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Mashed Bourbon Sweet Potatoes
Cranberry Spinach Salad
Balsamic Roasted Asparagus

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Mashed Bourbon Sweet Potatoes
Adapted from the Williams Sonoma cooking book, "Potato." The ingredients in this can be adjusted according to preference.

3 lb yams
2 T unsalted butter
2 T sugar
2 T light unsulfured molasses
2 T bourbon
1/8 tsp ground allspice
1/8 tsp freshly grated nutmeg

1) Cook yams in microwave on high for about 6 minutes, turn and continue cooking until done.
2) Cut in half lengthwise, scoop flesh into a large saucepan. Add remaining ingredients. Mash until smooth. Warm over low heat, stirring often, for 5 minutes.




Cranberry Spinach Salad
Many of you may remember this salad from our last SDA potluck. Kudos to Rachael for discovering this awesome recipe!

3/4 cup almonds, blanched and slivered
1 lb spinach, rinsed, torn into bite-size pieces
1 cup dried cranberries
2 T toasted seasame seeds
1 T poppy seeds
1/2 cup white sugar
2 t minced onion
1/4 t paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

1) Put almonds in oven at 350º until lightly toasted. Remove from oven and let cool.
2) In a large bowl, combine the spinach with the toasted almonds and cranberries.
3) In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.


Roasted Asparagus with Balsamic -
Shallot Butter
This recipe is from the 2008 Annual Senior Dinner / Meal Event, prepared by NFM 311 students.

3 Tbs finely chopped shallots
2 Tbs melted butter
2 Tbs balsamic vinegar
1 tsp chopped fresh thyme
3/4 tsp salt
2 lb asparagus spears
Cooking spray


1) Combine shallots, butter, vinegar, thyme, salt. Stir well wtih a whisk.

2) Preheat oven to 450.

3) Rinse and snap off tough ends of asparagus. Arrange in a single layer on jelly roll pan coated with cooking spray. Group asparagus of similar diameters together. Cover with foil, bake at 450º for 5 minutes.

4) Uncover and bake for an additional 10 minutes or until asparagus are crisp tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.