Kale and Sweet Potatoes

1/2 bunch of kale, torn (about 8-10 cups)
1 large japanese sweet potato, peeled and diced (about 2 cups)
1 shallot, chopped
2 cloves garlic, minced
Black pepper
Salt
Olive oil

1. In a skillet drizzle kale leaves with olive oil - cover and cook over medium heat
2. Once it begins to shrink add shallots, garlic, black pepper and salt
3. In a saucepan, bring about 3 cups water to a boil and add diced sweet potato - cook for about 10 minutes or until tender
4. Mix in strained potatoes and to kale skillet mixture

Voila - an instant side dish. Try this recipe with regular potatoes and serve with eggs for breakfast ... YUMM!


**Produce courtesy of Other Avenues Food Store. Support your local co-op and farming community today!

Baked Salmon, Asparagus and Mashed Sweet Potatoes

Salmon:
- 5 stalks Green Onion
- Sesame Seed Oil
- Soy Sauce
- Spicy Ginger Teriyaki Sauce
- Red Chili Paste
- Garlic
- Ginger
- Wine

1. Mix sesame seed oil, soy sauce, spicy ginger teriyaki sauce, red chili paste, minced garlic and shredded ginger in a bowl.
2. Preheat oven to 425
3. Boil water and a cup of wine in a pot. Blanch salmon for ten seconds.
4. Place salmon in oven safe pyrex and pour sauce over it
5. Add green onion
6. Cook for 20 minutes (watch salmon closely after 15 minutes - it easily overcooks)

Sweet Potatoes:
- 3 Sweet Potatoes
- 1/3 cup Brown Sugar
- 1/3 cup Milk
- 1/3 cup Butter
- 1/4 cup Honey
1. Boil water in a large pot
2. Throw in peeled and diced sweet potatoes. Cook for 25 minutes or until soft
3. Strain and use a mixer to combine brown sugar, milk, honey, sweet potato
4. Add more milk and honey to taste

Asparagus:
1. Peel asparagus lightly
2. Steam for 20 minutes or until tender

Yay! Enjoy BITCHES!!!