Helathy+4SummerFall2023spreadsfinal - Flipbook - Page 24
Healthy Harvest Recipes
By Laura R. LaCroix, Executive Chef, Southwestern Vermont Health Care
M
ake the most of your garden’s bounty or find the ingredients at
your local farmers’ market for these family-pleasing recipes. Easy
to make and packed with flavor and nutrients, they pair together
well for a scrumptious meal that will leave you feeling full and satisfied.
Sweet Potato Shepherd’s Pie
This clever winter-inspired ratatouille leans on readily
available and affordable seasonal root vegetables, including
squash, rutabaga, pumpkin, and onion to deliver great flavor.
This vegetarian version is heay enough to serve as a main
entree but also makes a tasty side to roast chicken, pork, or
even steak.
Serves 6–8
Ingredients
2 tablespoons buer
2 medium carrots, peeled
and diced
1 small pepper, diced
1 small yellow onion, diced
1 cup sliced mushrooms
10 ounces frozen spinach
or 1 pound fresh
4 cloves garlic, minced
3 ounces tomato paste
¼ cup water
1 cup canned white kidney beans
1 tablespoon Dash Original Blend
Instructions
1. Preheat oven to 350 degrees F.
FREEZER-FRIENDLY,
MAKE-AHEAD
For Sweet Potato Topping:
2 large sweet potatoes (about 12 ounces each), peeled and
cubed (roughly 6 cups cubed)
1 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon Vermont maple syrup
1 cup sliced fresh scallions
2. Steam peeled and diced sweet potatoes until tender.
Drain and place in a mixing bowl. Mash and add in olive oil,
cinnamon, syrup, and scallions. Stir well to combine.
3. In a medium-sized sauté pan, melt buer at medium heat.
Add chopped carrots, pepper, onion, mushrooms, spinach
and garlic. Continue cooking until the carrots are so, about
12–15 minutes. Once vegetables are tender, add tomato
paste, water, Dash and beans.
4. Spray a 9x9-inch baking dish
5. Transfer the sauteed vegetable mixture to the baking dish
and smooth to create an even layer.
6. Top with sweet potato mixture.
7. Bake for 10 minutes. Remove from oven and serve.
22 | HEALTHY+ | SUMMER–FALL 2023