This return to warm weather is flaring up the desire to grill for dinner. Steaks, eggplant, mushrooms, even kale are so delicious when grilled just right. These potatoes are a definitely a perfect complement.
CSA Style Steakhouse Mashed Potatoes
1.5 pounds fingerling potatoes
3 garlic scallions chopped, bottom white part only
1/4 cup chopped chives
4 cups chopped spinach, kale, collards, chard, etc
2/3 c. chicken broth
4 ounces cream cheese
Nutritional yeast or sharp cheddar cheese if desired
Wash potatoes and then boil with skins on. When fork tender, remove from heat and drain. Place back in pan and add broth and cream cheese. Mix well adding more broth if necessary for desired consistency. Add salt and pepper to taste. Stir in the rest of the ingredients. Place in an oven safe dish or in individual ramekins and bake until heated through. You can top with cheese if desired and bake until bubbly, though they are good enough to stand on their own without it.
If you need a quick and easy use for your rhubarb try this amazingly easy baked oatmeal. So delicious and fiber and protein packed!
Rhubarb Baked Oatmeal
2 beaten eggs or ground flax egg substitute
1 cup-your choice regular or non-dairy
1 tsp. vanilla
1/2 cup oil or applesauce
3/4 c. brown sugar
1/2 cup ground flax
2 tsp baking powder
1/2 t. salt
2 c. chopped rhubarb
Mix all of the above ingredients and then add 3 cups of oats. I use a blend of quick and whole. Place in lightly greased 9 x 13 pan and bake at 350 for 30 minutes. Top with 1/2 cup of vanilla yogurt for a decadent breakfast treat that you don't have to feel too guilty about enjoying! :)