Rainbow Swiss chard is such a beautiful vegetable that adds a delightful splash of color to your plate. I love this slightly sweet and mildly bitter leafy green, which tastes similar to beet greens and spinach. I have combined this with my favorite grilled fish for a meal that takes less than 30 minutes to make. Pair this with your favorite white wine for a romantic dinner or patio party.
Growing up in the south, field peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with my Grilled Tilapia and Field Pea Succotash recipe.
Enjoy the flavors of a stuffed baked potato with this dish, but with the velvety smoothness of mashed potatoes. These creamy spuds are topped with baked salmon, farm-fresh kale, grated Parmesan cheese and crunchy bacon.
Pizza is one of my favorite foods and I love trying unique combinations like this one with fresh winter sweet potatoes and spinach. If you made my Spicy Sweet Potato Puree and have leftovers, this recipe will put them to good use.
These twice-baked potatoes are the perfect balance of sweet and savory. I created this recipe, using leftover baked sweet potatoes, for a fast weeknight dinner for one (just double to serve two). It’s also a great meal for work week entertaining.