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16 Cookbook of the Week

Do it like the pros


Sweet potatoes star in healthy veg quesadillas Grilling Week. Vegetarians, fire up the barbecue. This recipe in our series leading up to May Long Weekend is just for you.

Grilling can be light and healthy, but still delicious. Fresh Grilling by Better Homes and Gardens shows you how to do it right. The book offers 200 recipes in which vegetables and fruits shine ­­— as crunchy toppings for burgers, bright sauces and marinades for meat, chicken and fish; heaping platters of grilled veg; grilled salads and pizzas; and more. Find your grilling inspiration through recipes such as Primo Pesto Pizza, Turkey Burgers with Peaches and Blueberries, Grilled Berry Crumble and more. Metro Thursday, May 15, 2014

“The flavour and nutritional content of sweet potatoes spurs cooks to find surprising ways to work them into all kinds of dishes,” write the editors of Better Homes and Gardens in the book Fresh Grilling. “Here, they help fill super-healthy quesadillas packed with jack cheese, navy beans, and baby spinach.”

1. In a bowl combine beans, 1/4

cup of the cilantro, lime juice, jalapeño, and chili powder; set aside. For cucumber relish, in a small bowl combine cucumber, radishes and remaining 1 tablespoon cilantro; set aside.


In a medium saucepan cook sweet potatoes, covered,

Ingredients • 1 15- to 16-oz can navy beans, rinsed and drained • 5 tbsp snipped fresh cilantro • 1 tbsp lime juice • 1 small fresh jalapeño chili pepper, seeded, finely chopped • 1 tsp ground ancho chili powder • 1/2 cucumber, quartered and sliced • 3 to 4 medium radishes, halved and thinly sliced

in lightly salted boiling water for 15 minutes or until tender; drain well. Return potatoes to saucepan and coarsely mash; stir in cumin.

3. Spread mashed sweet pota-

toes over half of each tortilla. Top each with beans, spinach, green onions, and cheese. Fold each tortilla in half over the filling, pressing firmly.


For a charcoal or gas grill,

• 12 oz sweet potato, peeled and coarsely chopped • 1/2 tsp ground cumin • 4 10-inch whole wheat flour tortillas • 1 1/2 cups coarsely chopped baby spinach • 2 green onions, thinly sliced • 3/4 cup shredded Monterey Jack cheese (3 oz) • Pain Greek yogurt and paprika (optional)

place quesadillas directly on the grill rack over medium heat. Cover and grill for 4 minutes, turning once halfway through grilling. To serve, cut quesadillas into wedges and pass cucumber relish and, if desired, Greek yogurt sprinkled with paprika. recipe Excerpted from FRESH GRILLING © 2014 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

total time about 30 minutes This recipe for Sweet Potato Quesadillas with Cucumber Relish serves four. better homes and gardens