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Cube potatoes. Rise and dry then set aside.
Heat coconut oil in pan, add rinsed and dried potatoes cubes, add salt and pepper to taste. Allow to brown on all sides.
During the last few minutes top with parmesan cheese and allow to melt. Do not stir. This gives potatoes a tangy and unique taste.
Recipe submitted by Jini, Sandia, NM
Special equipment: cast iron or ovenproof pot or pan
Preheat oven to 400 degrees.
Sautee squash with coconut oil in cast iron or ovenproof pot/pan till slightly caramelized on outside. Add apples, cranberries and salt. Place in preheated oven and bake for 20 minutes.
After 20 minutes add drained currants (save soaking water), cinnamon, cardamom and honey; mix well. Bake another 40 minutes or until the squash is very tender – add a little currant soaking water if it’s too dry. Garnish with chopped nuts or dried coconut.
Recipe submitted by Ken, New York, NY
Place first 4 ingredients in a medium sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.
Recipe submitted by Piper, Slidell, LA
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Dressing:
Wash and chop Napa Cabbage. Melt coconut oil over medium to low heat. Add almonds and sesame seeds. Stir until nuts and seeds are just starting to brown. Add coconut. Keep stirring on heat just until coconut begins to brown. Remove from heat and set aside to cool. Mix all dressing ingredients together. Toss cabbage with dressing. Then toss with cooled nut/seed/coconut mixture. Recipe submitted by Kristel, Traverse City, MI
You will need a 2 to 3 quart skillet or pan with cover.
1. Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.
2. Stir in with the onion, sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick slices)
3. Add water, maple syrup, and nuts.
4. Stir and reduce heat to medium-low.
5. Cover tightly and simmer on medium-low, until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using a electric stove).
6. Mix and serve hot with a few chopped nuts sprinkled on top.
Serves 4 to 6
Note: You may need to add 1 Tbsp water during cooking to prevent sticking, depending on the type of pan you use. Thick bottom or cast iron pan works the best.
Recipe submitted by Slavka, Eagleville, PA
