CORIANDER BAKED YAMS

Serves: 10-12 10 cups (2.5 L) cubed peeled yams (1 inch/2.5 cm)

1/3 cup (80 ml) butter

1 tbsp (15 ml) coriander

1 tbsp (15 ml) packed golden brown sugar

1 tbsp (15 ml) grated orange peel 1 1/2 tsp (7.5 ml) grated lemon peel

1/2 tsp (2.5 ml) salt

1/8 tsp (0.5 ml) cayenne pepper 2 tbsp (30 ml) chopped fresh parsley

1. Cook yams in boiling salted water just until tender, about 20 minutes; drain. Melt butter in a small saucepan over low heat. Stir in next 6 ingredients (coriander through cayenne pepper).

2. Cook, stirring frequently, until mixture is fragrant, about 2 minutes. Pour butter mixture over yams and toss to coat.

3. Spoon mixture into a greased 9-by-13-inch (23-by-33-cm) baking dish. May be prepared to this point and refrigerated for up to 24 hours.

4. Remove from refrigerator and let stand for 20-30 minutes. Bake, uncovered, at 350 F (175 C) for 30-35 minutes or until heated through and lightly browned. Sprinkle with parsley and serve.

CURRIED LENTIL DIP

Makes: 1 2/3 cups (400 ml) 1 cup (250 ml) dried red lentils, rinsed and drained

4 cups (1 L) water

4 cloves garlic, peeled

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) white wine vinegar

1 tsp (5 ml) curry powder 1/2 tsp (2.5 ml) coriander 1/2 tsp (2.5 ml) dry mustard 1/4 tsp (1 ml) salt

1/4 tsp (1 ml) cayenne pepper

1. Combine lentils and water in a medium saucepan. Bring to a boil over medium heat. 2. Reduce heat and simmer, uncovered, for 12-15 minutes or until tender. Do not overcook. Drain immediately; do not allow lentils to sit in hot water.

3. Measure out 2 cups (500 ml) of cooked lentils; reserve any remaining lentils for another use.

4. With machine running, drop garlic through feed tube of a food processor; process until finely chopped. Add cooked lentils and remaining ingredients (oil through cayenne pepper); process until smooth.

5. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 2 days. Serve with vegetable chips or pita wedges.