Yam for Your Tummy!

According to About.com, the Yam is slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.

The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.

In the Carribbean Yams are called Batata.

Sauteed Yams with Ginger and Lime
By Clean Food, Terry Walters

Healthy spring recipe

Serves 6

INGREDIENTS:

2 Tsp extra virgin olive oil
2 Tsp grated fresh ginger
1 Red onion, minced
2 Lg yams or sweet potatoes, peeled and shredded
3 Tsp lime juice
1 Teaspoon ground nutmeg
Sea salt and freshly ground pepper

PROCEDURE:

In large sauce pan over medium heat, saute ginger and onion in olive oil until soft ( about 5 minutes ). Add shredded yams and lime juice, and increase heat to medium-high. Stir continuously and saute 5 - 7 minutes or until yams start to soften. Season with nutmeg, and salt and pepper to taste. Cook 2 - 3 minutes longer. Remove from heat and serve.

Easy Salmon Recipe

Grilled Salmon with Vegetables Couscous and Artichoke Vinaigrette

By The Athlete's Palate Cook Book

Makes 4 servings

Vinaigrette:
6 Baby artichokes, cooked, or substitute with artichokes jarred in olive oil
1/4 Cup white wine vinegar
1 Shallot, sliced
1 tsp Dijon mustard
3/4 Cup extra virgin olive oil
1 tsp Chopped fresh tarragon

Place the artichokes, vinegar, shallot, mustard, olive oil, and tarragon in a blender and blend until emulsified. Warn over a low flame in a pot.

Couscous:
1/2 Medium tomato, diced
1/4 Cup chopped and cooked fresh asparagus
1/4 Cup fresh peas, blanched
1/2 Cup cooked couscous
2 Tsp extra virgin olive oil
2 Tsp fresh lemon juice
2 Tsp sliced basil
2 Tsp diced fresh chives

Toss the tomato, asparagus, peas, green beans, couscous, oil, lemon juice, basil, and chives well. Set aside.

Fish:
4 Salmon fillet, skin removed

Season the salmon with salt and pepper and sear on a grill pan for 2 minutes on each side, or until the fish opaque.

Divide the couscous mixture among 4 plates and drizzle with the warm vinaigrette (about 2 tablespoons per fillet. You will have leftover vinaigrette).