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
- Slice the stems from the center of the swiss chard. Chop the leaves into 1 1/2 inch strips.
- Put the olive oil into a large pot, over medium heat.
- Once the oil is hot, add garlic and shallot. Stir for approx. 1 minute.
- Add the chard, being sure to stir often.
- Continue to cook chard until it softens, but ensure that it doesn’t become mushy
- Add salt and pepper.
- 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
- Preheat oven to 375 degrees
- Peel sweet potatoes, and chop into small pieces
- Boil until tender
- Drain thoroughly
- Add cream and butter, mash until smooth with your weapon of choice
- Scoop even amounts into individual oven safe ramekins
- Sprinkle brown sugar, walnuts, and marshmallows evenly over all the filled ramekins
- 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.