Are you looking for a new side for your Thanksgiving dinner? Maybe something a little more grownup and sophisticated? This gratin with sweet potato, chard, Gruyere, fresh herbs, and lots of garlic may be perfect for you. You could certainly make it for a non-holiday dinner as well, though it does take quite a bit of time with pre-cooking, layering, and baking. Luckily, I was with my dear friend Melissa (Smells Like Brownies), who helped with the prep-work.
Start with a big sweet potato (or two smaller ones) and a whole lot of chard (seriously - a lot)
Peel the sweet potato and slice thinly, then set aside.
Remove the stems from the chard, chop, and place in a big pot with some onion that has been sauteing in butter. Look at those colors! Season with salt, pepper, and nutmeg; and cook until soft.
Now that I am settling into my new place, and Melissa has welcomed her baby daughter to the world, we are getting back into our lunch schedule. We started with this gorgeous Spring inspired egg salad. This is really customizeable, and you can add whatever you find fresh in your area.
We started by finely dicing some celery, scallions, chives, parsley, and dill while we boiled some eggs. You can use whatever combination of herbs you prefer. We also separated the greens from a bunch of radishes.
To that, we added chopped eggs and avocado, caper, garlic, lemon zest, mayonnaise, and dijon mustard.
Last month, I signed up to bring pasta salad to a potluck. In typical me fashion, I decided that I had to make it myself. After cruising the internet for a bit, I came across a recipe with smoked gouda, which was all I needed to be sold. Roasted red peppers and artichoke hearts? Total bonus.
I choose to use gemelli for my pasta because it is my favorite and it is really structurally sound - it holds up to anything. While that was boiling, I diced up my roasted peppers and artichoke hearts (I was lucky to find grilled ones at the store). I had a couple of tomatoes hanging around, so I chopped those up and threw them in too. After I rinsed the pasta in cold water (normally a big no-no, but good for pasta salads), I tossed it with the veggies and the cubed gouda.
Then came the dressing, where I inexplicably decided to take the opposite route and go quick and easy. I used mayonnaise and bottled Italian dressing and it came out just right - light and flavorful. You are of course welcome to make your own dressing from scratch. Top with fresh herbs and go! This is hearty and fresh and super yummy - it was very popular at the potluck, thank goodness!