Inca Potato Salad

1 pound purple potatoes*1 onion, finely chopped1 clove garlic, minced1/2 to 1 teaspoons chili powder1 tablespoon vegetable oil1 1/2 cups vegetable broth3/4 cup quinoa, rinsed and drained1/4 teaspoon saltdash ground pepper3/4 cup frozen corn, thawed* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato. Wash potatoes; do not pare. Dice into 1/2-inch pieces. Saut� potatoes,...

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Butternut Squash and Chile Pan-Fry

1 medium butternut squash, about 1 1/2 to 2 pounds1 pound fresh green poblano chiles (about 4 whole peppers), OR1 cup canned poblanos2 tablespoons olive oil1 cup chopped yellow onion1 teaspoon salt1/2 teaspoon chili powder1 cup grated monterey jackCook Time: 30 minutesWith a vegetable peeler, peel the squash, then cut in half, and remove theseeds. Cut the squash into 1/4-inch pieces. Roast the peppers by placing them over a stovetop gas flame, turning...

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Swan Spirit's Berry Cobbler

1 quart fresh strawberries orblackberries, washed (if youuse strawberries, slice them in half)1/2 cup sugarTOPPING1 cup corn meal1/4 cup sugar1 teaspoon baking powder1 teaspoon salt1/2 cup sour milk2 tablespoon melted butter or margarineSAUCE1/4 cup honey1 tablespoon melted butter or margarine1 tablespoon lemon juicePlace berries in a 2-quart baking dish, and sprinkle with sugar. Forthe topping, mix together all dry ingredients, then quickly stir...

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