Travel, Wine, and Dine has definitely been focusing more on the travel and wine lately, with a departure from the recipes and cooking that used to be a bigger part of my blog and my life. Life happens, people change, and there are times when being in the kitchen is a little less appealing that being out and about, working really hard on growing my career, and seeing as much of the world as possible.
I do still cook, in between nights out and takeout and those nights where cereal is the only thing that is possible. I’ve been trying to make lots of entree salads as well as shrimp, veggies, some sort of sauce, and pasta.
This twice baked sweet potato dish was inspired by one of the many articles that I have been reading, trying to find quick, healthy recipes for weeknight meals. While it’s getting warmer out, nights are still chilly, so this sweet potato mash is perfect either on its own or with main dish. Greek yogurt adds in protein, and the sweet potato and kale are chock full of nutrients.
How to make it:
I simply baked two large sweet potatoes until they were soft, scooped out the filling and mixed it with the following:
2 cups chopped kale and 1 cup chopped yellow onion, sautéed in oil until soft
1 cup plain Greek yogurt
1/2 cup shredded parmesan cheese
dash garlic powder, sea salt, and pepper, all to taste
I pureed the ingredients together until soft and silky, then topped with a generous sprinkling of crumbled feta. I put back in the oven at 400 for about 10 minutes and this easy Meatless Monday meal was ready to serve.
I’m excited for gardening and farmers markets and all of the beautiful seasonal produce they will bring!