On Sunday I baked four sweet potatoes. Two we ate for dinner. Last night, I heated up one of them while I sauteed some freshly picked Swiss chard in garlic with Kalamata olives and red onion. I sliced open the sweet potato and spooned the chard mixture over it, drizzling it with red wine vinegar and a sprinkle of feta cheese. It was an ultra easy healthy dinner that was absolutely delicious!
As I told a fellow bus rider last night, it is so helpful to have a repertoire of easy dishes. I had originally planned a more elaborate meal, but Man of the House had had a big, late lunch and wasn't interested in a full meal. I didn't feel like cooking so much just for myself, so having a fall back option worked just fine. And it turned out to be pretty darn yummy.
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