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by Sarah Steimer

I had never tried shredding sweet potatoes before, it really cuts down on the usual cooking time.

  • 8 ounces pasta (the recipe suggests angel hair, but I just used regular spaghetti)
  • oil
  • 4 cloves garlic, minced
  • 3 cups shredded, peeled sweet potato (about one medium potato)
  • 1 large red bell pepper, thinly sliced
  • 1 cup diced plum tomatoes
  • 1/2 cup water
  • 2 tablespoons parsley (a little less if it’s not fresh)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon vinegar
  • salt
  • 1/2 cup crumbled goat cheese

Bring a pot of water to a boil. Cook the pasta until just tender (yinz know, al dente-like).

Saute the garlic in a pan the oil. Add sweet potato, bell pepper, tomatoes and water to the pan and cook, stirring occasionally, until the bell pepper is tender-crisp.

Drain the pasta and add it to the pan of vegetables. Add the parsley, tarragon, vinegar, salt and cheese. Toss to combine. Add more water if needed.

Makes about four servings.

Recipe: Eating Well on a Budget

Photo: Sarah Steimer

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by Sarah Steimer

Mexico meets the American deli.

  • 1 15-ounce can of black beans
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped hot pepper
  • 1/2 teaspoon ground cumin
  • 1 ripe avocado, pitted
  • 2 tablespoons minced onion
  • 1 tablespoon lime juice
  • 16- to 20-inch-long baguette
  • 1 1/3 cups shredded green cabbage (just get the prepared slaw and save yourself the trouble)

Mash beans, salsa, pepper and cumin in a small bowl. Mash avocado, onion lime juice in another small bowl.

Cut the baguette in four equal parts, and then cut length-wise. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.

Makes four sandwiches.

Recipe adapted from: Eating Well on a Budget

Photo: Sarah Steimer

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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