Autumn Root Veggie & Kale Gratin

Earlier I posted that October was the beginning of soup season. I'd like to add that it's also the beginning of casserole season. Cooler temperatures mean I will actually turn the oven back on! I love a good casserole. Casseroles make the house smell amazing, once baking in the oven they free up my hands for more cooking or other projects, their ample servings make great lunches for our entire work week, they are freezable and I love to share casseroles with my friends! I find I am quite at my happiest during the winter months with a casserole in the oven, a soup bubbling in the crockpot and I'm curled under a blanket with a cup of my favorite tea and a good book. Simple pleasures!

Today's gratin was inspired by the autumn flavors of root vegetables, winter squash, and kale. Rutabaga is one of my favorite autumn/winter root vegetables. It does not have the spiciness of a turnip and is actually quite creamy and delicious. I encourage you to try the weird-looking neglected rutabaga this season! An exploration of my favorite neighborhood specialty cheese counter yielded a cow's milk gruyere from Switzerland and a goat's milk gouda from Holland. I returned from a trip to my own garden with a handful of fresh thyme and chives.

This casserole takes quite a few steps to prepare, so I'd save it for your day-off rather than a busy work night. It yields many delicious servings, so is well worth the effort!

Olive Oil
1 yukon gold potato, thinly sliced
1 yam, peeled & thinly sliced
1 rutabaga, peeled & thinly sliced
1 delicata squash, peeled, seeds removed & thinly sliced
2 cups shredded cheese, your choice (I used gruyere and gouda)
1 bunch lacinato kale, leaves de-ribbed, thinly sliced
1 yellow onion, minced
2 cloves garlic, minced
4 sprigs fresh thyme, leaves removed and minced
1 vegan broth cube
1 tbsp butter, melted
1/2 cup boiling water
1 cup unsweetened plain soy milk
2 eggs
a handful fresh chives, chopped

1. Preheat oven to 350 degrees. Prep your casserole dish by rubbing a tbsp or so of olive oil onto the bottom of the dish.
2. Sauté over medium heat the minced onion with a splash of olive oil. Cook a few minutes until translucent and lightly browned. Add the garlic and thyme and sauté a few minutes more until very fragrant. Set aside.
3. Begin layering with yam, rutabaga, 1 cup of cheese, potato, onion-garlic-herb mixture, kale, delicata squash.
4. Dissolve the broth cube into boiling water. Add the melted butter and soy milk. Whisk in the eggs until mixed. Pour this mixture over the casserole.
5. Top with remaining 1 cup of cheese and the chives.
6. Cover the casserole dish and bake at 350 degrees for approximately 1 hour and 15 minutes.

Big Bowl of Happiness for Catherine

Dear Readers,

My BFF Catherine and I were talking about her recent travels and how we sometimes find ourselves without healthy vegetarian food. This is especially complicated if one is gluten-free, or has food allergies such as eggs or dairy. When returning from such trips cooking and enjoying nourishing food is vital. It is in this spirit that I whipped up tonight's recipe.



It's just a big bowl of happiness and health. Looks great and tastes delicious. Big bowl recipes are simple and improvisational. I got the idea originally from Heidi at 101 cookbooks. 2 years ago I was inspired by her recipe and created my own "Quinoa Big Bowl with Garlic Spinach & Roasted Yams" recipe. What's funny, is now when I went back and checked out Heidi's original recipe she talked about traveling and how much she craved healthy earthy quinoa and cooking for herself as soon as her plane landed. Whoa. Seriously, I did not read that before coming up with tonight's recipe. I guess it's a universal experience for healthy eating foodie cooks.

For a Big Bowl, start with a tasty whole grain. Usually I choose quinoa, but tonight it's short grain brown rice. Followed by delicious sauteed potatoes, wilted spinach & chard with garlic, sauteed fresh local asparagus, rounded out with garbanzo beans, and finished with toasted walnuts. Mix. Devour. Yum. In my photos it looks very composed. But, when I eat it, I just mix it all together.

This kind of meal helps me feel so nourished. It's gluten-free, vegan, and loaded with fiber, protein and fresh vegetables. Olive oil and walnuts give a boost of omega fatty acids. Trust me, this big bowl is all around goodness. And I hope it makes my Catherine very happy. It's making me happy right now.

In Health,
Miss Jolie Ann



Big Bowl of Happiness Recipe
Makes 4 large servings

1 cup short grain brown rice
1 cup cooked garbanzo beans
extra virgin olive oil
1 yellow onion, chopped
2 yukon gold potatoes, diced
1/4 tsp tumeric
sea salt & black pepper
3 cloves garlic, minced
1 bunch spinach, washed & chopped
1 bunch chard, washed & chopped
1 bunch asparagus, washed, tough ends cut off, sliced
1/4 cup chopped walnuts

1. Put the brown rice with 2 cups water in a pot and cover. Bring to a boil. Reduce heat to low and simmer for 50 minutes. Set aside.
2. While the brown rice is cooking, prepare the rest of the recipe. In a skillet warm a splash of olive oil over medium heat. Add the onion and a pinch of salt. Saute for 5 minutes. Add the potatoes and the tumeric. Cover and cook over medium heat about 15 minutes. Potatoes should be tender and browned. Set aside.
3. In the now empty skillet, add another splash of olive oil. Add the garlic, spinach, and chard. Ad a pinch of salt and black pepper. Cook uncovered over medium heat for about 5 minutes. Greens should be wilted, still bright green, and the garlic should be fragrant. Set aside.
4. In the now empty skillet, add another splash of olive oil . Add the asparagus and another pinch of salt. Cook uncovered for about 5 minutes. Asparagus should be bright green and still firm. Set aside.
5. In the now empty skillet, add the walnuts. Cook over medium heat for about 5 minutes until they are starting to brown and have released their fragrant oils.
6. Assemble the brown rice, potatoes, greens, asparagus, and garbanzo how you would like in individual bowls or family style on a large platter. Top with the toasted walnuts.

Killer Mashed Potatoes with Kale & Caramelized Shallots

Dear Readers,
Let's just be honest, OK, potatoes and I have a very passionate love affair. My love for potatoes is primal and unconditional. I will embrace them in any manifestation: creamy soups, gratins, mashed, baked, twice baked, stuffed, hash browns, home fries, french fries, latkes, perogis, gnocchi, potato salad, ad infinitum. I like them naked or with skins on. Dressed up or plain. For my love of potatoes, last year I grew 6 different varieties in my backyard--yellow, red, blue, white, fingerlings, early season, mid season, late season, mashers, bakers, friers. Oh my. Let's just say I'd enjoy a death by mashed potatoes.

When I make mashed potatoes I enjoy them whipped & creamy or chunky full of bits of extra stuff. This recipe is a skins on, mashed-but-chunky, with beautiful bright wilted kale. With little exception 'yukon gold' potatoes are my favorite mashers. They have an amazing taste, their color is pretty, and their flesh is perfect for mashing without being gummy like red skin potatoes can be. Typically I'd use a non-curly variety of kale, like 'lacinato' for this recipe, which is what I did for the dinner party. However yesterday the majestic purple of the curly 'red russian' kale was beckoning me. Either way, you only lightly saute the kale until it's wilted but retaining it's bright color and a slight crunch. The potatoes are flavored with sour cream & chives, garlic, and flecks of caramelized shallots. Spend the extra dollar a pound for the shallots vs regular onions and you will not be disappointed. Better yet, grow your own, it's easy. Plant them in the Autumn for harvest the following Summer. The caramelizing process takes an extra 10-30 minutes depending upon the type of onion you use and it adds another layer of complexity to the taste of the dish. Once you begin using the caramelization technique you will want to use it in everything. I promise. No joke. I'm pretty clear I just made up a new word: caramelization technique.

The feedback I received from my dinner party guinea pigs about this recipe was all positive. Folks liked the addition of the kale, enjoyed the chunks, appreciated the tang the sour cream added, and the flavors were all mild enough to mingle well together yet stand out distinctly individual. My favorite quote I scribbled in my notes: "They are non-homogeneous. I like that." Good one. Anyone who can slip homogeneous in casual conversation deserves a seat at my dinner table.

I would like you to know that I wrote this recipe typing while standing up doing leg yoga in my pajamas listening to loud Franz Ferdinand. I have the shades up and the windows open. Enjoy the show people! And, enjoy your potatoes and please drop me a comment to let me know what you think. What you think of the recipe, not what you think of my crazy writing behaviors.

In Health,
Miss Jolie Ann










Killer Mashed Potatoes with Kale & Caramelized Shallots
Makes 6-8 servings depending on your appetite!

3 pounds organic 'yukon gold' potatoes
1 tbsp olive oil
1 large shallot, finely chopped
sea salt
1 tsp balsamic vinegar
5 cloves garlic, minced
1 bunch kale, cleaned, stemmed and thinly sliced into ribbons
1/2 cup (1 stick) salted butter
1 cup unsweetened plain soymilk or cow milk
black pepper
16 oz light sour cream
handful of chives, chopped

1. Rinse the potatoes, half them and place in a large stock pot of water. Bring the pot to a boil over high heat. Slightly lower heat and boil until the potatoes are soft enough to be pierced with a fork, but not turned to mush. This will take approximately 15 minutes for this amount of potatoes. When done boiling, drain, but leave a small amount of the cooking water in the pot.
2. I mash directly in the hot pot. Add the butter and soymilk (or milk) and mash. Potatoes should be mashed, but still chunky. Add sea salt & black pepper to taste. Add the sour cream and chives. Cover to keep warm and set aside.
3. In a skillet warm the olive oil over medium heat. Add the shallots and a pinch of sea salt. Saute over medium heat for about 10 minutes. You want the shallots to be soft, translucent, and slightly browning. Cover the pan and reduce the heat to low. Continue to saute for another 15 minutes. Add the balsamic vinegar. Continue to saute covered for another 5 minutes. Your shallots are now caramelized. Add them to the potatoes and stir until combined.
4. Return the skillet to the stove and increase heat to medium. Add another small splash of olive oil. Add the garlic and the kale. Cover the pan and saute over medium heat for approximately 5 minutes. You want the garlic to be fragrant and the kale to have reduced in size, wilted & retaining it's color. Do not overcook the garlic and kale. Please.
5. Add the kale-garlic mixture to the potatoes and stir until combined. Serve immediately. Share with friends, or not. Later, thank your favorite aspiring cookbook author.

Planting Potatoes

Dear Friends,

It's a beautiful sunny day in Portland and appears to be the "Spring" weather we are all dreaming of. But, I have to say I was just out in the garden and that wind is dang cold. I never got around to planting my Walla Walla Onion bunches because my ears were so cold. But, I did get most of my potatoes planted. I grew potatoes last year for the first time. They were so easy and tasted so good I decided to grow lots more this year. 6 varieties: All Blue, Red Gold, Austrian Fingerling, Yukon Gold, German Butterball and Dark Red Norland. If you live in Portland and haven't yet checked out the potato selection at Portland Nursery-it's awesome. A great selection of varieties and good prices.

Growing your own potatoes is a very thrifty thing to do. They are easy to grow, don't need a lot of care and aren't picky about the soil they are in. They are also super cheap to buy. My seed potatoes cost between .10 and .39 cents (before my employee discount) each for one seed potato. That one seed potato will then yield about 10 more potatoes. The Territorial Seed Catalog says standard potatoes will yield about 10 times the amount originally planted and fingerlings will yield from 15 to 20 times the amount originally planted. So I just spent $1.22 total for my seed potatoes which at harvest will yield about 60 delicious homegrown organic potatoes. Yes, that is correct. Quite a bargain, eh? Grow potatoes! They store well, they are nutritious & filling, and very versatile in lots of recipes.

Here are some tips for potato growing. Potatoes like loose, well-drained soil. But, really, why do I even say that because that is what MOST plants want. Here in Portland plant potatoes in the late winter and early spring, up until 3 weeks prior to the average last frost date. Which for Portland is April 15th. Right now is a perfect time for planting potatoes. Last year and this year I've planted my potatoes in containers. They do well starting out in just a few inches of straight compost, just enough to cover them. At planting I water them in with liquid seaweed. As your potatoes begin to grow and sprout more leaves on taller stalks you can add another layer of compost covering a few inches of the stalk base. This layering of compost as the plant grows encourages more new root "arms" with more layers of potatoes growing underground.

To plant potatoes used certified seed potato from a reputable nursery or seed catalog. If your seed potato is small you can plant it whole. If it's large you can cut it into smaller pieces, but make sure each piece has three "eyes" sprouting. After cutting your seed potatoes dust them with powdered sulfur which will prevent fungal disease and let them air dry for a few days prior to planting. I eliminate this entire process by purchasing very small seed potatoes.

Potatoes want full sun and a weed-free growing area. Potatoes like a fertilizer high in Phosphorus (that's the "P" in your N-P-K ratio) and low in Nitrogen. I use Rock Phosphate which is a great natural source of Phosphorus. You could also use bone meal which is considered "organic" if you are cool with using the by-product of slaughter houses. Which as you know, I'm not. Naomi Montacre of Concentrates Inc in Portland describes Rock Phosphate as "soft colloidal phosphates mineralized from ancient sea fossils and shells, this is a good slow release source of phosphorous, calcium and trace minerals." You can also be thrifty and save money by purchasing your Rock Phosphate in bulk (again, at Portland Nursery).

All right readers, the one other thing I know about potatoes is it's super fun to dig them up and harvest! Email me with any questions.

I have dirty fingernails & I love it,
Miss Jolie Ann

Root Vegetable Gratin

Root Vegetable Gratin
Original Recipe by Miss Jolie Ann

This was the main dish at the February 2nd Friday Suppers at Jolie's recipe tasting. It was rich, creamy, satisfying...healthy comfort food. Many of my friends had not ever tried several of these veggies like parsnips and turnips. The key to even cooking in this dish is slicing the veggies all the same size. And, if you use organic produce you can leave the peels on most of these veggies, because there's great nutrition and texture in the skins. This gratin is another pan licked clean by my happy guests. Enjoy!

In Health,
Miss Jolie Ann

Root Vegetable Gratin

Serves about 8

2 yukon gold potatoes, washed & thinly sliced

2 turnips, peeled & thinly sliced

sea salt & black pepper
4 tbsp whole wheat flour

3 medium carrots, washed & thinly sliced

2 medium parsnips, washed & thinly sliced

2 red skin potatoes, washed & thinly sliced

1 fuji apple, peeled, cored, thinly sliced

1 large yellow onion, thinly sliced

2 cups unsweetened plain soymilk

2 cups shredded mild cheddar cheese

1. Preheat oven to 400 degrees.

2. Prepare a 13x9 baking dish by spaying or thinly coating with olive oil.

3. Layer the yukon gold potatoes and turnips in the bottom of the pan. Sprinkle with salt & pepper and 1 tbsp of the flour.

4. Next layer the parsnips and carrots. Sprinkle with salt & pepper and 1 tbsp of the flour.

5. Next layer the red potatoes and apple. Sprinkle with salt & pepper and 1 tbsp of the flour.

6. Next layer the onion slices. Sprinkle with the last tbsp of flour.

7. Pour over everything the soymilk. Cover the pan with aluminum foil and bake covered for 1 hour.

8. At 1 hour, remove the pan from the oven, take off the foil. Add cheese on the top. Return pan to oven and bake uncovered for about 30 minutes. Cheese should be bubbly and browned.

9. Remove from oven and let sit about 10 minutes before cutting and serving.

Indian Curry of Potatoes, Garbanzo's & Green Peas

Indian Curry of Potatoes, Garbanzo's & Green Peas
Original Recipe by Miss Jolie Ann

I like to serve this one over long grain brown basmti rice. This recipe fills that craving for potatoes while still being healthy and the Indian spices are fragrant and amazing. I've also adapted this one for the crockpot, let me know if you are interested and I'd be happy to pass the details to you. Enjoy!

In Health,
Miss Jolie Ann

Indian Curry with Potatoes, Garbanzo's & Green Peas

Yields about 6 servings

5 tbsp salted butter

1 tbsp cumin

1 tbsp turmeric

1 tsp coriander

1 tsp garam masala

1 tsp hot curry powder

1 tsp whole mustard seeds

6 medium yukon gold potatoes, chopped with skins on

1 cup cooked garbanzo beans

About 2-3 cups water

1 cup frozen green peas, thawed

1/2 cup plain nonfat yogurt

sea salt

1. Heat the butter in a stockpot over medium heat

2. Once the butter is melted add the spices and cook for about 5 minutes until bubbling and toasty. Enjoy the delicious fragrance that is released.

3. Add the potatoes and continue to cook over medium heat for about 10 minutes. The potatoes will just start to brown.

4. Add the garbanzo beans and about 2-3 cups water. You want just enough water to cover the potatoes and garbanzo's.

5. Put on a lid and bring to a boil. Once boiling, reduce the heat to a simmer at about medium heat. Let cook for about 30 minutes. Occasionally stir to make sure the potatoes are not sticking.

6. Check the texture after 30 minutes, you want the potatoes to be nice and soft and becoming somewhat mushy.

7. Add the green peas and the yogurt. Let cook for about 5 more minutes just until everything is warmed up and combined. You want the peas to remain a nice bright green color and not overcooked.

8. Check the flavor. Add salt to taste and adjust the spices to your liking.

9. Serve warm over long grain brown basmati rice.

Creamy Cabbage Soup

Creamy Cabbage Soup Recipe
Adapted from The Enchanted Broccoli Forest

I love cabbage. I guess I'm a weirdo like that. I love it raw in salads and slaws. And I really love it just steamed plain with no spices. I know weird. Cabbage is a great all season veggie. There are many varieties that mature pretty much every month of the year. Cabbage has great winter survival capacity in the pacific northwest. Currently in my garden I've got some heads of savoy cabbage that should be mature enough for harvest in about another month. I've also got 'red ace' as an overwintering variety that will be ready for harvest in the late spring. On the nutrition side, did you know that cabbage evokes a super high anticancer response in the human body? It offers tons of antioxidants, vitamins and minerals. So people, in summary cabbage is an all around super food. Start adding it to your diet if you aren't already.

When I first tried the Creamy Cabbage Soup Recipe one year ago I was disappointed. It was watery and bland. So I've given it another try and adjusted the ingredients. I was quite pleased with the result this week. It was like a mashed potatoes-with-cabbage soup surprise. Yummy and satisfying. Enjoy!

In Health,
Miss Jolie Ann

Creamy Cabbage Soup

Yields about 6 servings

4 medium sized yukon gold potatoes, chopped with skin on

1/2-1 cup plain soymilk or milk

1/2-1 cup lite sour cream

4 tbsp salted butter

1 clove garlic, minced

sea salt

3 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

2 tsp dried whole caraway seed

1 medium head green cabbage, shredded

3 cups (approx) water

fresh ground black pepper

1. Bring a stock pot of water to boil and add the chopped potatoes. Let boil until very soft, about 30 minutes.

2. Drain potatoes, reserving a little water for mashing.

3. Add enough soymilk and sour cream for the mashed potato consistency that you like-creamy or chunky. Also add butter, garlic and salt (to taste) to the potatoes. Mash or whip-whichever is your desired method. Taste and adjust salt. Set aside.

4. In a stockpot warm olive oil over medium heat. Add the onions and saute until soft and slightly browned, about 10 minutes.

5. Add caraway seed and let warm for about 1 minute.

6. Add the cabbage and cook for about 2 more minutes.

7. Add enough water to just barely cover the cabbage. Place a lid on the pot and bring to a boil. Once boiling turn heat down to medium and let simmer.

8. Simmer for approximately 10-15 minutes if you like your cabbage bright green and a little crunchy. Simmer for 20-30 minutes if you like your cabbage softer, which will change the color from bright to blah.

9. Once the cabbage is done cooking, remove from heat. Add the mashed potato mixture and black pepper. Stir well and check the flavor. Add more salt and/or pepper to your liking.

10. Serve warm.

Golden Potato Gratin

Recipe inspired by "Golden Parsley Potatoes" in Diet for a Small Planet

This is a hearty filling delicious potato & cheese casserole packed full of calcium! The "golden" comes from lots of flavorful and colorful turmeric-which is great for your joints. (*Turmeric is especially helpful for those of us, like me, with arthritis!) Originally I tried the golden parsley potato recipe in Diet for a Small Planet and found it bland and lacking. However, it did inspire me to experiment with ingredients for a good potato & cheese casserole to warm and satisfy during the suppers of the cold winter and spring nights. During my experimentation I tried fresh parsley in this recipe and it turned out all gross brownish looking, so I've opted for dried parsley in every version since. This casserole is crisp on the top filled with a savory & slightly sweet creamy filling. Enjoy!
In Health,
Miss Jolie Ann

GOLDEN POTATO GRATIN

Makes 6 large servings

Preheat oven to 350 degrees and lightly grease a large casserole dish

2 large organic russet potatoes, peeled & thinly sliced

1 medium organic yellow onion, peeled & thinly sliced

2 tbsp+ organic extra virgin olive oil

sea salt & black pepper

1 tbsp turmeric

1 tsp smoked paprika

In a large skillet warm the olive oil over medium heat. Add the potatoes, onion, turmeric, paprika and salt & pepper (to taste). Cover the pan and saute until the edges of potatoes & onions are crispy and the potatoes are soft but not mushy. This takes approximately 20 minutes.

While the potatoes cook, mix together in a large bowl the following ingredients:

3 organic brown eggs, beaten

2 cups organic nonfat cottage cheese

2 tbsp dried parsley

2 tbsp grated organic Parmesan cheese

Sea Salt & Pepper (to taste)

Combine cooked potato mixture with egg mixture in the large bowl. Once well mixed, pour into a lightly greased casserole dish. Top with:

2 cups grated organic mild or medium cheddar cheese

Bake uncovered at 350 degrees for about 1 hour.

Creamy Potato Leek Soup with Fresh Herbs

Creamy Potato Leek Soup with Fresh Herbs
Recipe adapted from Potato-Leek Soup in The Enchanted Broccoli Forest

In 2006 I discovered Mollie Katzen's Potato-Leek Soup recipe and it's been in my TOP FIVE FAVORITE SOUP RECIPES ever since. (I don't really have such a list, but if I did this recipe would be on it!) It's perfection is in simple ingredients and easy preparation. The secret ingredient that packs lots of flavor is garden fresh herbs. I use whatever seasonal herbs I can gather from my garden at the time of cooking. I've used a combination of fresh chives, rosemary, thyme, oregano, marjoram, tarragon and parsley. Use whatever you have handy! :) Another reason that I love this soup is it is so CREAMY without any milk or cheese-it has no dairy at all and is totally VEGAN. Really, that was the only thing I tweaked about the original cookbook recipe, omitting the dairy. I never get tired of this soup. It's great during the winter and in the spring when leeks are harvested. Yummy....

In Health,
Miss Jolie Ann

Creamy Potato Leek Soup with Fresh Herbs

3 large organic yukon gold potatoes, washed and diced-keep skins on

2 large organic leeks, yields about 3 cups cleaned & sliced

1 stalk organic celery, chopped

1 large organic carrot, chopped

4 tbsp organic extra virgin olive oil

3/4 tsp sea salt

2 cups vegetable stock or Imagine brand "no-chicken broth"

2 cups organic unsweetened plain soymilk

1 tbsp chopped fresh herbs (use your creativity with what you have fresh-chives, rosemary, thyme, marjoram, oregano, tarragon...)

Freshly ground black pepper

1. Heat the olive oil over medium heat in a large soup pot. Add the potatoes, leeks, celery, carrot and salt. Cook the vegetables over medium heat, until they are coated in oil and beginning to brown, about 10 minutes.

2. Add the stock or broth, bring to a boil, then cover and reduce heat to a simmer. Cook until the potatoes are soft, about 20-30 minutes. Stir occasionally to make sure the veggies are not sticking to the bottom of the pan.

3. When the potatoes are tender, remove the pan from the heat and let cool slightly. Add the soymilk. Use an immersion blender to blend the soup until it is smooth and creamy. I leave some small chunks of veggies, especially little potato pieces with the skin still on. (*If you don't have an immersion blender, you could also blend the soup in small batches in a traditional blender, then return to the pan).

4. Add the fresh herbs and grind in some black pepper. Check flavor and add more salt if you so desire.

5. Heat the soup gently, covered until just hot. Do not let it boil again. Serve right away. Plus, it makes great leftovers and stores well in the refrigerator for 3-4 days...

Mashed Potatoes with Kale

Mashed Potatoes with Kale & Olive Oil
Recipe from 101 Cookbooks

Last Spring Heidi Swanson's 101 Cookbooks site inspired me to take my mashed potato recipe from my tried-and-true Thanksgiving garlic mashed potato tradition to a whole new level of taste and textures. Her Mashed Potatoes with Kale & Olive Oil recipe rocketed me into adding all kinds of stuff to mashed potatoes. Now mashed potatoes with add-in's are a staple in my winter kitchen. They are great on their own as a filling main dish or accompanying a protein recipe as a side dish. And, what I love about this recipe is there is no butter! Only olive oil and it is still totally tasty. This week I used yukon gold potatoes for this recipe. If they are organic, don't peel them-just scrub them well. There's lots of nutrients in the organic potato skins. Did I mention how much I love this recipe?

In Health,
Miss Jolie Ann

Mashed Potatoes with Kale and Olive Oil

Serves 6

3 pounds potatoes, peeled (I don't peel them) and cut into large chunks

sea salt

4 tbsp extra virgin olive oil

4 cloves garlic, minced

1 bunch kale, large stems stripped and discarded, leaves chopped

1/2+ cup warm milk or cream (I used unsweetened plain soymilk)

freshly ground black pepper

5 scallions, white and tender parts, chopped

1/4 cup freshly grated Parmesan, for garnish (optional)

fried shallots, for garnish (optional)

**I used the cheese and skipped the shallots)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.