YIELDS: 4 servings

* Part 1 Sweet Potato and Tofu Skewers

INGREDIENTS:

• 2 lb sweet potatoes, peeled and cut into 1-inch cubes
• 2 Tbsp olive oil
• ½ tsp pepper
• ¼ tsp salt
• ½- to 1-inch piece tofu cubes
• Wooden toothpicks or small skewers

PREPARATION:

Preheat oven to 450 degrees. Place sweet potatoes on a lightly greased cooking sheet. Drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for 15 to 20 minutes, turning twice. Cook tofu in a stovetop, non-stick skillet for 3 to 4 minutes over medium heat, until browned. Drain excess oil and let rest on paper towels. To serve, thread a piece of tofu and a potato cube onto a toothpick or small skewer for dipping in Lemon-Garlic Mayo.

* Part 2 Lemon-Garlic Mayo

INGREDIENTS:

• 2 Tbsp parsley, finely chopped
• 1 cup mayonnaise
• 2 tsp minced garlic
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• salt and pepper, to taste

PREPARATION:

Combine the parsley and mayonnaise. Add remaining ingredients. Mix well. Keep refrigerated.

Local food blogger Lisa Diffenbaugh offers these recipes on behalf of Pure Sprouts Organic Delivery. She says the recipes are kid-tested and approved, and notes that the Lemon-Garlic Mayo makes a delicious condiment for other recipes. August 2012

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