My favorite mashed potatoes (AKA Colcannon)

I love me some potatoes and I WANT to love my greens more.

Little did I know combining the two would be heaven in a bowl! 

First things first...
Boil 2-3 large, rough cubed russet potatoes as you would for mashed potatoes
Steam about a pound of cauliflower.

Now for the fun...
Heat a large saucepan or smallish stock pot on med to med-high and then add:
3Tbs butter
2 slices bacon sliced into small strips (about 1/4")
Stirring often

When bacon starts to brown reduce heat to med and add:
3 cups chopped/sliced kale
1/4 tsp salt
1/8 tsp pepper
Stirring often

When kale has softened (15-20 minutes), add:
3 green onions chopped with the green tops
Again stirring often

After the onion cooks 1-2 minutes, add the drained potatoes and cauliflower.

Add 1/4 cup milk, salt & pepper to taste and mash to desired chunkiness. 
Serve with butter and fresh parsley.

Bacon can be omitted for vegetarians and non-dairy buttery spread and milk for vegans.

Yogurt Granola Tarts

This is adapted from a recipe in the book Modern Hospitality by Whitney Miller.

Preheat oven to 325

Mix together in a small bowl:
1 cup oatmeal (instant or old fashioned
3 Tbs finely chopped nuts (walnuts, almonds, pecans, whatever!)
4 Tbs liquid fat (canola oil, melted butter or coconut oil)
3 Tbs liquid sweetener (honey, agave nectar, maple syrup, etc.)
A pinch of salt
A pinch of cinnamon

Divide evenly in a 6 cavity greased jumbo muffin tin.  Press into the bottom.

Bake for 8 minutes then remove from oven and again press mixture down and up the sides slightly.

Bake 5 more minutes or until browned slightly.

Cool in the pan then remove carefully, a pan with removeable bottoms is REALLY nice for this.

Add your favorite fruit and yogurt and prepare to impress people!

Here I used thawed frozen cherries and nonfat plain greek yogurt. 

Chopped apples or mixed berries would be awesome too!