This has been a really busy week – we have all had them…This was our last week of school so lots to be done there and also we are working on getting our garden in.  Its easy to eat poorly when you are busy – I can be very guilty of skipping meals or just grabbing stuff to munch on but I usually pay for it later with low energy and headaches.

Fortunately, quick and easy meals can be made with vegetables and easy to cook meats which will actually help you deal with crazy busy weeks.  Both of these side dish recipes pair well with wild caught fish – for this meal we used salmon.

Having an instant pot is also hugely helpful when trying to prepare from scratch meals in a hurry – I use mine several times a week, such a great investment.

Hopefully next week will be less busy but who knows – thankful here to have God’s bountiful blessings to keep us sustained.  Enjoy the recipes.

Garlic Mashed Potatoes with Kale - Instant Pot

Ingredients

  • 6 large potatoes
  • 1 bunch kale
  • 1 1/2 cups water
  • 1 1/2 tsp salt
  • 2 tbsp chppped, fresh chives
  • 2 tbsp chopped, fresh garlic scapes
  • 1 stick butter
  • 1/2 cup sour cream

Instructions

  1. Rinse potatoes and cut into 1 inch cubes.  Tear pieces of kale from stalk and place both potatoes and kale in Instant Pot.

  2. Add water and salt.  Lock lid and cook on manual pressure for 8 minutes.  Let pressure release manually for 10 minutes, then quick release.

  3. While potatoes are cooking, melt butter in medium saucepan over low heat.  When melted, add chopped garlic scapes and chives and cook until tender.

  4. After pressure cooker is released, drain potatoes and kale and then place both back in Instant Pot.  Add melted butter/herbs and sour cream and mash gently.  Reheat on "Slow Cook" setting if needed.


Massaged Mesclun Arugula Salad

Massaged Mesclun & Arugula

Ingredients

  • 1/2 cup olive oil
  • 1/2 ripe avocado
  • 1 tbsp chopped, fresh garlic scapes
  • 1/2 tsp salt
  • 1 bag mesclun mix
  • 1 bunch arugula, chopped
  • 1/4 cup thinly sliced radishes
  • 1/4 cup raisins or dried cranberries

Instructions

  1. Add olive oil, avocado, garlic scapes and salt to bowl.  Use an immersion blender and blend thoroughly.

  2. Combine mesclun, arugula, radishes and raisins in a salad bowl.  Pour approximately 1/2 of the avocado dressing and massage with your hands until all vegetables are coated.  Serve immediately.