Side Dish

Rustic Mashed Potatoes

Rustic Mashed Potatoes

I like my mashed potatoes with the peel and with chunks of actual cooked potato (and only partly because I’m too lazy to peel them). This may not be a popular opinion, but super smooth mashed potatoes really freak me out— maybe it’s a texture thing or perhaps I just suck at making them. Who knows. So… I opt for a simpler “rustic” mashed potato dish!

Pomegranate Kale Salad

It’s no secret that I love kale. I usually sneak it into soups or saute it with bacon, but did you know you can eat this leafy green raw? No, I know you’re not a rabbit… But the trick is to marinate it in an acidic vinaigrette to break down the fibrous nature of the green. This makes it tastier and easier to digest.

This winter kale salad is dressed in an orange-honey vinaigrette, adding a subtle sweetness to the bitter green and then topped with toasted pecans, fresh pomegranate seeds and crumbled goat cheese. It’s a beautiful green addition to the holiday table, that is often dominated by our starchy friends!

Pomegranate Kale Salad

Makes: 6-8 servings

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Prep time:

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Ingredients:
  • 1 large bunch kale
  • 1 pomegranate
  • 1/2 cup olive oil
  • 1/4 cup orange juice
  • 2 tbls honey
  • 1/2 tsp salt
  • fresh cracked pepper
  • 1/2 cup pecans
  • 1/4 cup goat cheese crumbles

Instructions:
  1. In a small bowl whisk together the olive oil, orange juice, honey, sea salt and several cracks of black pepper. Set vinaigrette aside.
  2. Tear kale into small bite size pieces, discarding the stem.
  3. In a large bowl, combine kale and 1/2 cup of vinaiegrette. Massage dressing into kale, coating the leaves to break down the fibrous leaves! Allow to marinate and break down for at least 30 minutes.
  4. While kale is marinating, seed pomegranate, discarding any white pulp.
  5. Heat a heavy bottomed skillet over medium. Add pecans to hot pan and toast, stirring consntantly until fragrant. Remove from pan and set aside to cool.
  6. Just before you're ready to serve, toss marinated kale with goat cheese, pomegranates and toasted pecans. Drizzle additional dressing on top.

Parmesan Whipped Sweet Potatoes

Parmesan Whipped Sweet Potatoes

 sweet potatoes paleo primal holiday parmesan side dish

Parmesan Whipped Sweet Potatoes

Makes: 6 servings

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Prep time:

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Ingredients:
  • 1.5 lbs sweet potatoes
  • 2 tbls salted butter
  • 1/3 cup grated parmesan
  • 1/2 tsp salt

Instructions:
  1. Peel sweet potatoes and cut into 1 inch cubes.
  2. Steam for approximately 20 minutes or until fork tender.
  3. Add steamed potatoes to bowl of stand mixer.
  4. Using whisk attachment, beat on high for 2-3 minutes until fluffy.
  5. Add parmesan, butter and salt to potatoes and beat for another 2 minutes.
  6. Serve warm!

Instant Pot Orange Spiced Butternut Squash

Instant Pot Orange Spiced Butternut Squash

The instant pot works its magic once more! I love butternut squash, but damn, is it a pain in the ass to peel! And then roast! I don’t have time or patience for that.

I finally had the bright idea to put my Instant Pot to use here! Pressure cooking butternut squash for 7 minutes makes it incredibly easy to remove the outer peel (it sloughs right off!). It also evenly cooks the squash, making for a better tasting mash.