Ingredients:
3 medium sweet potatoes
2 tablespoons olive oil
1/2 cup fresh rosemary
1/2 tablespoon caraway seeds
Directions:
1. Preheat oven to 400 degrees.
2. Scrub sweet potatoes under running water and cut into big chunks.
3. Place sweet potatoes in a baking dish and coat with oil.
4. Add rosemary and caraway seeds.
5. Mix all ingredients together.
6. Cover and bake for 50 minutes.
Notes:
• Rosemary and caraway seeds can be substituted with cinnamon and 2 tablespoons of maple syrup or 1 tablespoon of ground cumin and a couple dashes of cayenne pepper.
Sauce:
1/2 cup your favorite mustard
2 tablespoons cider vinegar
2 tablespoons tamari
2 tablespoons honey
Directions:
1. Heat 2 inches of water in a pot.
2. Wash artichoke, and cut about 1/2 inch off the top and bottom of the choke.
3. Squeeze lemon juice all over artichoke and place in boiling water.
4. Cover and boil 25 minutes, until leaves pull off easily.
5. While the choke cooks, whisk together sauce ingredients in a bowl.
6. Remove choke and drain over sink.
7. To eat, pull off a leaf, dip in sauce and pull meat off with your teeth.
Ingredients:
1 acorn squash
1 tablespoon olive oil
1 cup apple sauce
Cinnamon
Directions:
1. Preheat oven to 350 degrees.
2. Cut squash in half and remove seeds with a spoon.
3. Place squash halves skin side down on a baking sheet.
4. Rub olive oil over squash halves.
5. Fill squash halves with applesauce.
6. Sprinkle cinnamon on top of each.
7. Bake for 45 minutes, or until a fork inserts smoothly through squash meat.
Notes:
• Try different flavors of apple sauce.
