​4 sweet potatoes
½ cup maple syrup
¼ cup olive oil
Salt and pepper
2 green onions, minced

1. Preheat oven to 400°F.
2. Bake the sweet potatoes until they’re tender and soft, about 45 to 60 minutes. Toss the baked sweet potatoes into a bowl and splash in the maple syrup and olive oil. Mash well then season with salt, pepper and green onions. Stir briefly and serve immediately!

​from the Kitchn

• 3 pounds small russet potatoes, peeled and cut into 3-inch chunks
• 1 tablespoon kosher salt
• 6 whole garlic cloves, peeled
• 1 whole bay leaf
• 4 (3-inch) thyme sprigs
• 1 (8-ounce) package cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 1 cup sour cream (full-fat)
• 3/4 to 1 cup whole milk, warmed
• 1 teaspoon seasoned salt, or to taste
• Freshly ground black pepper, to taste

1. Generously butter a shallow 2 1/2-quart gratin dish or baking dish.
2. Place the potatoes in a large pot and cover with cold water to a depth of 2 inches. Add the kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Do not let the potatoes break apart or become waterlogged. Drain well and let stand until the potatoes steam dry and their edges look chalky, about 3 minutes. Discard the bay leaf and thyme stems.
3. Press the hot potatoes and garlic through a food mill or ricer into a large bowl. Alternatively, mash them as smooth as possible with a hand-held potato masher.
4. Add the cream cheese, butter, sour cream, and 3/4 cup of the milk to the warm potatoes; stir until smooth. The mixture will firm up as it chills overnight, so at this point it should be slightly softer than you want to serve it. Season with seasoned salt and pepper.
5. Scrape the potatoes into the prepared dish and smooth the top. Dot the top with the bits of chilled butter. Cover the dish tightly with plastic wrap and refrigerate overnight or up to 2 days ahead.
6. When ready to bake, preheat the oven to 350°F. Remove the plastic wrap and bake until the top is golden brown and the potatoes are heated through, about 1 hour. Serve warm.

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• 2 cups pot barley rinsed and drained
•  2 pkg dried porcini mushrooms cut or broken in 3/4-inch (2 cm) pieces
•  4 shallots halved lengthwise and thinly sliced crosswise
•  4 cloves garlic minced
•  1 tablespoon chopped fresh thyme
•  1 1/2 teaspoon salt
•  1/2 teaspoon pepper
•  2 cups grated parmesan cheese
•  3 tablespoons butter cubed
•  4 teaspoons lemon juice
•  2 tablespoons chopped fresh parsley

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.

from the 2018 Milk Calendar
I love casseroles.  They are simple to create yet filled with so much good stuff.  This recipe can be is meatless but you can add cooked turkey sausage chunks or ground beef.  
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2 medium sweet potatoes
2 Tbsp (30 ml) butter
1 large clove garlic, minced
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) whole wheat flour
2 cups (500 ml) 18% cream 
2 Tbsp (30 ml) chopped fresh thyme
1/2 cup (125 ml) shredded sharp aged Canadian cheddar
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Preheat oven to 375F (190C).  Scrub potatoes and slice into rounds no thicker than 1/8" (0.03 cm).  In a medium saucepan, melt butter over medium heat; add garlic and salt.  Stir 1 minute.  Whisk in flour until combined. Gradually add cream, whisking until combined.  Bring to a boil, whisking occasionally until thickened, for 2 to 3 minutes.  Layer half of the potatoes in an 8x8 inch (20 cm x 20 cm)baking dish. Scatter with half of the thyme.  Top with half of the cream sauce.  Repeat with remaining potatoes; drizzle remaining cream mixture over top.  Press potatoes to even out layers and coat in cream.  Cover with lid or foil.  Bake for 30 minutes.  Remove foil or lid, sprinkle with cheddar cheese and remaining thyme.  Bake uncovered for 15 minutes until bubbly and top is a deep golden brown.  Let stand for 10 minutes before serving.

by April Anderson
Just Another Natural Nut

1. rinse 1 cup of brown Basmati rice 
2. soak for 30 minute covered in water (helps prevent the grains from breaking during the cooking process)
3. drain,  place in medium saucepan and add 2 cups of water and salt to taste (a little pinch or 2)
4. bring to a boil, cover and turn down to simmer for 35 to 40 minutes until liquid is absorbed.  Best to check after 30 minutes to ensure their is still liquid in the sauce pan.
5. remove from heat, remove the lid and place on a clean kitchen towel over the pot.  replace the lid and let sit for 10 minutes and then enjoy! ​Serves four to six.

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