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Sweet Potato and Kale Hash

Perfect for breakfast or serve with dinner for a hearty and colorful meal!

2 sweet potatoes
1 bunch of kale
1/2 onion
1/2 tsp. cumin
1/2 tsp. paprkia
1/2 tsp. garlic salt
2 tbsp. olive oil

Dice the sweet potatoes and onions. Saute onions in large pan until translucent and then add sweet potatoes. Cook for about 15 minutes, or until the sweet potatoes are tender. Chop kale into thin slices and add to pan, along with cumin, paprika, garlic salt, and pepper. Cook for a few more minutes until kale has wilted and serve warm. Pairs well with a fried egg for breakfast (or dinner)!

Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Potato Latkes

Happy Hanukkah! These are the best latkes you’ll ever eat. We tend to have large gatherings (12-15 people) and make six batches.

3 large potatoes
1 small onion
2 eggs
2 tablespoons flour
1 teaspoon salt
1/2 cup vegetable oil

Wash and grate potatoes coarsely. Grate the onion and combine with the potato in a large bowl. Beat eggs and then add to the bowl along with flour, salt and pepper. Allow mixture to sit for 10 minutes to thicken and then pour off excess liquid. Heat oil in frying pan and drop scoops of mixture into the pan. Once browned around the edges, flip and cook until the other side is brown as well. Serve with sour cream and apple sauce.


Sweet Potato Stew

1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
2 large sweet potatoes
1 onion
2 c. chicken/vegetable broth
1-2 tbsp. cumin (plus more to taste)
1-2 tbsp. chili powder (plus more to taste)
2 tsp. cinnamon
1 tbsp. olive oil

Chop the sweet potatoes and onions into bite sized pieces. Saute the onions in a large pot in the oil for about 5 minutes, then add in the sweet potatoes. Allow to cook on medium heat for another 5 minutes, and then add in the diced tomatoes, broth, and spices. Bring to a boil for a few minutes, and then reduce the heat to medium-low and add in the beans and corn. Cook until potatoes are tender, about 30-45 minutes. Continue to season to taste with salt, pepper, and other spices. Serve with bread or chips.

Loaded Potato Nachos

A twist on regular nachos to spice things up! This recipe serves 4 and may be the best bang for your buck in a long time.

8 medium potatoes
1 c. shredded cheese
1/2 large onion, diced
1 can diced tomatoes (or ~2 large tomatoes, diced)
1 can black beans2-4 tbsp. olive oil
Salsa (of choice)

Slice the potatoes into 1/4-inch rounds. Spread evenly in a casserole dish and lightly coat with olive oil, stirring until they are evenly covered. Bake on 425 for ~45 minutes or until browned. Sprinkle on half of the cheese. Drain cans of diced tomatoes and beans and spread on top of cheese along with onions. Sprinkle the rest of the cheese evenly over the whole thing. Return to oven for about 5 minutes, until cheese is nicely melted. Allow to cool for 5-10 minutes and serve with salsa.


Roasted Root Vegetables

One of the reasons we love when it starts to get cold is the autumn-specific dishes! These root vegetables are a perfect side dish for a fall or winter day.

4 large carrots
4 parsnips
1 large sweet potato
1 large potato, or 3 small red potatoes
1/2 lemon, juiced
2 tbsp. dijon mustard
3 tbsp. olive oil

Chop the carrots and parsnips into small (1-inch or so) pieces, and the potatoes into slightly larger pieces. Line large pan with parchment paper and add in vegetables. Pour the lemon juice, mustard, and olive oil over the vegetables and mix. Cover baking pan with foil. Bake for 45 minutes at 450, and then remove the foil from the top of the pan. Stir and return to oven for an additional 45 minutes, stirring occasionally throughout. Leave in oven until brown and crispy; you may need to add more oil and allow the vegetables to bake for longer.

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