Ingredients

• 2 medium sweet potatoes
• 1 tablespoon canola oil
• ½ teaspoon kosher salt
• 1 (12 oz) chopped sweet kale salad kit
• ½ cup crumbled feta cheese

Steps

1. Preheat oven to 350°F. Peel potatoes and cut into ½-inch cubes. Coat potatoes with oil and salt, then spread in single layer on baking sheet; bake 12–15 minutes until tender when pierced with fork. Let stand 3 minutes to cool.
2. Place all salad kit ingredients in salad bowl. Add potatoes and cheese; toss and serve.

Ingredients

• ½ loaf marble rye bread
• 1 tablespoon canola oil
• 8 oz trinity mix (fresh diced onions, bell peppers, celery)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 8 oz mild Italian (or breakfast) sausage, casing removed
• 1 tablespoon white balsamic vinegar
• 2 cups chicken stock (or broth)
• 1 teaspoon poultry seasoning
• 1 ¼ cups shredded Swiss cheese (5 oz)

Steps

1. Preheat oven to 350°F. Cut bread into bite-size pieces (6 cups) and place in single layer on baking sheet; bake 8–10 minutes or until toasted.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add trinity mix, salt, and pepper; cook and stir 3–4 minutes or until tender.
3. Add sausage; brown 6–7 minutes, stirring to crumble meat, and until no pink remains. Stir in vinegar, stock, and poultry seasoning; bring to a simmer. Remove pan from heat and let stand 2 minutes to cool.
4. Combine bread, cheese, and sausage mixture until evenly coated; transfer to 13- x 9-inch baking dish. Bake 30–35 minutes or until center is set and meat is 160°F. Serve.

Ingredients

• 4 lb gold potatoes
• 4 cloves garlic
• 2 tablespoons unsalted butter
• 3 cups heavy whipping cream
• ¼ cup flour
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• ¼ teaspoon ground nutmeg
• 7 oz aged cheddar cheese

Steps

1. Slice potatoes into ¼-inch-thick rounds. Chop garlic. Coat liner of 4- to 6-quart slow cooker with butter.
2. Whisk cream, flour, salt, pepper, nutmeg, and garlic until thoroughly blended. Layer one-half potatoes in bottom of slow cooker, then top with one-half cream mixture. Repeat layers. Cover and cook on HIGH 4 hours, stirring halfway through cook time.
3. Shred cheese (2 cups). Stir potato mixture, then top with cheese, cover, and cook 30–40 more minutes until cream mixture has thickened and potatoes are tender when pierced with a fork. Stir potatoes and serve.