Caramelized Garlic Mushrooms

Amazing as a side dish, or as a topping for steak or burgers. Thank you Spend with Pennies

1lb white mushrooms 

1 Tbsp olive oil
1 Tbsp butter
2 cloves of garlic , minced
1 Tbsp soy sauce

• Clean mushrooms by wiping with a paper towel..do not rinse in water
• Slice into thick slices
• Add oil and butter to pan on medium high
• Add garlic and cook til fragrant, about 1 minute
• Quickly toss the mushroom and soy sauce together
• Add to the pan and allow to caramelize by not stirring too much
• Cook until the desired doneness.. about 4 minutes

Slow Cooker Vegetarian Lentil Tortilla Soup

Thick and hearty, this recipe is the perfect weeknight meal! You’ll love the spicy flavor and you won’t even miss the meat! Thank you Shugary Sweets

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
¾ cup dried lentils
¾ cup onion, diced
1 green pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 cups vegetable broth
1 can (15 oz) tomato sauce
2 Tbsp tomato paste
¾ cup salsa verde
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¼ tsp red pepper flakes
1 tsp kosher salt
½ cup heavy whipping cream, optional (add right before serving)

toppings (optional): pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole)

• In a large 6 qt. slow cooker add black beans, pinto beans, corn, lentils, onion, green pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, salsa, cumin, chili powder, garlic powder, red pepper flakes, and salt. 
• Stir to combine.
• Cover and cook on low for 6-8 hours. 
• If desired, right before serving, add in heavy whipping cream. 
• Stir and serve. 
• Top with your favorite choices of toppings and enjoy!

Fried Green Tomatoes

Southern-style fried green tomatoes are a crisp, tangy, and boldly savory appetizer. Sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection. You can also fry up red tomatoes with this recipe but make sure they are not overripe or they will be mushy. Thank you All Recipes

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

• Slice tomatoes 1/2 inch thick. 
• Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. 
• Scoop flour onto a plate. 
• Mix cornmeal, bread crumbs and salt and pepper on another plate. 
• Dip tomatoes into flour to coat. 
• Then dip the tomatoes into milk and egg mixture. 
• Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan)
• Heat over a medium heat. 
• Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. 
• Do not crowd the tomatoes, they should not touch each other. 
• When the tomatoes are browned, flip and fry them on the other side. 
• Drain them on paper towels.

Parmesan Crusted Zucchini Sticks

Super easy to make and baked  instead of fried to make them a little healthier. Great way to use up some of your Zucchini harvest. Thank you Cooking with K

3 medium zucchini, unpeeled and cut into 3" sticks
1 tablespoon salt
1 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 tablespoon Italian seasoning
1/2 cup minced pecans
1/2 cup egg white or 3 egg whites

• Place zucchini sticks in a colander over a bowl and sprinkle with a little salt (about a teaspoon). 
• Let zucchini drain for 1 hour or longer; rinse and pat dry.
• Combine bread crumbs, parmesan, Italian seasoning, and pecans; set aside
• Preheat oven to 400 degrees F. 
•  Place a rack in a baking sheet pan; set aside.
• Roll sticks a few at a time in the egg whites, then roll in the parmesan pecan mixture. 
•  Place the sticks on the prepared baking sheet.
• Bake for 12 minutes 
• Being gentle not to knock off the breading, turn over
• Bake for an additional 8 minutes, or until golden brown and crisp. 
• Salt the sticks with the remainder of the salt.
• Serve immediately with homemade ranch dressing dip.

Baked Broccoli and Cheese Patties

Delicious patties with cheese and panko breadcrumbs for some crunch, roasted until browned and crunchy, yet cheesy in the middle. Thank you Poman Meals

2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
12 oz  fresh or frozen broccoli -
3/4 cup panko breadcrumbs -
1/2 cup sharp cheddar cheese -
1/3 cup parmesan cheese -
2 eggs - beaten
salt/pepper -

• Preheat the oven to 400 degrees. 
• Lightly grease a baking sheet lined with parchment paper (foil can make them stick)
• Heat the oil in a small pan over medium heat. 
• Add in the garlic and onions. 
• Season with salt/pepper to taste. 
• Saute until onions and garlic are tender. 
• Set aside to cool.
• Blanch fresh broccoli for 2 minutes or defrost frozen
• Add the broccoli to a kitchen towel. 
• Wrap the towel around the broccoli and squeeze out the extra moisture. 
• Pour the drained broccoli into a large bowl.
• To the same bowl, add the panko, the cooled onion/garlic mixture, the cheeses, eggs, and salt/pepper to taste (i used 1/2 teaspoon of salt).
• Mix together and form into 8 patties. 
• Place on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. 
• Flip and bake for another 15 minutes or until browned and crispy.

Baked Parmesan Potatoes

One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

4 Red potatoes (diced and cubed)
3-4 TB olive oil
2 TB Ranch dry seasoning mix
½ cup parmesan cheese
1 tsp. salt
dash of garlic pepper

• Dice and cube your potatoes.
• Place in a ziploc bag with oil and shake around.
• Add ranch and parmesan and shake around until well coated.
• Add foil to a baking sheet and add cooking spray. 
• Spread potatoes on the foil and sprinkle with salt and garlic pepper
• Bake at 400 for 25-30 minutes.

Cheesy Potato Pan

A lovely side dish....easy to make and very tasty. Thank you My Fridge Food

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
paprika

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

Easy Potato Stacks

Just 4 ingredients ... and they look so impressive. Delicious hot or cold. Thank you My Fridge Food

 

6-8 Tbsp. of butter

1 1/2 - 2 lb. Yukon Gold potatoes

Salt and pepper

Fresh thyme

Small clove garlic, minced (optional)

 

• Preheat your oven to 350 degrees.
• Melt the butter in a small saucepan
• Strip 2 or 3 Tbsp. of Thyme into the melted butter with garlic
• Slice your potatoes.
• Toss the sliced potatoes into a bowl
• Drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper.
• Mix thoroughly to coat everything with the herb butter.
• Grease your muffin tin with the rest of the herb butter
• Lay a large piece of thyme in the center of each muffin-settin' spot
• Start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line.
• These potato towers will fall a bit as they cook, so give them a little extra height
• Make sure they are as tight and compact as possible.
• Cover the muffin tin with aluminum foil and pop into the oven.
• Set a timer for 30 minutes.
• After 30 minutes, carefully remove the foil.
• Using a cake spatula or a butter knife and tongs, carefully lift out each stack
• Move it over to your baking sheet
• Carefully turn it over so that the thyme leaf you placed on the bottom is now on the top.
• If you have leftover herb butter drizzle on these potato stacks
• Carefully slide the baking sheet back into the oven and turn the heat to 450 degrees. 
• After about 15 minutes, your Potato Stacks will be ready.
• You don't want them to burn, but you do want some crispness on the top and sides.
• Once you remove them from the oven, serve them immediately or let them cool.

 



Garlic and Herb Mushrooms

 One of the best and quickest side dishes to prepare and cook. Thank you With a Blast

2 Tbsp Olive Oil

500g Mushrooms, sliced

4 tsp Fresh Garlic, crushed

1 tsp Fresh Basil, finely chopped

1 tsp Fresh Rosemary, finely chopped

1/4 cup Fresh Parsley, chopped

2 tsp Balsamic Vinegar

Salt and Pepper, to taste

 

• Heat the Olive Oil in a large pan
• Saute the Mushrooms and Garlic for 2 - 3 minutes 
• Add the Basil, Rosemary and Parsley
• Cook until most of the liquid has evaporated and the Mushrooms are soft and golden.
• Drizzle with the Balsamic Vinegar and stir-fry another 2 minutes
• Season to taste with salt and pepper.
• Serve with extra Parsley sprinkled over.



Cheesy Potato Pancakes

Thank you My Fridge Food

500 grams (1lb) of cold cooked potatoes
100 g (1/4 cup) cheese
1 teaspoon chopped thyme
extra virgin olive oil
flour - sprinkle
salt and pepper to taste

• Cook the potatoes until done. but still firm, and let them cool .
• Mash the potatoes with a fork 
• Add the cheese and thyme.
• Season with salt and pepper.
• Pour the flour in a bowl , 
• Form balls with the potato mixture and roll them in flour.
• Flatten slightly to obtain patties .
• Heat a little oil in a frying pan and when hot add the potato pancakes .
• Fry for about ten minutes until they are golden brown , turning on both sides .
• If during the cooking some of the cheese melts out, just scoop it back on top.
• Serve hot , sprinkling them with salt .

Skillet Potatoes

for a new twist on potatoes

for a new twist on potatoes

A great way to cook your potatoes for a great side dish. Thank you Mommys Kitchen

4 - 5 medium sized potatoes, sliced thin 1/8 inch

1 - 5 oz can evaporated milk

2 - tablespoons heavy whipping cream or half & half (optional)

3 - tablespoons of butter

1 - 2 tablespoons minced garlic

salt & pepper to taste

• Preheat oven to 350 degrees. 
• Peel and slice potatoes into 1/8 inch thick slices. 
• The thicker you slice the potatoes the longer they take to cook.  
• In a heavy oven safe skillet over medium heat melt butter with garlic, salt and pepper.
• Add the potatoes 
• Cook until the potatoes are coated with butter and are turning brown on the edges. 
• Add evaporated milk and cream or half & half and cook until the milk starts boiling.
• Place the whole skillet of potatoes into the oven and bake for 20 minutes. 
• Adjust cooking time for the thickness of the potatoes. 
• Cook the potatoes an additional 10 minutes so the potatoes become crispy on top. 
• Remove from oven, cool a bit and serve right from the skillet

Cheesy Roasted Cauliflower

Cheesy Roasted Cauliflower is delicious and perfect for a low carb and healthy side dish. Thank you  Real Housemoms

1 medium head cauliflower, trimmed and cut into florets
3 large cloves garlic, minced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese

• Heat oven to 450 degrees F
• Combine cauliflower and garlic in a large bowl
• Drizzle with olive oil, lemon juice, salt and pepper
• Transfer, in a single layer, to a large rimmed baking sheet
• Roast at 450 degrees F for about 25 minutes, stirring once
• Sprinkle with cheese
• Serve immediately

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente
3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken
1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 - tablespoon olive oil
5 - tablespoons butter
1 - tablespoon onion, chopped
1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups half and half
1 1/2 - cups low fat milk
1 - cup + 2/3 cup Italian Cheese Blend Cheese
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 
Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. - See more at: http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html#sthash.P3WUntaz.dpuf

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente
3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken
1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 - tablespoon olive oil
5 - tablespoons butter
1 - tablespoon onion, chopped
1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups half and half
1 1/2 - cups low fat milk
1 - cup + 2/3 cup Italian Cheese Blend Cheese
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 
Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. - See more at: http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html#sthash.P3WUntaz.dpuf

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente
3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken
1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 - tablespoon olive oil
5 - tablespoons butter
1 - tablespoon onion, chopped
1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups half and half
1 1/2 - cups low fat milk
1 - cup + 2/3 cup Italian Cheese Blend Cheese
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 
Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. - See more at: http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html#sthash.P3WUntaz.dpuf

Lemon Pepper Asparagus

So Simple. Thank you My Organised Chaos

 

1 lb. asparagus spears, ends trimmed
1.5 Tbsp. olive oil
1/2 tsp Lemon Pepper
dash black pepper

• Place trimmed asparagus spears in a ziplock bag
• Add olive oil, lemon pepper and pepper 
• Seal bag and toss to coat asparagus 
• Empty asparagus onto a cookie sheet, arrange so that they aren't overlapping 
• Bake at 400 for 5-7 minutes

Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

• Preheat the oven to 200C/400F/gas mark 6. 
• Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
• Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
• Mix together the butter, garlic, thyme, lemon juice and seasoning. 
• Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. 
• Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

 

Cheesy Cauliflower Pancakes

Full of flavour, and low in carbs. Ideal for lunch or as a side dish. Thank you Real Housemoms

1 head cauliflower or a 16 oz bag of frozen cauliflower

2 large eggs

3/4 cup shredded cheddar cheese
¼ cup diced green onions

1 cup bread crumbs
½ tsp cayenne pepper or to taste
salt
olive oil
light sour cream (optional)

• Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
• Drain and mash the cauliflower while it is still warm
• Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
• Coat the bottom of a skillet with olive oil over medium-high heat
• Form the cauliflower mixture into patties about 3 inches across
• Cook until golden brown & set, about 3 minutes per side 
• Enjoy with some light sour cream

Cheesy Potatoes

Great for a large gathering.

2 bags of Southern Style Hash Browns, frozen
1 can cream of chicken soup
1 can cream of onion soup
1 large onion chopped
3 cloves of garlic, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 jalapeno, seeded and chopped
1 cup of french fried onions
1½ tbsp Salt
1½ tbsp Pepper
Milk (enough to build a nice texture with the canned soup)
6 tbsp of butter
2 dollops of sour cream
4 cups of finely shredded four cheese blend

• In a large pot, add the cream of soups and roughly 2½ cups of milk, and slowly whisk to bring it together. 
• Continue cooking on medium heat, and add the butter. 
• Get a large bowl ready because you will add the potatoes and combine everything in this bowl before transferring it to your large casserole dish. 
• To the potatoes add it all in, reserving a cup or so of the cheese to add in later, and mix well.
• Preheat your oven to 350 degrees. 
• Butter a large casserole dish. 
• Add the bowl of potatoes to the casserole dish and cook for roughly 2 hours, covered. 
• Add the remaining cheese to the top, and place under the broiler to crisp up the cheese and potatoes for a few minutes.
• Remove from the oven, and let cool for about five minutes as these are piping hot. 

Crunchy Broccoli

Head of broccoli, chopped, (do not rinse prior to chopping)

2-3 garlic cloves, minced

2 tbsp olive oil

• Preheat oven to 375°
• Put broccoli, garlic, olive oil, and a few shakes of salt and pepper in a ziploc bag.
• Shake it up 
• Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
• Broccoli will be crunchy and delicious

Brie en Croute

Baked until the cheese melts, this elegant appetizer is topped with dried cranberries, apricot preserves and toasted almonds. Serve with cracker. Thank you Allrecipes

1/2 package Pepperidge Farm® Puff Pastry Sheets

1 egg  
1 tablespoon water  
1/2 cup apricot preserves or raspberry jam  
1 (13.2 ounce) round Brie cheese  
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almonds  
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

• Thaw pastry sheet at room temperature 30 minutes. 
• Preheat oven to 400 degrees F. 
• Mix egg and water.
• Unfold pastry sheet on lightly floured surface. 
• Roll into 14 inch square. 
• Cut off corners to make a circle. 
• Spread preserves to within 1 inch of pastry edge. 
• Sprinkle cranberries and almonds over preserves. 
• Top with cheese. 
• Brush edge of circle with egg mixture. 
• Fold two opposite sides over cheese. 
• Trim remaining two sides to 2 inch from edge of cheese. 
• Fold these two sides onto the round. Press edges to seal. 
• Place seam-side down on baking sheet. 
• Decorate top with pastry scraps if desired. Brush with egg mixture.
• Bake 20 minutes or until golden. 
• Let stand 1 hour. Serve with crackers.

 

Butternut Squash Soup

A warming, satisfying soup, made using my mothers recipe

1 large butternut squash
1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Olive oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel. Cut in half, scoop out the seeds and cut into 1 inch cubes

• Peel and chop the onion and potatoes

• Place the butter and a little oil in a saucepan and melt on a low heat

• Add the onion and stir until softened, but not brown

• Add potatoes and stir well

• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally

• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft

• Blend to a puree and serve

Sautéed Kale with Garlic and Red Onions

5 tablespoon(s) Olive Oil
2 medium Red Onions, sliced
4 clove(s) Garlic, finely chopped

3 pound(s) Kale, stemmed

 Salt

 Freshly Ground Pepper

3 tablespoon(s) Balsamic Vinegar

• To save time, wash, dry, and trim the kale the day before. Store in crisper.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
• Add onions and cook until soft, about 8 minutes.
• Transfer to a bowl. 
• Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes. 
• Transfer to bowl with onions. 
• Wipe any blackened bits from skillet and add remaining oil.
• Increase heat to medium-high and add kale 
• Cook, stirring occasionally, until kale wilts, about 5 minutes. 
• Add reserved onion and garlic. 
• Season with 1/2 teaspoon each salt and pepper. 
• Reduce heat to medium-low and continue cooking until kale is tender, about 5 minutes. 
• Sprinkle with vinegar and toss.
•  Finish the dish by adding a sprinkle of toasted pine nuts or sliced almonds.