2 medium sweet potatoes
1/4 cup water
1 cup shelled, cooked edamame
1 small red bell pepper, finely chopped
1/4 cup Asian ginger dressing
3 tablespoons light mayonnaise
1/2 cup presliced green onions
- Peel potatoes and cut into 1/4-inch cubes. Place potatoes and water in microwave-safe bowl and cover; microwave on HIGH 4–5 minutes. Stir in edamame; microwave 2–3 more minutes or until potatoes are tender. Chop bell pepper. Drain sweet potato mixture; let stand to cool 5 minutes.
- Combine dressing and mayonnaise in large salad bowl; fold (gently stir) in peppers, onions, and potato mixture until coated evenly. Serve.
1/2 cup sherry vinegar
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon chipotle pepper sauce
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
1 cup fresh cherries
2 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons olive oil
1/4 teaspoon pepper
4 (1-inch-thick) boneless pork chops (about 2 lb)
- Preheat grill (or grill pan). Combine in medium saucepan: vinegar, honey, mustard, pepper sauce, paprika, and 1/2 teaspoon salt; bring to a simmer on medium-low. Pit cherries and chop, then add to sauce; cook 7–8 minutes, stirring occasionally, or until sauce is thickened and cherries are soft (sauce will thicken as it cools). Meanwhile, chop thyme.
- Combine thyme, oil, pepper, and remaining 1/2 teaspoon salt; coat pork on both sides with thyme mixture (wash hands). Grill pork 4–5 minutes on each side and until pork is 145°F. (Or cook in preheated large, nonstick sauté pan on medium-high 4–5 minutes on each side and until pork is 145°F.) Serve with cherry sauce.