Yams with Ginger and Shallots
Ingredients
4 large yams (3 1/2 to 4 pounds), peel and cut into thick rounds
Salt, to taste
6 tablespoons extra virgin olive oil
16 cloves garlic, thinly sliced
8 large shallots, thinly sliced
8 green onions, cut crosswise into 1 inch pieces
4 jalapeno chili, cored, seeded and thinly sliced
1 - 5 inch piece ginger root, peeled and but into paper thin matchsticks
Black pepper, freshly ground
2 cups lightly packed fresh basil, coarsely chopped
6 tablespoons lime juice
Preparation
Bring a large pot of salted water to a boil
Add yams and cook until tender, 8 to 10 minutes
Drain yams in a colander and transfer to a large shallow dish, season with salt and pepper
Heat oil in the pot over medium-high heat
Add garlic, shallots, green onion, jalapeno, ginger, salt and pepper
Cook, stirring often until fragrant, 1 to 2 minutes
Reduce heat to medium-low and cook covered, stirring occasionally until ginger is soft, 15 to 20 minutes
Stir basil into ginger mixture and cook uncovered for about 30 seconds
Spoon ginger mixture over yams
Sprinkle with lime juice right before serving.
Mediterranean Lentil Salad
Ingredients
1 cup french green or brown lentils
3 tablespoons white wine vinegar
1 1/4 cup water
1/2 cup whole wheat couscous
1/4 cup olive oil
1/2 teaspoon salt
1 large clove of garlic, minced and mashed to a paste
1/2 cup chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well and spun dry and chopped
2 cups vine ripened cherry tomatoes, halved
Preparation
In a small saucepan, simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, drain well. Transfer lentils to a bowl and stir in 1 tablespoon vinegar, salt and pepper to taste. Cool lentils completely , stirring occasionally.
In a saucespanm, bring water to boil, add couscous and salt. Remove from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to another bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl, whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons of olive oil, salt and pepper to taste. Stir lentils and dressing into couscous. Chill sealed, covered at least 3 hours up to 24 hours. Add mint just before serving on bed of arugula and garnish with cherry tomato halves.
