Valentine's Day is coming up and I usually fix food that is red.  That mean something with pasta sauce or with paprika, such as, a baked vegetable lasagna or mushroom stroganoff with lots of paprika over cauliflower mashed "potatoes".  Not this year. 

I will be coming up with a Valentine Dinner Plan in the next week that I will share. In the meantime I will share a  recipes that I have worked on so far.


This is a breakfast dish that I make for us sometimes on the weekends.

Sweet Potato Red Chard Breakfast Hash

Serves 2-4 people depending on how hungry you are.

Use 1/4 cup or so of water or cooking wine to sauté the vegetables
2 medium sweet potatoes about 4 cups
1 TBS of dried Sage or 1/4 c fresh Sage leaves
1 TBS fresh curly parsley
1TBS ground cumin
1/2 TBS turmeric
freshly ground black pepper to taste
3 to 4 cups chopped Chard or other greens of your choice
4 to 5 green onions, sliced into rounds

   Heat the water or cooking wine over medium heat in a 12" or larger skillet.  When the liquid is hot add the sweet potatoes and sauté for 5-7minutes. 

   Add the sage, parsley, cumin, turmeric and black pepper and continue to sauté for another 3-5 minutes or until the sweet potatoes are slightly soft.  Add more water or wine as necessary to keep from sticking to bottom of pan.  You may also need to decrease the heat if necessary to prevent burning.

    Add the chard and the sliced green onions and sauté for 3-4 more minutes.

Test to see if the sweet potatoes are cooked through, if not add a few more tbs of water or wine, put a lid over the pan and continue to cook for a few more minutes until the potatoes are soft.

Adjust your seasonings to taste. 

Note:  1-2 cloves of garlic can be added with the sweet potatoes.