Total Time: 20 minutes
Serving: 4

Ingredients:

2 medium sweet potatoes
1 tsp olive oil
1 1/4 tsp ground cumin, divided
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground pepper
3/4 lb lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp dried oregano
1 1/4 cup canned crushed tomatoes
1/4 cup grated pepper jack cheese
2 tbsp minced flat-leaf parsley


Instructions: 

1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve!

Source: Cookin' Canuk

Serving: 8

Ingredients:

3 springs oregaon
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces bacon, chopped (optional)
1 onion, chopped
1 leek, chop white/pale ends
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt to taste
2 tablespoons tomato paste
1 28-oz can whole peeled tomatoes, drained
2 ounces Parmesan rind
3 cups cooked cannellini beans (2 15-oz cans, rinsed)
Freshly ground black pepper to taste
12 ounces baby yukon gold potatoes, scrubbed and cup into 1/2" pieces
1/2 bunch kale, ribs and stems removed, torn into 1" pieces

Directions:

1. Tie oregano, rosemary, and bay leaves together with kitchen twine.
2. Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
3. Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.

Serve with grated Parmesan cheese!

Adapted from: Bon Appetite

Yield: About 1 1/2 cups

Ingredients:

1 bunch Swiss chard stems, chopped
1 cup distilled white vinegar
2 cups sugar*
1/2 onion, thinly sliced
3 tablespoons Siracha*
1/2 teaspoon celery seed

Directions:

Make a mixture of vinegar and sugar, then stir in onions, Siracha, and celery seeds. Put chopped stems into a canning jar, pour the liquid over the chopped stems, using 3 cups liquid for every 1 1/2 cups chopped stems. Seal jars and place in the refrigerator for a 2-3 days to let the flavors develop. 

* Reduce sugar or Siracha to manage spice or sweetness level

Source: Bonappetite.com

Prep Time: 20 minutes
​
Serves:  4-6 

Ingredients:

1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Swiss chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese or to taste
1/3 cups raisins
1/2 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with dressing to serve.

Source: Allrecipes.com