2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 pounds parsnips, peeled and cut into 1-inch chunks
1pound of turnips
1 bay leaf
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley
Preheat oven to 400°F. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper and then transfer to a large roasting pan. Roast, stirring occasionally, until tender and golden brown, about 1 hour; discard bay leaf. Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened, 7 to 8 minutes. Stir in pecans and set aside.
Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve.
2 large sweet potato
1 pound extra-lean ground beef or 97% ground turkey
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
1. Preheat the oven to 400°.
2. Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
3. In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
4. Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
5. You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
6. In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
7. Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving
Sweet potato apple pancakes:
2 medium to 3 large sweet potatoes, peeled and shredded
1 large green apple, shredded with peel on
½ cup flour
¼ cup diced green onion
Salt and pepper to taste
2 tablespoons Irish butter (you can substitute regular butter)
2 to 3 tablespoons canola oi
Honey dipping sauce:
1 cup plain Greek yogurt
2 tablespoons honey
Sliced green onions (white and green parts) for garnish
1 cup flour
Salt, pepper, garlic powder and nutmeg to taste
3 large eggs, beaten
1 ½ cups sweetened shredded coconut
1 cup finely crushed kettle chips
16 raw large shrimp, tails off and deveined
½ cup canola oil
Heat a large nonstick pan over medium heat. Add butter and oil until melted and hot.
Using a ¼-cup measuring cup, transfer pancake batter into the hot skillet, flattening slightly. Cook only 3 pancakes at a time. Flip when bottoms are golden brown, after about 3 to 4 minutes. Then cook until those bottoms are golden brown, another 3 to 4 minutes. After cooking, add a few teaspoons of canola oil if necessary. Transfer to a paper-towel lined plate and keep warm until ready to serve.
While pancakes cook, mix honey dipping sauce: In a bowl, blend yogurt with honey. Garnish with green onions. Serve with sweet potato apple pancakes.
Make shrimp: In a shallow bowl, mix flour with salt, pepper, garlic powder and nutmeg. In another bowl, whisk together the eggs. In a third bowl, mix together the shredded coconut and kettle chips.
To prepare the shrimp, place a large piece of parchment paper on a baking sheet. Place one shrimp in the flour mixture. Shake off any excess and place the shrimp in the egg mixture, shaking off excess egg. Then transfer to the coconut/kettle chip mixture, making sure to press on the ingredients. Place shrimp on the parchment and repeat with remaining shrimp.
To cook shrimp, place a large nonstick skillet over medium heat. Add oil and continue heating until oil is hot. Note: I stuck the handle of a wooden spoon into the oil; it was ready when small bubbles appeared around the handle.
Cook shrimp, about 5 at a time, about 2 ½ minutes, flipping halfway through. You want them to be a darker golden brown. Place on a paper towel-lined plate until all shrimp are cooked.
To serve, place 4 shrimp on a plate with 2 sweet potato apple pancakes. Serve with a nice dollop of honey dipping sauce.