Kale and Sweet Potato Salad

This is a fabulous salad that can be eaten as a meal or a side dish. Keep leftovers in the fridge for an easy lunch the next day--delicious! 


2 sweet potatoes, washed and diced (do not peel as that is where a lot of the fibre is)
1 tablespoon olive oil
1 teaspoon fresh thyme
1 bunch of kale, stemmed and chopped
¼ cup pumpkin seeds
1/4 cup dried cranberries
1/3 cup feta cheese, crumbled
3 tbsp olive oil
1 tbsp apple cider vinegar
juice of 1/2 a lime
salt and freshly ground black pepper to taste
Directions;

Preheat oven to 375F. Place sweet potatoes on baking sheet, toss in olive oil and thyme. Roast until tender, about 20 minutes.
In a large bowl, put kale, sweet potatoes, pumpkin seeds and cranberries. Drizzle with olive oil, vinegar and lime juice. Salt and pepper to taste. Toss lightly and top with crumbled feta cheese

Light Eggplant Parmesan

This is a lighter, easier version of the traditional Italian dish, Eggplant Parmesan. Delicious fresh ingredients guarantee a wonderful dish. Add a side salad and some fresh artisan bread and you've got a complete meal. This recipe makes 4 servings.



Ingredients:

2-3 smallish eggplant, cut into ¼" slices
¼ cup + 1½ tsp olive oil
1 tsp salt
1 clove garlic, minced
1 can (28 oz) good quality "San Marzano" tomatoes
20 fresh basil leaves or 4 tbsp dried basil
½ tsp freshly ground black pepper
¾ cup freshly grated Parmesan cheese





Directions:

1. Preheat oven to 400°F. Generously oil 2 non-stick baking sheets.
2. Place eggplant slices on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
3. Heat remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
4. Add tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.
5. Put tomato mixture into food processor and puree until nearly smooth.
6. Coat bottom of 8" x 8" baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.
7. Bake until browned, about 30 minutes. Let rest 10 minutes before serving.