Quick 10 Minute Recipe - Makes 4 servings

Ingredients

• 1 Tbsp vegetable oil

• 1 pound fresh greens, sliced into ribbons

• 2 large tomatoes, cut into 1" pieces

• 1 yellow onion, diced into 1/2" pieces

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp curry powder or turmeric

• 1 lime, juiced, or 2 Tbsp vinegar

Directions

1. Heat oil over medium-high heat

2. Add onions, cook for 2 minutes, or until they start to soften

3. Add greens, salt, pepper, and curry powder and stir to combine

4. Add tomatoes and lime juice and cook for 3-5 minutes, or until the leaves have started to lose

5. color

6. Serve warm and enjoy!

Notes:

• Any greens can be used! Some examples include: spinach, swiss chard, collard greens, mustard greens, beet greens, or turnip greens.

• Make sure to wash the greens, before cutting, to remove any bacteria or dirt.

Home to over 400 sweetpotato growers, the state’s hot, moist climate and rich, fertile soil are ideal for cultivating sweetpotatoes, averaging at nearly 60% of the U.S. supply. Sweetpotatos are roots and store well, making this recipe great any time of the year!

For more information on growing sweetpotatoes visit here!

Ingredients

• 1 large (~8oz) sweet potatoes

• 2 Tbsp oil

• 1/2 tsp salt

• 1 tsp black pepper

• 2 tsp rosemary

Directions

• Preheat oven to 350 degrees Fahrenheit and line a baking sheet with foil or parchment paper

• Ask an adult for assistance: Slice potatoes very thin with a mandolin slicer, box grater, or a sharp knife

• Toss sweet potatoes in oil and season with salt, pepper, and rosemary

• Spread the potatoes in a single layer on the baking sheet

• Bake for 15-20 minutes until golden

Notes:

• Make sure to wash the potatoes before cutting, to wash off any dirt or bacteria

• You can use canola, olive, or vegetable oil

• Mix things up by adding in your own spices like; paprika, cayenne, garlic powder, etc.

• Dip these in ranch, ketchup, honey mustard, or barbecue sauce.