Spiced Sweet Potatoes

Ingredients:
2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
2 teaspoons packed brown sugar
1 1/2 tablespoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
1 pinch cayenne pepper

Directions:
1. Preheat an oven to 425 degrees F
2. Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
3. Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Source: allrecipes.com

Roasted Cauliflower

Ingredients:
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
4 cloves garlic, roughly chopped
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Directions:
1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the olive oil and garlic on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Source: Food Network

Grilled Sweet Potato Wedges

Ingredients:
3 sweet potatoes
Canola oil, for brushing
1 tablespoon Bobby Flay Poultry Rub
Kosher salt and black pepper
1/4 cup maple syrup
2 to 3 tablespoons Dijon mustard

Directions:
1. Cook the sweet potatoes in the microwave (directions here)
2. Brush the potato wedges with oil and season with rub, salt and pepper.
3. Grill, turning once, until nicely marked.
4. Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

Source: foodnetwork.com

Italian Pasta Salad

Ingredients:
1 box tri color rotini
1/4 red onion, sliced
1/2 orange pepper, sliced
1/2 box grape tomatoes, sliced in half
1 can black olives
1/2 pkg. italian dry salami
1/2 cup crumbled feta, to taste
black pepper, to taste
1 bottle Olive Garden Italian dressing (or similar)

Directions:
1. Cook pasta, rinse, and cool.
2. Mix all the ingredients with the cooled pasta. Add more vegetables if you like.
3. Pour 1/4-1/2 bottle of dressing to salad the night before and refrigerate overnight.
4. Add remaining dressing before serving if you want more flavor.

Source: Joanne Cooper

Irish Soda Bread

Prep: 15 min
Cook: 50 min
Yield: 1 loaf

Ingredients:
4 cups all-purpose flour (3 white, 1 wheat?)
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions:
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Source: allrecipes.com

Sweet Potato Gratin

Ingredients:

2 cups heavy cream

1 tablespoon chipotle pepper puree

4 large sweet potatoes, peeled and thinly sliced (1/8-inch thick) on a mandoline

Salt and freshly ground pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Whisk together cream and chipotle puree until smooth.

3. In a 10 x 10 x 2-inch casserole, arrange the potatoes in an even layer on the bottom of the casserole, drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 8-10 layers. Press down on the layers to totally submerge in the cream mixture.

4. Cover and bake for 30 minutes, remove cover and continue baking for 30-45 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

Source: Bobby Flay's Mesa Grill Cookbook

Asian Slaw

Ingredients:

For the Dressing
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro

Directions:

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Serve cold.

Source: onceuponachef.com