Grilled Sweet Potato Southwestern Salad

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

Directions:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Note-the salad will keep in the refrigerator for 2 days.

peanut pasta

Shopping List

1 pound of angel hair pasta

1 pound of chicken breasts, chopped to bite-sized pieces

Extra Virgin Olive Oil (EVOO)

2 tablespoons Sesame Oil

Salt and Pepper

10 to 12 green onions, chopped and divided

2 garlic cloves, chopped

4 tablespoons soy sauce

1 cup of chicken stock

1/2 cup creamy peanut butter

roasted peanuts to garnish

Bring a large pot of water up to a boil for your pasta.

In a large skillet over medium-high heat, drizzle a tablespoon or so of EVOO and your sesame oil.  Add in your chicken pieces and cook through, turning each piece over after about 4 minutes.  Sprinkle a pinch of S&P on top.

Add in most of your chopped green onions (reserve a few to garnish), your garlic and soy sauce.  Saute about two minutes.  Then, stir in your chicken stock and de-glaze the pan (scrape up the little bits off the bottom), reduce heat to low then stir in your peanut butter with a pinch more S&P and simmer about 5 to 8 minutes.

At this time, drop your pasta into your boiling water and cook to al dente (about 6 minutes).

Drain off your water when your pasta is done cooking and add it to your chicken mixture.  Toss to coat everything in the sauce.  Serve each dish with a garnish of peanuts and a few extra green onions.