Recipes

Makes 6 servings

• 1 large garlic bulb
• 2 Tbsp olive oil
• 2 lbs sweet potatoes
• 1 lb russet potatoes
• 1/3 c butter
• 1/2 c grated Parmesan cheese, divided
• 3 Tbsp chopped Italian parsley
• 1 tsp minced fresh rosemary
• Salt and pepper, to taste

1. Cut top off garlic bulb; discard. Place garlic, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks.
2. Use oil from baking dish to grease 1 1/2-quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain.
3. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend.
4. Spoon into oiled casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top.

Makes 6 servings

• 3 Tbsp olive oil
• 1/2 c chopped green onions
• 1 1/2 c Arborio rice
• 1/2 tsp salt
• 4 c hot chicken or vegetable broth, divided
• 4 c coarsely chopped spring greens (spinach, chard, sorrel)
• 1/4 tsp grated nutmeg (optional)
• 1/2 c grated Parmesan cheese

1. Heat oil in heavy pot over medium-high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color.
2. Add 1/2 c broth; cook and stir until most of broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally.
3. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist.
4. Remove from heat. Stir in Parmesan and serve.