I see that Malabar spinach is back. My friend Pat is enjoying my box this week while we wind up two weeks at the beach. She’s a gardener, too, so she recognized the spinach although she wondered if she was right. I made the quiche (from a recipe I posted) last time. I used all the spinach although it was more than the recipe called for. It made for a very “green” quiche, which I enjoyed while my husband was lukewarm about the result. Oh, well.
Looks like the box also held the first sweet potato of the season. And a white sweet potato at that. There recipes posted at https://grassfedcow.com/ingredient/sweet-potatoes/ that might be appealing. I thought I had shared a recipe for a cold sweet potato salad with curry seasoning, but I’m not seeing it there. I’ll have to find it when I get home. In the meantime, here’s a salad to consider – it combines sweet potatoes and red potatoes. The quantities of potatoes don’t matter. And the dressing is really good.
Sweet Potato Salad
Sweet potato, peeled and cubed
Red potatoes, cubed
1/2 cup plain nonfat yogurt
1 tablespoon mayonnaise
1 teaspoon honey mustard
1 teaspoon chopped fresh dill
Salt and pepper
Chopped fresh parsley
Put sweet potatoes into a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until tender. Scoop out potato cubes and drain, then add red potatoes to water remaining in pot. Add more water if needed, bring to a boil, reduce heat and simmer until tender. Drain in same colander as sweet potatoes.
In a large salad bowl, whisk together the yogurt, dill, mayonnaise and mustard. Add the potatoes and toss well. Add salt and pepper to taste. Sprinkle with the parsley.