Spicy Sweet Potato and Ham Hash

Spicy Sweet Potato and Ham Hash

This dish is a bright and colorful take on the traditional breakfast staple. Plus, sweet potatoes are loaded with beta-carotene, vitamin A, vitamin E and potassium. Bonus! Tastes great and healthy! I wish I could say that about everything.

Here I used some frozen leftover honey baked ham that I defrosted the night before. I also used frozen poblano peppers from my farm share from over the summer. Sigh. I really miss our weekly bag of fresh veggies. I also miss those long summer days. This whole dark-when-I-go-into-work-dark-when-I-get-home thing is really cramping my style. First world problems. I know, I know. That’s what lack of sunshine will do to you!

Spicy Sweet Potato and Ham Hash

  • 3 tablespoons olive oil
  • 3 medium sweet potatoes, peeled and chopped
  • 2 cups diced ham
  • 1 small onion, finely chopped
  • 1 poblano pepper, chopped
  • 2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • salt and pepper to taste

Preheat oven to 400 degrees. In a large bowl, add all ingredients and mix until well combined. Spread mixture onto a large rimmed cookie sheet and bake in oven for 20 minutes, stirring halfway through. Top with an over easy egg or, since I was out of eggs, a sprinkle of feta cheese.

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Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Our farm share recently provided us with a TON of peppers that they wanted to pick before the first frost. I ended up cutting and freezing most of them, but I decided to try roasting a few, too. This was my first attempt and it was pretty easy to do, but rather time consuming from start to finish. The best part for me was picking off the skins after the peppers had cooled down. My husband loves to get on me about always picking at things, like my cuticles or grosser things that we don’t need to get into right now. So it only makes sense that I’d find picking off pepper skins enjoyable. Can you say weirdo?!

Roasted Red Pepper and Gorgonzola Dip

  • 3 red carmen peppers, halved with stems and seeds removed
  • 2 ounces of gorgonzola cheese
  • 1/4 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup plain greek yogurt
  • handful of fresh oregano
  • salt and pepper to taste

Place peppers, cut side down, on a foil-lined broiler pan. Set broiler setting to high and place peppers under heat for 5 minutes. Remove from broiler when the skins are bubbly and charred. While hot, carefully place peppers in a ziplock bag, seal and set aside for 20 minutes. When cool, remove as much of the skins as you can from the peppers. They should easily ‘pinch’ off, but if they don’t that’s ok. Chop the peppers into smaller pieces and place in the bowl of a food processer with remaining ingredients. Pulse until almost smooth. This can be served hot or cold. If serving warm, place mixture in an oven safe dish and bake for 20 minutes at 400 degrees or until bubbly.

Southwestern Spaghetti Squash

Spaghetti squash is a great, healthy alternative to pasta if you’re trying to limit your carbs. Why you’d ever want to do that I have no idea, but if you are, this dish is so good you won’t even miss them! If you’re running short on time, cook the squash a day or two before and heat up when ready to serve. If you’re going for a vegetarian and low carb meal (that’s just crazy talk!) you can omit the ham and use vegetable broth instead. Although I think the ham adds a really nice smokiness to the dish and makes it a bit more of a hearty meal for the winter.

Southwestern Spaghetti Squash
adapted from here

  • 1 medium-sized spaghetti squash
  • 3-4 tablespoons olive oil
  • 1 can black beans, drained and rinsed
  • 1 red pepper, diced
  • 1/2 cup cherry tomatoes, halfed
  • 1/4 cup frozen vegetable medley of corn, carrots and green beans
  • 1/2 cup diced ham
  • 1/4 cup chicken broth
  • 1 tablespoon Penzey’s Adobo seasoning
  • 1 teaspoon dried minced onion
  • juice of 1/2 fresh lime
  • salt and pepper to taste

Preheat oven to 375 degrees. Cut squash in half lengthwise (this will take some serious muscle) and discard the seeds. Coat the flesh in olive oil, salt and pepper. On a baking sheet lined with foil, roast squash flesh side down for 50 minutes. Remove from oven and let cool for 20 minutes. Meanwhile, in a large skillet over medium high heat, add remaining ingredients and simmer for 20 minutes. When the squash has cooled, use a fork to scrape up the flesh. Top the ‘spaghetti’ with the bean mixture and serve warm.

Grilled Sausage and Summer Vegetable Pasta

This is another one of my go-to weeknight recipes. While I’m in the kitchen prepping the stove top ingredients, my husband is manning the grill outside. I’ve also made this before in the winter, but instead of grilling the sausage I’ve cooked it in a pan. The nice thing about this tasty pasta dish is that you can use whatever veggies you like, especially if you have a picky eater in your house.

Grilled Sausage and Summer Vegetable Pasta

  • 1 package (16-ounce) penne or bowtie pasta
  • 4 hot Italian poultry sausages
  • Frozen or fresh grilled summer vegetables (such as asparagus, zucchini, bell peppers, eggplant, green beans, etc.)
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Crushed red pepper flakes
  • Parmesan cheese

Cook pasta according to package directions, drain and set aside. Meanwhile, grill sausage over medium heat until cooked through. Remove from heat and slice into bite sized pieces, then set aside. On the oven, add vegetables, garlic, oil, salt, pepper and pepper flakes to a medium skillet over medium heat. Saute until vegetables are tender then add cooked sausage and pasta to skillet. Stir until well incorporated and warm.  Serve Parmesan cheese and additional red pepper flakes.

Chickpea Curry with Vegetables

The inspiration here comes from the Indian dish, chana masala, which is a spiced chickpea curry. Chana masala is typically in a tomato-based sauce, but since I didn’t have any tomatoes I had to improvise a little by using Greek yogurt and vegetable broth. I also had a bunch vegetables in the fridge and this seemed like the perfect way to use them up.
Chickpea Curry with Vegetables
  • 2 tablespoons olive oil
  • 1/2 small red onion, minced
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon brown sugar
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup carrots, chopped
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 cup vegetable broth
  • 2 cups plain Greek yogurt
  • 1 crown of broccoli, chopped
  • 1 small zucchini, chopped
  • salt and pepper, to taste
Heat oil in a large pot over medium heat, and add onion, garlic, ginger, cumin, curry powder, cinnamon, brown sugar, chickpeas, carrots, and peppers. Cook for about 8 minutes over medium heat, until things begin to brown a little and carrots are tender. Reduce heat to medium low and add vegetable broth, yogurt, broccoli, zucchini, salt and pepper. Cook until broccoli and zucchini are tender. Serve over brown rice. If you like it spicy, add Sriracha.

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