A frugal, organic recipe from…
Mountain Community Coop, Eatonville, Washington

Yams Stuffed with Broccoli and Feta
This recipe uses broccoli and yams from this week’s produce share; olive oil, garlic, and feta cheese are also available at the co-op. This dish can be made in 20 minutes, makes a great lunch or side, and is packed with nutrients, fiber, and protein. A family favorite that combines sweetness, salt, and texture. Enjoy!

Ingredients
2 medium yams (sweet potatoes can also be used)
3/4 cup broccoli florets, chopped
Olive oil
1 teaspoon minced garlic
Pinch red pepper flakes
3 Tablespoons feta cheese
Toasted almonds, walnuts, or pecans (optional)

Directions
1. Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes, turning potatoes over after 4 minutes.
2. Cook broccoli 3 minutes in a medium skillet in boiling salted water; drain.
3. Heat oil in skillet. Saute broccoli, 1 teaspoon garlic, and a pinch of red pepper 1 minute.
4. Cut a slit lengthwise through each potato; push ends inward to form a pocket. Crumble 1 Tablespoon feta into each pocket, leaving 1 Tablespoon feta to sprinkle on top. Fill each pocket with broccoli mixture. Top with remaining feta and sprinkle with toasted nuts (optional)
Serves two.
Per serving (1 yam): Calories 325; Fat 8g (sat 3g, mono 4g, poly 1g); Cholesterol 13mg; Protein 7g; Carbohydrate 58g; Fiber 8g; Iron 2mg; Sodium 194mg; Calcium 135mg.