Pan-Roasted Sweet Potato and Vegetable Medley

Prep Time: 20 Minutes Serves: 4 Cook time: 20 Minutes

Ingredients:

1/3 Cup Fresh shucked Corn

1/3 Cup asparagus, chopped

1/3 Cup mushrooms, sliced

1/3 Cup sweet potato, diced

1/2 shallot, diced

1/3 Cup Tomato, diced

1 teaspoon garlic, minced

1/4 Cup chicken or vegetable stock

2 Tablespoons Olive Oil

Salt and Pepper

Preparation:

1. Roast sweet potato in oven at 350ºF for 20 minutes beforehand. Then season the potatoes with salt and pepper and place on a greased cooking sheet in oven for another 10 minutes at 350ºF before adding to the vegetable mixture.
2. Saute shallots and garlic in 1 Tbsp olive oil.
3. Add another Tbsp olive oil to the garlic and shallots, if necessary, and all remaining vegetable, including sweet potatoes.
4. Saute everthing for 5 minutes.
5. Add stock and reduce for 2 minutes and serve.

Nutritional Information

Nutrients per serving (based on 4 servings): 105 calories, 7 g fat, 2 g protein, 1 g fiber, 9 g carbohydrates, 0 mg cholesterol, 67 mg sodium. Excellent source of vitamin A.

Sesame Noodles

1/2 (8 ounce) package spaghetti
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons tamari
1 teaspoon Thai chili sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
1 green onion, chopped
2 teaspoons sesame seeds

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.