Super Food Dinner

2 1/2 cups whole wheat elbow macaroni (dry)

2 sweet potatoes peeled and chopped

1 bunch of kale ,chopped

1 bunch of swiss chard, chopped

2 table spoons of chopped ginger

3 cloves garlic, chopped

1/4 cup pine nuts

lemon zest from one lemon

1/4 cup chopped fresh basil

olive oil

truffle oil

salt & pepper

parmesan

vegetable stock

Prepare macaroni and set aside.

I microwaved the sweet potatoes for about 4-5 minutes to save time.

In a large pot heat a couple of table spoons of olive oil, then add ginger and garlic. Saute until garlic just starts to brown. Add sweet potatoes to pot and fry for 10-15 minutes until they are cooked through but not breaking apart. Salt and pepper. Add a couple of teaspoons of vegetable stock as needed.

Once sweet potatoes are done cooking, add kale and chard. Mix in until the greens are wilted down. Add a little more olive oil. Turn off heat. Mix in macaroni, then lemon, basil, pine nuts, and a dash of truffle oil. Add more salt and pepper if needed. Serve topped with parmesan.

Classic Sarah vitamin-rich meal prepared to ward off colds and flu during stressful school semester. Eat with a glass of pomegranate juice or favorite red wine for full affect.