SWEET POTATO LATKES
1 small onion, quartered
1 pound sweet potato, peeled
1 pound russet potato, peeled
¼ cup flour
1 teaspoon salt
½ cup olive oil, divided
1. Grate onion, sweet potato and russet potato on large holes of box grater or with shredding attachment of food processor.
2. Lightly beat the 2 eggs in a large bowl; add the shredded potato, flour and salt, and stir until thoroughly combined.
3. Heat 2 tablespoons oil in large,nonstick skillet over medium heat. Use a ? cup dry measure to scoop potato mixture; compact it lightly in your hands and place in skillet; flatten with bottom of measuring cup or spatula. Repeat, forming 3 more latkes. Cook latkes until undersides are golden and they hold together enough to flip over, about 4 minutes. Turn and cook until golden on undersides, about another 4 minutes. Repeat until all latkes are cooked. Makes about 18 latkes.
Nutritional analysis for each serving: 332 calories, 6 g protein, 34 g carbohydrates, 4 g fiber, 20 g fat, 3 g saturated fat, 457 mg sodium
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
1 large head cauliflower (roughly 2 pounds)
3 tablespoons olive oil, divided
2 teaspoons Dijon mustard
½ teaspoon salt
¼ cup grated Parmesan
½ cup parsley, coarsely chopped
1. Preheat the oven to 425 degrees. Coat a 9-inch pie dish with cooking spray.
2. Remove the leaves from the cauliflower and cut the bottom across so it will sit flat. Use a paring knife to cut a ½-inch-wide, 2-inch-deep cone out of the bottom of the stem. (Do not remove the entire core; you want the cauliflower to hold together.)
3. Combine 2 tablespoons of the oil with the mustard and salt; rub mixture over the entire surface of the cauliflower. Place upright on the pie dish and roast in the center of the oven until you can insert a skewer through the center, about 50 minutes. Remove from the oven.
4. Brush the cauliflower lightly with the remaining 1 tablespoon olive oil and immediately sprinkle with Parmesan and parsley.
5. To serve, cut in wedges or allow diners to pull off the florets with a fork. Makes 6 servings.
Nutritional analysis for each serving: 112 calories, 4 g protein, 8 g carbohydrates, 3 g fiber, 8 g fat, 2 g saturated fat, 329 mg sodium
ROAST SALMON WITH TOMATO, ORANGE AND GREEN OLIVES
1 tablespoon olive oil
1 medium red onion, chopped (about 1 cup)
3 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
? cup pimento-stuffed green olives, coarsely chopped
2 tablespoons orange juice
1 teaspoon grated orange zest
½ teaspoon sugar
? teaspoon crushed red pepper flakes, optional
2 pounds salmon fillet, cut into 6 even pieces
1. Preheat oven to 400. Coat an 11-by-7-inch baking dish with cooking spray.
2. Heat oil in a large, nonstick skillet over medium high; add the onion, garlic cumin and oregano; cook, stirring often, until onion is softened, about 4 minutes. Stir in the tomato, olives, orange juice, orange zest, sugar and red pepper (if using) and simmer 5 minutes. Taste and add salt if desired.
3. Transfer to prepared baking dish. Place salmon on top of sauce and spoon a little over the top of the fish.
4. Bake 10 to 12 minutes, until the fish is cooked through. Makes 6 servings.
Nutritional analysis for each serving: 311 calories, 35 g protein, 8 g carbohydrates, 1 g fiber, 14 g fat, 2 g saturated fat, 358 mg sodium