• 4 medium sweet potatoes, skin-on, scrubbed
  • 1 Tbsp extra virgin olive oil (for sautéing garlic, onions and kale)
  • 1 clove garlic
  • chopped 1/2 medium onion
  • chopped 1 cup chopped kale (dinosaur or Tuscan)
  • 3/4 cup shredded cheddar cheese (jack, Muenster or fontina)
  • 1 large chicken breast chopped
  • 1 can of drained black beans
  • 2 Tbsp. Vegan butter olive oil, Tuscan, Persian or Garlic for Blending
  • ½ cup of spicy salsa
  • Salt and pepper to taste

Sweet potatoes, beans and Kale are high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium & Fiber.

Pierce scrubbed sweet potatoes several times with a fork. I cheat: Place in Microwave for 2 potatoes or until done. Let cool before cutting in half length wise.

While sweet potatoes cool, heat the olive oil in a large frying pan over medium heat. Add the chicken, garlic and onion and cook for 3-4 minutes, until they begin to soften. Add the kale and cook, stirring occasionally, for 7-8 minutes, until kale is wilted, but not done completely.

Remove from pan and transfer to a mixing bowl. Use a spoon to scoop out the cooked flesh (you may need to leave a thin layer of flesh close to the skin to keep the skin from tearing). Place scooped-out sweet potato flesh into the mixing bowl with the Chicken, garlic, onion, bean, salsa & kale mixture and set the skins aside (you’ll use them later).

To the bowl, add most of the cheese (reserve a few pinches to top the sweet potatoes). Add in our Vegan butter olive oil, Persian lime or Garlic, use a fork to mash the whole mixture together. Season with salt and pepper to taste.

Divide the mixture between the empty sweet potato skins and top each with a pinch of the shredded cheese and place the stuffed sweet potatoes on the baking sheet. Bake for 18-20 minutes, or until the cheese on top begins to bubble and brown. Serve immediately.

Makes 4 servings. You can use regular potatoes also and add chili, turkey or anything else you enjoy.



  • 3 tablespoons Garlic olive oil
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 4 cups of low salt beef stock
  • 6 oz Pomegranate Balsamic Vinegar
  • 1 cup of red wine
  • 3 ounces tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon basil
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 pounds potatoes, cutup (approx.. 4 large Idaho)
  • 1 large onion, chopped
  • 2 cups carrots, cutup
  • Salt and Pepper
  • 2 tablespoons chopped fresh parsley

Heat olive oil in your skillet on medium-high heat. Working in batches if necessary, add the beef (do not crowd the skillet, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Add garlic, onion, potatoes and carrots then sauté 1 minute. Transfer all to a slow cooker crock pot.

Add beef stock, Pomegranate Balsamic Vinegar, red wine, tomato paste, sugar, basil, thyme, Worcestershire sauce and bay leaves. Stir to combine. Cover and let heat to a simmer for 2-3 hrs.

Discard bay leaves. Sprinkle with parsley and serve.

Some corn muffins would be perfect with this dish.


Personally, I would have added in broccoli, snow peas or spinach, but my husband doesn’t like anything “green in color”. Little does he know…… Boil your Fettuccine in boiling water after adding salt & a splash of EVOO in the water for about 12 min or until done, but still a little firm. Rinse with cold water to remove the starch. Save your water in case you need to thicken your sauce. Set to the side (I added more extra virgin olive oil to keep from sticking).

Line or just coat your skillet with an EVOO of your choice. I used the garlic infused olive oil. Sauté half of a sweet onion, 4 garlic cloves, 2 large diced mushrooms and add Italian/Mediterranean spices and herbs to taste. Dice up partially frozen chicken breasts, approx.2-3. Then add into your veggies and herbs. Brown your mixture for about 15 min. until all is done and tender.

Add in low salt Fettuccine white sauce (half and half) with Vodka red sauce, with a cup of white wine. Let simmer and thicken. Add in several teaspoons of Marscarpone Cheese, along with, cheddar and any other cheese of your choice. Toss in your pasta and reduce heat to warm.

Dice up some cherry tomatoes and throw in with added herbs. Layer (finishing oil) some of our Porcini Mushroom Olive Oil after plating. 40 min. Enjoy.