed sides up. Bake, uncovered, for 18 to 20 minutes or until sweet peppers are slightly soft.

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Emeril's Lemony Roasted Broccoli by PlanetGreen        

12 cups broccoli florets (about 3 heads) 1/4 cup extra-virgin olive oil 1 ½ teaspoons salt, or to taste Freshly ground pepper 1 cup Panko bread crumbs 1 cup Parmesan cheese 1 teaspoon lemon zest 2-3 teaspoons lemon juice

Preheat oven to 450 degrees F. Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan, lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top with the bread crumb mixture. Roast until the broccoli is tender and browned, 15 minutes. Broccoli with Caramelized Onions & Pine Nuts by AshleysNutrition       

3 tablespoons pine nuts or chopped slivered almonds 2 teaspoons extra-virgin olive oil 1 cup chopped onion (about 1 medium) 1/4 teaspoon salt, or to taste 4 cups broccoli florets 2 teaspoons balsamic vinegar Freshly ground pepper to taste

Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.

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Parmesan-Roasted Broccoli by Barefoot Contessa          

4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Oven Roasted Broccoli by Alton Brown       

1 pound broccoli, rinsed and trimmed 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan or sharp Cheddar

Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to

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combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately. Broccoli, Red Pepper, and Cheddar Chowder by Epicurious.com             

1 small head broccoli (1/2 pound) 1 large boiling potato (1/2 pound) 1 large onion, chopped 1 red bell pepper, cut into 1/2-inch pieces l large garlic clove, finely chopped 2 tablespoons unsalted butter 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dry mustard 2 tablespoons all-purpose flour 3/4 cup heavy cream 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

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Broccoli with Red Pepper by TasteOfHome.com      

4 cups fresh broccoli florets 2 teaspoons minced fresh gingerroot 2 garlic cloves, minced 2 tablespoons canola oil 1 sweet red pepper, cut into strips 1 can (8 ounces) sliced water chestnuts, drained

In a skillet, stir-fry broccoli, ginger and garlic in oil for 2 minutes or until broccoli is crisp-tender. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately. Broccoli with Red Pepper & Shallots by HowstuffWorks.com  2 bunches fresh broccoli (about 2-1/4 pounds), cut into florets and stalks cut into 1-inch pieces  2 teaspoons margarine or butter  1 large red bell pepper, cut into short thin strips  3 large shallots (3 ounces) or 1 small onion, thinly sliced  1/2 teaspoon salt  1/4 teaspoon black pepper  1/4 cup sliced almonds, toasted (optional) Bring 2 quarts water to a boil in large saucepan over high heat Add broccoli; boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain and rinse under cold water; drain well. Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper; mix well. Garnish with almonds, if desired.

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Roasted Broccoli with Cilantro Pesto Recipe by Diet-Recipes.BuddySlim.com Pesto:       

1/2 cup coarsely chopped cilantro ¼ cup walnuts, coarsely chopped 2 tablespoons water 1 large garlic clove, chopped juice of 1 lemon 1 teaspoon finely grated lemon zest 5 tablespoons extra-virgin olive oil

Broccoli:    

1 tablespoon chili powder 1 teaspoon salt 1 teaspoon pepper 2 pounds broccoli, large stems discarded, cut into 4-inch-long florets

Preheat the oven to 500°. In a mini food processor or blender combine cilantro, walnuts, water, garlic, lemon juice, lemon zest, and 3 tablespoons of olive oil (reserve 2 tablespoons for broccoli) and pulse to a coarse paste. Toss the broccoli with remaining 2 tablespoons of olive oil, chili powder, salt and pepper. Spread the broccoli in an even layer on 2 large, rimmed baking sheets. Roast broccoli on the middle rack of the oven for 9 minutes. Rotate baking sheet around (for even cooking) and continue to roast for 9 more minutes, or until the broccoli is browned and crisp-tender. Transfer to a serving platter, drizzle pesto over the roasted broccoli and serve. Cilantro Lime Rice by Cooking-MexicanRecipes.com        

1 Tbsp. olive oil 1 cup basmati rice 1 1/2 cups chicken broth 2 to 3 cloves garlic, minced 2 Tbsp. fresh lime juice zest from one lime 1/2 cup cilantro, chopped 1 tsp. salt

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently. Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions. When the rice is done, add lime zest

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and chopped cilantro and stir to mix in. Serve immediately. If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time. Cilantro Lime Fish by RecipeZaar 

2 lbs cod fish fillets or flounder fillets (4 fillets) 1/4 teaspoon pepper 1 tablespoon dried onion flakes 1 garlic clove, minced 1 tablespoon olive oil 1 1/2 teaspoons ground cumin 1/4 cup fresh cilantro or fresh parsley, minced 2 limes, thinly sliced 2 tablespoons butter, melted or olive oil

       

Preheat oven to 375°F. Place each fillet on a piece of heavy-duty foil; sprinkle with pepper. In a saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter or olive oil. Fold foil around fish and seal tightly; place on a baking sheet. Bake for 35-40 minutes or until fish flakes easily with a fork. Lime Cilantro Sweet Potatoes by Gourmet       

2 lb sweet potatoes, peeled and cut into 3/4-inch pieces 3 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon finely grated fresh lime zest 1 tablespoon fresh lime juice 1/4 cup chopped fresh cilantro

Put oven rack in lower third of oven and preheat oven to 425°F. Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

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Southwestern Spiced Sweet Potato Fries by Food52.com         

2 large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2" 2 tablespoons olive oil 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon chile powder 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne, or to taste Chili-Cilantro Sour Cream (recipe below)

Preheat oven to 425 F. Toss sweet potatoes and olive oil in a large bowl. Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on baking sheet. Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes with a spatula and bake 10 more minutes. Remove from oven and serve with Chili-Cilantro Sour Cream. Chili-Cilantro Sour Cream:      

1 cup sour cream 1 tablespoon freshly squeezed lime juice 2 teaspoons sweet chili sauce 1 small garlic clove, minced 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper 1 heaping tablespoon chopped cilantro

Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.

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Ginger & Sweet Potato Soup with Cilantro by SouthBeachDiet.com This luscious sweet potato soup recipe is definitely one of our favorite South Beach Diet™ comfort foods. As comfort foods go, sweet potato recipes cover all the bases, and here, sweet potatoes combine with crisp grated ginger, cilantro, yogurt and other veggies to create a soup recipe that's a taste sensation (think sweet potato pie in a soup). Plus, this soup is a soup recipe can be prepared in under an hour. A spicy, sweet potato ginger recipe that's really South Beach Diet™ approved? Yum, that's comfort food you can certainly count on!           

2 teaspoons olive oil 1 medium leek, white part only, cut in half lengthwise, rinsed well between layers and thinly sliced 1 medium carrot, chopped 2 pounds sweet potatoes or yams, peeled and cubed 1 1-inch piece fresh ginger, peeled and finely chopped, plus 1 teaspoon grated 4 cups chicken broth, homemade or reduced-sodium canned, or vegetable stock 3/4 teaspoon salt, or to taste 1/4 cup low-fat plain yogurt 2 tablespoons 1% milk Fresh cilantro leaves for garnish Lime wedges

Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.

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Sweet Potato Soup with Green Beans and Cilantro (Sopa de Batata Doce com Feijão Verde e Coentros) by PortugueseCooking.com         

¼ cup olive oil 1 medium onion, chopped ½ cup peeled and seeded chopped tomato clove garlic Pinch of cinnamon or ground cumin 6 cups water 4 white sweet potatoes, peeled and cut into cubes (about 4 cups) 1 to 2 tablespoon finely chopped cilantro or parsley ½ pound fresh green beans rinsed and cut into 1- inch pieces

Heat the oil in a medium soup pot . Toss in the onions and sauté them until they are lightly golden. Add the tomatoes and garlic, (or cinnamon or cumin,) stir and cover. Simmer over medium heat for about 10 minutes until the tomatoes are soft and are married to the onions. Pour in the water and stir. Add the sweet potatoes and cover. Bring the soup to a boil over medium-high heat. Reduce the heat to simmer and cook until the potatoes are very tender. Using a stick blender, puree the soup right in the pot. Return soup to a simmer and throw in one-half of the cilantro with green beans. Season with salt and pepper. When the green beans are just tender (about 10 minutes). Shut the heat. Serve the soup with the remaining cilantro as a garnish. Brandy and Orange-Mashed Sweet Potatoes in Orange Cups by Emeril Lagasse           

7 large sweet potatoes, about 3 pounds 4 large oranges 1 stick unsalted butter 1/2 cup light brown sugar 3 large eggs 3/4 cup fresh orange juice 1/2 cup heavy cream 1/4 cup brandy 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let rest until just cool enough to handle. Lower the oven to 350 degrees F.

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Make the orange cups by cutting the oranges in half and scooping out the pulp, leaving only the shell. Set aside. While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season, to taste. Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes. Roasted Sweet Potato and Orange Salad by Cooking Light Salad:        

1 tablespoon chopped fresh rosemary 2 teaspoons olive oil 3 garlic cloves, unpeeled and crushed 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces 3 cups orange sections (about 6 oranges) 1/2 cup vertically sliced red onion 3 tablespoons pine nuts, toasted 1 (6-ounce) bag prewashed baby spinach

Dressing:        

3 tablespoons fresh orange juice 2 tablespoons olive oil 1 tablespoon stone-ground mustard 1 tablespoon rice vinegar 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced

Preheat oven to 400°. To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl. To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

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Sweet Potato Soup by adapted from RecipeSource.com            

2 T Butter 2 md Onions, chopped 2 md Carrots, diced 1 lg Celery stalk, diced Handful of celery leaves 6 c Diced sweet potatoes (1/2") 2 Bay leaves 1/4 t Dried thyme 1/4 t Ground nutmeg 1 c milk,or as needed Salt to taste Fresh ground pepper to taste

Heat the butter in a large pot. Add the onions, carrots and celeryand saute over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Just add enough water to cover all but about one inch of the vegetables. Bring to a boil, then stir in the bay leaves and seasonings. Simmer over moderate heat until the sweet potatoes and vegetables are tender, about 20 minutes. With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about one-half of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Add the milk as needed to achieve a slightly thick consistency. Season to taste with salt and pepper. Simmer over very low heat for another 10 to 15 minutes. Sweet Potato Fries by Robin Miller    

Cooking spray 2 large sweet potatoes, peeled and cut into wedges 1/2 teaspoon salt 1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange potato wedges on prepared baking sheet in 1 layer and coat them with cooking spray. Sprinkle potatoes with salt and black pepper. Roast 30 minutes, until tender and golden brown. If preparing in advance, fill a medium saucepan 3/4 full with water and bring to a boil. Add the potato wedges and boil for 5 to 7 minutes, or until just beginning to get tender. Drain well. When you plan to serve them, bake par-boiled potatoes at 400 degrees F until golden brown, about 10 minutes.

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Whipped Sweet Potatoes with Bananas & Honey by Tyler Florence        

5 medium sweet potatoes, scrubbed 4 bananas, unpeeled 1 cup (2 sticks) unsalted butter, at room temperature 1/4 cup honey Kosher salt 1/2 cup all-purpose flour 3/4 cup dark brown sugar 1 1/2 cups pecans, chopped

Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot. Cinnamon Sweet Potato Slices by Allrecipes.com    

4 medium sweet potatoes, peeled and sliced 1/2 inch thick 1/4 cup butter, melted 2 tablespoons sugar 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes. Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.

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Calypso Beef Soup (Nuevo Latino Beef Dishes) by American National CattleWomen, Inc. created by Roxanne Chan, Albany, California            

1 1/2 pounds ground beef 1 cup diced peeled sweet potato 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 teaspoon curry powder 2 tablespoons all-purpose flour 2 cups water or ready-to-serve beef broth 1 can (15 1/2 ounces) black-eyed peas, rinsed, drained 1 can (13 1/2 ounces) light unsweetened coconut milk 2 cups packed fresh baby spinach leaves 3 tablespoons freshly chopped thyme leaves Salt and freshly ground black pepper

Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste. Cook's Tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves. Island Kale and Sweet-Potato Soup by Food & Wine  2 tablespoons cooking oil  1 onion, chopped  2 cloves garlic, minced  1 jalapeño pepper, seeds and ribs removed, sliced thin  3/4 pound kale, tough stems removed, leaves washed well and shredded (about 1 quart)  1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes  1 1/2 quarts canned low-sodium chicken broth or homemade stock  1 1/2 teaspoons salt  1 cup canned unsweetened coconut milk  1 cup long-grain rice In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.

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Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.

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Purple Sweet Potato Pie by GlassPetalSmoke.blogspot.com            

4 cups Stokes® Purple Sweet Potatoes (baked, cooled and mashed with a ricer) 1 cup dark muscovado sugar (firmly packed) 1 cup light coconut milk 2 tbsp. dark rum 1 tsp. vanilla 4 large omega-3 eggs 4 tbsp. cornstarch 1 tbsp. ground China cassia cinnamon 1 tsp. ground cardamom 1 tsp. ground nutmeg 1 tsp. non-iodized sea salt (2) Arrowhead Mills® prepared 9-inch Graham Cracker Pie Crust

Preparing the Potatoes The day before you make the pie prepare 5 medium Stokes® Purple Sweet Potatoes for baking. Preheat oven to 400F. Gently rinse each potato using your fingers to rub off any surface dirt. Pat potatoes dry with a paper towel and check the potatoes to make sure they aren’t bruised, (if they are cut out what can’t be used and discard). Using the tines of a fork poke holes in the surface of the potato. Wrap in aluminum foil with the poked side facing up. This will allow air to escape and prevent the potato from bursting in the oven. Bake for 50-60 minutes at 400 degrees. When done, open the foil carefully (the purple juice can stain clothing and hands) and allow each potato to cool before re-wrapping and placing in the refrigerator overnight. Preparing the Pies Preheat oven to 325F. Remove the skins from the potatoes and cut into half inch slices. Fill a potato ricer to the half point and mash the potatoes through the ricer, putting pressure on the ends of the handles for maximum efficiency. Repeat until you can fill your mixing bowl with four cups of mashed potatoes. In a separate bowl whisk together eggs, dark rum, vanilla, and light coconut milk. Add dark muscovado sugar, corn starch, China cassia cinnamon, cardamom, nutmeg, and salt to the liquid mixture and mix well. Add dry ingredients to wet ingredients and incorporate. Using a ladle fill two pie crusts with the sweet potato custard, smoothing the tops with the end of the ladle to ensure even baking.

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Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for at least an hour. Refrigerate or freeze until ready to use. Serve with a dollop of non-fat Greek yogurt and garnish with pecans. Saura Pride Purple Sweet Potatoes recipes: http://www.saurapride.com/recipes.htm Sweet Potato Pie with Pecan Topping by Simply Recipes I've had so many friends rave about sweet potato pie that when I found a recipe for one I just had to try it.          

1 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces 2 large eggs 1/3 cup plus another 1/2 cup packed brown sugar 3 Tbsp maple syrup 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup plus 1 Tbsp heavy cream 1 pre-baked pie crust (see pie crust recipe for instructions on pre-baking a pie crust) 3 Tbsp butter 1 cup of pecans, half of them lightly chopped, the other half whole

Make the pie crust. (See pie crust recipe for instructions on pre-baking a pie crust.) If you use a storebought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using. Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using. Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust. Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely. Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.

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Country Pear Cobbler by SouthernFood.com Filling:       

3/4 cup firmly packed brown sugar 3 tbsp all-purpose flour 1/8 tsp. salt 1/8 tsp. ground nutmeg Dash of cloves 2 tbsp lemon juice 6 to 8 medium pears, peeled, cored, and thinly sliced

Topping:        

1 cup all purpose flour 2 tbsp sugar 1 tsp baking powder 1/2 tsp. baking soda 1/2 cup buttermilk 3 tbsp. margarine or butter, melted 1 tbsp. sugar, if desired Light Cream, if desired

Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat and set aside. Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low speed of electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue to mix on low speed about 30 seconds, or just until blended. Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle with 1 tablespoon sugar, if desired. Bake at 375° for 30 to 35 minutes, or until pears are tender and bubbly and topping is golden brown. Serve warm with light cream, if desired.

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Pear & Strawberry Crumble Pie by ThePieLife.Blogspot.com       

8 inch frozen sweet pie crust 15 oz pears in natural juice, drained, sliced 9 zo punnet strawberries, hulled, sliced 1/2 cup caster sugar 1/2 cup plain flour 3.5 oz butter, chilled, cubed 1/4 cup flaked almonds

Preheat oven to 400 F. Place frozen tart case onto a baking tray. Bake for 12 minutes, or until light golden. Combine pears, strawberries and 1 tablespoon of sugar in a bowl. Stir gently to combine. Combine remaining 1/3 cup of sugar, flour and butter in a food processor. Process until mixture resembles coarse breadcrumbs. Stir in almonds. Sprinkle 2 tablespoons of crumble mixture over base of tart case. Spoon pear and strawberry mixture over top. Sprinkle with remaining crumble mixture. Bake for 20 minutes, or until crumble is golden. Serve warm or cold with cream or ice-cream, if you like. Strawberry Cobbler - adapted from How to Eat a Cupcake by BeantownBaker.com • • • • • • •

Strawberry Filling 1/2 cups sugar 2 tsp cornstarch 2 tsp water 1 1/2 tsp fresh lemon juice 2 cups strawberries, washed and hulled 1 tsp unsalted butter, softened

Biscuit Topping • • • • • •

3/4 cups flour 1 1/2 tsp baking powder 1/4 tsp salt 1 Tbsp granulated sugar 2 1/2 Tbsp shortening 1/4 cup cold milk

Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins and place on the cookie sheet.

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First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries. Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour filling into ramekins. Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl. Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top of the dish being used. How to Cut the seeds out of a Watermelon The seeds are actually all centralized so if cut open properly, you can cut out the seeds very easily. First cut:

Then slice in segments not into the middle, the heart will be in the center and is seedless so you will go up to the seed line only cutting like this:

Wriggle out each segment so the seeds are concentrated on top of the piece:

Then take out the slices and using a knife or spoon, remove the seeds from the big pieces: The final segment will have the heart and look like this – you’ll want to clear the seeds away circling the heart:

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Copyright 2011 Annie’s Buying Club. All Rights Reserved.

Then cut up and enjoy seedless watermelon the way mother nature intended. Watermelon Mint Ice Sorbet or Granita     

6 tablespoons sugar 7 mint leaves 1/2 cup filtered water 1 1/2 pounds watermelon, deseeded, pureed ½ cup vodka (optional)

Place sugar, water and mint in a sauce pan over medium heat until the sugar dissolves. Allow to cool and remove the mint. Add pureed watermelon to the cooled syrup. Allow to sit in the refrigerator overnight. Strain. Freeze but every hour scrape up the frozen bits so it’s slushy and not solid. Watermelon Agua Fresca Recipe by Sailus Kitchen 2 cups cubed and de-seeded chilled watermelon 1/2 cup chilled water 1 1/2 tbsp sugar (adjust according to the sweetness of watermelon) 1-2 tbsp lemon juice mint leaves for garnish (optional) 1 Blend the above ingredients for 8-10 secs. If you want a smooth drink, strain. Garnish with mint leaves and serve chilled. Watermelon, Mint & Feta Salad by Slashfood.com Watermelon salad with mint and feta cheese was one of those things that I wanted to hate when I first heard about it five or six years ago. I couldn't imagine that the saltiness of feta cheese would go well the watery sweetness of watermelon. However, with so many things in life, as soon as I gave it a try, I was proven happily wrong. It's a magical combination and one that you should try out if you haven't yet had a chance.

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Copyright 2011 Annie’s Buying Club. All Rights Reserved.

GREEK WATERMELON SALAD By Souvlaki for the Soul    

1/4 of a watermelon cut up into reasonable sized cubes, seeds removed a small container of cherry tomatoes, halved a handful of parsley, roughly torn 100-150 gr of crumbled feta cheese

Arrange all the ingredients on a plate and enjoy! The Best Cinco De Mayo Watermelon Margarita Recipe by bfeedme.com    

4 cups watermelon, seeded & cubed 1 6-ounce can frozen limeade concentrate 1/2 cup tequila, your pick 3 tablespoons sugar & lime wedges for garnish

In a large zip-lock bag- place watermelon cubes inside & freeze for 8 hours. Take out your watermelon bag & get your blender ready. In the blender combine half of your watermelon cubes, limeade & tequila. Process until smooth. Repeat with the remaining half. To garnish: Place the sugar in a wide, shallow bowl. Moisten the rim of a margarita glass with a lime wedge. Dip the rim in the sugar. Pour the watermelon mixture into the prepared glass. Garnish with a lime wedge and get ready to party! Watermelon Salad with Mint Leaves by Paula Deen        

1 (5-pound) watermelon 1 Vidalia or other sweet onion 1/4 cup red wine vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh mint 4 ounces feta cheese, crumbled 6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.

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Copyright 2011 Annie’s Buying Club. All Rights Reserved.

Purple Sweet Potato Chiffon Cupcakes by SeaSaltWithFood.com       

4 Large Egg Yolks
 15 g Sugar 50 g/ml Canola or Corn Oil 50 g/ml Unsweetened Soy Milk or Whole Milk 100 g Frozen Grated Purple Sweet Potato
 (I used Buenas brand), thawed 65 g Pastry Flour, sifted 1 ½ tsp Lemon Juice

Meringue   

55 to 65 g Sugar (adjust accordingly to the sweetness of sweet potato)
 8 g Corn Flour/Starch
 4 Large Egg Whites

Equipment: Regular size muffin/cupcake pans, lined with paper cups Baking Sheet
    

Crème Fraiche Frosting 2 Tbsp Granulated Sugar
1 Cup Crème Fraiche
 1/3 Cup Heavy Whipping Cream
 ½ tsp Vanilla Extract

Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.

 Place the egg yolks and sugar in a large bowl, and beat well. Add oil, soy milk, and grated sweet potato and stir to incorporate with a whisk. Add flour and lemon juice; mix well, until the batter becomes sticky. Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form. Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Carefully spoon the batter into the cupcake liners, filling them almost full. Bake for 16-17 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. 

When cake is done, remove from the oven and leaving it to cool completely on a wire rack before frosting. For the Crème Fraiche frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraiche, cream, vanilla and 2 Tbsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape.

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Copyright 2011 Annie’s Buying Club. All Rights Reserved.