A post! A post! Theresa gets back in the kitchen...

So it's been awhile since I've posted on here. Sadly, it not only reflects how little I've been writing about food, but also how little I've been cooking.

But, back in the game. Here's something delicious I made the other night for friends. It's pretty quick and tasty.

Sweet Potato and Black Bean Salad (love this! From The Minimalist in the NY Times.)

4 medium sweet potatoes, peeled and cut into small chunks (smaller still if you don't have a lot of time for baking)
1 large onion, preferably red, chopped.
Olive oil
Salt and Pepper
Minced jalapeno (1)
1-2 cloves garlic
Juice of 2 limes
1 can black beans, drained and rinsed
2 peppers (red and green, red and yellow, red and red, yellow and green, you choose!)
1 cup chopped fresh cilantro (I forget this every time)

Oven to 400. Spread out the sweet potatoes and onion on a baking sheet with some oil, salt, and pepper. Roast, turning occasionally, until potatoes are brown (30-40 minutes).

Dressing: Chilies, garlic, salt, pepper, lime juice, olive oil, and a little bit of white wine vinegar in blender or food processor.

Put warm vegetables in bowl with beans and bell pepper. Toss with dressing and cilantro. Yum.

And now on to the fish:

Grilled Salmon with Avocado Dip:

4 pieces of salmon
dried dill weed
lemon pepper

1 avocado, pitted and diced.
2-4 gloves garlic.
2 tbls (or for me, a big glop) of greek yogurt
fresh lemon juice
salt and pepper to taste

Fish with some oil and lots of dill and lemon pepper. Broil for 10 minutes or throw it on the grill.

Yogurt sauce: Put all ingredients in blender or use hand blender (or mash by hand). Serve on fish.

Got a curry recipe I'll post soon. All for now.