Thursday, September 3, 2009
Wednesday, July 15, 2009
Tuesday, July 14, 2009
Tuesday, July 7, 2009
Monday, July 6, 2009
Grilled Sweet Potatoes | WholeFoodsMarket.com
Grilled Sweet Potatoes | WholeFoodsMarket.com: "Recipe:
Spiced Grilled Sweet Potatoes
Rated by 3 people
Rate this
Recommend
Rate this | Add your commentAdd to Shopping List
Add to Shopping List Select a shopping list July 3rd
Create a new list
Name for new list: Cancel
Items to add:
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
2 tablespoons apple cider vinegar
1/4 cup olive oil
Cancel
Serves 8
A simple spice rub makes a tasty complement to grilled sweet potatoes. Serve alongside grilled pork, chicken or other vegetables.
Ingredients
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
2 tablespoons apple cider vinegar
1/4 cup olive oil
Method
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.
Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes.
Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
Serve potatoes warm.
Nutrition
Per serving (about 6oz/176g-wt.): 160 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 30g total carbohydrate (5g dietary"
Spiced Grilled Sweet Potatoes
Rated by 3 people
Rate this
Recommend
Rate this | Add your commentAdd to Shopping List
Add to Shopping List Select a shopping list July 3rd
Create a new list
Name for new list: Cancel
Items to add:
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
2 tablespoons apple cider vinegar
1/4 cup olive oil
Cancel
Serves 8
A simple spice rub makes a tasty complement to grilled sweet potatoes. Serve alongside grilled pork, chicken or other vegetables.
Ingredients
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
2 tablespoons apple cider vinegar
1/4 cup olive oil
Method
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.
Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes.
Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
Serve potatoes warm.
Nutrition
Per serving (about 6oz/176g-wt.): 160 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 30g total carbohydrate (5g dietary"
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella | WholeFoodsMarket.com
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella | WholeFoodsMarket.com: "Recipe:
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
Rated by 3 people
Rate this
Recommend
Rate this | Add your commentAdd to Shopping List
Add to Shopping List Select a shopping list July 3rd
Create a new list
Name for new list: Cancel
Items to add:
1 to 2 tablespoons extra virgin olive oil*
2 to 3 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
2 red bell peppers, cored, seeded and quartered
12 ounces fusilli pasta, cooked, drained and cooled*
2 cups baby spinach leaves
6 ounces fresh mozzarella, cut into bite-size chunks*
1 cup grape tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons chopped basil
1/2 cup balsamic vinaigrette*
Salt and pepper to taste
Cancel
Serves 4
Sure, pasta salad is nothing new but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
1 to 2 tablespoons extra virgin olive oil*
2 to 3 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
2 red bell peppers, cored, seeded and quartered
12 ounces fusilli pasta, cooked, drained and cooled*
2 cups baby spinach leaves
6 ounces fresh mozzarella, cut into bite-size chunks*
1 cup grape tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons chopped basil
1/2 cup balsamic vinaigrette*
Salt and pepper to taste
Method
Preheat grill to medium heat. Brush squash"
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
Rated by 3 people
Rate this
Recommend
Rate this | Add your commentAdd to Shopping List
Add to Shopping List Select a shopping list July 3rd
Create a new list
Name for new list: Cancel
Items to add:
1 to 2 tablespoons extra virgin olive oil*
2 to 3 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
2 red bell peppers, cored, seeded and quartered
12 ounces fusilli pasta, cooked, drained and cooled*
2 cups baby spinach leaves
6 ounces fresh mozzarella, cut into bite-size chunks*
1 cup grape tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons chopped basil
1/2 cup balsamic vinaigrette*
Salt and pepper to taste
Cancel
Serves 4
Sure, pasta salad is nothing new but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
1 to 2 tablespoons extra virgin olive oil*
2 to 3 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
2 red bell peppers, cored, seeded and quartered
12 ounces fusilli pasta, cooked, drained and cooled*
2 cups baby spinach leaves
6 ounces fresh mozzarella, cut into bite-size chunks*
1 cup grape tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons chopped basil
1/2 cup balsamic vinaigrette*
Salt and pepper to taste
Method
Preheat grill to medium heat. Brush squash"
Subscribe to:
Posts (Atom)
