This savory, creamy sweet potato dish is delicious, and so easy!
Serves 4
3 medium sweet potatoes, peeled
3 medium Yukon Gold or Red potatoes (not Russets)
2 cups heavy cream
2 tablespoons butter
1 1/2 teaspoons sea salt or more
1/4 teaspoon freshly ground black pepper or more
Preheat the oven to 350 degrees.
Grease an 8 x 8 baking dish with some of the butter.
Using a mandolin, slice all of the potatoes paper thin. You can slice these right into the baking dish! Sprinkle in the sea salt and pepper. Pour the cream over the top. The cream should almost cover the potatoes. Gently combine the potatoes and cream with your hands and then push down on the top to make it somewhat flat. Top the potatoes with the butter, dotting it on the top. Sprinkle more sea salt and pepper over the top.
Bake for about 1 hour and 10 minutes, or until the potatoes are tender all the way through and the top is a nice crust. Allow to cool a few minutes before serving.
Enjoy!
This is a side dish, but could easily be the main dish in a vegetarian meal. Just serve with a side of sautéed greens or a salad.
Serves 6-8
1 large celeriac, peeled and cubed
1 large sweet potato, peeled and cubed
1 parsnip, sliced
2 carrots, sliced
2 cloves garlic, crushed
2 cups cream
2 tablespoons whole grain mustard
3 tablespoons butter, melted
3/4 cup fresh bread crumbs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
3/4 cup freshly grated Parmesan
Sea salt
Freshly ground black pepper
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Cook the celeriac, sweet potato, parsnip, and carrots for about 10 minutes. Drain well. Put the veggies into a casserole dish. Sprinkle with a bit of sea salt and pepper.
For the mustard cream sauce, heat a small pan over medium heat. Add the cream, garlic, and mustard. Simmer for 5 minutes, just until the cream thickens just a tad. Sprinkle in sea salt and pepper to taste. Pour over the veggies.
For the gratin, combine the melted butter with the fresh bread crumbs, marjoram, and thyme. Sprinkle over the veggies. Top with the grated Parmesan.
Bake for 20-25 minutes, or until the bread crumbs are golden brown and the cream sauce is bubbly.
Enjoy!
I know your probably thinking onion soup can't possibly taste that great, but you will be surprised just how wrong you were. This soup turns out so creamy and delicious, it will have you coming back for seconds and more!
Serves 4
2 tablespoons olive oil
4 large onions
3 large cloves garlic
1 carrot
1 large potato
1 bay leaf
1/2 teaspoon thyme, fresh or dried
1/2 teaspoon rosemary, fresh or dried
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a heavy bottomed pot over medium heat. Roughly chop all of the veggies and add to the pot. Add all seasoning. Sauté for 5 minutes or so. Add just enough water to cover the veggies. Simmer until the veggies are tender. Remove the bay leaf and pour the soup in a high speed blender. Blend until smooth. Adjust seasoning to taste. Enjoy!
Makes 2 small drinks
1 banana
1 pear, stem and seeds removed
1 cup raspberries, frozen
1/2" piece ginger
1 cup coconut milk or coconut water
Blend in a high-speed blender.
Enjoy!
I was making garlic bread with dinner last night, and when I looked in the fridge, I found a bunch of kale hiding in the back. I forgot about it! I decided to add it to our dinner, but it wasn't quite fresh enough for a salad. I made this spread for our bread, and it was our favorite part of our dinner!
1 bunch kale
Small handful of fresh basil leaves
5 cloves garlic
1 teaspoon garlic powder
1/4 cup butter, softened
1/4 olive oil
Pinch of sea salt
1 baguette
1/2 cup Pecorino Romano, grated
Roughly chop the kale and boil in salted water for about 90 seconds. Drain the kale well.
In a high-speed blender or food processor, purée the kale along with the basil, garlic, garlic powder, olive oil, butter, and a pinch of sea salt.
Split the baguette in half lengthwise. Spread the pesto evenly on the bread. Top with the grated Pecorino Romano.
Bake in a preheated 350 degree oven for about 10 minutes.
Enjoy!
We love kale in our home! We use it in salads, juices, soups, and any entree I can add it into. Even our hens love kale!
1 bunch Lacinto "Dino" Kale (about 15 leaves)
1/4 cup Pomegranate seeds
1/4 cup Macadamia nuts, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons Olive oil
Juice from 1 Lemon
Sea salt, to taste
Freshly ground black pepper, to taste
Remove the bottom inch or so of the kale leaves where it is mostly stem and discard. Thinly slice the kale leaves and toss into a large salad bowl. Gently mix in the olive oil and lemon juice. Sprinkle with sea salt and pepper to taste. Add in the pomegranate seeds, macadamia nuts, and Parmesan.
Enjoy!
It's hard to find a good veggie burger, but this one is delicious. It is gluten-free and can easily be made vegan by removing the egg. Serve on a bun, or on top of a salad.
Makes about 12 patties
2 cups cooked millet
1 large sweet potato, baked, skin removed
1 medium zucchini, grated
1 medium carrot, grated
1/2 onion, diced
1 egg, beaten
1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1-2 tablespoons olive oil, for cooking
In a large bowl, combine all ingredients. Form into patties.
Heat a griddle over medium heat and add a tablespoon of olive oil. Cook the patties about 3 minutes per side, or until golden brown and heated through.
Serve with your favorite burger toppings and Taya's Thousand Island Dressing.
Enjoy!
