Side Dishes

Swiss Chard

1 bunch swiss chard

1/3 cup olive oil

1 clove elephant garlic, or 3 cloves normal garlic, minced

1 shallot, minced



Juice of 1 Lemon

  1. Slice the stems from the center of the swiss chard. Chop the leaves into 1 1/2 inch strips.
  2. Put the olive oil into a large pot, over medium heat.
  3. Once the oil is hot, add garlic and shallot. Stir for approx. 1 minute.
  4. Add the chard, being sure to stir often.
  5. Continue to cook chard until it softens, but ensure that it doesn’t become mushy
  6. Add salt and pepper.
  7. Add lemon juice.

Sweet Potatoes That Don’t Suck

3 whole sweet potatoes (no canned yams allowed!!!)

3 tbsp heavy cream

1 tbsp butter

2 tbsp brown sugar

1 bag mini marshmallows (there will be plenty left over)

Salt and Pepper to taste

1/4 cup chopped walnuts

  1. Preheat oven to 375 degrees
  2. Peel sweet potatoes, and chop into small pieces
  3. Boil until tender
  4. Drain thoroughly
  5. Add cream and butter, mash until smooth with your weapon of choice
  6. Scoop even amounts into individual oven safe ramekins
  7. Sprinkle brown sugar, walnuts, and marshmallows evenly over all the filled ramekins
  8. Bake at 375 for 15 minutes or until marshmallows melt and turn delightfully golden

Stuffed Mushroom Caps

1/3 cup ground pork (not from a tube, no flavor)

1/4 cup panko bread crumbs

1/4 cup cumbled gorgonzola

1 slice of bacon, chopped into tiny bits

Salt and Pepper

2-4 large portabello mushroom caps

1) Preheat oven to 400 degrees 

2) Mix meat products, cheese, and bread crumbs in a bowl.

3)  Remove gills and stems from mushrooms (if necessary)

4) Stuff the caps loosely with meat. (Do not pack, as the meat will take longer to cook and be brick-like)

5) Place on baking sheet uncovered. Cook for 20-25 minutes until top is golden brown.


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