Since we were just talking about greens yesterday, Greens au Gratin, and if you are still having a hard time enjoying them or not sure where else to fit them into your meals, why not try them on a breakfast sandwich? Just sauté spinach or any other leafy green in a little bit of olive oil and a clove of minced garlic and layer it onto your egg and cheese sandwich in the morning.
Happy Saturday to you all!
There aren’t that many people out there that love collard greens, kale, swiss chard or other leafy greens. Maybe there are, but honestly I don’t know many. Many people do love greens when they don’t know they are eating them or when they are covered in swiss cheese and baked until perfection with a layer of panko bread crumbs and parmesan cheese. Yum, yum! This recipe I found in the December ’12 edition of Bon Appetit. It was a total winner in my book and others really enjoyed it as well when we took it to a friends’ gathering. You will have no idea you are eating kale and collard greens – that’s the best part! The richness of the recipe helps to disguise the bitter taste these greens can sometimes have and instead gives a strong flavor of creamy swiss cheese. If I haven’t convinced you yet, there’s a problem…
I love the combination of ricotta & roasted tomatoes. It is oh so delicious just like in this recipe where you put it on French baguette slices. The flavors of the tomatoes really pop when you roast them. It’s just that simple. I love biting into the roasted tomatoes and the juice just pops in your mouth. Sometimes if it’s right out of the oven, the juices almost burn the inside of your mouth and you have to make that “oh, ah” sound. Crazy enough, I love it.
I don’t know how the idea popped in my head to stuff potatoes with ricotta and roasted tomatoes, but it did and it was such a great random thought! The traditional broccoli and cheese potatoes are good, but they really have nothing on these stuffed potatoes. To make this easy dinner, you don’t need to pick up much from the store, so make a list: potatoes, ricotta cheese, grape tomatoes and some seasonings that you probably already have in your cupboard…
Shiver by the River
be filled up 