With school starting I had a lot of dinners out this week, so did not get a chance to cook at all. That coupled with our most recent crop from Moore Farms and Friends meant that we have an over-abundance of vegetables to choose from, including a large bunch of Swiss chard  and about 6 nice looking sweet potatoes. To go with those we decided to try out some meat loaf. It turned out great, if awfully moist. The “loaf” fell apart really easily, which simply meant that we had to enjoy it on open-faced sandwiches today. The potatoes were baked and then mixed with baked bananas, milk, and a little cinnamon. I baked the potatoes for about 40 minutes and then put the bananas (unpeeled)  in with them for about 20 minutes more. Mixed together, the bananas cut the sweetness of the potatoes just enough to keep them from tasting too much like thanksgiving. The chard was pretty quick and easy – I sauteed it for about 7 minutes or so with 1/2 rough chopped red onion in a couple of tablespoons of olive oil. After the greens were done sauteing, I mixed them with a little salt, ground chipotle chili pepper, and the juice of half a lemon. The spiciness of the meatloaf, combined with the sweetness of the potatoes and the slight bitter/tartness of the greens all worked together quite nicely. Finally, to finish everything off, I baked a fresh loaf of banana nut bread for desert – yum!