Southwestern Grilled Sweet Potato Salad

After spending three days in Las Vegas, we’re feeling the need to downsize. By that I mean, eating less and¬†a little more healthy. The grocery store run for this week was to the produce stand only. ūüôā¬†This recipe¬†(from Two Peas and their Pod)¬†is clean, incredibly fresh and easy to make so it was the perfect back to reality meal. I will definitely make it again.


I used yams instead of sweet potatoes – I’m not so sure it matters unless you prefer the taste of one over the other. I made a few slight changes to the original recipe. I wanted to note:¬†try¬†a little bit of olive oil¬†in the lime juice next time I make it.

3-4 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
3 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2=1/2 limes
Salt and pepper, to taste


  1. In a large bowl, toss the sweet potato slices with olive oil.
  2. Season with salt and pepper.
  3. Place the sweet potatoes on a grill over medium heat.
  4. Cook until tender, about 8-10 minutes on each side.
  5. 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.
  6. Let the sweet potatoes and corn cool to room temperature.
  7. Cut the sweet potatoes into cubes and place in a large bowl.
  8. With a sharp knife, remove the corn kernels from the cob.
  9. Add the corn to the bowl and stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined.
  10. Season with salt and pepper, to taste.
  11. Serve.

Apricot and Prosciutto Thin-Crust Pizza

This is my second time making this pizza. It’s incredibly good! Both times, I’ve¬†cheated by purchasing pizza dough from my local market.¬†I purchase one dough and split it to make it really thin. Given the¬†temperature of the oven, I¬†lessened the pre-cook¬†to¬† three minutes. I used an herb goat cheese which went really nicely with the herbs on the pizza.


The second time I made it, I saut√©ed the apricots and shallots in a tiny bit of butter because I don’t like sour fruit and this mellows the flavor a bit (just in case).

I’m linking to the original recipe should you feel like making¬†the crust, however, I’m putting my version of the recipe here.

Cooking spray
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
3 apricots, each pitted and cut into 8 wedges
2 shallots, peeled and thinly sliced
3/4 cup (3 ounces) crumbled goat cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 cup arugula
1 ounce thinly sliced prosciutto
1 ounce shaved fresh Parmigiano-Reggiano cheese


  1. Let the dough rest on a floured surface for 30 minutes prior to stretching.
  2. Spray pizza pan with cooking spray.
  3. Stretch dough over pizza pan. Mine is around 14 inches.
  4. Position an oven rack in the lowest setting and¬†preheat oven to 550¬į.
  5. Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently.
  6. Bake at 550¬į for¬†3 minutes.
  7. Top dough with goat cheese and apricot/herb mixture.
  8. Bake an additional 5 minutes or until crust is golden brown.
  9. Sprinkle with parsley and chives.
  10. Toss arugula with remaining 1 1/2 teaspoons oil and arrange arugula over apricot mixture.
  11. Top with prosciutto and Parmigiano-Reggiano cheese. Cut into 10 wedges.

Yields: 5 Servings (2 wedges)

Nutritional Information:
Calories 307
Fat 14.3 g
Satfat 4.8 g
Monofat 6.9 g
Polyfat 1.2 g
Protein 12.1 g
Carbohydrate 32.7 g
Fiber 2 g
Cholesterol 17 mg
Iron 2.9 mg
Sodium 459 mg
Calcium 120 mg

Cooking Light May 2010

Summer Squash Ribbons with Oregano, Basil and Lemon

I’ve made this recipe quite a few times, however,¬†it took me a while to find it¬†since there are many¬†very similar recipes. Now, it’s here so that won’t happen again (with this recipe). It’s from Cooking Light, July 2008. This is a terrific, fresh side or you can¬†make an amazing main dish by adding pappardelle and serving with Sauvignon Blanc and a crispy bread. Any fresh herbs will work too.

squash ribbons

3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese


  1. Shave zucchini and yellow squash into ribbons using a vegetable peeler or a mandolin, stopping at the seeds, discard seed cores
  2. place ribbons in a large bowl
  3. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk
  4. Drizzle oil mixture over vegetable ribbons
  5. Sprinkle with basil and oregano
  6. Toss gently
  7. Sprinkle with cheese
  8. Serve immediately.

Yield: 8 Servings (serving size: 1/2 cup ribbons and 1-1/2 teaspoons cheese

Nutritional Information:
Calories 50
Caloriesfromfat 52 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 4.4 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 207 mg
Calcium 62 mg

Mediterranean Tortellini Salad with Red Wine Vinaigrette

I found this recipe on Joanne Eats Well With Others (via Pinterest) which was adapted from Just a Taste. This is a really straightforward, good tortellini salad, served warm or cold. Yum!


1 lb tortellini
1 pint cherry tomatoes
1 cucumber
1 red bell pepper
4 oz feta cheese
1 thinly sliced red onion

1/3 cup red wine vinegar
2 tsp fresh lemon juice
1 tsp sugar
2 tsp oregano, dried
1/2 tsp red pepper flakes
1 1/2 teaspoons minced garlic
1/2 cup extra virgin olive oil
salt and pepper to taste


  1. Bring a pot of salted water to a boil and cook the tortellini according to package instructions.
  2. Meanwhile, place the onions in a bowl of cold water to get rid of some of the bite.
  3. Drain after 5 minutes.
  4. When the tortellini is done cooking, toss together the onion slices, cherry tomatoes, cucumber, bell pepper, feta cheese, and tortellini.
  5. In a separate bowl, whisk together the red wine vinegar, lemon juice, sugar, oregano, and red pepper flakes.
  6. Slowly pour in the olive oil and whisk to combine.
  7. Season to taste with salt and black pepper.
  8. Pour the dressing over the tortellini salad and toss to combine.
  9. Serve warm or at room temperature.

Roasted Cabbage Steaks

I had a head of cabbage in the fridge and I wanted to roast it since everything is so amazing roasted. I found this recipe from Everyday Maven – it’s really easy and really good.

Roasted Cabbage Steaks

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.

Serve hot and Enjoy!

Linguine with Two Cheese Sauce

I found this recipe in Cooking Light, July 2011. For a fast and delicious pasta dish, this was terrific find. The infusion of the basil in the milk sauce added a lot of flavor РI used fresh basil, still warm from the sun.

Linguine with two cheese sauce

I served this with a Pinot Grigio and a small Caesar salad. Yum!! The second time I made it, it was equally as good with a nice chardonnay.

8 ounces uncooked linguine
1 cup 1% low-fat milk
2 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
1 1/2 tablespoons mascarpone cheese


  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
  3. Heat a small saucepan over medium heat.
  4. Add oil to pan; swirl to coat.
  5. Add flour to pan, and cook for 2 minutes, stirring constantly.
  6. Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently.
  7. Remove from heat, and add 1 1/2 ounces Parmigiano-Reggiano and mascarpone cheese to milk mixture.
  8. Add cheese mixture to pasta; toss to combine.
  9. Sprinkle with remaining 4 teaspoons basil and remaining 1/2 ounce Parmigiano-Reggiano.

4 servings (serving size: 1 cup pasta mixture and 1 teaspoon basil)

Nutritional Information:

Calories 376
Fat 13.7 g
Satfat 6.2 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 16.2 g
Carbohydrate 47.4 g
Fiber 1.9 g
Cholesterol 29 mg
Iron 2.1 mg
Sodium 547 mg
Calcium 258 mg