Cookerati

Right now we are noshing on the bounty of our garden.  It’s difficult at times to hold back and only put in some of what we have, and not overload the pot.  This has been our best year in the garden since we moved in 18 years ago.  I’m also trying to cut back on the amount of food I cook up for a meal.  There are only 3 of us her, but we do have a tendency to keep eating until the pot is empty.  Maybe by cutting down on what I cook, and adding more vegetables to eat, we’ll be eating a little healthier.  My Lamb & Veggie dinner was delicious with lots of tasty morsels and no leftovers.  The potatoes were baby potatoes – not new potatoes, real live baby potatoes, so cute.

Ingredients:

1/2 medium onion

1 garlic clove

1/2 lb of ground lamb

Handful of baby potatoes, or a couple of potatoes cut up to bite size

1 handful of Swiss chard leaves torn and stem chopped

2 tbs olive oil

1/4 cup chopped fennel and leaves

1 patty pan squash – peeled and chopped

Directions:

Cook up the ground lamb, garlic and onions, draining the grease, set aside. Boil the potatoes, and the Swiss chard stems until potatoes are soft, drain.  In a frying pan, heat up oil, Throw in chard, fennel and squash.  When chard is wilted, add the rest of the ingredients, pour in chicken broth and simmer until absorbed.  Salt, and pepper.