Cut into chunks, cook in a skillet with a little bit of heavy cream, mustard powder, and dry basil. Add fresh basil when almost cooked through (remove when chicken is done). Then, add 2 large handfuls of fresh spinach, cook til wilted.
Peel and cut into chunks, boil on stovetop. Mash with butter, milk, garlic powder, onion powder, basil, and oregano.
Green Bean-Carrot Casserole
Peel and chop 2 carrots, snap/clean fresh green beans. Boil on stovetop til carrots are soft. In a skillet, saute chopped onions and mushrooms in bacon grease, add garlic when almost done. Remove from skillet, then heat sour cream w/chives and heavy cream in the skillet, with a squirt of mustard. Combine beans/carrots, onions/mushrooms, and cream mixture in a casserole dish. Sprinkle breadcrumbs and pine nuts on top. Bake at 350 for 10 minutes. Sprinkle shredded cheese on top, bake for another 10 minutes.