Kale, Potato, and Mushroom Skillet

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A super easy side dish that’s sure to please everyone, this skillet combines easy ingredients in a warming, savory combination.. with a hint of spice. For a full meal, add cooked chickpeas.

potato kale mushroom skillet

Potato, Kale, and Mushroom Skillet

2 russet potatoes, scrubbed and cut into 1/2-inch cubes
Salted water
4 tablespoons extra-virgin olive oil, divided
2 small yellow onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 pound (454g) cremini mushrooms, sliced
1 bunch kale, stems removed and chopped
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes in a medium saucepan. Cover with water and two pinches salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic, oregano, and chili flakes, cooking an additional 1-2 minutes until fragrant.

Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash). Add the mushrooms, and continue to cook until the browned as well, adding additional olive oil as needed. Add the kale and cover with a lid, letting cook for a few additional minutes until wilted. Sprinkle with salt and pepper to taste. Serve warm.

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(PS — sorry I’m a terrible photographer. Can someone give me lessons? And maybe a camera to go with it? Ha, ha…)

Roasted Carrots with Lemon and Chives

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As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots. If you can find them, use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. Otherwise, slice larger carrots in halves or quarters length-wise.

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Roasted Carrots with Lemon and Chives

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.

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Hummus-Flavored Chickpea Burgers

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Because everyone loves hummus, these chickpea burgers are a favourite alternative for something new between the bun. Because they are delicate, they need to be panfried, but for that bbq flavor, re-heat them on a grill tray or piece of foil before serving.

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Hummus Flavored Chickpea Burgers

3 tablespoons warm water
1 tablespoon ground flaxseeds
2 cups cooked chickpeas
1 medium carrot, grated using a hand grater
3 tablespoons red onion, diced
1 clove garlic, minced
1 tablespoon ground cumin
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon chickpea flour (or other gluten-free flour… but chickpea flour has the best flavor here)
Zest from 1 small lemon
Sea salt and fresh ground pepper to taste
2 to 4 tablespoons coconut oil, for frying

Line a plate with waxed paper.

Mix together the warm water and flaxmeal. Set aside for 5 minutes, until thickened. Put the chickpeas, carrot, onion, garlic, cumin, lemon juice, tahini, flour, zest, and a pinch of salt and pepper in the food processor. Pulse until the mixture is chunky but sticks together if you press it in your hand. If you find that the mixture is getting too smooth but the ingredients aren’t well mixed, use a spoon to incorporate them. Adjust seasonings to taste. Use your hands to form the mixture into 6 patties, putting each one on the waxed paper. Refrigerate for 45 minutes.

Heat a stainless steel or nonstick skillet over medium heat. Add about 1 tablespoon of the oil, making sure the bottom of the skillet is covered. Once the oil is hot, cook patties, 3 at a time (depending on the size of your skillet), for about 5 to 8 minutes per side, until crisp and browned. Carefully flip the burger, adding more oil beforehand if necessary, and continue to cook until browned on the other side and warmed through, about 5 more minutes. Serve immediately or let cool and store leftovers in the refrigerator or freezer.

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