The Core Performance Center Blog

Sweet Potato Salad

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 4 scallions, finely chopped
• 2 celery stalks, finely chopped
• 1/2 cup mayonnaise
• 3 tablespoons spicy mustard
• 1 tablespoon finely chopped fresh tarragon leaves
• Freshly ground black pepper
• 6 ounces arugula

Directions

Put the sweet potatoes in a saucepan. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt, and bring to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes.  Drain the potatoes, and allow them to cool.

Combine the potatoes, scallions and celery in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter.

Turkey Meatball Pita Sandwich

• 1 pound ground turkey meat
• 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
• 1/4 cup grated Parmesan
• 1/2 cup finely chopped onion
• 2 large cloves garlic, minced
• 2 tablespoons of Italian seasoning
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 cans tomato sauce
• Whole wheat pita pockets
• Provolone cheese

Directions

In a large mixing bowl add the ground turkey, bread crumbs, chopped onion, minced garlic, Italian seasoning and egg.  Mix together with clean hands until everything is incorporated.  In a large pot add tomato sauce, heat on medium heat.  Form the meat mixture into one inch balls. Gently place them in the sauce.  Simmer the meatballs for 45 min on low heat. 

Cut Pita in half and lightly toast just to get warm.  Add a half of a piece of cheese to each pita half.  Cut about 4 meatballs in half and stuff inside pita.  Add extra sauce to top it off if needed.  

ENJOY!

Jen Freemas and Denise Barry