Since the weather turned cool Saturday, she was going to make the Harvest Soup recipe and came to the market to get the fresh vegetables she needed.
1 pound lean ground beef (90 percent lean)
3⁄4 cup chopped onion
2 garlic cloves, minced
31⁄2 cups water
21⁄4 cups chopped peeled sweet potatoes
1 cup chopped red potatoes
1 cup chopped peeled acorn squash
2 teaspoons beef bouillon granules
2 bay leaves
1⁄2 teaspoon chili powder
1⁄2 teaspoon pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 can (141⁄2 ounces) diced tomatoes, undrained
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to boil.
Reduce heat; cover and simmer 15-20 minutes or until vegetable are tender. Add tomatoes. Cook and stir until heated through. Discard bay leaves.
Yield: 6 servings.
Sweet Potato Apple Scallop
2 pounds sweet potatoes (about 3 medium)
2 medium apples, peeled and cored
1 tablespoon lemon juice
1⁄2 cup packed brown sugar
1⁄4 cup chopped pecans
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon pumpkin pie spice
1⁄2 teaspoon orange extract
2 tablespoons butter
Place sweet potatoes in saucepan and cover with water. Bring to boil; cook 20-25 minutes or until tender. Drain and cool.
Peel potatoes and cut into 1⁄4-inch slices. Place in 13- by 9-inch baking dish coated with cooking spray.
Cut apples into 1⁄4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle with lemon juice.
Combine brown sugar, pecans, cinnamon, pumpkin pie spice and orange extract; sprinkle over apples. Dot with butter.
Bake, uncovered, at 350 degrees 25-30 minutes or until apples are tender.
1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, sliced
1⁄4 cup crumbled feta cheese
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup shredded Parmesan cheese
In microwave-safe bowl, combine squash, zucchini and onion. Cover and microwave on high 7-9 minutes or until vegetables are tender; drain well.
Transfer to 9-inch pie plate coated with cooking spray. Top with mozzarella, tomato and feta cheese.
In large bowl, whisk eggs, milk, basil, garlic, salt and pepper; pour over cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake uncovered at 375 degrees 45-50 minutes or until knife inserted near center comes out clean.
Let stand for 10 minutes before serving.