Sweet Potato Salad

1 pound sweet potatoes
1 can (8 ounces) crushed pineapple in juice, well drained
¼ cup celery, diced
¼ cup plus 2 Tbsp. golden raisins
¼ cup toasted chopped pecans
3 Tbsp. shredded sweetened coconut

Dressing
¼ cup sour cream
¼ cup lite mayonnaise
1/8 tsp. ground ginger

Peel the potatoes, and cut into 5/8- inch cubes. There should be 3 cups.

Place the potatoes in a 2-quart pot. Add enough water to barely cover the potatoes.

Bring the potatoes to a boil over high heat. Reduce the heat to medium, cover, and cook for 5 minutes, or just until the potatoes are tender. Drain the potatoes, rinse with cool water and drain again.

Place the potatoes in a large bowl. Add the drained pineapple and the celery, raisins, pecans, and coconut, and toss to mix well.

Place all of the dressing ingredients in a small bowl, and stir to mix well. Add the dressing to the salad, and toss to mix well. Cover the salad and chill for at least 3 hours before serving.

Spinach Arugula Pesto

1 bunch arugula
1 bunch fresh spinach
5 cloves garlic
3/4 cup Extra Virgin Olive Oil
1/4 cup parmesan cheese
1/4 cup walnuts, toasted
salt and pepper to taste

In a blender, combine half the greens and all of the garlic. Add half the olive oil and blend until pureed. Add the rest of the greens, a handful at a time, adding olive oil as needed. Finally, add the walnuts and cheese, and season to taste.

Pasta with Asparagus and Creamy Lemon Sauce

Ingredients:
8 ounces uncooked whole wheat angel hair pasta
2 ½ cups sliced (1-2 inches) asparagus
1 tablespoon salted butter
½ cup chopped green onions
1 ½ teaspoons grated lemon rind
3 tablespoons fresh lemon juice
¾ cup nonfat milk
2 large eggs
1 tablespoon chopped fresh or dried dill
¼ teaspoon salt
1/8 teaspoon ground nutmeg

Directions:
Cook whole wheat angel hair in water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.

While the pasta cooks, melt butter in large skillet over medium heat. Add onions and rind; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.

Combine milk and eggs in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 3 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in dill, salt, and nutmeg. Serve immediately.

Makes 4 servings.