HAPPY PESCO VEGETARIAN HIGHLIGHTS

SWEET POTATO SALAD

ready to eat...where's the food?

Our Pesco Vegetarian Dinner was lovely.  Our menu was a two couple effort; and if I do say so, quite successful.  The menu?

appetizers:

shrimp w/cocktail sauce

fried oysters

smoked trout dip w/rosemary crackers

the main meal:

salmon with oven roasted Brussels sprouts

French bread casserole

kale

sweet potato salad

dessert:

sticky toffee pudding

Suzanne brought the sweet potato salad and it was just soooooooo darn good.  A new experience for all of us!  Try this recipe, it's a great one.  Thank you Suzanne!!!

INGREDIENTS:

2 large sweet potatoes

2 Tbsp. Vegenaise

1 Tbsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

2 large celery stalks, coarsely chopped, about 3/4 cup

1/2 cup thinly sliced red bell pepper

1/2 cup coarsely chopped fresh pineapple

1/4 cup pecans, toasted and coarsely chopped

1 small green onion, thinly sliced (about 2 Tbsp.)

chopped chives for garnish

DIRECTIONS:

Using a fork, prick sweet potatoes in several places.  Bake until tender; you can use the microwave.  Cool till you can handle.  Peel off the skin and cut into 3/4 inch chunks.

Meanwhile, in a large bowl, mix vegenaise, mustard, salt, and pepper until blended.

Add sweet potato chunks, celery, red pepper, pineapple, pecans and green onion to vegenaise mixture.  Toss gently until evenly coated.

Sprinkle with chopped chives.

great flavor and texture



PURPLE POTATOES n' PARSLEY

I decided to make my mom's wonderful flavorful, parsley potatoes.  Always trying to take it to the next level, I chose the purple potato.  This recipe, like all of mine, is quick, easy and delish.  Thank you mom.

the purple potato, colorful inside and out

check it out:

http://www.scientistlive.com/European-Food-Scientist/Ingredients/Anti-cancer_capabilities_of_purple_potato/22806//

http://articles.chicagotribune.com/2009-04-01/entertainment/0903300517_1_purple-anthocyanins-tomatoes

INGREDIENTS:

3 purple potatoes, cut in half

1/4 cup butter / I use Earth Balance

3 Tbsp. olive oil

large bunch of fresh parsley, finely chopped

salt and pepper to taste

DIRECTIONS:

Boil the potatoes until just fork tender / let cool, then skin and dice

Melt in the skillet, the oil and butter

Add the parsley and the potatoes.  Stir to coat and heat.  Season with the salt and pepper.

GREAT accompaniment to any meat or "mock" meat.  I served this with veggie hot dogs, with a Burgundy sauce.  I'll post this next.

the finished product / yum