Additional Recipes For The Week

Skillet Squash and Potatoes

Ingredients:

• 1 small potato, peeled and thinly sliced
• 1/4 cup chopped onion
• 1 tablespoon cooking oil
• 1 small zucchini or yellow summer squash, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 dash paprika

(you can also throw in any leftover green beans!)

Directions: 

In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.

Chickpeas with Baby Spinach

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon cumin

Salt and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

6-oz  baby spinach

Directions:

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Grilled Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1/2 cup melted butter

3 tablespoons brown sugar

1 teaspoon cinnamon

Directions:

Cup sweet potatoes into 3/4 inch slices. Bring 3 quarts of water to a boil and add potatoes. Boil until potatoes are just starting to soften. Cool and peal. Combine butter, brown sugar and cinnamon, brush over potatoes. Place Potato slices on preheated grill over a medium low heat and cook for about 10 to 15 minutes, turning once. When the sweet potatoes as soft through the middle and browned on the surface they are ready.