New American Meat and Potatoes
by Claire Criscuolo, RN

Jicama Salad, by Claire Criscuolo, RN

Serves 4

1 Small jicama, about the size of a large grapefruit, peeled and cut into julienne, match size slices
1/4 Cup coarsely chopped cilantro
1 Orange, peeled, seeded, and cut into small pieces
1 Jalapeno pepper, finely chopped
1 Clove garlic, finely chopped
2 Tablespoons orange juice
2 Tablespoons apple cider vinegar
1 Teaspoon sesame oil salt and pepper to taste

Combine ingredients in a bowl. Toss to combine. Taste for seasonings. Serve immediately or chill until serving. Toss again just before serving.

Soy Sausage and Pepper Burgers, by Claire Criscuolo, RN

Enjoy these flavorful burgers for a delicious and healthful alternative to the higher fat, pork sausages, and you get the heart healthful benefits of eating soy protein.

Note: if using ground soy beef in place of soy sausage, mix in 1 teaspoon ground sage and ½ teaspoon crushed red pepper flakes to the ground soy beef.

Serves 4

1 1" slice Italian bread or other, fresh or day-old
½ Small onion, finely diced, about 1/4 cup
2 Small bell peppers, one red and one green, seeded, and finely diced, about 1 cup total
1 12- 14 ounce container ground soy sausage, or soy beef *see note
1 Teaspoon fennel seeds
2 Cloves garlic, finely chopped
½ Teaspoon crushed red pepper flakes
1 Teaspoon extra virgin olive oil, plus additional oil for coating the grill if using salt and pepper to taste
1 Egg or cholesterol free egg substitute

Set the bread in a bowl. Cover with hot tap water. Set aside for a minute or two, or until the bread absorbs some of the water and softens. Drain the water, and, using your hands, squeeze out as much liquid as possible. You should have about a quarter of a cup of soft and wet bread. Turn into a bowl large enough to mix the remaining ingredients. Add the remaining ingredients, except the egg. Using your hands, break up the soy sausage, and mix to combine the ingredients. Taste for seasonings. Add the egg, and, using your hands, mix well to combine.

Form the mixture into 4 patties. Spray a non-stick skillet with non-stick olive oil spray and heat over a low-medium heat. Arrange the burgers in the heated skillet, cover and cook for about 10 minutes until medium brown. Turn, cover, and cook the other side for 7-10 minutes until medium brown.

Purple Potato Mash, by Claire Criscuolo, RN

Purple potatoes make a stunningly beautiful presentation, and they are a nice change from the usual white or golden colored potatoes. And children just love the color!

Serves 4

3 Medium purple potatoes, unpeeled
1/4 cup plain soymilk
1 Teaspoon extra virgin olive oil
2 Cloves garlic, coarsely chopped salt and pepper to taste

Cook the potatoes in lightly salted boiling water for 25 to 30 minutes, or until soft when pierced with a fork. Meanwhile, measure the soymilk, olive oil, and garlic, into a pot. Sprinkle with salt and pepper. Place over low heat and cook, just below a simmer, for about 15 minutes to soften the garlic, while the potatoes cook. Remove from the heat and set aside while the potatoes continue cooking. Before draining the potatoes, reserve 1/4 cup of the cooking liquid. Drain the potatoes and turn into a bowl. Add the reserved cooking liquid, the heated soymilk mixture, salt and pepper to taste. Mash to your favorite consistency. Taste for seasonings.