Kickin’ it with Kenny: Holiday Sides

The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Hasselback Potatoes with Gorgonzola and Honey

Ingredients

• 2 lbs. small potatoes, such as Yukon Gold
• 1/2 bunch of fresh rosemary
• 1/2 cup Heinen’s Unsalted Butter, cold
• Heinen’s Olive Oil
• Heinen’s Honey
• 1/2 cup Gorgonzola Cheese

Instructions

1. Preheat the oven to 400°F.
2. Make cuts across the width of each potato, 1-2mm apart, along the entire potato. Slice about 2/3 of the way into the potato.
3. Pick the rosemary and place the leaves sporadically throughout the potato slices.
4. Cube the butter and place on the bottom of a sheet pan, then drizzle with olive oil. Put the tray into the oven for a few minutes to let the butter melt. Carefully place the potatoes onto the sheet pan.
5. Roast for 50-60 minutes, basting with butter from the sheet pan a few times during cooking. Turn the potatoes regularly until they are golden and crisp all over.
6. Take the potatoes out of the oven, drizzle with honey and return to the oven for another 5 minutes.
7. Remove from the oven and place the potatoes on a board or platter. Crumble the gorgonzola on top and serve while still warm.

Green Bean & Bacon Bundles

Makes 6 Servings

Ingredients

• 1 1/4 lbs. green beans
• 6 slices Heinen’s Bacon, cut in half (Do not use thick cut.)
• 1 tsp. garlic salt
• 1/4 cup Heinen’s Butter, melted
• 2 Tbsp. brown sugar
• 1/2 tsp. pepper
• Cooking Spray

Instructions

1. Preheat the oven to 400°F.
2. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.
3. Trim the ends of the green beans. Bring a pot of salted water to a boil.
4. Place the green beans in the pot and cook for 2-3 minutes until tender. Drain and put the green beans in a bowl of ice water to stop cooking. Pat the green beans dry.
5. In a small bowl, mix together the garlic salt, butter, brown sugar and pepper. Pour the butter mixture over the green beans and toss to coat.
6. Wrap 8-10 beans with a piece of bacon and secure with a toothpick. Place the bundles on a sheet pan coated with cooking spray.
7. Bake for 15-20 minutes or until bacon is crispy.

Creamed Swiss Chard & Sweet Potato Bakes

Ingredients

• 2 lbs. Swiss Chard, cleaned and chopped
• 16 oz. Heinen’s Recipe Ready Sweet Potatoes
• 8 oz. Heinen’s Cream Cheese
• 2 Tbsp. Heinen’s Butter
• 1 Tbsp. minced garlic
• 3/4 cup Heinen’s Half & Half
• 3/4 cup Heinen’s Parmigiano-Reggiano, grated

Instructions

1. Preheat the oven to 400°F and coat eight 6 oz. ramekins with cooking spray. Place the ramekins onto a rimmed baking sheet.
2. Remove the stems from the Swiss chard and slice into thin ribbons. Cut the crema cheese into chunks.
3. In a large skillet, melt the butter on medium-high. Add the sweet potatoes and cook for about 3 minutes. Add the Swiss chard in batches, stirring until each batch is wilted. Cook for 5 minutes, or until the chard is cooked. Season with salt and pepper.
4. Stir in the garlic and cook for 30 seconds.
5. Reduce heat to medium and stir in the cream cheese until melted and combined.
6. Transfer mixture to prepared ramekins. Divide the half and half between ramekins and top each with cheese.
7. Bake for 15 minutes or until bubbly.

Notes: To prepare in advance, follow the recipe to Step 2 and refrigerate for up to 3 hours. Continue with Step 3 and bake just before serving.

Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.