Potato Salad with Yogurt Vinaigrette

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Ingredients

  • 2lbs potatoes, cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 1/3 cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 3/4 cup red onion, diced
  • salt and pepper, to taste

Directions

1. Bring 1″of water to boil in a medium-sized pot. Steam the potatoes until they are softened, about 15 minutes.

2. Mix the yogurt, vinegar, mustard, and olive oil together.

3. When the potatoes are ready, stir in the red onions, followed by the vinaigrette.

4. Refrigerate for a couple of hours before eating.

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Sweet Potato, Red Onion, and Ricotta Panini

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As you can probably tell by all the sweet potato recipes I’ve made lately, I love sweet potatoes. In fact, I love them so much that I like to keep a couple of cooked ones in the refrigerator. If you already have a baked sweet potato, this sandwich makes for a really quick lunch.

Ingredients

  • 2 slices of bread
  • 2-3 thick slices of baked sweet potato
  • a few slices of red onion
  • 1/4 cup ricotta cheese
  • pesto (optional)
  • a few slices of butter

Directions

To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the inside gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better. 

If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.

  1. Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
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  2. Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
  3. Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.

Greek Yogurt Chickpea Salad Sandwich

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This sandwich is light, but filling, and best of all only takes about five minutes to whip up! It can be eaten without the pita, as a salad, for a gluten free option.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cup red onion, chopped (about 1/4 of a large red onion)
  • 1 cup loosely chopped spinach (or another leafy green)
  • 3 tablespoons plain greek yogurt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cucumber, sliced
  • black pepper, to taste
  • pita bread

Directions

  1. Toss the chickpeas, onion, spinach in a bowl. Add the greek yogurt and lemon juice, stirring until well combined. Season with black pepper.IMG_7520
  2. Scoop the salad into the pita, and add slices of cucumber.IMG_7717

sweet potato & granny smith sandwich

I really like this sandwich because there’s a nice balance between sweet and tart. Unfortunately, sweet potatoes take awhile to cook, so you have to think about making this sandwich well before you start to feel hungry. By the time this was ready, I was starving. (And those who know me know that means grumpiness…)

Ingredients

>>Makes two sandwiches

  • 1/2 sweet potato
  • 1/2 onion, sliced (red onion is preferred, but I only had yellow and it was still delicious!)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 granny smith apple, sliced (I made cubes, but slices would make the sandwich easier to take a bit out of)
  • 1/2 avocado, sliced
  • alfalfa sprouts
  • hummus
  • 4 slices of bread (I used whole wheat)

Directions

1) Preheat oven to 400 F. Wash the potato and pierce it with a fork in numerous spots. Place the sweet potato on a baking sheet and cook for 40-50 minutes (it could take even longer depending on the size — you’ll know it’s ready when a fork or knife can pretty easily cut into it).

2) Peel the sweet potato; the skin should come off easily. Cut the potato into small, bite size pieces.

3) In a large frying pan, heat the vinegar and brown sugar. Add the potato and onion. Cook until the onion is soft and caramelized.

4) Assemble your sandwiches! Spread the hummus, and add the avocado, sweet potato, onion, apple slices, and sprouts.