Ingredients:

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2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup sherry vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 pears, such as Bosc or d'Anjou, cored and cut into 1-inch chunks

Directions:

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Preheat oven to 400°F. Line a baking sheet or large roasting pan with parchment paper. In a large bowl, toss sweet potatoes with vinegar, cinnamon, ginger, nutmeg and cloves. Transfer potatoes to baking sheet with a slotted spoon. (Set aside bowl with remaining vinegar spice mixture for use with pears.) Bake about 30 minutes.

Meanwhile, place pears in reserved bowl with vinegar spice mixture and toss until evenly coated. Add pears to baking sheet with potatoes and continue to bake until pears are golden and potatoes are fork-tender, about 25 minutes.

Nutrition
Per serving: 140 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 120mg sodium, 32g total carbohydrate (6g dietary fiber, 12g sugar), 2g protein

http://www.wholefoodsmarket.com/recipes/3089

Ingredients:

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1 tablespoon expeller-pressed canola oil
1 onion, thinly sliced
1 clove garlic, finely chopped
1/2 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon sea salt
1 tablespoon butter
2 firm bananas, halved lengthwise and cut into chunks

Directions:

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Method

Heat oil in a large high-sided skillet over medium heat. Add onion and cook about 10 minutes or until golden and tender, stirring frequently. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.

Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add bananas and cook about 5 minutes or until browned on both sides, gently flipping halfway through cooking. Serve alongside black-eyed peas in a shallow bowl.

Nutrition
Per serving: 270 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 730mg sodium, 47g total carbohydrate (9g dietary fiber, 11g sugar), 9g protein

 

http://www.wholefoodsmarket.com/recipes/2983

Ingredients:

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1 acorn squash
1 cup onions, diced
1/2 cup walnuts, in pieces
1/2 cup raisins
1 tsp. cinnamon, grounded
1/2 tsp. ginger, grounded
1/4 tsp. cloves, grounded
1 Tbs. margarine
1 cup brown and wild rice
2 cups water

Directions:

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1. After cleaning the squash, cut in half along its length (top to bottom) and scoop out the seeds (save the seeds for roasting, if desired).

2. Boil water in a covered cooking pot on the stove top; add the seasonings, margarine and rice; replace cover and reduce temperature to a simmer.

3. Add remaining ingredients, and simmer until all water is absorbed into the rice.

4. Remove from heat and mix thoroughly; replace cover and let stand for about 10 mins.

5. Stuff the squash halves with the rice mixture; bake in a covered roasting pan at 350F for about 1 hour, or until the squash is tender.

 

http://www.wholefoodsmarket.com/recipes/2983