This Organic Life

Recipes

Mix together:
4 cups pears cut into 1-inch dice
1 cup light raisins
I cup cider vinegar
¾ cup sugar
1/8 teaspoon salt
½ teaspoon each ginger, cinnamon, allspice
¼ teaspoon ground cloves
2 fresh green or dried red chilies, chopped
1 medium onion, chopped

Bring to a boil and cook, stirring occasionally, for 30 minutes. Spoon into hot sterilized jars.

Steam until just about tender (10 to 20 minutes depending on how fresh they are):
3 pounds quartered sweet potatoes (peel if you want to)

Drain and set aside to cool.

Preheat grill or broiler, and cook, turning frequently, until well browned:
½ pound (or less) andouille sausage (kielbasa or chorizo may be substituted)

Remove from grill, quarter, and slice ¼ inch think.

In a medium bowl, wish together until well blended:
3 tablespoons grainy mustard
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
pinch sugar

Cut sweet potatoes into ½-inch cubes, and put in large mixing bowl. Pour dressing over them and add:
sausage, salt and pepper to taste
1 large red onion, chopped

Mix well but gently so sweet potatoes hold their shape. Sprinkle with
½ cup chopped parsley

Serve warm or cooled. A splendid dish, fit for company. Also keeps well.