Place a large skillet in the oven and preheat to 375°F.
When the oven is hot spray the pan lightly with oil.
Add the potatoes and shake.
Spray the potatoes with oil and shake the pan.
Add the turmeric, cumin, cayenne pepper, salt, and pepper.
Toss to coat the potatoes well.
Roast in the oven for about 25 – 30 minutes.
Place a large skillet in the oven and preheat to 375°F.
Add the olive oil and swirl to coat the pan.
Add the garlic and corn and return the pan to the oven.
Roast for about 20 minutes. Toss frequently so that the corn browns but does not burn.
While the corn is cooking, place the mayonnaise, cayenne pepper, lime juice, and lime zest in a mixing bowl and whisk until smooth.
Fold in the cilantro.
When the corn is lightly browned, remove from the oven and add to the bowl with the mayonnaise mixture.
Fold together gently.
Serve topped with the crumbled cheese.
In a medium sauce pan, heat the water and salt.
When the liquid boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking, heat the oil in a medium skillet over medium heat.
Add the white part of the green onions and cook for about 2 minutes. Stir occasionally.
Add the green pepper, poblano pepper and red pepper.
Cook for about 5 minutes. Stir frequently.
Add the cumin, chili powder, oregano, and cayenne pepper.
Cook for about 1 minute, stirring until the spices are well blended.
When cooked, set the vegetables aside until the rice is done.
Add the spiced veggies to the rice along with the uncooked green onion tops and fold together gently.
Serve.
Place the olive oil in a large skillet over medium high heat.
Add the sausage and cook for about 5 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and peppers and cook for about 2 minutes. Stir frequently.
Add the corn and cook for 5 minutes. Stir occasionally.
Add the salt, thyme, vegetable stock, and hot sauce.
Cook for about 10 minutes, or until the liquid has evaporated. Stir occasionally.
Add the tomatoes and toss, then cook for one minute.
Serve topped with the green onions.
Place the water in a sauce pan fitted with a steamer basket over high heat.
Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes.
While the potatoes are cooking, place the olive oil in a small skillet over medium heat. Add the shallots and cook for about 3 minutes until slightly soft.
Add the sage and cook for another 1 minute, stirring frequently.
Place the cooked potatoes together with the shallot and rosemary mixture in a bowl.
Add the salt, pepper, butter, sour cream and milk and mash with a fork until they are the desired consistency. Do not overmash or they will become pasty.
The mashed yams can be reheated gently in a microwave.
Preheat the oven to 325°F.
Place the yams in the oven and roast for about 40 minutes.
Remove the yams and place in a bowl with the salt, mint, butter, sour cream, maple syrup and pepper.
Using a fork, mash the yams until smooth and blended with the other ingredients. Do not overmash or the yams will become pasty.
Place the water in a sauce pan fitted with a steamer basket over high heat.
Add the cubed yams to the steamer basket and steam until they break slightly with a fork.
While the potatoes are cooking place the olive oil in a small skillet over medium heat.
Add the white part of the scallions and cook for about 3 minutes until slightly soft.
Add the sage and cook for another 1 minute stirring frequently.
Place the cooked potatoes together with the shallot and sage mixture in a bowl.
Add the salt, pepper, butter, buttermilk and milk and mash with a fork until smooth.
Fold in the green part of the scallions.
The mashed yams can be reheated gently in a microwave.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot.
Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
While the potatoes are cooking, place the olive oil in a medium skillet over medium high heat.
Add the green part of the leeks and cook for about 5 minutes. Toss occasionally.
As the green part of the leek begins to caramelize add the white part of the leeks.
Cook over medium high to high heat for about 5 to 10 minutes, tossing occasionally, until the leeks are lightly browned.
Remove the leeks from the heat and place in a large bowl.
The potatoes should cook about 20 to 25 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Add the potatoes to the bowl with the leeks along with the butter, buttermilk, milk, and salt.
Mash potatoes until creamy and gently fold together with the leeks.
Add ground black pepper to taste.
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Cover.
While the quinoa is cooking add the olive oil in a large skillet over medium high heat.
When the pan is hot, add the green part of the leek and reduce the heat to medium. Cook, stirring frequently, for about 7 minutes.
Add the white part of the leek and cook for about 5 minutes. Stir frequently.
Add the white part of the green onion and cook until the quinoa is done.
Add the leeks and onions to the cooked quinoa with the salt and the green part of the green onion.
Fold together until the green onion is wilted and serve.
Place the olive oil in a large skillet over medium heat.
Add the ginger and saute for 1 minute, stirring frequently.
Add the onion and saute for 3-4 minutes, until barely soft.
Add the bell pepper and cook for about 2 minutes. Stir occasionally.
Add the tomatoes, the salt, tomato paste, brown rice, garlic powder, curry powder, paprika, cayenne, and vegetable stock.
Stir, then simmer, uncovered, for 30 – 45 minutes until the rice is cooked and all the liquid is absorbed. Resist the temptation to stir the rice.
After about 30 minutes (before the rice is fully cooked and all the liquid is absorbed), add the fresh thyme, but do not stir the rice – just sprinkle the leaves over the top or place the whole stem on top of the rice.
When the rice is finished cooking, remove the stem and discard it.
