Simple ways to prolong the life of poinsettias

RED CURRY-LIME SWEET POTATO SOUP

Start to nish: 35 minutes Servings: 2-4 people

INGREDIENTS

Start to nish: 1 hour Servings: 6 people

2- medium Leeks, white and light green parts chopped and washed 2 Tbsp. ai Red Curry Paste 4- cups Mashed Sweet Potatoes 14oz can Unsweetened Coconut Milk 1- Lime zested and juiced

DIRECTIONS

Step 1- In a 4 to 5 qt. saucepan head 2 Tbsp vegetable (or olive oil) over medium. Add leeks and a pinch of salt. Cover and cook until tender; about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute; stir in sweet potatoes, coconut milk, 3 cups water; and 1 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove, let cool slightly. Step 2- Using an immersion blender (or if you do not have one you can use a regular blender by pouring in the mixture slowly), blend until smooth. Return to pot if using a regular blender. Stir in lime zest and juice, heat through. If desired, drizzle with olive oil and

SIMPLE- GUESTS FAVORITE POTATO SALAD

sprinkle with black pepper.

INGREDIENTS

Potatos (I used small golden) Little less than a pound 6- small baby dill pickles 4- hard boiled eggs 1/2 cup of mayonnaise Salt and peper to tase

DIRECTIONS

Step 1- Wash, chop, and boil potatoes in a large pot; until potatoes are tender. Meanwhile in a smaller pot; boil eggs 10 to 15 minutes. Once eggs are done boiling, cool them in cold water and peel. Slice or chop eggs as desired. When potatoes are tender; drain and cool for a few minutes. Step 2- While potatoes cool, chop dill pickles into small pieces. In large pot ad back potatoes, eggs, pickles and 1/2 cup mayonnaise. Salt and pepper to taste.