MORE DELECTABLE DELIGHTS...(Thanks Ruth for contributing!)

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

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add 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
paprika

Preheat oven to 350 to 375 degrees.
Bake potatoes.
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.

Serves 4

(Recipe courtesy of Nikki & David Goldbeck's American Wholefoods Cuisine.)