Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.
Toss potatoes in olive oil to coat.
Bake until brown on one side, approximately 10 minutes.
Turn and bake until brown and crispy on other side, approximately 10 minutes more.
Salt and pepper to taste.
Add peas, thyme and water. Cook until peas are tender.
1. Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn.
2. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
3. Spread corn with mayonnaise mixture. Sprinkle with cheese. Serve immediately.
Spray a grill rack with nonstick spray and grill burgers over medium-high heat until a thermometer inserted in the center of each burger registers 165Â°F, 7-8 minutes on each side.
VARIATION: For a slight variation, you can substitute ricotta cheese for the zucchini.
Place cooked pasta and prepared vegetables into a large bowl.
For dressing, combine ingredients and mix well. Pour over pasta and vegetables. Cover and chill for 2-24 hours.
VARIATION: Make it a one dish meal, add cubed ham and peas.
Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.
In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.
Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.
There will be juices in the bottom of roaster. Add potatoes and carrots, and season with salt and pepper. Roast for another 1 hour.
Meanwhile, in a small bowl, combine brown sugar, ketchup and vinegar. The last 20 minutes pour sauce over chicken.