Hasselback Potatoes

Hasselback Potatoes

Slice potatoes thinly, not slicing the entire way through. Place on baking sheet. Place thin garlic slices between potato "slits", drizzle with olive oil and sprinkle with sea salt. Bake at 425 degrees for 40 minutes or until done.

Irish Potato Carrot Soup

5 tbsp. butter
1 med. onion, diced
5 clove garlic, crushed
3 stalks celery, chopped
5 carrots, sliced
6 med. potatoes, chopped
16 oz. chicken broth
1 1/2 to milk
1/2 tsp. each: salt, thyme
1/4 tsp. pepper

Cook onion, garlic, celery and carrots and potatoes in butter in large saucepan about 5 minutes. Stir in chicken broth and thyme. Simmer 30-40 minutes or until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper stir until heated.

Yum!

Summer Squash Casserole

6 cups squash (sliced thin)

4 eggs, beaten

2 cup cheese

6 T. chopped onion

2 cup cracker crumbs

Mix all ingredients together and spread into greased 9x13 pan. Bake at 350 degrees for 1 hour.

Garlic Braised Mustard Greens

I tried mustard greens for the first time this weekend- They were delicious! This is how I cooked them:

Garlic Braised Mustard Greens

1/2 lb. mustard greens, with the thick stems cut off.

2 cloves of garlic, minced

2 tablespoons olive oil

Boil greens in water for 1 minute. Meanwhile, saute garlic in oil. Drain greens, and saute in olive oil until done- about 6-10 minutes. Serve immediately.

This makes a very small serving- definitely make multiple recipes for a family!