Happy Friday! I hope y’all have good weekend plans! Before you celebrate the weekend, let’s talk about #WeekdaySupper! This week’s recipes are all really amazing and I hope you try these recipes out!
This week’s recipes are:
Monday – Curried Chickpeas over Wilted Greens by Take A Bite Out of Boca
Tuesday – Chicken Bacon Leek Casserole by Noshing With The Nolands
Wednesday – Lemony Swiss Chard and Quinoa Sauté with Fried Capers and Olives by The Wimpy Vegetarian
Thursday – Turkey Lentil Taco Salad by Shockingly Delicious
I’ve been on a bit of a kale kick as of the past few months (You’ll be able to see that from some of my upcoming posts…). Whenever I have kale as part of a meal, I like to have a side or main that’s one of my guilty pleasures. This week’s guilty pleasure is scalloped potatoes. I just love the marriage of caramelized potatoes with a creamy cheese sauce. So tasty.
This is an easy recipe that you can make any day of the week in under an hour. The effort lies all in the potatoes with little preparation needed for the kale or ham. I hope you enjoy this recipe!
|3 lbs||prepared ham|
|3 tbsp||red wine vinegar|
|6 tbsp||olive oil|
|1/2 tsp||garlic powder|
|1 1/2 cup||cream|
|dash||salt & pepper|
|1/2 cup||grated Parmesan|
- Preheat the oven to 400F. Chop the Kale into salad sized pieces. In a small bowl whisk the vinegar, oil, salt, and pepper together. Toss with the kale and set aside.
- In a saucepan over medium low heat, whisk the cream, thyme, salt and pepper together. Mince the garlic and add it to the cream. Cook for 5 minutes.
- Rinse the potatoes and skin them. Slice them into 1/8 inch round slices. In a large bowl toss the cream and potatoes together. Add the cheese. Transfer the the potatoes to a baking dish and loosely cover with aluminum foil. Bake for 40 minutes, removing the foil once it hits 30 minutes.
- Let the potatoes cool for 5 minutes before serving. Serve with the ham and kale.