Green Beans, Cauliflower, Pineapple, Kiwis, Green Bananas

Fresh Carrot and Black Olive Salad

In spite of their different hue, dragon carrots taste quite similar to orange carrots and can be used interchangeably. This traditional Moroccan salad shows off their brilliant color by contrasting it with fresh green herbs.

5 medium carrots, grated ½ c. cilantro leaves, chopped

1 c. crumbled feta cheese ¾ c. pitted black olives

¼ c. lemon juice 1/3 c. olive oil

2 tsp. toasted cumin seeds

In a medium bowl, toss the grated carrots, cilantro, feta, and olives. (Olive haters can substitute raisins.) Pour the lemon juice into a small bowl and slowly drizzle in the olive oil, whisking to blend. Pour the dressing over the carrot mixture, tossing to combine. Sprinkle with the toasted cumin seeds. (Serves 4, adapted from Sunset Magazine)

Roasted Red Potatoes and Green Beans with Creamy Tarragon Dressing

Save time by making the dressing while the potatoes and green beans roast. The dressing is also delicious on salads or blanched asparagus.

1 ½ lb. red potatoes, halved or quartered if large

1 ½ tbs. olive oil ½ lb. green beans

¼ c. buttermilk 1 tsp. sugar

1 tsp. Dijon mustard ½ c. olive oil

2 tbsp. chopped onion 1 tbsp. chopped fresh tarragon

Preheat oven to 425°. Toss the potatoes with 1 tbsp. olive oil and salt and pepper to taste, and transfer to a large baking sheet. Toss green beans with remaining ½ tbsp. oil and salt and pepper to taste; place on a separate baking sheet. Roast green beans for 12 minutes and potatoes for 35, stirring occasionally. Meanwhile, whisk together buttermilk, sugar, and mustard in a mixing bowl. Gradually whisk in olive oil until mixture is creamy. Stir in onion and tarragon. Arrange green beans and potatoes on a serving platter; drizzle with the dressing. (Serves 4-6, adapted from Southern Living)

Curried Cauliflower

Liven up your cauliflower with a helping of Indian spices. This side dish is tasty with chicken, pork, or steak.

½ tsp. curry powder 1 pinch dried crushed red pepper flakes

1 tbsp. vegetable oil 1 medium head cauliflower, cut into florets

½ medium onion, chopped

Heat oil in a large skillet over medium heat. Add curry powder and red pepper flakes and cook 1 minute or until fragrant, stirring often. Add remaining ingredients and salt to taste. Cook, stirring constantly, 2-3 minutes or until onion is crisp-tender. Reduce heat to low, add 6 tbsp. water, and cover and cook for 8-10 minutes, until cauliflower is tender. (Serves 2, adapted from MyRecipes.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Garlic, Limes, Mangoes, Honeydew Melon

Mushroom and Chard Frittata with Smoked Gouda Cheese

This versatile recipe is good with almost any kind of cheese, so don’t hesitate to substitute. Feel free to add leftover vegetables lurking in the refrigerator. Red bell peppers are an especially good addition.

2 tsp. olive oil 1/3 c. chopped yellow onion

2 c. sliced mushrooms 4 c. torn chard leaves

2 large eggs 4 large egg whites

½ c. grated smoked Gouda cheese ¼ tsp. salt

¼ tsp. pepper Cooking spray

Preheat oven to 350°. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add chard; cover and cook 1 minute or just until chard is wilted. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add chard mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges. (Serves 4, adapted from Health Magazine)

Crunchy Broccoli Slaw

Raisins and honey add sweetness to this chopped broccoli salad, while bacon, onion and vinegar and savory notes.

8 slices bacon 1 large head broccoli

½ c. minced red onion 1/3 c. raisins

1/3 c. mayonnaise 3 tbsp. apple cider vinegar

2 tbsp. honey

Cook bacon in a large skillet until browned and crisp. Drain on paper towels and crumble into small pieces. Cut florets from broccoli and chop into bite-size pieces. Transfer to a large mixing bowl and toss with minced onions and raisins. In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey and salt and pepper to taste, whisking to combine. Pour dressing over broccoli mixture, top with bacon pieces, and serve immediately. (Serves 8, adapted from MyRecipes.com)

Honeydew Limeade

Cold, refreshing, and non-alcoholic, this is the perfect beverage for summer pool parties.

1 c. sugar 4 c. water, divided

Zest of 2 limes 1/3 c. mint leaves

2 c. chopped honeydew melon 1 c. fresh lime juice

Bring sugar, 1 c. of the water, zest of 2 limes, and mint leaves to a boil, stirring. Let cool; strain and discard solids. Puree the chopped honeydew in a blender or food processor. Stir together the honeydew puree, fresh lime juice, lime-mint syrup, and 3 c. cold water. Chill 2 hours before serving. (Adapted from All You Magazine)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Marinated Asparagus
These flavorful asparagus spears require less than 5 minutes of cooking time. Add them to a salad, serve them with steak, or snack on them straight from the fridge.

1 lb. asparagus, trimmed 1/3 c. olive oil
½ tbsp. sugar ¼ c. balsamic vinegar
2 garlic cloves, minced ½ tsp. red pepper flakes

Cook asparagus in boiling, salted water 3 minutes or until crisp tender. Drain and rinse with cold water to stop cooking. Whisk together remaining ingredients and pour into a large zip top bag. Add asparagus to bag and shake to coat. Cover and chill 8 hours, turning occasionally. (Serves 4, adapted from Southern Living)

Grilled Salmon with Tangy Cucumber Sauce
In this recipe, cool cucumber sauce contrasts with salmon hot off the grill. Leftover sauce is delicious with pita chips.

½ c. cubed cucumber, peeled ¾ c. fat free sour cream
1 tbsp. chopped onion 1 tbsp. chopped fresh dill
¾ tsp. lemon juice ½ tsp. prepared horseradish (or more to taste)
1 lb. salmon filet

Combine all ingredients except salmon in a medium bowl with a pinch of salt. Cover and chill 30 minutes. Prepare grill. Season fish lightly with salt and pepper. Grill on a rack coated with cooking spray until fish is firm but still has some give, about 4 minutes per side. Serve with sauce. (Serves 2, adapted from Cooking Light)

Moroccan Spiced Oranges
This simple salad is a light and refreshing way to end a meal. Serve over ice cream or frozen yogurt if you’d like a richer desert.

¼ c. slivered almonds 2 ½ tbsp. chopped pitted dates
1 tbsp. powdered sugar 1 tbsp. lemon juice
¼ tsp. ground cinnamon Grated orange rind (for garnish)
2 ½ c. orange sections, cut into ½ inch pieces (from 5-6 oranges)

Combine all ingredients except orange rind in a medium bowl, tossing to combine. Cover and chill 30 minutes before serving. Sprinkle each serving with a pinch of grated orange rind. (Serves 4, adapted from MyRecipes.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Peaches with Basil and Prosciutto
This dish makes a beautiful summer appetizer, but if you don’t want to go to the trouble of making individual servings, you can mix the ingredients in a large bowl and serve it as a salad instead.

3 peaches, cut into 8 wedges ¼ tsp. sugar
½ tsp. sherry vinegar Pinch ground cumin
4 oz. prosciutto 24 small basil leaves

Toss peaches with sugar, vinegar, and cumin; let stand 10 minutes. Cut prosciutto pieces in half lengthwise, then wrap each piece around one of the peach slices. Top each with a basil leaf and secure with a toothpick. (Yield: 24 pieces, adapted from Gourmet Magazine)

Tomato Cucumber Salad
Serve this refreshing salad alongside grilled steak or lamb.

1 lb. cucumber, coarsely chopped 8 oz. cherry tomatoes, halved
½ bunch of scallions, chopped ½ c. pitted olives, halved
3 oz. feta cheese, crumbled ¼ c. coarsely chopped fresh mint
3 tbsp. olive oil 2 tbsp. fresh lemon juice

Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve. (Serves 4, adapted from Bon Appetit)

Green Beans with Olive Oil and Lemon
This light, simple side dish is a fixture at my kitchen table. If I have leftovers, I chop them up and toss them with pasta and a bit of tomato.

1 lb. green beans 1 tbsp. olive oil
¼ tsp. salt 1 tsp. fresh lemon juice
½ tsp. finely grated lemon zest

Cook beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and rinse with ice water to stop cooking. Toss the beans with the salt, olive oil, and lemon juice. Grate lemon zest over the top and serve. (Serves 4)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Zucchini, Red Peppers, Red Bartlett Pears, Kiwis, Mangoes

Whole Baked Sweet Potatoes

Try making this as a healthy post-workout snack. Don’t forget to eat the skin – it’s loaded with fiber and vitamins!

1 sweet potato 1-2 tsp. butter (to taste)

Pinch of sea salt Pinch of ground cinnamon or nutmeg

Olive oil

Preheat oven to 400°F. Rub the potato lightly with olive oil and prick in a few places with a fork. Place potato on a foil-lined baking sheet and bake until tender, about 40 minutes. Let potato cool slightly, then cut it in half. Mix the butter into the flesh with a fork, then sprinkle with the salt, cinnamon and/or nutmeg. (Serves 1)

Beef with Rosemary Mushroom Sauce

Try serving this flavorful sauce alongside mashed potatoes or egg noodles.

8 oz. mushrooms, sliced 1 c. red wine

1 lb. sirloin steak (about ¾ in. thick) 1 c. chopped onion

¼ c. chopped fresh parsley, divided 1 ½ tsp. chopped fresh rosemary (or ½ tsp. dried)

1 tsp. balsamic vinegar 1 (10 oz.) can beef consommé

1 (8 oz.) can tomato sauce.

Combine steak, mushrooms, and wine in a large resealable bag. Marinate in refrigerator for 30 minutes, turning occasionally. Remove the steak from the bag, reserving marinade. Place a large non-stick skillet over medium high-heat; coat with cooking spray. Add steak and cook for 6 minutes, turning after 3 minutes. Remove from pan. Combine the onions, 2 tbsp. of the parsley, rosemary, and remaining ingredients in the skillet. Add the reserved marinade. Bring to a boil and cook until reduced to about 2 cups, stirring frequently. (This will take about 15 minutes.) Cut the beef diagonally across the grain into thin slices. Place it on a serving platter and spoon the mushroom sauce over the top. Sprinkle with remaining 2 tbsp. parsley. (Serves 4, adapted from Cooking Light)

Easy Spiced Pear Butter

This lightly spiced, chunky jam is delicious on bread, but it’s also an excellent accompaniment to meat like the pork chops in this week’s meat bag.

6 c. chopped peeled pears ½ c. apple juice

1 c. sugar ¾ tsp. ground cinnamon

¼ tsp. ground cardamom (optional) 1 tsp. vanilla extract

Combine pears and apple juice in a large pan over medium heat. Bring to a boil; cover, reduce heat, and simmer for 45 minutes or until tender. Mash pears with a potato masher (or puree in a food processor for a smoother texture). Add sugar, cinnamon, and cardamom (if using) to the mashed pears; bring to a boil. Reduce heat and simmer, uncovered, for 55 minutes or until thick. Stir frequently. Mix in vanilla. Store in an airtight container in the refrigerator up to 2 months. (Yield: 1 ½ c., from MyRecipes.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Roasted Garlic Toasts with Rosemary
When roasted in the oven, garlic develops a surprisingly mellow flavor and a soft texture that’s perfect for dips and spreads. This simple appetizer is an ideal accompaniment for a green salad or pasta with a spicy red sauce.
1 head garlic, cloves separated but not peeled
1 tbsp. olive oil, plus extra for drizzling
2 (5 x 3 in.) French bread slices
Dried rosemary, crumbled
Preheat oven to 350°F. Toss garlic with 1 tablespoon oil, salt and pepper (to taste) in small baking dish. Roast until soft, about 30 minutes. Release garlic from peels into small bowl. Mash with fork. Preheat broiler. Toast 1 side of bread under broiler. Flip and brush second side with oil. Sprinkle with rosemary, salt and pepper (to taste). Broil until golden brown. Spread with garlic. Serve hot. (Serves 2, from Bon Appetit Magazine)

Honey Glazed Carrots
Honey brings out the carrots’ natural flavor, while chopped fresh parsley makes a beautiful presentation for your Easter table. Go ahead and make extra – this dish reheats well.
1 lb. carrots, peeled 2 tbsp. butter
2 tbsp. honey 1 tbsp. lemon juice
¼ c. chopped fresh parsley Freshly ground black papper
Cut carrots in half lengthwise, then cut into 3-inch sticks. Bring a large pot of salted water to boil, and cook carrots until tender, 5-6 minutes. Drain carrots and return to the empty pot. Add butter, honey, lemon juice and toss to coat. Cook until the carrots are glazed, about 5 minutes. Sprinkle with freshly ground black pepper and the parsley. (Serves 4, adapted from Food Network)

Roasted Asparagus with Balsamic Browned Butter
Salty-sweet browned butter highlights the asparagus in this easy side dish.
1 lb. asparagus spears, trimmed 1 tbsp. butter
1 tsp. soy sauce ½ tsp. balsamic vinegar
Preheat oven to 400°. Arrange asparagus in a single layer on a large baking sheet coated with cooking spray, and sprinkle lightly with salt and pepper. Bake for 12 minutes or until tender. Meanwhile, melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned. Shake the pan occasionally to prevent burning. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with freshly ground black pepper or grated lemon rind, if desired. (Serves 4, adapted from Cooking Light Magazine)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Roasted Potato and Green Bean Salad
Mayonnaise-based potato salads are often packed with fat and calories. This lighter version gets its flavor from roasted potatoes, while olives and olive oil provide heart-healthy fats.
3 lb. potatoes, cut into 2” chunks 4 tbsp. olive oil, divided
3 ½ tsp. salt, divided ½ tsp. black pepper
½ lb. green beans, cut into 1” pieces 1 ½ tbsp. balsamic vinegar
½ c. chopped pitted olives ¼ c. feta cheese
½ c. basil, cut into ribbons
Preheat the oven to 375F. Toss potatoes with 2 tbsp. of the oil, ½ tsp. salt, and the pepper. Arrange in a single layer on a baking sheet and bake until golden brown, about 45 minutes. Meanwhile, cook green beans in a pot of boiling salted water until tender, about 5 minutes. Drain and rinse under cold water. Whisk together vinegar, mustard, and remaining olive oil in a large bowl. Add potatoes and beans and toss to coat. Stir in feta and basil. (Serves 8, adapted adapted from Sunset Magazine)

Tomato-Lemon Orzo
Take this simple dish to work as a light lunch, or stir in a bit of roasted chicken for a more hearty dinner.
1 c. uncooked orzo (rice shaped pasta) 2 tsp. olive oil
¾ c. chopped tomatoes 1 garlic clove, minced
2 tbsp. chopped fresh parsley 1 tsp. lemon juice
¼ c. feta cheese
Cook orzo according to package directions. Meanwhile, heat oil in a medium skillet over medium heat. Add tomato, garlic, salt, and pepper; sauté 2 minutes. Combine with orzo; stir in lemon juice, parsley, and feta. Season to taste with salt and pepper. (Serves 4, adapted from Health Magazine)

Bananas Foster Parfait
This easy dessert cuts calories by using yogurt in place of ice cream, while the caramelized bananas provide flavor.
2 bananas 6 tbsp. brown sugar
2 tbsp. rum or apple juice 1 tbsp. unsalted butter
2 c. plain reduced fat Greek yogurt ¼ c. chopped pecans, toasted

Peel bananas and cut them in half lengthwise. Cut each half into 3 pieces. Combine sugar, apple juice or rum, and butter in a nonstick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble. Add bananas; cook 2 minutes. Spoon ½ c. yogurt into each of 4 small bowls. Divide banana mixture evenly among bowls; top each serving with 1 tbsp. pecans. (Serves 4, adapted from Cooking Light Magazine)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Cabbage, Kale, Mangoes, Valencia Oranges, Lemons

Cabbage and Bell Pepper Gratin

Paprika adds a spicy edge to this sweet, comforting gratin. The finished dish will keep for a few days in the refrigerator, and it’s hearty enough to make a good lunch.

2 tbsp. olive oil 1 large leek, chopped

4-5 mini bell peppers, chopped 1 head cabbage, chopped (about 6 cups)

1 tsp. dried dill 1 tsp. paprika

3 eggs 1/2 c. milk

1/2 c. grated Italian cheese mix

Preheat the oven to 375F. Spray a 2 qt. baking dish with non-stick cooking spray. Heat a large skillet over medium heat. Add the leek and cook until tender, stirring occasionally (about 5 minutes.) Add the peppers and cook until tender, about 5 minutes more. Add the cabbage, dill, and paprika; cook until cabbage begins wilt, about 5 minutes. Cover, reduce heat to low, and cook until the cabbage is tender, 5-10 minutes. Meanwhile, beat the eggs in a large mixing bowl; stir in milk and cheese. Add the cabbage mixture, season to taste with salt and pepper, then scrape into the prepared baking dish. Bake 35-40 minutes, until top is browned. Let stand 10 minutes before serving. (Serves 4-6, from the New York Times)

Sautéed Kale with Toasted Walnuts and Garlic

This versatile dish is easy to modify – try it with fresh spinach or chopped pecans

1 bunch kale, stems and center ribs discarded

1 1/2 tbsp. vegetable oil 1/2 c. chopped walnuts

2 garlic cloves, minced

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid. Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

Serve kale warm or at room temperature. (Serves 3-4, adapted from epicurious.com)

Mixed Greens with Radishes and Citrus Dressing

Show off the first local lettuce of the season with this easy orange and lemon-infused salad.

1/4 c. olive oil 1/4 tsp. each grated lemon and orange zest

1 tbsp. each orange & lemon juice 1 lb. mixed greens

6 radishes, cut into thin wedges 1/4 c. pine nuts or walnuts, toasted

Whisk together zests, juices, olive oil, and 1/4 tsp. each salt and pepper in a small bowl. Toss with the greens and the radishes; top with the nuts. (Serves 4, from Bon Appetit)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Zucchini, Cauliflower, Strawberries, Red Anjou Pears, Limes

Steamed Asparagus with Garlic and Ginger

Use this preparation for a variety of steamed or stir-fried vegetables, like broccoli or snow peas.

1 lb. asparagus, trimmed and cut into ½ in. thick slices

1 tsp. cornstarch ¼ c. water

1 tsp. soy sauce ½ tbsp. Sherry or Scotch

½ tsp. sugar ¼ tsp. salt

½ tsp. sesame oil ½ tbsp. vegetable oil

1 tbsp. minced peeled fresh ginger 1 tbsp. minced garlic

1 tbsp. sesame seeds 1 pinch crushed red pepper flakes (optional)

Place steamer over a pot of boiling water and steam asparagus, covered, until just crisp-tender, 1-2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain well. In a small bowl, stir the cornstarch into the water until it dissolves. Stir in soy sauce, sherry or scotch, sugar, salt, and sesame oil. Heat a wok or large skillet over high heat and add vegetable oil. Stir-fry ginger root and garlic thirty seconds; add asparagus and stir-fry thirty seconds longer. Add cornstarch mixture to skillet and bring to a boil, stirring constantly, until well-coated. Sprinkle asparagus with sesame seeds and red pepper flakes (if using). (Serves 3-4, adapted from Epicurious.com)

Baked Salisbury Steak with Mushrooms

The tenderized steak in your meat bag is best when cooked slowly in a flavorful liquid. Serve it atop noodles, rice, or mashed potatoes.

2 tbsp. vegetable oil 1/3 c. + 1 tbsp. flour

1 lb. tenderized steak 1 medium onion, sliced

1 1/3 c. beef stock 1 tbsp. Worcestershire sauce

½ lb. mushrooms, quartered

Preheat oven to 350°F. Heat oil in a large, oven proof pot or deep skillet. Dredge steak in 1/3 cup of the flour and brown it in the hot oil. Remove the steak and set it aside. Place the onions and mushrooms in the bottom of the skillet and put the steak on top. Pour in beef stock and Worcestershire sauce. Cover and bake for 2 hours. Remove the steak and onion from the pan with a slotted spoon. Whisk in the remaining 1 tbsp. flour and bring to a boil over medium heat, stirring until thickened. Spoon sauce over steaks and serve. (Serves 4, adapted from AllRecipes.com)

Zucchini Fussilli

Cooking zucchini in thins trips allows it to curl around the pasta, clinging to the noodles like sauce.

1 lb. zucchini 2 garlic cloves, minced

6 large basil leaves, finely chopped 2 tbsp. pine nuts, toasted

1 tbsp. butter, divided ½ tbsp. olive oil, divided

1/3 lb. fusilli (curly pasta noodles) ½ c. grated parmesan cheese, divided

Cook pasta according to package directions; drain and set aside. Cut zucchini into 4-inch pieces, then cut into thin strips. Heat the butter and olive oil in a large skillet over high heat. Add garlic cloves; cook, stirring, for 30 seconds. Add zucchini and season to taste with salt. Cook, stirring frequently, until zucchini is soft and browned, about 5 minutes. (If your skillet is small, cook zucchini in 2 batches.) Stir zucchini mixture into the cooked pasta; toss with basil, pine nuts, and parmesan. Drizzle lightly with additional olive oil if mixture is dry. (Serves 4 as a side or 2 as a main; adapted from Sunset Magazine)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Yams, Pineapples, Kiwis, Bananas

Herb Roasted Eggplant with Tomatoes & Feta

Serve this as a side dish for chicken or pork, or spoon it onto toasted slices of baguette for a healthy appetizer.

1 eggplant, cut into 1-in. cubes 1 c. cherry tomatoes, halved

3 tbsp. olive oil 2 tbsp. Sherry wine vinegar

2 ½ tbsp. chopped fresh oregano ½ c. crumbled feta cheese

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and remaining oregano and serve. (Serves 4, adapted from Bon Appetit)

Thyme Roasted Sweet Potatoes

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, so they make you feel fuller than white potatoes do.

2 medium sweet potatoes, peeled and cut into 1 ½ in. thick rounds

1 ½ tbsp. olive oil 2 large garlic cloves, minced

2 tbsp. fresh thyme leaves ¼ tsp. coarse sea salt

¼ tsp. red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13×9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature. (Serves 3-4, adapted from Epicurious.com)

Grilled Pineapple and Banana Sauce with Honey & Lime

This rich, tropical sauce is delicious on top of low-fat coconut ice cream. Try sprinkling it with chopped macadamia nuts or pecans.

2 tbsp. butter 2 tbsp. honey

2 tbsp. brown sugar 1 tbsp. lime juice

2 tsp. vanilla extract 5 (½ in. thick) rounds peeled, cored pineapple

2 medium bananas, peeled

Place butter, honey, brown sugar, vanilla and lime juice in a small pan. Bring to a simmer over medium heat, whisking until smooth. Prepare grill with medium-high heat. Brush both sides of each pineapple ring with some of the sauce and grill 1 minute per side. Transfer to a plate and cut into ½ in. cubes. Place in a large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into ½ in. chunks; stir into pineapple mixture. (Yields 3 cups, adapted from Gourmet Magazine)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com