This is such a wonderful combination of sweet and savory...found this recipe last summer while attending a progressive dinner party and we were hooked making it over and over again...

• Strawberry and Spinach Salad
• 1 bunch fresh spinach, 
• 1 pint strawberries, ends trimmed and quartered
• 1 cup slivered almonds, toasted (or you could use Walnuts too)
• 1/4 large red onion, thinly sliced
• 1/4 cup raspberry vinaigrette

My Mom's Asparagus

Growing up, mom would make asparagus for just her and I...my Dad and brother did not like it, and I always felt special when she would make this just for us to share...

1 bunch asparagus, chopped into 1 inch pieces

1/4 c. milk

1 tea. butter

12 saltine crackers, crushed

salt and pepper to taste

Add chopped asparagus to a small saucepan with just enough water to steam the asparagus.  Cook until just tender, add milk and butter serve immediately over crushed saltines. 

Sweet Potatoes with Warm Black Bean Salad

• 4 medium sweet potatoes
• 1 15-ounce can black beans, rinsed
• 2 medium tomatoes, diced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 
  

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 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. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.