• 2 to 2 1/2 pounds Yukon gold potatoes, cut in large chunks
• Kosher salt
• 3 tablespoons unsalted butter, divided, room temperature, plus more for serving (optional)
• 3 cups shredded savoy cabbage or lacinato kale leaves with ribs removed
• 4 scallions, sliced, white and green parts separated
• 3 cloves garlic, grated
• 1 teaspoon dried mustard, such as Colman’s
• 1/2 cup whole milk
• 1/2 cup chicken stock (or more milk)
• 1/2 cup packed finely grated sharp Irish cheddar cheese, or more to taste
• Freshly ground black pepper

Place the potatoes and 2 teaspoons salt in a pot and cover by 1 inch with cold water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain thoroughly, then return to the pot.

While the potatoes are cooking, heat 1 tablespoon butter in a large skillet. Add the cabbage or kale and the white parts of the scallions. Sauté until the greens wilt, 3 to 4 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Remove from the heat.

Add the remaining 2 tablespoons butter and the mustard to the drained potatoes and mash with a fork or potato masher. Stir in the milk and chicken stock, then stir in the greens, and the cheese (if using). Season with salt and a generous grind of black pepper.

Serve warm with an additional pat of butter on top (optional) and garnish with the green scallions.

Makes 3 large flatbreads (about 1 1/2 pounds dough)

• 2 1/2 cups of all-purpose or bread flour
• 1/2 cup of whole wheat flour or more all-purpose flour
• 1 teaspoon salt
• 1 envelope active dry yeast
• 1/2 teaspoon sugar
• 1 1/3 cups very warm (105 to 115 degrees F) water
• 3 tablespoons of olive oil

Put flours and salt into a food processor or electric mixer fitted with a dough hook. Mix well.

Dissolve yeast and sugar in warm water in a small dish. Let stand until bubbly, for about 5 minutes. Add to the flour mixture along with the oil. Process until the dough forms a ball. If it is sticky, add a little more flour. Use the food processor or mixer to knead the dough into a smooth ball.

Transfer dough to a well-oiled bowl and turn to coat the dough with oil. Cover with a towel and let rise until doubled, for about 1 hour. Punch down and use. Or place it in a plastic food bag and refrigerate for up to two days.

We KNOW your not 54!!

To all employees covered on Regal’s health plan:

We have added a specially Rx program to our group health insurance prescription plan. 

• This will allow our employees to waive their out-of-pocket expenses for high cost medications. 
• If you receive an email or a phone call from ScriptWell Rx, please return the phone call or the email. 
• If you have been contacted by ScriptWell RX, you may have qualified for an enriched pharmacy program .  
• The SciptWell Rx program, provides additional medical analysis to enhance and improve medical outcomes. 
• If you choose this path, there is NOT a physician change.  Just additional resources and supplies. 
• Program is voluntary. But, can save you substantial money while providing better outcomes.  
• Please contact us if you have any questions.  

Makes about 1 3/4 cups

• 1 tablespoon unsalted butter
• 1 large yellow onion, chopped
• 2 large shallots, chopped
• 2 scallions, white and green parts divided, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/4 cup cream cheese, softened
• 1 cup whole-milk Greek yogurt (or sour cream)
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper

Melt the butter in a skillet over medium heat. Add the onions, shallots, and white scallions. Sauté over medium heat until the onions soften, about 5 minutes. Stir in the garlic powder, cayenne, and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook until the onions are golden, about 25 minutes more, stirring occasionally. Remove from the heat and cool to room temperature.

Whisk the cream cheese until light, then whisk in the yogurt, Worcestershire sauce, and lemon juice. Stir in the onions and 1/4 teaspoon freshly ground black pepper. Taste for seasoning and add more salt and black pepper if desired.

Refrigerate the dip for at least 2 hours to allow the flavors to develop. When ready to serve, transfer to a serving bowl and garnish with the green scallions (or chopped chives). Serve with potato chips and crudites.