Author Archives: patty

Roasted Sweet Potato Pear Pomegranate Spinach Salad

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Prep: 15 min Bake: 25 min Total: 40 min Serves: 6

Ingredients

  • For the sweet potatoes:
  • 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon brown sugar (or coconut sugar or maple syrup)
  • 1 garlic clove, minced
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • Freshly ground salt and pepper
  • For the pecans:
  • ½ cup pecans
  • For the salad:
  • 2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
  • 3/4 cup pomegranate seeds, from 1 pomegranate
  • 2 medium ripe bartlett pears, thinly sliced
  • ½ cup goat cheese (or can use feta)
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon and cayenne. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.
  2. While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
  3. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
  4. In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired.

Recipe Notes

If you are serving this to a crowd/gathering, I recommend layering it on a platter. First add spinach, sweet potatoes, pear, pomegranate. Drizzle with dressing, then top with pecans and goat cheese. Do not toss together.

Corn Chowder with Chilies

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Prep: 5 min Cook: 35 min Total: 40 min Servings: 8 Cal: 226

Ingredients

  • 3 slices bacon , chopped
  • 2 Tablespoons butter
  • 1 yellow onion , diced
  • 2 ribs celery , chopped
  • 4 cups corn , fresh or frozen (about 5 ears)
  • 1 large russet or yukon gold potato , peeled and chopped
  • 1-2 whole chipotle peppers in adobo sauce , finely diced*
  • 4 ounce can diced green chiles , undrained
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups half and half , cream, or whole milk
  • 1/2 teaspoon salt
  • 3 Tablespoons cornmeal
  • 1/4 cup water

Instructions

  • Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
  • Add the diced onion and celery and stir, cooking 3 to 4 more minutes. 
  • Add butter and stir until melted. Add corn. Stir and cook for one minute.
  • Add chopped potato, green chilies and chipotle chilies.
  • Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a boil. Reduce heat to low.
  • Combine cornmeal with water. Pour into the chowder.
  • Cover and cook for 15 minutes over low heat.
  • If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little water. Cook for another few minutes.
  • Serve in a yummy homemade bread bowl!

Notes

*Chipotle Peppers in Adobo Sauce can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (depending on spice preference), dice them and add to the soup. 

Potato Corn Chowder

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Prep: 10 min Cook: 25 min Total: 35 min Servings: 6 Cal: 281

Ingredients

  • 2 slices thick cut bacon diced
  • 1 medium onion diced
  • 1 stalk celery sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 4 medium potatoes diced
  • 3 cups fresh or frozen corn
  • 3/4 cup whole milk or cream
  • 2 tablespoons corn starch
  • cheese, green onions, bacon bits as desired for serving

Instructions

  • In a large soup pot over medium-high heat, cook bacon until browned.
  • Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
  • Stir in broth, scraping the bottom of the pot to remove any browned bits.
  • Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
  • Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
  • Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
  • Serve as desired.