New dinner recipes

Tonight we made grilled marinated flank steak, fresh rolls, roasted garlic mashed potatoes, sauteed kale and fresh cut-up cantaloupe. The kale and the potatoes tasted fantastic if eaten together on the same forkful, Blaine finished off all of the kale.

Roasted Garlic Mashed Potatoes

Rated: Submitted By: Kathleen Burton Photo By: Marlee Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 8

"Russet potatoes are blended with roasted garlic, butter and milk."

Ingredients:

1 medium head garlic 1 tablespoon olive oil 2 pounds russet potatoes, peeled and quartered

4 tablespoons butter, softened 1/2 cup milk salt and pepper to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3.	Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4.	Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

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Printed from Allrecipes.com 9/13/2011

Sauteed Kale

Bobby Flay

Rated 5 stars out of 5

Total Time: 15 min

Prep 5 min

Cook 10 min

Yield: 4 servings

Level: Easy

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.