A Meal of Limitless Combinations

Sweet potatoes and greens...not a commonplace combination. The ways you can vary this meal are endless. Plus, it's easy, inexpensive, and very healthy!

Ingredients:

Sweet potatoes
Other potatoes (Russet, red, Yukon gold, whatever you like)
Onions or shallots, if your family enjoys them
Salt and pepper
Rosemary, dill, Parmesan...whatever you like
Salad greens (different lettuces, spinach, kale, whatever you enjoy in your salad), washed and dried

Preheat oven to 375. Cut all potatoes into bite-size pieces and stir together with enough oil to coat. Add salt and pepper, herbs, cheese, whatever you're going to use Roast until potatoes are brownish for about 45 minutes, turning half-way through cooking. When the potatoes are done, spoon them over your green salad.

For a large family, you may want to do two large pans of potatoes: one sweet, the other pan with the other potatoes. A smaller family can get away with half a pan of each type of potato.

You can also substitute potatoes with pumpkin, zucchini, or other squashes. We also enjoy trying different dressings like Italian, vinaigrette, or even hot sauce. The variations are endless!

This meal is the perfect combination of hot and cold, soft and crunchy, sweet and savory!

Submitted by Heather @ Penny-wise

Simply in Season Cookbook Review

I should like to highly recommend the book Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. It is written in the same spirit as the More-With-Less cookbook.

The book is divided into the four seasons and has recipes using things that are in season for each time of the year; there is also a section with recipes suitable for all seasons.

Many times we buy things to cook that are not actually in season, and of course we have to pay top dollar for the item. This is a waste of money and in these days, with food priced as highly as it is, that is something to avoid. How handy it is, therefore, to have a book that helps us know what is in season! This book has excellent recipes to help us make meals based around the seasonal items.  There is a handy guide at the front of the book telling which time of year most vegetables and fruits are available, and then there are the chapters named for the seasons. There is a recipe index at the beginning of each chapter/season, and from my point of view, all the recipes are extremely useful and cost-conscious. 

Like More-With-Less, this is a Mennonite book; and though I am not a Mennonite, I very much appreciate the Mennonite view of cooking and thrift. Each recipe has a little thought or story accompanying it which is most encouraging, and I have enjoyed reading them very much. I have found the recipes to be diverse, simple to prepare, nourishing, and thrifty--all the things I look for in a cookbook. 

If you can start to use locally grown produce in season, you are bound to save money and make the most of the nutrition that comes with produce not traveling 1,000 miles to reach you. It will also be very useful for those who grow their own produce or for those who visit the local farmer's market. I highly recommend this book.

Written and Submitted by Linda @ Penny-wise