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Row, row, row your salad boat. Gently down your plate.
Heat 2 tablespoons of oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Saute about 10 minutes, until browned and cooked through. Remove from heat and set aside.
In a small bowl, whisk together the remaining 3 tablespoons of oil, juice from the lime, cilantro and another pinch of salt and pepper. Set aside.
In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes. Toss. Pour in the dressing and toss to combine.
Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!