Summer Veggie Dinner

With all the nice weather we have been having, I have summer on my mind.  There is nothing better than backyard grilling, afternoon smoothies in the sunshine, and the abundance of fresh fruits and veggies!  Recently I have been throwing this dish together and absolutely loving it.  It's a change from my normal salad and packs a huge veggie punch.  The protein on top changes (pictured is grilled chicken), and you can even make this vegetarian/vegan by using fried eggs, grilled tempeh, or leave it off completely.  Let's face it; this dish is all about the veggies.

I combined some of my favorite veggies on one plate to make a mouthwatering and satisfying meal that will not only help you eat your veggies, but love them. Tender swiss chard and young kale are combined with caramelized onions, crispy garlic, and earthy shitakee mushrooms to create a yummy green base.  Next I added some crispy smashed sweet potatoes, which make everything better.  As I was eating this for dinner, I added some grilled free-range chicken breast and topped the whole thing with a big helping of spicy basil-lime avocado sauce.  Because nothing is complete without some avocado, am I right ;)

Enjoy this glorious warm weather and help ring in Summer with a big pile of delicious and nutritious veggies!








Summer Veggie Dinner

serves 6

1 recipe baby kale and chard saute
1/2 yellow onion, sliced thin
8 oz shitakee mushrooms

crispy smashed sweet potatoes (make with 6 potatoes)

Basil-lime avocado sauce:
2 avocados, mashed
juice of one lime
1/4 cup fresh basil, chopped
1 Tbsp extra virgin olive oil
salt and pepper, to taste
dash red pepper flakes, optional

6 portions grilled chicken* (or protein of your choice), optional

*feel free to use any protein you want, such as pork, beef, turkey, eggs, tempeh, etc.

Directions:
1.  Make the baby kale and chard saute according to directions, however add the onions with the garlic and let them sweat down for about 10  minutes before adding the greens.
2.  Make the crispy smashed sweet potatoes according to directions.
3.  Combine the mashed avocado, lime juice, basil, olive oil, salt, pepper, and red pepper flakes in a bowl.  Mix until well blended.  Add more olive oil or water if thinner consistency is desired.

To assemble:
Start with a helping of the sauteed baby kale and chard, then add the crispy smashed sweet potatoes, then grilled chicken (or protein of your choice), and top with basil-lime avocado sauce.  Sprinkle with additional red pepper flakes and fresh basil to garnish before serving.  Serve warm.