When I get lazy or busy, one of the first things that gets left behind are fresh foods. Forget going to the grocery store or planning a menu with everything before it starts to turn to the dark side and smell.
Actually, make that several meals. As a single girl cooking for one or two at a time, my trips to the farmer's market leave me with a lot of food. Those big bunches of parsley and cilantro and basil that smell so good end up sagging and turning brown in my refrigerator. I swear I put parsley on everything I ate for a week and still had a bundle sadly going to ruin.
Enter this delicious meal. It's rather quick, super easy and healthy, and perfect for lunches and freezing.
Sweet potatoes & collard greens
4 medium sweet potatoes, each cut into 6-8 pieces 1-2 Tbsp vegetable oil 5 Tbsp butter 1 Tbsp sea salt 2 tsp pepper 3 medium apples 6 cups loosely packed collard greens 1/4 cup loosely packed parsley, chopped
Preheat oven to 400 degrees. Toss potatoes with vegetable oil, 1 tsp salt and 1/2 tsp pepper. Bake until potatoes are cooked and caramelized (about 20 minutes).
In a skillet over medium heat, melt butter. Add apples and saute about 15 minutes or until soft.
Put 2 Tbsp butter and 3 Tbsp water into a large pot. Add greens and saute (about 5 minutes). Decrease the heat and add potatoes and apples. Cook for a few minutes and stir in parsley and remaining salt and pepper.
At the end of September, it was my turn to be on the committee to host our monthy staff meeting at work. We decided to do an outdoor meeting with a 'last blast of summer' theme.
And what better to go with that theme than homemade ice cream sandwiches?
I have to admit that I cheated a little bit. I didn't have a lot of time so I used a mix for the chocolate chip cookies and then smashed a scoopful of vanilla ice cream in the middle. Then I rolled the sides in sprinkles and immediately stuck them in the freezer.
These were a huge hit! Even my boss was licking away at the sides and chomping into the cookie!