http://www.foodandwine.com/recipes/quinoa-salad-with-sweet-potatoes-and-apples

Quinoa Salad with Sweet Potatoes and Apples

Contributed by Grace Parisi

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 10 to 12

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

1. 1/2 cup extra-virgin olive oil
2. 1 1/2 cups quinoa
3. Salt
4. 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
5. Freshly ground pepper
6. 1/4 cup apple cider vinegar
7. 2 large Granny Smith apples, cut into 1/2-inch dice
8. 1/2 cup chopped flat-leaf parsley
9. 1/2 medium red onion, thinly sliced
10. 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Make Ahead The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Sweet Potato and Red Lentil Bisque

I found this recipe in the January issue of O Magazine. It turned out really good. It is slightly sweet due to the coconut milk and apricots, but if you want more spice add just a touch more chili paste. Enjoy!

Sweet Potato and Red Lentil Bisque Recipe - created by Dana Jacobi

Makes 6 servings

Ingredients

• 1 pound sweet potatoes, peeled and roughly chopped
• 1 cup red lentils, picked over and rinsed
• ½ cup dried apricots, quartered
• ¼ cup chopped onion or shallots
• ¼ to ½ tsp. Thai red chili paste
• 4 cups chicken or vegetable broth
• ¾ cup light coconut milk
• ½ tsp. salt, plus more to taste
• ½ tsp. ground black pepper
• Chopped cilantro (optional)
• 4 Tbsp. pomegranate juice or seeds (optional)

Directions

Active time: 25 minutes
Total time: 50 minutes

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.

Sweet Potatoes And Greens

One of my dinner staples during the fall and winter is Sweet Potatoes and Greens. This dish is so easy to make and healthy.

Below is my version of how I make it as well as a version I pulled out of my people magazine by Chef Sam Kass. Both quite different yet so good!

Head out to the farmers market for some fall veggies and enjoy! Don't forget that collard greens are at their best after the first frost, in which they are less bitter)

Sweet Potatoes And Greens - Jolene's Version

2 large sweet potatoes

1 bag of pre-washed spinach

4 cloves of garlic

Lemon juice

Olive Oil

Janes Crazy Mixed Up Seasoning - Original

Sazon Goya Seasoning Packet

Cottage cheese

Large tomato

1. Wash the sweet potatoes and cut into cubes.

2. Put the potatoes with 2 peeled cloves of garlic into a pot with water that just covers them and bring to a boil. Once tender, remove from heat and drain water.

3. While the sweet potatoes are cooking heat a little olive oil in a skillet and add minced fresh garlic, cook slightly then add the spinach, put a couple tablespoons of lemon juice over the spinach. Saute and season with Janes crazy mixed up seasoning.

4. While the spinach is cooking mash the sweet potatoes with a little butter, don't need much. Add one packet of Sazon Goya and stir in.

5. Slice tomatoes and sprinkle with sea salt.

6. Place the spinach on a plate, top with the with mashed sweet potatoes and then top with a spoonful of cottage cheese. Place the sliced tomatoes off to the side and enjoy! You will love all the beautiful colors on your plate and will be completely satisfied.

Sweet Potatoes And Greens - Chef Sam Kass

2 or 3 large sweet potatoes

2 bunches of greens (chard, kale or collards)

2 cloves of garlic

1 tsp honey

1/2 tsp. cinnamon

1/4 tsp. ground gloves

salt and pepper

1/4 tbsp. olive oil or vegetable oil.

1. Peel and cut the sweet potatoes into bite size pieces

2. Heath half the oil in pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (about 12-15 minutes, depending on size) when they are cooked, add spices and salt and pepper to taste. Set aside.

3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.

4. Combine potatoes, honey and lemon juice with the greens, stir and serve.

Makes 4 servings.