Mashed Potato Casserole and Artichoke, Squash, and Chard Cous-Cous

I get back from Orlando, and there's fresh vegetables and nothing in the pantry except artichoke hearts and cous-cous. I struggled for this dinner, but I created something new and edible!

Mashed Potato Casserole (8 Servings... it's pretty dense)

12 medium sized potatoes, peeled and diced into equal sizes (CSA box)
1 small head of cauliflower, cut the same size as the potatoes (CSA box)
2 carrots, chopped into the same size pieces as potatoes (CSA box)
1/2 tbsp butter
1/2 tbsp olive oil
1 small onion, diced (CSA box)
2 cloves garlic, diced (CSA box)
1 leek, white part only, sliced (CSA box)
4 chantarelle mushrooms, thinly sliced lengthwise (CSA box)
3 artichoke hearts, chopped up (Trader Joe's canned)
1/2 cup chedder cheese
Milk
Bread crumb to top it off
Salt
Pepper


- Boil the potatoes, cauliflower, and carrots for 30 minutes, or until they have reached mashing consistency.
- While those are boiling, sautee the onion, garlic, and leeks in the butter and olive oil until they have become translucent. Add the mushrooms and artichokes, and cook for 4-5 more minutes. Season with salt and pepper.
- After straining the potatoes, cauliflower, and carrots from the water, mash them up with some milk and half of the cheese until the potatoes have reached a mashed potato consistency. Season with salt and pepper.
- Stir in the sauteed vegetables and mix well.
- Place the mixture into a casserole or bread dish, and top it off with the bread crumbs and left-over cheese.
- Bake it at 400 degrees F for 5 minutes, and place it under the broiler until the top has browned.


Artichoke, Squash, and Chard Cous-Cous
Makes 4 servings

1 can artichoke hearts from TJ's
1 delicata squash
4 leafs of chard
1 shallot, chopped
1 clove garlic, chopped
1 cup cous-cous, uncooked
1/2 teaspoon Chili spice (from Limbo, it's a combination of Ancho and Chipotle chilies, black pepper, a bit of cinnamon and salt)
1 tbsp. Olive Oil
salt
pepper