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Serves: Two hungry people as a main dish, or four to six as a side dish. Three or four large sweet potatoes--baked, cooled, and cut into chunks 1 red or yellow onion, diced (or 1/2 medium leek, chopped) 1 red pepper, diced 1/2 bulb garlic, sliced 2 medium green zucchini or yellow crookneck squash (or 1 of each), sliced thin Black pepper and garlic powder to taste Dash of cayenne or paprika Dash of cumin In a large nonstick sauté pan, heat 2 T. olive oil. Add all ingredients to the pan and fry on medium-high heat, stirring constantly to avoid sticking, until potatoes are lightly browned. There are many ways to vary this dish. Served in a large bowl it makes a filling main course (for protein, you can top with grated cheese, or fry vegetarian Italian sausage or tofu along with the potatoes and vegetables), or it can be used as a side dish as well. Just about any vegetables you have available can be used, provided they cook as quickly as the potatoes. I have included shredded red cabbage and different colored peppers, peas and corn. Note: Because it's healthier for the environment as well as for people, we use only organically produced cheeses (Organic Valley and Horizon are two national brands; check for your own local brands), organically grown produce, and packaged products with organically grown ingredients. See Food Brand Recommendations for brand suggestions.

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