I love this dessert! It’s so easy to make. The meal was based on leftovers from last night. All you need is some sausage, new potatoes, Rainbow Swiss Chard, apple cider vinegar and dill weed. Here’s how to make this great meal!
1 pound ground sausage, browned
2 small Yukon gold potatoes, scrubbed clean and cubed
1 cup fresh Rainbow Swiss Chard
2 small bunches dill weed
2 TBSP apple cider vinegar
Extra Virgin Olive Oil
Heat up a frying pan to medium heat. Coat the bottom with about two TBSP of extra virgin olive oil. Add the cubed potatoes. In a separate frying pan brown up the sausage. Allow the potatoes to cook until soft, adding extra olive oil if necessary. After about 15 minutes all the Rainbow Swiss Chard. Tear the chard off the rib or center stem. Allow the chard to cook for about three minutes and add the apple cider vinegar. The chard will shrink up. Allow to cook for five more minutes. Add finely chopped dill weed. Test the potatoes. Once the potatoes are soft enough to spear with a fork add the cooked sausage. Thoroughly mix the ingredients. Turn the heat off. Serve.
For the Roasted Peaches:
2 small peaches
2 oz. blue cheese, crumbled
1 TBSP honey
handful of raw almonds
1 TBSP raw sunflower seeds
Pulse the almonds and sunflower seeds in a food processor. Set aside. Take your peaches and cut them in half. Scoop out the pits and a little bit of the center. The peaches should be a little bit on the overripe side. Place on a nonstick baking pan. Fill the peach centers with crumbled blue cheese. Drizzle with the honey. Top with the ground almond/sunflower seed mixture. Bake in a 375 degree oven until the cheese is melted and the peaches are soft. About 15 minutes. Enjoy!