Posts Tagged ‘Sweet potatoes’

Sweet Potato and Split Pea Stir-fry in Honey Mustard Sauce with Whole Wheat Pasta

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Sweet Potato and Split pea Stir-fry in Honey Mustard Sauce

Sweet Potato and Split pea Stir-fry in Honey Mustard Sauce

Yellow sweet potatoes, yellow split peas and a deliciously tangy sauce made with mustard (also yellow). I’m no psychologist, but my guess is that the past few days of gray skies have subliminally driven me to create a recipe that holds some resemblance to rays of sunshine. So, with the Produce Geek‘s picks of the week and some of my own favorites, I’ve created a non-traditional (but aren’t they all?) vegan stir-fry that will counter any degree of the winter doldrums .

Vegetarian/vegan? You’re good to go – No meat or animal products here!

Gluten Conscious? All will be well if you use gluten-free pasta, (Also, be sure to check your vinegar and mustard labels to make sure you’re in the clear.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Sweet potatoes – 2 cups, sliced into very thin bite-sized pieces

    Raw materials for Sweet Potato and Split Pea Stir-fry

    Raw materials

Other ingredients…

  • Broccoli florets – 4 cups
  • Sweet onion – 2 cups, in thin wedges
  • Yellow split peas – 2 cups, cooked
  • Whole wheat linguine (or other pasta) – 2 cups, cooked
  • Long hot peppers – 1/2 cup, chopped into small pieces
  • Canola oil – 1/4 cup (plus 2 Tbsp for prepping the pan/wok)
  • White wine vinegar – 3 Tbsps
  • Brown mustard – 1/4 cup
  • Honey – 3 Tbsps

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together canola oil, white wine vinegar, mustard  & honey into a small bowl and set aside.
  2. Warm 2 Tbsps Canola oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add sweet potatoes, broccoli and onions. Stir often until tender, but not overdone.
  4. Decrease heat to low and add long hot peppers, split peas, pasta and sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

Sweet Potato Waldorf Salad over Greens

Sweet Potato Waldorf Salad over Greens

Sweet Potato Waldorf Salad over Greens

There’s nothing like a crisp fall day in Pa…nor the flavors of the  Produce Geek‘s recommended  picks this week.  Among them are sweet potatoes and baking apples – two traditional favorites in this neck of the woods. It’s kind of cool that these colorful fall food stand-bys hit their peak just when the leaves are starting to take on their bright and brilliant gold, orange, and reddish hues. Good timing!

A Waldorf salad with a twist is what my mind (and taste buds) led me to create with the Produce Geek’s suggestions. Cortland apples, sweet potatoes, walnuts and healthy greens. Sweet, tart, crunchy, creamy, delicious. My husband pronounced this “a definitive keeper”. I hope you’ll enjoy it as much as we did!

Vegetarians/Vegans: No meat here…but there is dairy in the dressing. Vegans can use a dairy-free mayo instead.

Gluten-conscious? You’re good to go provided your choice of mayo and vinegar are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Sweet potatoes – 3/4 cup, chopped into small pieces and boiled until tender, but not mushy.  (Chop and boil enough
    Raw materials featuring The Produce Geek's picks

    Raw materials featuring The Produce Geek's picks

    for all the servings you’ll need. Cool before mixing into the salad)

  • Cortland apples – 1/2 cup, chopped

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 3/4 cup, torn into bite-sized pieces
  • Walnuts halves – 1/4 cup

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 3/4 cup
  • Red wine vinegar – 3 Tbsp
  • Honey – 2 Tbsp
  • Dill weed – 1 Tsp
Get cooking…
  1. Toss the green leaf and red leaf lettuce together and place on plate.
  2. In a medium bowl, put amount of the following that you’ll need for all servings:
    • Sweet potatoes
    • Apples
    • Walnuts
  3. In a small bowl, whisk together mayo, vinegar, dill weed, and honey, then spoon approximately 2 Tbsp of dressing per salad serving to the bowl of sweet potatoes, apples & walnuts. Stir until all ingredients are well-distributed.
  4. Place approximately 1 1/2 cups of mixture on top of the greens on each serving plate and dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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