Garlic Coconut Mashed Yams

3 large garnet yams, peeled 1 teaspoon olive oil 4 garlic cloves, minced 1 teaspoon dried thyme 1/4 teaspoon allspice 1 teaspoon sea salt 1/2 cup coconut milk (full-fat, no sugar added) 1/4 teaspoon white pepper Directions: Heat oil in small saute pan over medium heat. Add the garlic and thyme and saute until the garlic is golden. Remove from heat. Slice the yams into 2-inch cubes. Bring 2 quarts of water to a boil. Add the yams and boil for 15 minutes or until the yams are soft. Drain in a strainer and then return to pot. Add sauteed garlic and remaining ingredients. Mash until creamy, using a potato masher. Serve hot.

My new quick dinner-- Veggie Melts

-Leftover rustic bread from the night before, sliced
-1/2 bag of frozen veggies containing: broc., caulf., and carrots
- frozen roasted red peppers from last summer
-frozen pesto from last summer
-whatever cheese is in the fridge( mozz&parm, emmenthaller, sharp cheddar...)

Heat frozen veggies in skillet. Dump on cutting board and coarsely chop.

Place sliced bread on cookie sheet, slather on pesto (lots!), lay on chopped veggies, layer on grated cheese. Low broil until cheese bubbles. Serve with chips.

Sweet Potato and Chard Gratin

I made this for Christmas dinner with my extended family. Everyone loved it-- big hit. (As a note, I used emmenthaler for the cheese and half-in-half instead of the cream)