You know those nights when you’ve gotten to the end of the week and have a bunch of leftover veggies in your fridge?
A couple carrots… some celery and onion, tomatoes, and maybe some fresh herbs?
Most people use ’em up in a simple soup or salad, but I’m here to tell you a secret…
You can cook them up in an easy veggie saute!
Just add beans, greens, olives, and cheese & you’ve got a filling and super healthy dinner.
I know. It sounds a little weird… but trust me…. it’s delicious! And it’s one of those dinners you can feel good about eating. The warm cheesy veggies and creamy beans leave you feeling light, nourished, and full of energy.
When I make dinners like these, I usually don’t follow a recipe. I just saute up all the veggies in the fridge, add whatever beans, greens, olives, and cheese I have on hand, top with a splash of vinegar or lemon juice and call it a day.
But if you’ve never made a saute like this before, it can help to have a framework. Follow this recipe to get the basic idea down, then customize it yourself next time the mood strikes. It’s also great with feta, goat cheese, or even blue cheese, kidney beans, white beans, or black beans, and any sort of greens- kale or collard greens are delicious too. Have fun with it!
Chard and Vegetable Saute
- 4 oz white button mushrooms, sliced
- Several tablespoons extra virgin olive oil or oil of choice
- Kosher salt and ground black pepper
- 1 large yellow onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 head of garlic, cloves peeled and thinly sliced
- 1 bunch red chard, stems thinly sliced, leaves roughly chopped
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 15 oz can black olives, drained and halved
- 1 bunch green onions, thinly sliced
- 1/2 bunch parsley, minced
- 1 cup halved cherry tomatoes
- Juice of 1 large lemon
- 3/4 cup shaved Parmesan cheese
- 1 cup halved ciliegine, small balls of water packed fresh mozzarella cheese
Add a drizzle of extra virgin olive oil to a large non-stick saute pan and warm over medium-high heat. Add the sliced mushrooms, season with a sprinkle of kosher salt and pepper, and cook for about five minutes, stirring occasionally, until golden brown. Remove the mushrooms from the skillet and set aside on a plate.
Add 2 more tablespoons of olive oil to the skillet and add the onion. Reduce the heat to medium and saute until the onions are soft and just turning golden, about 5 minutes. Add the carrots and celery and saute another 5 minutes until softened.
Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
Reduce the heat back to medium and add the garlic and swiss chard. Cook, stirring to incorporate the greens, for about 1 minute or until the chard has started to wilt. Add the garbanzo beans, olives, green onions, parsley, cherry tomatoes, and reserved mushrooms. Let cook for 1 minute until warmed.
Turn off the heat, drizzle the juice of 1 lemon on top, stir in the parmesan and mozzarella cheeses, and season well with kosher salt and ground black pepper. Enjoy right away with a hunk of crusty french bread on the side.
Potatoes. Nature’s humble comfort food.
They’re inexpensive, delicious, easy to prepare, and please just about anyone.
You can slice and fry or bake into French fries, boil and mash into creamy mashed potatoes, dice and toss with olive oil and herbs and bake into crispy bites, or even pan sauté on the stove until golden on the outside and creamy on the inside.
So many options. And all of them are delicious.
A new favorite is in town: Rosemary Garlic Pan Potatoes.
They have the delicious golden crust that you get from baking, but they stay nice and creamy on the inside & don’t dry out at all.
The secret is using red or new potatoes and dicing them nice and small (about 1/2 inch dice) so you can get a good ratio of crispy crust to creamy inside.
Pan fry until golden, toss with some aromatic herbs and spices (garlic and rosemary are my favorite) and a little salt and pepper, and you’ve got an amazingly delicious side dish ready in 20 minutes.
Rosemary Garlic Pan Potatoes
- 3 tablespoons olive oil
- 6 medium red potatoes, cut into 1/2 inch dice
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Pour the olive oil into a large nonstick skillet and warm over medium-high heat until shimmering.
Add the diced potatoes, stir with a spatula to coat with the oil, shake the pan to distribute the potatoes into one even layer, and then let them cook, without stirring, for a few minutes or until the potatoes develop a nice golden crust on that side.
Stir the potatoes with a spatula and repeat this process, letting the potatoes cook and become golden on all sides, stirring occasionally, for about 20 minutes. If the potatoes start to burn, reduce the heat. If they are not browning, turn up the heat a bit.
Once the potatoes are nice and golden and crispy (and tender on the inside), stir in the minced rosemary, garlic powder, salt, and pepper.
Raise your hand if you’re a mashed potato lover!
(Pretty sure I see ~95% of the hands out there raised)
Do you ever make mashed potatoes at home? Or do you tend to wait for the holiday season and enjoy them with loads of turkey, stuffing, and cranberry sauce?
If you haven’t tried making them at home, you’re in for a surprise. They are shockingly EASY!
And as easy as traditional mashed potatoes are, I’ve found a few ways to make them even easier.
- First, choose a potato with thin skin. I like red potatoes or small yellow potatoes. Anything labeled as “new potato” will work, since these are potatoes that have been freshly harvested & don’t have a thick tough skin. These types of waxy potatoes have a nice creamy interior, and delicate skin with lots of earthy flavor, fiber, and nutrients. I skip the brown russet potatoes for this recipe because the skins are a little more tough, and the starchy interior doesn’t pair as well with creamy garlic.
- Next, don’t even bother to peel them. Yep, you heard me correctly. I don’t even peel my potatoes. It saves so much time, and I actually prefer to leave the peels on to add some color and texture to my mashed potatoes. The peel contains most of the fiber and phytonutrients of a potato, so you’re doing yourself a huge favor by including them in your recipe.
- Add garlic to the same cooking pot. Want garlic mashed potatoes? Don’t even bother with slow roasting the garlic and squeezing the goopy cloves into your potatoes at the end. I mean, yeah, you can put in that extra effort for a holiday meal or something, but on a weeknight? Nah. Instead, just peel a whole head of garlic and plop the cloves right into the potato pot. They boil with the potatoes and become nice and tender and creamy.
- Drain and mash in the same pot. Since you already added the garlic to the same pot as your potatoes, you can simply drain the pot, add your butter, milk, salt, and pepper, and mash everything together. No extra dishes required.
These easy garlic mashed potatoes are one of my favorite kitchen hacks- I hope you enjoy them as much as I do.
World's Easiest Mashed Potatoes
- 3 lbs small red potatoes, halved (or quartered if they are larger)
- 1 head peeled cloves of garlic
- 1 stick, 8 tablespoons pasture raised butter
- 1 1/4 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Place the cubed potatoes and the peeled cloves of garlic in a large pot. Cover with several inches of water, and bring to a boil. Reduce the heat to a low boil, so that the potatoes don't fall apart, and let cook for about 15-20 minutes, or until the potatoes are fork-tender.
When the potatoes are tender, drain and return to the pot. Add the butter, milk, salt, and pepper and mash with a potato masher until the potatoes are smooth. Serve right away.
Goes great with Turkey Meatloaf or Balsamic Marinated Skirt Steak.