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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Mixed Mushrooms

    Mixed Mushrooms

  • Yellow Onion

    Yellow Onion

  • Sweet Peppers

    Sweet Peppers

  • Garlic


  • Kale


  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Asiago Cheese

    Asiago Cheese

  • Lemon



Arrange 1 oven rack in middle, and 1 rack about 6 inches below broiler. Heat oven to 375° F.
MISE EN PLACE Halve sweet potatoes lengthwise. Slice mushrooms. Halve onion; peel and chop 1 half and measure 1/2 cup (save any extra for another use). Core, seed and chop peppers. Peel and chop garlic. Coarsely chop kale. Halve lemon. Juice 2 teaspoons from 1 half; cut remaining half into wedges.
Rub a total 1 teaspoon olive oil over cut side of potatoes, and place cut-side down on a rimmed baking sheet. Roast until tender when pierced with tip of knife, 25 to 30 minutes. Remove from oven and heat broiler.
When potatoes are almost done, place a large skillet over medium-high heat, and add 1 teaspoon olive oil. Add mushrooms and stir to coat. Cook, stirring occasionally, about 2 minutes.
Stir in onion, peppers, and garlic. Cook, stirring often, until tender, about 4 minutes.
Add kale. Cook, tossing with tongs, until wilted and tender, about 3 minutes.
Use a spoon to scoop flesh from sweet potatoes, leaving about a 1/4-inch shell. Add flesh to kale mixture. Return potato shells to baking sheet.
To kale mixture, gently stir in 1/2 teaspoon Campfire salt, lemon juice, and half of Asiago cheese. Taste and adjust seasoning as desired with Campfire salt. Divide mixture evenly between sweet potato shells. Sprinkle remaining Asiago over filling.
Broil potatoes until the cheese melts, bubbles, and browns in spots, 3-5 minutes. Serve with lemon wedges on the side, and enjoy!