September 2018

From the Kitchen of Ashley Tzioumis

CHIPOTLE SWEET POTATO NOODLE SALAD PREP TIME: 10 MINUTES TOTAL TIME: 45 MINUTES

INGREDIENTS FOR THE SALAD • olive oil • 2 sweet potatoes, spiralized • 2 ears of corn (kernels cut off the cob), or 1 can of corn • 1 can of black beans, drained and rinsed • 2 cups chopped fresh greens (spinach, kale, arugula, anything!)

FOR THE DRESSING • 1/3 cup olive oil •

3 tablespoons water

• 2 individual chipotle peppers, canned in abodo sauce • 2 cloves garlic • 1 TBSP agave or honey • juice of one orange • juice of one lemon or lime

INSTRUCTIONS • Preheat oven to 350.

• Pulse all dressing ingredients in a food processor until smooth. • Heat olive oil in large skillet over medium heat. Add sweet potato noodles and toss until softened (about 10-15 minutes). • Coat with a layer of the dressing, remove from skillet, set aside. • Wipe skillet out so that it is dry. Add corn kernels and black beans and cook on medium-high until kernels are slightly blackened (about 10-15 minutes). • Coat with a layer of dressing, and mix in sweet potato noodles. • Add in chopped greens, and add dressing as desired. • Transfer to baking dish and bake, uncovered for 10-15 minutes. NOTES: • The salad does not need to be baked, and can be served straight off the skillet. • For a more sugar-free version, the chipotle peppers can be substituted for chili powder, to taste. • When roasting the corn and beans, be sure to use a high quality pan, non-stick or well-seasoned cast iron. They are meant to be DRY roasted without oil or butter, which can do a number on your skillet.

DO YOU HAVE A CROWD PLEASING, FAMILY FAVORITE RECIPE YOU’D LOVE TO SHARE WITH YOUR DELTA FAMILY? CLICK HERE TO HAVE YOUR SIGNATURE DISH FEATURED IN A FUTURE ISSUE!

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