Roasted potatoes, spinach, and artichokes


  • 2 pounds potatoes (red, idaho, yellow, or other)
  • 1/4 c olive oil
  • 1 tsp fresh lemon thyme (or more to taste)
  • 1 tbsp fresh rosemary
  • 1 can artichokes (14 oz), drained
  • 1/2 c basil leaves, chopped
  • 1 c spinach leaves, chopped
  • 6 cloves garlic, chopped
  • 2 tbsp grated lemon peel
  • 2 tbsp pine nuts


  • Put 2 tbsp olive oil into  baking pan.
  • Cut potatoes into 1/2 inch pieces, add to pan.
  • Add rosemary, lemon thyme,  3 cloves garlic, salt and pepper.
  • Stir together and coat.
  • Bake at 400 degrees fahrenheit for 30 minutes.
  • Place 2 tbsp olive oil in oven-proof pan.
  • Drain artichokes and add.  You may leave them whole, or cut them in halves.
  • Add 3 cloves garlic.
  • Saute for 5 minutes
  • Add chopped basil and spinach and saute for another 5 minutes
  • Add grated lemon peel.
  • Add artichoke mixture to potatoes and gently stir together.
  • Top with pine nuts
  • Bake at 300 degrees for another 10 minutes.

Voila, you have a masterpiece!

Pomegranate Cabbage Stew


1 small cabbage shredded

1/2 cup pomegranate seeds

1/3 cup kiwi berries (or 1 kiwi sliced thin)

1 lb ground beef

28 oz diced tomatos

1 large onion diced

3 garlic cloves minced

3 cups water

1 cup whole grain rice

salt and pepper to taste


1.  Brown ground beef in a large stock pot.  No need to add extra oil.

2.  Add shredded cabbage and diced onion.  Saute until onion begins to turn color

3.  Add cloves and continue to saute.

4.  Add pomegranates and kiwi.

5.  Add tomatoes and rice.

6.  Add water.  Bring to a boil and then reduce to simmer.  Cook for 30 minutes

7.  Season to taste


This is a recipe I created with ingredients from my garden.  Try it; you’ll like it!!!