Great Recipe

I promised  some suggestions for great healthy food options, so here is one that I do a large casserole tray of every week.

Sweet & Yukon Gold potatoes topped with thick slices of tomatoes

  1. 2-3 heirloom tomatoes, sliced 3/4″ thick
  2. 2 large sweet potatoes, sliced 1/4″ thick
  3. 2-4 Yukon gold potatoes, sliced 1/4″ thick
  4. extra virgin olive oil
  5. hand cracked black peppercorns, approximately 1 teaspoon
  6. kosher or sea salt

Alternate layers of potatoes with olive oil S&P in each layer. Top with the tomatoes, and finish with more olive oil and S/P. Bake foil-covered  in a preheated 375 o oven for 80 minutes. This will keep all week or feed a crowd.