Vegetables

Mama Savoldi's

RECIPES

Sesame Asparagus

2 ½ lbs fresh asparagus, cut diagonally into bite-sized pieces

¼ c. butter (I used real butter)

2 tablespoons lemon juice

2 tablespoons sesame seeds, lightly toasted

2 teaspoons Oriental sesame oil

Salt and pepper to taste

Cook asparagus until just tender in boiling water. Drain and rinse well with cold water; pat dry. (This may be done several hours ahead, storing the asparagus in the refrigerator.) Melt butter and stir in lemon juice, sesame seeds, sesame oil, salt and pepper. Add asparagus and toss until coated. Serve hot.

Sesame Asparagus

Sweet Potato Casserole

4 c. sweet potatoes (very well cooked)

¾ c. sugar

2 eggs

1 tsp. vanilla

½ c. butter, melted

Mix ingredients, put in 9x13 pan, and bake 350 degrees, 30 mins.

Topping:

1 c. chopped pecans or walnuts

1 c. br. Sugar

1/3 c. flour

1/3 c. butter, melted

Mix ingredients and sprinkle on top of casserole. Bake 350 for an

additional 15 mins.

Sweet Potato Casserole

Roast Parsnips (English Way)

2lbs. parsnips

2 Tb. goose fat, veggie oil, or bacon fat

cracker black pepper

salt

2 Tb. honey or maple syrup

Preheat oven to 350. Peel and cut parsnips into chunks (or strips). Heat oil until smoking in over friendly pan. Toss parsnips in oil until nicely coated, then sprinkle with salt and pepper. Place in oven for 30-45min or until golden (depends on size of chunks). Add honey or maple syrup and roll the parsnips in sticky juices. Return to oven for 10min and continue until golden.

Roast Parsnips

Sweet Potato Taco Bowl

2 Tb. chili powder

1 Tb. paprika

1 Tb. cumin

2 tsp. kosher salt

1 Tb. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

1/4-1/2 tsp. cayenne pepper (optional)

1 lbs (454 grams) sweet potatoes, peeled and copped into 1-2" cubes (approx.)

1 Tb. vegetable oil

1 lbs (454 grams) extra lean ground beef

1 x 14 oz (330 ml) can black beans, drained and rinsed

1 c. corn, either from can or 2 ears of corn (shucked and kernels removed from ear)

1 pint cherry tomatoes, halved OR 2 large tomatoes chopped

1 avocado, sliced

Optional additional garnishes, sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.

Preheat oven to 400° F.
In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.
Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.
To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.
Serve with any desired optional garnishes.

Sweet Potato Taco Bowl