Recipe of the Week

Main Ingredient - Garlic
Created by Elizabeth Karmel

Much as I love mashed white potatoes, my favourite "potato" is the sweet  variety.

I've been cooking and eating sweet potatoes as long as I can remember. And  when I found out that they were loaded with vitamins and other good-for-you  stuff like fiber, I immediately thought... Here's a great excuse to eat sweet  potato pie!

Kidding aside, sweet potatoes are just as good if not better than traditional  baking potatoes in savory applications. My favourite one-bowl meal in winter is  a loaded baked potato. And I often make it with sweet potatoes.

Around 5 p.m., I throw the potatoes in a 350 F oven. I find that a lower oven  temperature keeps the skin from falling apart, allowing you to split the potato  in half and load it up! However, it does take twice as long for the potatoes to  cook.

This year, I have been topping my potato with sauteed kale, which not only  looks stunning — all that orange and green — but also is a perfect complement to  the sweet "meaty" potato.

But that's not all. I also roast garlic and make it into a paste to flavour  the potato, folding in just a touch of butter and a pinch of sage. I scoop out  half of the potato, mix it all together, add half the cheese and put it back  into the shells like you would a twice-baked potato. At this point, the recipe  can be made in advance and re-heated another day.

Just before serving, you sprinkle on more cheese, add a healthy spoonful of  the sauteed kale and, if you like, top with toasted pumpkin seeds for a welcome  crunch. If you don't like kale, you can saute spinach instead. And while I have  specified fontina and Gruyere for the cheeses, Parmesan, cheddar and mozzarella  are great, too.

I generally make this loaded potato a "meatless meal," but you could easily  add leftover or rotisserie chicken.

recipe image
Created by Elizabeth Karmel

Garlic is universally good in almost any savory recipe. Roasting the garlic removes the pungent sometime sharp or bitter flavor from garlic turning it into a luscious caramelized paste of culinary goodness. But make sure you buy really fresh garlic—the older the garlic, the stronger the taste. If your garlic has started to sprout green tendrils, it’s time to buy some fresh. Look for the heaviest garlic, as it ages, the natural juices evaporate and it becomes lighter in weight and sharper in flavor.

Created by Elizabeth Karmel

This dish captures all the sun-kissed flavors of the Greek Islands, lemon, garlic and oregano. A recipe very similar to this one was first introduced to me by a very good friend of mine, Sarah Leah Chase, who’s a grillin’ gal herself. Since my first taste of the salty grilled shrimp, it’s become a staple in my entertaining repertoire.

recipe image
Created by Elizabeth Karmel

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a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...

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