Herby Kale Mashed Potatoes

photo credit: https://www.happyveggiekitchen.com/wine-cheese-kale-colcannon/

recipe adapted from: https://www.budgetbytes.com/balsamic-roasted-mushrooms-with-herby-kale-mashed-potatoes/

2 lbs russet potatoes, peeled and cut into large chunks

1 bunch of kale, chopped

1 T olive oil

3/4 tsp salt

3 T butter

2/3 cup milk

1 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

1) Pan fry kale in olive oil until softened.

2) Boil potatoes until easily pierced by a fork, then drain.

3) Mash potatoes with a potato masher and add all other ingredients.

Baby Spinach Salad with Dates & Almonds

recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi

photo credit: https://www.lottieanddoof.com/2012/10/baby-spinach-salad-with-dates-almonds

1 tablespoon white wine vinegar
1/2 medium onion, thinly sliced
3 1/2 oz/100g pitted Medjool dates, quartered lengthwise
2 tablespoons/30g unsalted butter
2 tablespoons olive oil
2 small pitas, roughly torn into 1 1/2-inch pieces
1/2 cup/75g whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon red pepper flakes
5 ounces/150g baby spinach leaves
2 tablespoons freshly squeezed lemon juice
salt

Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.

Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.

When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.

Southern Fudge Pie

photo credit: https://www.verybestbaking.com/recipes/30153/walnut-fudge-pie

2oz baker’s unsweetened baking chocolate (could use 3T cocoa powder in a pinch)

1/2 cup butter (1 stick)

1 cup sugar 

2 eggs

1/4 cup flour

1 tsp vanilla

1/4 to 1/2 tsp salt

1 pie crust (not deep dish unless you double the filling)

Melt chocolate and butter over medium heat. Add sugar, egg, and flour, beating continously. Remove from heat. Add vanilla and salt. Pour into pie crust. Bake at 350 for 35 minutes.