Tag Archives: potato

Squash & Kale Salad

9 Nov

Based on Roasted Delicata Squash Salad.

Preheat the oven to 400.

  • 1/2 lb potatoes, cut into bite size pieces
  • 3/4 lb squash, cut into pieces
  • 1/4 C olive oil
  • 1/4 C miso
  • 1 T sriracha
  • 3 T lemon juice
  • 1 1/2 oz kale, ripped into pieces
  • 4 radishes, chopped thin
  • 1 1/2 oz toasted nuts

Toss potatoes and squash with a 1/3 cup of miso, oil and sriracha mixture. Roast 25-30 minutes.

Whisk lemon juice into remaining oil mixture. Season to taste. Stir it into the kale.

When roasted veggies are done, toss with kale, radishes and nuts.

Twice Baked Potatoes w/ Swiss Chard

20 Oct

Adapted from a WW recipe.

Time: 2 hours approximately

  • 18 oz potatoes (4)
  • 8 oz Swiss Chard (whatever amount you get that week), chopped into edible pieces
  • 1/4 C scallions, finely chopped
  • 2 cloves garlic smashed
  • 1/8 C milk
  • 1/4 C shredded cheese
  • 4 slices of bacon
  • 1 tsp Mrs. Dash
  • pinch of cayenne mixture

Bake potatoes at 375 F for 1 hour, or until soft.

Cook bacon, set aside, chop when cool.  Drain pan (if necessary) down to less that 1 tsp fat.  In the same pan, saute scallions, garlic and a handful of finely chopped SC stems.  Combine bacon and scallions mixture in a medium sized bowl.

When potatoes are almost done steam SC for about 3 minutes or until wilted.  Mix into bacon and scallions.

Slice off the top 1/2″ – 1″ of the potatoes and mash the tops.  From the bottoms, scoop out most of the potato and mash the scooped part.   Leave enough (about 1/4″ – 1/2″) of potato around the edge to form a hollow potato shell.  Put the hollow potatoes back into the baking dish.

Add milk and spices to mashed potatoes.  Add potato mixture to SC mix.  Fill hollow potatoes with mixture and cover with the extra.  Top everything with cheese.

Bake for 20 minutes or until cheese is melted.