Recipes from Wheatsfield Grand Reopening

First, lemme say that Susan Jasper and Colin Meginnis are tops. They've always been so supportive of us. You two are the best, and so is Wheatsfield.

I brought two samples that were cleaned out in record time, Roxy Taco Guacamole and Grilla Gorilla Sweet Potato Black Bean Salad. The Story City Locker made amazing Cy Salt meatballs All three recipes are easy-peasy.

2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Chopped cilantro
Juice of 1/2 lime
GGX or Grilla Gorilla
Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. 

2 avocados
1/2 tsp Roxy Taco to taste
Fresh lime juice if you want.
Mix it up!

1 lb ground grassfed beef
2.5 tsp Cy Salt (might want to try 2, fry one and test for seasoning)
1/2 finely chopped onion
1 egg
Bread crumbs if it's too loose
1/4 c parm cheese if you want
Mix it all up. You can fry them or bake them at 400 for 15 minutes. 

You could serve them in any jarred spaghetti sauce, or ...
1 finely chopped onion
2 finely chopped garlic cloves
A little oil
1 28 can whole tomatoes
Splash red wine
1 tsp smoked paprika
1 tsp Cy Salt
Sauté the onion and garlic in a pressure cooker till they're soft. Add the tomatoes w juice, break 'em down, add the spices & wine. Put the pressure cooker lid on, turn the cooker to high, cook at full pressure for 3 minutes. You can also cook it in a regular pot on low.