Pioneer Woman at Heart

Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes. The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good). Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside Prepare homemade cilantro-lime sauce. In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and: -1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste -juice from one lime (not the bottled kind) -1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish) -2 cloves of garlic, minced -about 1/4 tsp salt and 1/4 tsp pepper Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick ...

Although very tired from preserving all day, I managed to get photos of my "Southern Fried Cabbage" and Squash cornbread.   Although the recipe calls for "mashed squash" I do make it with grated zucchini too.