Black Lentil Charred Broccoli Shepherd’s Pie + a Virtual Saint Patrick’s Day party

This Black Lentil Charred Broccoli Shepherd’s Pie is an extremely warm and comforting entree.  This unique take on shepherd’s pie captures the essence of the classic version minus the meat.  The charred broccoli is bursting with flavor and it adds to the overall savory essence of the dish.  The lentils provide protein and deliver a heartiness facet while the mashed potatoes deliver the comforting component.

3U9A7650 It will be Saint Patrick’s Day in 7 days.  Do you have your holiday meal planned out?

 My friend Lynn, over at “The Road To Honey” recently invited me to participate in a Virtual Saint Patrick’s Day party.  The idea behind the virtual party is to have a group of bloggers to each individually prepare their favorite Irish-inspired recipe to celebrate Saint Patrick’s Day and post the recipe to their individual blogs at the same time.  Just imagine a party with all of these delicious dishes at your very own Saint Paddy’s day celebration!  There are cocktails, appetizers, main dishes and desserts.

Black Lentil Charred Broccoli Shepherd's Pie I am always amazed by the food blogging community.  Everyone is so sweet and supportive of each other.  Although we all live in different parts of the globe, it is inspiring that we can get together to create virtual parties like this one.

Come join us if you are pondering on what to make for Saint Paddy’s Day.  We’ve got you covered!

Each of the participating blogger’s recipes is available on their individual blogs.  Click on the links below to check out all the amazing recipes.   We will also be on Instagram with our personal hashtag #saintpatricksdayfeast2017

Beyond Mere Sustenance -St. Patrick’s Lemon Cucumber Martini With Fresh Basil
No Spoon Necessary -Sour Apple Tequila Cocktail – The Lucky Shamrock
The Road to Honey – Guinness Irish Stew Mini Pot Pies
What Should I Make For…– Traditional Irish Soda Bread with Orange Butter
Kevin is cooking – Colcannon Irish Mashed Potatoes
The Beach House Kitchen -Bangers and Mash with Guinness Onion Gravy
Seasons & Suppers  Irish Spice Bag
Girl Heart Food – Shepherd’s Pie
Salt & Lavender – Pork Chops with an Irish Whiskey Sauce
Salted Plains -Vegan Mint Chocolate Bark
The Sweet Nerd – Get Charmed By Double Spice Chocolate Cookies
The Busy Spatula – Lucky Charms Churros & Real Pistachio Pudding
Beer Girl Cooks – Raspberry Chocolate Milk Porter Pudding Shooters
Sugarhero – Bailey’s Chocolate Caramel Tarts
Meg is Well – Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle
Ciao Chow Bambina – Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble

Black Lentil Charred Broccoli Shepherd's Pie This dish is fantastic with a crisp Sauvignon Blanc or a Pinto Gris.

Black Lentil Charred Broccoli Shepherd's Pie Black Lentil Charred Broccoli Shepherd’s Pie Recipe:

Approx. 1 1/2 hours to prep and cook + 20 to 25 minutes to bake

6 – 8 servings

 Caramelized Onion
  • 2 Small White or Yellow Onions – thinly sliced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Filtered Water
  • 2 Tablespoons +1/3 Cup Dry White Wine – divided (I used Sauvignon Blanc)
  • 2 Cloves Garlic – minced
  • 1 Tablespoon Fresh Thyme or 1 teaspoon of dried
  • 1 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
  • 1 Tablespoon Butter
  • 2 Teaspoons Arrowroot Powder
  • 2 Vegetable Bouillon Cube – unsalted
  • 1/3 Cup Tomato Sauce –  I used strained tomato sauce
  • 2 Tablespoons Filtered Water
  • 1 Cup Dried Black Lentils
  • 4 Cups Filtered Water
  • 1 Vegetable Bouillon Cube – unsalted
  • 1/2 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
Charred Broccoli
  • 2 Large Heads Broccoli  – 8 Cups – roughly chopped – (charring the broccoli literally halves in size)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3/4 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper
Mashed Potatoes
  • 2 Pounds Russet Potatoes – peeled – cut into small cubes
  • 2/3 Cups Milk
  • 6 Tablespoons Butter
  • 1 1/4 Teaspoons Pink Himalayan Salt or Sea Salt – or to taste
  • 1/2 Teaspoon Black Pepper

Slice the onions in half, cut the ends off and remove skin and slice into thin half circles.

In a large sauté pan, add onion and cook on medium heat for 10 minutes, stir after about 8 minutes.
Add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 5 more minutes.
Add 1 tablespoon wine, thyme, garlic and salt then deglaze (scrape up the fond) and cook for 5 more minutes.
 Add another tablespoon of wine, scrape the fond off the pan and set the pan aside.  (A total of 20 minutes.)

 Sort lentils to make sure there are no rocks then rinse and drain.

Add the lentils, bouillon and salt to a medium pot.  Cover with 2 inches of water.  Bring to a boil then reduce to medium-low and simmer.

Cook until just tender approx. 15 minutes.  You don’t want them too soft because they will continue to cook in the oven.  

Check them at 15 minutes.  They should be cooked but still firm.  Strain and set aside. 

While the lentils are cooking, start the broccoli.
Charred Broccoli
Preheat oven to 425 degrees
Line a baking sheet with parchment paper.  Toss together the broccoli, oil, salt, and pepper.
Spread out on the baking sheet and place on middle rack.
Roast for 20 – 25 minutes or until broccoli is as charred as you like it.  While the broccoli is cooking you can start the potatoes.
Mashed Potatoes
Start by peeling and then cutting potatoes into cubes, place potato cubes in a large pot and cover with filtered water.
Bring to a boil and cook for about 20 minutes or until very tender.  Use a timer and check at 15 minutes.  Drain the potatoes and add back to the pot along with the butter.  Mash well.  When the butter is melted, add the milk, salt and pepper.  Mix until fluffy.  While the potatoes are cooking you can start the assembly process below.
Preheat oven to 400
Add the butter to the onions and when melted stir in the arrowroot powder, add the wine and mash in the bouillon.  
Next, add the tomato sauce, thyme, salt and lentils.  Stir everything together. 
Spread the lentil/onion mix on the bottom of a 3-quart casserole dish then top with the broccoli.
Evenly spread the mashed potatoes on top of the broccoli and smooth it out as best you can.
Place on the middle rack and bake for 20 – 25 minutes or until slightly golden.
Black Lentil Charred Broccoli Shepherd's Pie Health benefits:

Broccoli has a cholesterol-lowering ability and strong impact on our body’s detoxification system.  It is also rich in both forms of dietary fiber, soluble and insoluble.  It is very high in vitamin C & K.

Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber.  They have cholesterol-lowering fiber which helps stabilize blood sugar levels giving you a steady stream of energy.  A half-cup provides about a third of the daily requirements.  Not only is the fiber good for your heart, the amount of folate and magnesium is very beneficial for cardiovascular health.  Lentils provide a steady stream of glucose to your brain.  Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use.  The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells, and is a key component in keeping your brain healthy.  Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increase your energy.  They are truly a nutritional fountain of youth.  Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years.

Eggplant Black Rice Parmesan

This Eggplant Black Rice Parmesan is a slight take on Italian eggplant Parmesan.  The combination of the black rice along with all the other ingredients is superb.  This is a hearty dish that I start off by brushing sliced eggplant with a shallot vinaigrette then roasting them under the broiler for a couple minutes.  This step not only adds flavor, it also helps ensure that the eggplant will stay firm and not become mushy.

 Eggplant Black Rice Parmesan The older I get, the more I appreciate my long time friends who are still in my life.  My friend Janelle is one such friend.  How we met is somewhat of a funny story.  Janelle and I met through our mutual friend Paulina.  I met Pauling when I was 8 years old living in Playa del Ray.  Janelle also lived in Playa del Rey at the time, however, we didn’t know each other back then.

Years later, Paulina asked me if I wanted to go to a party with her and her friend.  I enthusiastically said yes!  I was really excited because I was only 14 and had never been to a real party before.  As soon as Janelle and I met, we hit it off right away. We arrived at the party and proceeded to get drunk off of cheap wine.  This was also my first time getting drunk and it was the last time for a while.  Janelle’s mom and her friend picked us up after the party and unfortunately, the motion of the car made me dizzy and I threw up in the car.  I was mortified and I have yet to live that day down!  Janelle, her mom and her mom’s friend had an inside joke about that event where they would say “Stephie’s chunky style” and laugh.  I only found out about it some years later! Haha!

3U9A7232 Another couple of years would pass before I would see Janelle again.  I had enrolled myself into a school called S.M.A.S.H. (Santa Monica Alternative School House).  On my first day, I was in class and when I turned around, I saw her and I gave her a confused look because she looked familiar.  Later that day, I was in the bathroom when Janelle came in and she asked me in a mean voice “why the hell were you giving me dirty looks??” She was acting as though she was going to kick my ass.  The funny thing is, Janelle is not really the type of girl that would start a fight!  I told her that I wasn’t giving her dirty looks but that I recognized her and her whole demeanor instantly changed.  We figured out where we had met and we were instant best friends.  I treasure our friendship to this day.  She is one of the most loving, loyal, sweetest, will do anything for you kind of friend!!

This eggplant dish reminds me of a loyal old friend, as in it will comfort you and make you feel safe.

3U9A7282 copy This dish pairs nicely with a crisp glass of Soave or your favorite dry white wine.

3U9A7249 Eggplant Black Rice Parmesan Recipe:

6 – 8 servings

  • 1 Black Rice Recipe – recipe below
  • 1 Dressing Recipe – recipe below
  • 1 Eggplant – recipe below
  • 1 Bunch Basil
  • 2 Large Tomato – diced
  • 1 Container Fresh Mini Mozzarella Balls – quartered
  • 1 1/2 Cups Pecorino Romano or Parmesan Reggiano – finely shredded
 Black Rice
  • 1 Cup Forbidden Black Rice
  • 1 3/4 Cups Filtered Water
  • 1 Garlic Clove (Optional)
  • 1 Teaspoon Sea Salt
  • 1 Eggplant – peeled – cut 1/4 to 1/2 slices


  • 1 Tablespoons Shallot – minced
  • 1 Small Garlic – minced
  • 1 Teaspoon Dijon Mustard
  • 1 1/2 Tablespoons White Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • Pinch of Himalayan Salt or Sea Salt and Black Pepper

 In a small saucepan add the rice, water, garlic and salt.

Cover and bring to a boil over high heat, then reduce to simmer in-between medium-low and low for 30 – 40 minute.
Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes.  Or until water is gone.

In a small bowl, whisk all the ingredients together for the dressing.

Peel and slice the eggplant about 1/4 to 1/2 inch thick.  Brush both sides of the slices with the dressing while laying them in a single layer on a parchment-lined baking sheet.

Place under the broiler and broil for about 3 minutes then turn the slices over and broil for 1 to 2 more minutes.


 Preheat oven to 375 degrees

While rice is cooking, slice the mozzarella ball into quarters and finely shred the pecorino.  Set aside.
Core tomatoes and cut into 1/2 inch cubes and when the rice is finished cooking, let cool then mix in the tomatoes.
Spread 1/3 of the rice/tomato mix on the bottom of a 2 1/2 quart (I used a 12.2″W x 7.48″D x 2.28″H) casserole dish.
Add a layer of basil leaves making sure to cover rice completely.
 Evenly sprinkle on a 1/3 of pecorino and spread out a 1/3 of the mozzarella balls with space in-between.
Repeat the steps above.
For the top layer, add another layer of pecorino and arrange the last 1/3 of the mozzarella.  Sprinkle a few of the tiniest basil leaves on the top.  (Optional)

 Bake on the middle rack for 30 – 40 minutes or until the cheese is slightly golden.

3U9A7297 Health benefits:
Black rice contains a high amount of anthocyanin like blood oranges.  The research has found that just a spoonful of black rice coating “bran” has more anthocyanin antioxidants than in a spoonful of blueberries, less sugar, more fiber and vitamin E antioxidants.  It is valuable for reducing inflammation and for its anti-aging properties. It is also for high blood pressure, heart disease, diabetes and cancer and helps protect the nervous system from degeneration.

Black Rice Caprese Stuffed Roasted Red Peppers with a Basil Sauce

These Stuffed Roasted Red Peppers are simply divine.  The peppers are lightly roasted before filling them with hearty black rice and they are topped with cherry tomatoes, fresh mozzarella, pecorino and fresh basil.  The combination is intoxicating, especially after they are drizzled with a lovely fresh basil sauce.  These are perfect as a main entree or as a side dish.

3u9a5304 Last night I wanted to watch a certain show but I couldn’t remember the name of it for the life of me.  I searched my whole list on Netflix, but I couldn’t find it.  I was a bit frustrated because I wanted something funny to watch but I thought to myself, “just let it go!”   I noticed that I had way too many shows on my watch list, so I decided that I should delete some!  As soon as I deleted the first show, the show I wanted to find so badly popped up right in front of my eyes.  It was the show called “New Girl”.

These kinds of things seem to happen to me all the time.  Have you ever experienced anything like this before? Here is another example.

Stuffed Roasted Red Peppers Many years ago, my mom and I were traveling in Greece with her boyfriend at the time.  He wanted to be alone with my mom and wanted me to go travel on my own.  At first, I was like, what?  There is no way that I’m traveling alone!  But then I remembered that my close friend Maggie was going to school in London.  We had talked about me coming to visit her but we had never made any real plans.  There were no cell phones at the time but I knew that spring break was coming up and she planned to travel around Europe during her break.  I tried to get ahold of her but I wasn’t able to so I just decided to go for it and flew from Greece to London in hopes that I would be able to find her.

So when I got off the plane, I asked someone which bus to take to get me to her school and headed on my way to hopefully meet up with her.  The bus stop was about 5 blocks from her school so I had to walk the rest of the way.  I had a large travel pack on my back with a small backpack in the front and a heavy medium-large duffle bag that I was holding on my forearms in front of me.  It was pretty crazy!

Stuffed Roasted Red Peppers I finally arrived at Maggie’s school and asked the guy at the front desk where her dorm was.  Well, I found out that she was living off campus in an apartment.  They had no idea where she lived and I was devastated!  I went over to a nearby couch and sat down and racked my brain on what was I going to do now.

A few minutes had passed and a girl looked at me and said, “are you Maggie’s friend Stephanie”?  My eyes opened up wide and my jaw dropped.  I said, “how in the heck did you know it was me?” she said “well, you guys look and dress alike and both of you wear tons of jewelry.  She introduced herself, “Hi I’m Kate, Maggie’s roommate”. You can’t imagine my relief and disbelief.  Kate then said, “come with me and I’ll bring you to Maggie”.  She was literally just down the hall from where I was sitting.

Stuffed Roasted Red Peppers I opened the door and popped my head in and just stared at her until she finally looked up.  When she looked up, the look on her face was priceless.  We went back over to the couch that I was previously sitting on and I started to give her the presents that I had bought for her on my travels in Asia.  I handed her the first one and she loved it.  At first, I acted as if that was it but then I pulled out another gift.  I did this about 10 times.  I had so much fun with it and Maggie was very stoked, to say the least.

I have been intrigued by situations like this my whole life.  Life can sometimes be scary but if let go of the outcome, amazing things can happen.


These little gems go great with a Pinot Gris, Suave or a Prosecco.

Black Rice Caprese Stuffed Roasted Red Peppers served with a fresh Basil Oil and white wine. Photographed frop top view on a dark blue background. Stuffed Roasted Red Peppers Recipe:
  • 5 Small to Medium Red Bell Peppers – roasted – deseeded – cut in half
  • Black Rice – recipe below
  • 10 Large Leaves of Fresh Basil – roughly torn
  • 1 Container Small Fresh Mozzarella Balls – quartered
  • 10 Cherry Tomatoes – quartered
  • 1 Cup Pecorino Romano – finely grated – or to taste
  • Basil Sauce – recipe below
  • 1/2 Cup Forbidden Black Rice
  • 3/4 Cup + 2 Tablespoons Filtered Water
  • 1 Small Garlic Clove (Optional)
  • 1/2 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
Basil Sauce
  • 1 1/2 Cup Basil
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste


  • Basil Sauce
  • Cherry tomatoes
  • Fresh Basil

*I adapted this recipe from my Black Rice Caprese Casserole


Measure rice and water and put into a small saucepan preferably with a glass lid.

Add the garlic and salt then cover and bring to a boil over high heat then reduce to simmer in-between medium-low and low for 30 – 40 minutes.  Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes.  Or until water is gone.

 Preheat oven to 400 degrees.

Cut the peppers in half lengthwise making sure to cut through the stems to leave them attached.  Remove the seeds and sprinkle the insides with a pinch of salt and pepper.  Place the peppers cut-side down and bake for 10 minutes on the upper third rack then move to top rack for 10 more minutes.  Turn the peppers over to let the steam out and cool a bit.

Basil Sauce

Place the basil, oil and salt into a food processor or blender and puree.


Place the peppers in a baking dish and fill them with about a tablespoon of the rice then place a basil leaf or two on top.  Add a little more rice then top with one tomato that has been quartered and a mozzarella ball that has also been quartered.  Push the tomatoes and mozzarella in as best you can. Top with the pecorino and place a quarter of a mozzarella ball on top.  Bake until the cheese is melted.  About 15 – 20 minutes.

Stuffed Roasted Red Peppers Health benefits:

Red Bell Peppers are matured green bell peppers and have more nutrition as they mature.  They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.

Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zeaxanthin an anti-oxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to your water or tea.

My Top 10 Favorite Vegetarian Recipes

Happy New Year!!  I have noticed that a lot of bloggers are doing an end of year round-up, so I thought that I would share with you a beginning of year round up of my top 10 favorite vegetarian recipes.

Meyer Lemon Basil Pesto Meyer Lemon Basil Pesto

Charred Broccoli Cheddar Potato Soup Charred Broccoli Cheddar Potato Soup

Kale Persimmon Salad Kale Persimmon Salad with a Red and White Balsamic Vinaigrette

Black Lentil Chili Black Lentil Chili with Crispy Shoestring Fries and Crunchy Veggie Pico de Gallo

Triple Chocolate Cookies Triple Chocolate Cookies

Oregano Feta Hummus Oregano Feta Hummus with Greek Pico de Gallo

Cream of Potato Chive Soup Cream of Potato Chive Soup with Roasted Jalapeno

Black Lentil Greek Salad Black Lentil Greek Salad with Fried Halloumi and Oregano Feta Lemon Pesto

Creamy Artichoke Mac ‘N’ Cheese Creamy Artichoke Mac ‘N’ Cheese

Strawberry Ricotta Shortcakes Strawberry Ricotta Shortcakes with Honey and Tarragon

Potato Sage Galette with Mascarpone and Gruyere Cheese

This Potato Sage Galette is easy to make and extremely satisfying!  The layers of potato, Gruyere and mascarpone cheese create a complete harmony. Add in the sage and wine infused onions and you will have yourself one heartwarming meal.  I served this galette along with garden fresh tomatoes and arugula, which balances out the rich flavors.

Potato Sage Galette I can’t believe Thanksgiving is in two days! Where does the time go?

Robby and I have had a variety of experiences over the last six Thanksgivings.   I have learned to love the mystery of where we will end up each year.

Our first Thanksgiving together was very special one because it was with our closest friends in Santa Monica at Christine and Jonnie’s house.

Potato Sage Galette The second one was at Robby’s cousin’s house, which was really nice for me because I was able to meet some of his family. This was the year that I went a little overboard and made four pies.

On the third Thanksgiving, my mom, Robby and I had our own little party with just the three of us. Of course, we had enough food for an army!

Potato Sage Galette On the fourth one Christine and Jonnie drove up to stay with us and the four of us had a wonderful meal out on our deck while the sun shined bright.

The fifth one was at our friends Erin and Leif’s house and this was the largest by far. There were about 30 people, some of them we knew well and others we had the pleasure of meeting for the first time.

Potato Sage Galette This year we are having Beto and clan, Alison and clan and maybe two more. I cannot wait for this year’s feast; it’s going to so amazing due to the fact that all of our friends can cook!  Jill is going to make her special pumpkin custard pie; Alison is most likely making a quinoa squash dish. She said she had chestnuts, persimmons, butternut and chard to work with so I’m excited to see what she makes!  Robby is making his juicy turkey breast recipe along with his sourdough bread. I am going to make my shiitake mushroom gravy, mashed potatoes, peas, green salad and my shortbread cookies.  What are you doing for Thanksgiving, who do you plan on spending it with and what are you going to make?

Potato Sage Galette This galette goes with almost any white wine in my opinion.  Try it with a Viognier, Sauvignon Blanc, Sancerre or Pinot Gris.

3U9A33288 Potato Sage Galette Recipe:

4 – 6 servings

  • 3/4 Pound Yellow Potato (about 2 small) – thinly sliced – parboiled
  • 1/2 White Onion – diced
  • 2 Cloves Garlic – minced
  • 1/3 Cup Dry White or Red Wine
  • 1 Teaspoon Sea Salt
  • 1 Tablespoon Sage – minced
  • 4 oz. Mascarpone
  • 2 Cups Gruyere Cheese – divided
  • 1 Tablespoon Sage Leaves – minced
  • 6 Sage Leaves – whole
  • 1 1/2 Cup Whole Wheat Pastry Flour or All Purpose Flour
  • 1 Tablespoon Sage – finely minced
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Salted Butter
  • About 1/4 Cup Ice Water

Add flour, sage and salt into the food processor, pulse to combine.

And 1/4 inch piece of butter and pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.

It should be crumbly and hold together when squeezed with your fingers.

Form dough into a 3/4-inch-thick disk and wrap in plastic then refrigerate until firm, at least 30 minutes or over night.


Slice potatoes into thin slices (about 1/8-inch thick).  Add potatoes to a pot and cover with water then bring to a boil.  Continue to boil for 5 minutes.  Make sure and keep an eye on them.  Use a timer.  Drain potatoes in a colander, rinse with cold water.  Dry the potatoes with a paper or dish towel to remove excess moister.  Set aside.


Add the onions to a 5 1/2 quart pot with the olive oil and salt.  Saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Add the wine and cook until wine is reduced and syrupy.


Mix the mascarpone and 1 cup of the gruyere together really well.  Set aside.


Preheat oven to 400 degrees.

Remove the dough from the refrigerator and let it warm up just enough to roll out.

Sprinkle with a little flour and roll out the dough to no more than 1/4 inch thick.  Sprinkle the gruyere on top, leaving about 1 1/2 inches clear around the edge of the dough.  Arrange potato slices on top of the gruyere then with your hands break the gruyere/mascarpone mix into small pieces and spread around.  Evenly sprinkle on 1/3 of the onions and sage and top. Repeat 2 more times.  Gruyere, potato, gruyere/mascarpone mix, onions and top with any remaining gruyere and sage.  It doesn’t need to be exact as it will all end up in there anyways.  But I do like to make sure to have some gruyere and sage for the top.  Lastly, top with the whole sage leaves.

Bake on middle rack for 30 to 40 minutes or until it becomes golden.

Potato Sage Galette Health Benefits:

Sage helps to enhance concentration, attention span and quickens the senses.  Its effects help deal with grief and depression.  It is useful for all types of bacterial infections.  Help detoxify and cleanse the blood.  The herb reportedly restores color to gray or white hair.  It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.