Chard and Caramelized Garlic Quittata with a Sweet Potato Crust

26 08 2018


You may ask, “What the heck is a quittata?” Well my husband just coined the name after I made this dish which was not quite a frittata nor a quiche but something in between. Either way, it was absolutely delicious. What really made it was the Maple Balsamic Caramelized Garlic. OMG!! And to top it  off, it was a really beautiful dish as well. This would be great for a brunch. I served it as part of a celebrate summer harvest feast. Who knows, quittatas could become trendy.


4 sweet potatoes, about 2 – 21/2 pounds, peeled and cut into 1/4″ pieces

Olive oil

5 large eggs

3 heads of garlic, cloves peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar (I used a delicious dark chocolate balsamic)

1 tbsp. pure maple syrup

1 tsp chopped rosemary

1 tsp chopped thyme

Freshly ground black pepper

Sea Salt

3 cups grated sharp white cheddar cheese

2 heads chard, leaves removed, washed and roughly chopped

3/4 cup crème fraiche

3/4 cup heavy cream

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Mushroom, Sweet Potato and Black Bean Burrito with Avocado Salsa Verde

30 01 2018

I had some sweet potatoes and flour tortillas in my refrigerator and  a craving for Mexican food. This dish was the result. My friend said it was the best vegetarian burrito she has ever eaten and that I must put it on my website. Her wish is my command.

Serves 4


2 medium sweet potatoes

2 tbsp olive oil (I actually used EVOO Chipotle Olive oil)

1 tsp cumin

2 tsp chili powder

1/2 tsp smoked paprika

salt and pepper, to taste

8 oz. mushrooms, sliced (shiitake and portobello)

8 oz. baby spinach

1/2 red onion, sliced

1 can black beans, rinsed and drained

4 jarred roasted red peppers, sliced

2 cups shredded Cheddar and Monterey Jack cheese


2 ripe avocados

1 cup salsa verde

2 garlic cloves

1/2 to 1 fresh jalapeno, seeded and roughly chopped

1 lime, juiced

1/2 cup cilantro leaves

water to thin as necessary

sea salt, to taste

6 flour tortillas


1 head romaine lettuce, shredded

1/2 red onion, minced

sour cream

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Roasted Beets and Sweet Potatoes

13 10 2010
I love all root vegetables roasted. I think it brings out their earthy flavors and caramelizes them to a perfect sweetness. This was a beautiful autumn side dish. This is very simple to make and you can keep the leftovers for up to a week.

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Sweet Potatoes, Caramelized Apples and Greens

3 04 2010
As usual, it was time to use up an odd assortment of vegetables in my refrigerator. I love sweet potatoes simply roasted with sea salt and olive oil or butter. I also know that people love to pair sweet potatoes with more sweetness. Usually I find that to be cloyingly sweet, like those marshmallow and sweet potato combinations at Thanksgiving. However, in the case of this recipe, I thought the slightly bitter greens would compliment the sweetness of the caramelized apples and the sweet potatoes. I was right. It was delicious and naturally sweet as so much of God’s wonderful produce is. Remember you can use any combination of braising greens like mustard greens, kale, collard and beet greens in this recipe.

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Butternut Squash and Pear Soup

10 03 2010
Wow, last night I made this fantastic soup! I looked in my refrigerator and found a butternut squash and some overripe pears. This recipe used them up beautifully. I could really taste the lovely combination of the sweet pears and the creamy butternut.
Before I made the soup though, I quickly threw together a Vegetable Stock (see recipes). I kept throwing in things like the peelings of the butternut squash as I was preparing to make the soup. I really think the key to a good soup is the stock. If you have to buy commercial stock, then use less stock and dilute it with water. Commercial stock is thicker than homemade.

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Braised Kale with Sweet Potatoes

17 02 2010

If you enjoy kale and sweet potatoes, you will love this recipe. I never understood the American obsession with sweetening sweet potatoes. They are already beautifully sweet, just as God made them . This recipe calls for a little orange juice which does sweeeten a little bit but mostly adds a lovely depth to the flavors. This dish can be eaten as a side dish or as a main course with a side salad.

2 large sweet potatoes, scrubbed

1 tbsp vegetable oil

1 red bell pepper, diced

½ onion, diced

1 to 2 jalapeno peppers, minced

2 pounds kale, washed, tough ribs removed, leaves stacked and coarsely chopped

1/3 cup vegetable stock

1 orange

1 to 2 tbsp balsamic vinegar

2 medium tomatoes

salt and freshly ground pepper to taste Read the rest of this entry »