What's Cooking: One Dish Winter Dinner Recipe

Wednesday, January 21st, 2015

It's Wednesday and DIY night on this blog, so here's a recipe!

Weather Report: 22 degrees F, wind howling out of the southeast, no snow yet. Perfect weather for a simple, quick and healthy dinner featuring local winter vegetables and soft cheese. (You can add meat if you want, more on that later.)

Your one-bowl dinner ready to eat--ummm! Your one-bowl dinner ready to eat--yum!

Yams Nested in Kale With Corn and Cheese

1 yam (actually, it's an orange sweet potato, but we won't get technical!)
5 or 6 leaves kale (I happen to like Lacinato kale for its rich and smooth flavor)
1/3 cup frozen corn (I shave kernels from summer corn and freeze them)
1 oz or so farmer's cheese (I use Rocking W cheese from western Colorado)
splash olive oil
fresh-ground pepper

This part takes some planning: Prick the yam with a fork and bake for an hour or so at 375 degrees. Basically, you bake it until it smells great and is soft when you touch it. (You can bake the yam the day before, or in the morning if you want.)

Lacinato or dinosaur kale, a heritage Italian variety Lacinato or dinosaur kale, a heritage Italian variety

While the yam is cooling enough so you can slice it, chop the kale roughly into bite-sized pieces.

Chopped kale piled in a bowl with corn on top Chopped kale piled in a bowl with corn on top

Drizzle a little olive oil into a microwave safe bowl (or into a saute´ pan on the stove), pile in the kale, add the frozen corn and microwave covered for two minutes. (Or sauté, also covered, on medium heat on the stove until kale is thoroughly wilted, for about 4 or 5 minutes.)

Yam, baked and chopped, cheese in chunks Yam, baked and chopped, cheese in chunks

While the kale and corn are cooking, slice the yam thickly, and cut the cheese into chunks. When the kale/corn is done, layer the chunks of cheese atop the corn, and then place the yam slices on top. Grate some pepper on top, return to the microwave for 30 seconds (covered) or put back on the stove for long enough for the cheese to melt.

Serve with crusty bread, and enjoy!

Locavore Rating: The yam and the pepper aren't local at all, but the olive oil I use comes from California, which is more local (and more reliable) than that from Italy. The kale, corn and cheese are quite local (from Ploughboy Local Market).

Meat-Eaters: Add some sausage, preferably chicken or turkey with a lighter flavor that won't overwhelm the vegetables. Simply brown the sausage while you're chopping and cooking the kale and corn, and layer the sausage in atop the veggies, but below the cheese and yams.

What's playing while I cook: Roseanne Cash's new CD, The River & The Thread.