Ronnie Russell

Ingrédients

Roast sweet potatoes

2 sweet potatoes, diced

1 brown onion, sliced into half-moons

Purple cabbage salad

1/2 head purple cabbage

2 limes, juiced

1/2 tsp salt

Tomatillo Salsa

10 tomatillos, quartered

2 limes squeezed

7-8 cloves garlic, peeled

1 small white onion

2-3 fresh jalapenos

2 avocados

1 ½ cups water

1 tsp ground cumin

½ tsp ground black pepper

salt to taste

Rice and black beans

1/2 cup basmati rice

1 tin black beans

Misc.

Wheat tortillas

Roast pumpkin seeds

Feta or blue cheese

Hot sauce

Instructions

Sweet potato

Preheat oven to 230 degrees.

Chop sweet potatoes into 1/2” cubes. Dice the onions.

Toss the sweet potatoes and onions with oil and salt and spread them on a baking sheet, so that they are basically one layer.

Roast in the oven for about 45 minutes, or until yams are soft and browning.

Purple cabbage salad

Slice the cabbage finely.

In a bowl, add the salt to the cabbage

Massage the salt into the cabbage, it will start to soften and the juice of the cabbage will start to come out. Continue to massage until it is nice and soft

Stir in the lime juice to taste

Put aside in the fridge. Letting the cabbage salad sit allows it to continue to pickle, and the flavor and texture to develop. Yum!

Tomatillo salsa

Combine all ingredients in a food processor or blender. Process until smooth.