EASY SAUTEED GREENS (You can substitute any of our greens for the kale.)
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
(Recipe courtesy of The Food Network website)
CHEDDAR-STUFFED SWEET POTATOES
4 medium sweet potatoes (about 6 ounces each)
1 cup grated cheddar or cheese of choice
1/4 cup yogurt
Preheat oven to 350 to 375 degrees.
Hold potatoes with a kitchen towel, cut a slice from the top, and scoop out pulp. leaving the shell intact.
Mash pulp with 3/4 cup cheese and yogurt until light. stuff back into shells, top with remaining cheese, and sprinkle with paprika.
Return to oven for 5 min to melt cheese.
(Recipe courtesy of Nikki & David Goldbeck's American Wholefoods Cuisine.)