Sweet Potato + Lentil Salad

Serves 4

Ingredients
2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)

Dressing:
1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste

Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.

From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)

Cashew Curry

1 cup light coconut milk
1 - 2 tablespoons curry powder
scant 1/2 teaspoon fine grain sea salt
1 leek, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.

Serves Serves 2-3.

Modified from 101 Cookbooks (http://www.101cookbooks.com/)

Vibrant Tasty Green Bean Recipe

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately.

From 101 Cookbooks (http://101cookbooks.com/)