Mashed Sweet Potatoes With Coconut Milk

This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk—an occasional indulgence because of the saturated fat—contributes rich flavor.

Makes: 4 servings, generous 1/2 cup each
Active Time: 10 minutes
Total Time: 35 minutes

Ingredients:

• 1 1/2 pounds sweet potatoes, (about 3 medium)
• 3/4 cup “lite” coconut milk
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt

Directions:

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

Tips & Notes:

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.

Source:  eatingwell.com

Cool Fresh Corn Relish

Serve this fresh summertime treat as a vegetable side dish or as a condiment to accompany your favorite grilled fish, chicken or steak.

Makes: 12 servings, about 1/3 cup each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients:

• 5 large ears corn, (about 3 cups kernels)
• 1 1/2 cups finely diced sweet onion
• 3/4 cup finely chopped flat-leaf parsley, (1-2 bunches)
• 3 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Directions:

1. Microwave corn, in the husks, on High until steaming and just tender, 7 to 9 minutes. When cool enough to handle, remove the husks and silk. (Alternatively, bring a large pot of water to a boil. Remove husks and silk from the corn and boil until just tender, about 5 minutes.) Slice the kernels from the corn using a sharp knife.
2. Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.

Tips & Notes:

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

Source:  eatingwell.com