BARBECUE SWEET POTATO SLICES

Serves 4 to 6.

Make extra; these taste great the next day.

• 2 tbsp. chili powder

• 1 tbsp. sugar

4 to 6 large sweet potatoes (3 to 4 lb. total), peeled if desired

• 4 tbsp. extra-virgin olive oil

• Kosher

Directions

Prepare a charcoal grill or heat a gas grill to medium heat. Mix chili powder and sugar together in a small dish.

Cut potatoes lengthwise into slabs about ½ inch thick. Place in a single layer on 1 large or 2 smaller well-oiled baking sheet(s). Turn potatoes to coat with the oil.

Sprinkle the potatoes generously on all sides with the chili mixture; sprinkle lightly with salt.

Arrange potatoes on the grill in a single uncrowded layer. Cover grill; cook, 10 minutes. Use a pancake flipper to carefully turn potato slices over. Grill the second side until potatoes are tender when pierced with a fork and edges are slightly charred, 8 to 10 minutes. Serve hot.

Nutrition information per serving:

Calories 219 Fat 10 g Sodium 174 mg

Carbohydrates 32 g Saturated fat 1 g Protein 3 g Cholesterol 0 mg Dietary fiber 5 g

BARBECUE SWEET POTATOES WITH CHICKPEAS AND ARUGULA

Serves 4.

Roasted and salted, smoked or candied pecans make a great substitute for the toasted pecans here. I top each portion with a poached or over-easy egg and a generous sprinkle of black pepper. Crumbled goat cheese tastes great in place of the sour cream, too.

• 1/4 c. pecan halves

• 2 tbsp. smoky barbecue sauce

• 1 tbsp. olive oil

• 1 tbsp. red wine vinegar

• 1/2 c. drained canned chickpeas

5 oz. baby arugula or baby kale or 4 c. roughly chopped frisée leaves

• Salt, optional

Half recipe cooked Barbecue Sweet Potato Slices (see recipe)

A few tablespoons sour cream or plain yogurt, optional

Chopped fresh chives or very thinly sliced green onions

Directions

Place pecans in a small nonstick skillet. Cook over medium heat, stirring constantly, until fragrant and lightly browned, 1 to 2 minutes. Cool, then chop roughly.

Mix barbecue sauce, oil and vinegar in a small bowl. Add chickpeas; toss to coat. Arrange greens on a large platter. Sprinkle lightly with salt if desired.

Cut potato slices into 1-inch chunks. Put into a large bowl. Cover with plastic wrap vented at 1 corner. Microwave on high until potatoes are warm, 2 to 3 minutes.

Add warm potatoes and chickpea mixture to salad greens. Toss lightly to coat everything with the dressing. Sprinkle with pecans. Drizzle with sour cream if using. Serve sprinkled with chives.

Nutrition information per serving:

Calories 304 Fat 16 g Sodium 305 mg

Carbohydrates 37 g Saturated fat 2 g Protein 6 g Cholesterol 0 mg Dietary fiber 5 g

LEMON GARLIC GRILLED PORTOBELLOS WITH BURRATA AND TOMATOES

Serves 6.

Note: Ricotta makes a nice substitute for the burrata; you’ll need 2 tablespoons per mushroom cap.

• 1/4 c. olive oil

Grated zest and juice from 1 small lemon

• 2 tsp. Dijon mustard

• 1/2 tsp. salt

6 large (about 1 1/2 lb. total) portobello mushrooms, each 4 in. in diameter

1 medium red onion, cut into 4 thick slices

6 small ripe tomatoes or 3 medium

Half of an 8-oz.container burrata cheese (see Note)

3 to 4 tbsp. chopped fresh basil and fresh chives

Directions

Prepare a charcoal grill or heat a gas grill to medium heat. Mix oil, lemon zest and juice, mustard and salt in a small bowl.

Gently twist the mushroom stems off the caps. Lightly brush the caps, stems and onion slices with the oil mixture. Grill stems and onion slices directly over the heat, turning once, until golden and tender, about 10 minutes. Transfer to a cutting board.

Add caps to a cooler section of the grill, gill side down. Cook, 2 minutes. Flip; brush with oil mixture. Add tomatoes to grill. Grill until smooth sides of mushroom caps are golden and tomatoes are warmed and softened a bit, about 3 minutes. Remove from grill; place mushroom caps on a serving platter. Use a serrated knife to slice or cut the tomatoes in half.

Chop grilled stems and onion; put into a small bowl. Season with a teaspoon or two of the remaining oil mixture. Divide the filling among the mushrooms caps. Top with a portion of the burrata and two tomato halves or slices. Sprinkle generously with fresh basil and chives. Serve while warm or at room temperature.

Nutrition information per serving:

Calories 186 Fat 14 g Sodium 275 mg

Carbohydrates 12 g Saturated fat 4 g Protein 7 g Cholesterol 16 mg Dietary fiber 3 g