Sweet Potato and fried sage

http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potato-Rounds-with-Garlic-Oil-and-Fried-Sage-350654

Moroccan Stew

1/2 cups chopped onions
3 garlic cloves, pressed
1/3 cup olive oil
1 teaspoon dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13-ounce can artichoke hearts, drained and halved (reserve the brine)
1/2 cup pitted black olives, halved
pinch of saffron
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
salt and ground black pepper to taste
toasted chopped almonds

Saute the onions and garlic in the olive oil until the onions are translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium high heat for 3 minutes, stirring occasionally. Add the vegetable stock and the brine from the artichokes and simmer, covered, until the vegetables are tender, about 20 minutes.

Stir in the halved artichoke hearts, the black olives, and a pinch of saffron. Continue to simmer gently for another 5 to 10 minutes. Add the lemon juice, parsley, and salt and pepper to taste. Serve with bread or on couscous and top with chopped almonds.

Recipe from Sundays at the Moosewood