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Cilantro Radish Medley


1 Sweet Potato

Fresh Cilantro

1 bunch Swiss Chard

Fresh Parsley

2 Green Meat Radishes

4 baby sweet peppers (colorful variety)

Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

*Select Local and Organic when possible*


Rinse and chop Swiss Chard

Rinse and thinly slice peppers

Peel radishes and cut off ends; slice into 1/4" slices

Rinse and chop cilantro and parsley

Scrub outside of Sweet Potato

Preheat oven to 300 degrees

Place sweet potato wrapped in foil (be sure to poke holes), on a baking sheet in the oven and cook for 45 minutes, or until soft

Once cooked, let cool

Heat Large skillet on medium low

Add about 3 tsp of Olive Oil and let heat for 30 seconds

Add Peppers and Radishes

Drizzle some more EVOO on top and a pinch of salt, pinch of pepper

Stir vegetable mix

Let simmer for 10 minutes; stir as needed

Add chopped Swiss Chard, add another pinch of salt and pepper; drizzle EVOO over top

Cook for another 5-8 minutes (cooking until vegetables have softened a bit and slightly  browned); keep stirring as needed

Scoop Sweet Potato out of the skin and mix in a bowl with a pinch of salt, pepper, and EVOO; plate and top with fresh herbs

Once vegetables mix is ready, plate food and top with fresh Cilantro and Parsley mixture