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Sweet potatoes have a bunch of nutrients. Orange vegetables are not only good for your eyes with all of their beta carotene (I have my still-good vision to prove this case today), but they’ve also been linked with healthier skin. Just don’t go eating to much carrots- I had a friend turn orange-y in color because she ate them everyday. If you are looking for the fake-tan look though, this is probably a healthier option.

I LOVE sweet potatoes done up as candied yams for my holidays and still consider that the best way I’ve ever eaten them, but I’ve learned to do new things with them that my Mid-western roots would have never have me known. I’ll still take a regular french fry over a sweet potato fry for taste any day, but when it comes to health and baked fries, a sweet potato fry with a savory Dijon/ balsamic dipping sauce is an excellent taste/health substitute. A great way to get kids to try o eat their vegetables.

I’ve done sweet potatoes in eggrolls, fries, nachos, and as a potato salad (maybe that recipe to come later), but one of my favorites may be a super-simple sweet potato ravioli with a mascarpone cream sauce. It is a great meal to make for a dinner party (because of the pure amount), or even in batches for yourself (the ravioli freeze well with the right containers). It can be elegant or family-style as well, leaving you so many options to treat yourself to a quick 10 minute meal (after prepared), a significant other to a special dinner date, or your kids to a great Italian gourmet entre.

sweet potato ravioli with mascarpone cream sauce and maple balsamic drizzle

Ravioli:

• 1 large sweet potato (a big ol’ tater)
• 1/4 cup Parmesan cheese
• 1 tbsp Italian Seasoning or Dried Sage (you could substitute for fresh, but the texture will be quite different)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 pack Nasoya wanton wrappers (eggroll wrappers can be used, but need cut into 4ths)

Cut sweet potato into large chunks and place in large pot with cold water. Boil for about 20 minutes or until a fork can be easily inserted into the potato. Strain and rinse with cool water to sop the cooking and cool the potato for further work. When cooled, peel the skin off the potato (it comes of easier after boiling) and place the flesh in a medium-sized bowl. With a fork, mash the potatoes as much as possible (you don’t want chunks of potato in your ravioli). Mix in all other ingredients aside from the wrappers. Take about a teaspoon of the mixture and place in middle of wanton wrapper and with a bit of water on your index finger, wet two edges of the wrapper and fold the other sides over to make a triangle. Seal the edges firmly using additional water if necessary. This can make around 40 ravioli, depending on the number of wrappers in your package and filling. To freeze, place in flat layer in a tupperware container or a large freezer bag with wax paper between each layer. Try not to overlap, as edges that freeze together stick together, causing breakage, o more than desired to be cooked. Sauce depends on how many are being cooked. For a single serving of 6-8, use the recipe below:

Sauce:

• 1 rounded spoonful mascarpone cheese
• 1 tsp oil or butter
• pinch of salt, garlic powder, onion powder, Italian seasoning, black pepper
• a splash of white wine or vingar for brightness
• a squirt of lemon juice

Heat the ingredients above in a frying pan over a medium-low heat until thoroughly mixed, but not curdled or burned. Add cooked and drained raviolis to the pan and give a little toss or mix, then plate (individually for elegant plating, pour for family-style).

Eat and enjoy! For those that are not able to partake in the cream sauce, I recommend a maple balsamic drizzle, with instructions below:

Mix equal-ish parts of olive oil, balsamic vinegar, and maple syrup together in a tall container. Add a squirt or two of lemon juice, some salt, pepper (throwing in some peppercorns helps flavor the dressing over time), a dash of ground mustard or some whole mustard seeds, a little garlic and onion powder to taste. The maple and balsamic flavors compliment one another well, and add to the savory/sweet flavor profile of this dish, and makes a great addition to the cream sauce as well.

So what is a girl to do without her Quesadilla Explosion Salad and Southwestern Eggrolls? Well, when the craving sets in and there is no one willing to make the trip up to the Burlington Mall, it is time to get innovative. And thus, I developed my version of the Southwestern Eggroll. Vegetarians unite, this is a meatless option because I tend not to carry a lot of meat on me. But I’d had some leftover eggroll wrappers (which you can usually pick up in a Wholefoods or larger grocery store near you, if there is not an Asian foods market in your vicinity) from the avocado eggrolls I’d made, and a large sweet potato. I threw the following ingredients together, folded up the rolls, and fried them up in a small sauce pan full of hot canola oil. Don’t let them scare you- embrace the eggroll. If you have a deepfryer, well you are probably golden.

Southwest Eggroll

• 1 large sweet potato, boiled and peeled and cubed
• 1 can of Mexicorn or Fiesta Corn drained (regular corn will do, but you will then want to purchase some bell peppers to chop up finely and throw into the mix)
• 1 can of black beans, rinsed clean
• 1 tbsp cumin
• 2 dashes of cayenne pepper
• salt and pepper to taste
• 1 package of eggroll wrappers

Grab a large bowl and put the sweet potato cubes in. Take a strong fork and begin mashing the potatoes, leaving some small chunks here and there for texture. Add in can of corn and beans and mix up. Then add in the cumin, cayenne pepper, salt, and black pepper, mixing thoroughly. When everything is incorporated and suited to your taste buds, begin filling the wrappers with a good heaping spoon-full (or two) and fold wrappers according to instructions on the package. They are folded somewhat like an envelope… only with a much tastier contents. Use a little water or egg wash to seal the corner to the roll and set them on a platter, folded side down, and prepare another platter for the receiving end. On that platter, take a couple layers of paper towels and line the platter. That will soak up any excess oils from the rolls. Fill your small sauce pan about half way with canola oil and bring to temperature. You will know when it is hot enough when you can dip the back end of a wooden spoon in and it will bubble up around it, in an attempt to fry. You’ll want to pay attention to the temperature of the oil throughout the frying process, since it is likely to drop with each time an object is placed in it. Higher or lower it depending on the reaction you are seeing when you fry. Use a pair of tongs to submerge the first eggroll into the pan and fry for a minute or two on each side. Withdraw the eggroll and turn it vertical so the excess oil can drip into the pan, then quickly transfer it to your receiving platter. Repeat until finished.

The above recipe can be prepared in advance and frozen as well, since the sweet potato mixture really holds up well in the icebox. Let them cool and put them in freezer bags, and when ready to use them, pull them out and bake them in a conventional or toaster oven at about 400 for maybe ten minutes, keeping an eye on them to be sure they don’t burn. You may want to broil them for a minute or two as well, for a nice crispy outer layer. Serve up with some salsa or guacamole, or any other condiment of choice.

Now… onto that Quesadilla Explosion Salad. Chili’s offers up this tasty salad that has lettuce, corn and black bean relish, fresh tomato salsa, tortilla strips, shredded jack cheese, a creamy ranchero dressing, and an additional citrus balsamic dressing with grilled chicken on top, and several crisp quesadilla triangles on the side. Mix it all up and you have a pretty delicious salad. Again, I haven’t any chicken to grill, but my take on the salad is meaty none the less, and used ingredients I happened to have on hand or could pick up at the local market ( I have a little Wholefoods nearby).

Southwest Salad

• Fresh bed of baby arugula, rinsed and dried (nice lemon-y, peppery flavor)
• 1 cup cooked brown rice (Minute Rice is pretty awesome)
• 1 can black beans, rinsed clean
• 1 can Mexicorn or Fiesta corn (again, regular corn will do)
• 1 small container of fresh salsa
• 1 miniature can of sliced black olives
• 1 small container of guacamole
• 2 whole wheat soft tortilla shells
• 1 cup of shredded cheddar jack cheese
• 2 tbsp of balsamic vinaigrette
• 1 tbsp of lemon or lime juice

Lay out one tortilla and place cheddar jack cheese in a thick layer across it, and then lay the other tortilla on top. Cook up the quesadilla in a method of your choice (flat griddle, panini press, skillet, microwave), the crispier the better. Remember- these triangles will essentially be your cheesy croutons. Let sit and cool while assembling the rest of the salad. Place bed of lettuce on large plate and then layer with cooked rice, corn, black beans, salsa, and olives. Sprinkle any extra shredded cheese on top if you so desire. Mix the balsamic vinaigrette with the lemon juice to get a nice citrus-y and acidic dressing to cut through the starchy layers. Drizzle over the top of the salad and cut 6 to 8 triangles out of your quesadilla. Place the triangle wedges around your salad on the edge of the plate and add a dollop of guacamole to each triangle.

Pair either of these with a refreshing light beer or a cool glass of red sangria… or even just a lemonade if you want to go alcohol-free… relax and enjoy.

The other day in my sociology class, we watched a clip of a documentary called People Like You and Me, and it started with the idea that essentially, those with lower incomes are forced to eat less healthy. 5 to 1 is the stat on white bread loaves consumed to wheat bread loaves, and the higher a person’s income, the less white bread they purchase and consume. Seems to make sense, being that white bread is so cheap, but it also lacks a lot of nutrients. Don’t get me wrong, I love me some Wonder Bread, but it is unfortunate that obesity strikes those that seem to be able to afford the care and prevention methods the least. Some of these people may never get to try a ciabatta roll sandwich with goat cheese and field greens dressed in a light vinaigrette. It shouldn’t be like that- I think everyone, in this fairly prosperous country, should be able to enjoy good food- at the very least.

I don’t cook everything in the healthiest of manners, but I do try to use natural and organic products when I can. However, I certainly understand that they are not all readily available or affordable. There was a time when my family couldn’t afford anything beyond ramen noodles or oatmeal canisters, some bread and butter. So even in those instances, I am hoping to show folks how to dress up some of those ingredients and to think more resourcefully in the kitchen. My hope is that the folks reading this will see food as I see food- something that brings people together in conversation, something that nurtures a person’s body and senses… something that can give a sense of accomplishment and be admired. Food should be enjoyed and savored whenever possible, and should be a treat for yourself and anyone else partaking.

So welcome- And I do hope that you enjoy any shared recipes, and feel inspired to begin making some of your own meals and getting adventurous in the kitchen. Because this is good food for the common person!