Sweet Potato Pancakes

6 cups sweet potatoes, shredded
1/4 cup flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 Tbs honey
1 large egg
2 large egg whites
Cooking spray

In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg white. Using a fork, mix well.
Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons batter on to hot pan, flattening slightly to create a 3-inch pancake. Cook until golden brown on both sides.
Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.

Serves 9

Calories 151, Total fat 0.8 g, Cholesterol 21 mg, Sodium 25 mg, Total Carbohydrates 32.7 g, Protein 3.4 g.

Recipe shared with permission from the Delaware Department of Agriculture

Green Bean Almondine

1 1/2 lb green beans, ends sipped
3/4 tsp salt
1/4 cup extra virgin olive oil
1/3 cup red onion, finely chopped
1 1/2 tsp lemon juice
1/4 tsp black pepper
1/4 cup sliver almonds, unsalted

Add salt & green beans to a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain & place in a large bowl.
Heat a small skillet over medium-low heat; add in slivered almonds. Stir constantly to keep almonds moving so they don't burn. Once lightly toasted, remove and set almonds aside.
Heat olive oil in the small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper. Remove from heat and drizzle over green beans. Toss with toasted almonds.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar.

Cherry Tomato Sauce

3 quarts cherry/grape tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil

Preheat oven to 400 degrees. Line 2 large baking tray swith foil. Drizzle with 1 1/2 Tbs olive oil.
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Sprinkle basil evenly between the 2 trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil to desired consistency. The sauce will be thick.
Use immediately or freeze.

Serves 12. Calories 56, Total fat 2.7 g, Cholesterol 0 mg, Sodium 203 mg, Total carb 7.7 g, Protein 1.7 g.

Recipe used with permission by the Delaware Department of Agriculture.

Lima Beans

1 quart fresh lima beans
2 Tbs butter (or substitute of choice)
1 small clove garlic
1/4 tsp salt
2 Tbs peeled, seeded, finely diced tomatoes
1 Tbs chopped parsley
Water

In a heavy saucepan, add the lima beans, clove of garlic, and diced tomatoes.
Cover with water. 
Cover and simmer about 5 minutes.
Remove garlic.
Add butter or margarine, salt, and parsley.
Continue cooking, covered, until beans are tender.

Serves 4.

Recipe used with permission by the Delaware department of Agriculture.