With a plethora of leftover ingredients from a previous Native American-inspired meal (thanks to Colleen and her book club discussion), I myself was inspired to throw together this hearty salad. Using sweet potatoes and corn as the base, I added in some black beans,...
Next time you have burrito night, try wrapping it up in a collard. These large, hearty leaves are great for holding a burrito together and they don’t have an overpowering leafy flavor. Not to mention, they have a pretty impressive nutrient profile: Over 100% of...
Some Most nights, I don’t really have a well thought out plan of what to cook for dinner. Sometimes I just kind of stand there and stare into the refrigerator and the cabinet, pondering the possibilities. For those who are trying to cook more and eat healthier I...
Polenta is simply ground corn which can be cooked in a number of ways. Boiling dry polenta gives you a delicious and creamy porridge – aka, grits. (For more on grits, check out my post on Shrimp and Grits, with a little history of my beloved corn buds)....
I received free samples of California Sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my...
