Organic watermelon radishes from Hairston Creek Farm


Brussels Sprouts with Cauliflower and Mustard-Caper Butter
Green Chile Tamale Pie
Sloppy Joes
Roasted Beet Pizza 
Grilled Eggplant Sandwiches with Red Onion and Aioli 
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

'Bison Picadillo' 
Serve it rolled up in warm whole wheat tortillas.

2 tsp olive oil
1 lb ground bison
1/2 lb potatoes, cubed small
1 can Muir Glenn tomatoes with chiles
1/2 onion
2 cloves garlic
1/2 tsp chipotle powder
1/2 tsp cumin
1 tsp sea salt
whole wheat tortillas

Sweet Potato-Pecan Pancakes
Cooking Light, March 2000

1 1/4 cups all=purpose flour
1/4 cup chopped pecans, toasted and divded
2 1/4 tsp baking powder
1 tsp pumkin-pie spice
1/4 tsp salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tbs vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten
3/4 cup (about) of cooked sweet potatoes (original recipe calls for a can of sweet potatoes but we have always cooked our own)

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 2 tbs pecans, baking powder, pumpkin-pie spice,
and salt in a large bowl. Combine milk and next 4 ingredients;
add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or large
nonstick skillet. Turn pancakes when tops are covered with bubbles
and edges look cooked. Sprinkle pancakes with 2 tbs pecans.