Roasted Rosemary Potato wedges with Goat Cheese Crumbles

A fun twist on  the classic Potato wedge. The warm Goat cheese crumbles and the pop of Rosemary take these  potatoes to  a whole  new level!

Ingredients:
4 large baking potatoes, unpeeled
4 tablespoons Olive Oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/4  cup minced fresh rosemary leaves
1/2 cup Goat cheese crumbles

Directions:
Heat the oven to 400 degrees F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.
Cut each potato into 6 long wedges and add to a large bowl. Add Rosemary,  Olive  Oil, Salt and Pepper to the bowl of potatoes and toss, then spread the potatoes in a single layer, cut side down on the baking sheet.
Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Place  on a platter and sprinkle  lightly with  salt and  add the Goat cheese crumbles  and serve.

Baked French Onion Soup

Makes  great side dish to any  meal. 6 servings

Ingredients:
3 medium sweet onions, sliced
3 tablespoons butter
4 cups beef broth
1 teaspoon Worcestershire   sauce                                                                                                            
1 cup shredded Mozzarella cheese  
6 slices French bread, about 1/2-inch in thickness

Instructions:
Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally.
Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils.
Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce.
Pour onion soup mixture into a  casserole dish.
Toast the slices of bread on both sides at 350 degrees until golden and place toasted bread in a single layer on top of onion soup.
Cover bread with a thick layer of the shredded mozzarella and top.
Place dish under the broiler, watching carefully.  Broil until the cheese melts and begins to brown and bubble.
Let cool for 2-3 minutes. Serve immediately.

Simple Grilled Zucchini with Balsamic Glaze

So easy and so delicious.

Ingredients
2 med. Zucchini`s sliced into 3/4 inch slices
Olive Oil
Balsamic Glaze
1 teaspoon  Black  Sesame Seeds
Directions
Preheat Gas Grill, slice the Zucchini`s and brush with olive oil, place on the grill till  you get nice grill marks and flip with tongues and grill the other side the same way. Place on a platter, sprinkle with sesame seeds and drizzle with the balsamic glaze and serve.

This the Brand I use.

*notes  You  can find the Balsamic  glaze at your local grocery. The flavor is very sweet and  it is very thick. I don`t recommend Balsamic  vinegar, it is thin and has  strong flavor.

Heirloom Tomato Stack

2 servings

Ingredients:
2 - large Heirloom tomatoes
1 - 8 oz. ball mozzarella
1/3 - red onion thinly sliced
6 - asparagus  stalks
Salt
Italian seasoning
Fresh basil
Olive oil  

Directions: 
Slice each tomato in 4 even slices, slice the mozzarella into 4 even slices, trim off about 4 inches of the tough end of the asparagus and discard, take the remaining asparagus and cut into 4 inch pieces. Thinly slice the red onion and set all aside.

In a  small skillet drizzle about 2 teaspoons of  olive oil in it and heat to med high and add the  red onions and the asparagus  and saute till tender and remove from heat.
To make 2 tomato stacks, use 2 plates. Start  with a tomato slice, add a mozzarella slice the 3 basil leaves, add another tomato, then add 5-6 pieces of asparagus side by side, add a tomato, mozzarella, basil leaves and red onion, top with a tomato, then drizzle about a teaspoon of  olive oil over the stack , sprinkle with salt and Italian seasoning and serve.

Spiced Parsnips and Carrots

So  easy and so healthy! Roasting Carrots and Parsnips in the  oven turns them a beautiful color and they are tender and sweet  and crispy. By adding paprika and cayenne you  get nicely spiced  veggies that would  be a great alternative to fries to  go with a burger or  delicious blackened salmon.                                  

Ingredients: 

6 carrots peeled

2 large Parsnips  peeled

1 tablespoon paprika

1/4 teaspoon cayenne

1/2 teaspoon dried parsley

1 pinch of salt 

1/3 cup  Olive oil

Directions: 

Preheat oven to 400°F. 

Peel the carrots and parsnips and cut in  halve lengthwise. (If carrots are small and slender, leave them whole. If parsnips are large, quarter them lengthwise. Place  them on a baking sheet  in a single layer close together.

In a glass measuring cup add the  olive oil, paprika, cayenne, salt , mix together and drizzle over the vegetables and place in the oven for about 20 min. then take them out and flip them over to make sure  all sides get golden and place back in the oven   for about 10  more min.  Remove from oven and place on a platter, sprinkle with parsley and serve . 4 serving

Potatoes and Beans with Mint

Ingredients

1 pound of small Yukon Gold Potatoes

1 1/2 cups of  fresh  Green Beans

1/2 cup slivered Yellow Onion

1 tbsp. Olive Oil

3 tbsp. Red Wine Vinegar

2 tbsp. dried mint

pinch of salt

pinch of freshly  ground pepper


Directions


Boil the potatoes with the skin on for about 15 min. or until tender, when the potatoes have 5 min. of cooking time left, add the green beans to the boiling water . Drain and rinse under cool running water.

While the potatoes and the beans are boiling, using a med. size bowl add the slivered onion, pepper,  salt , olive oil and the vinegar and stir, leave in the bowl for 5 min. to marinate, then  add  the  drained beans and potatoes  and gently toss  and sprinkle  on the dried mint and serve. room temperature.

Italian Smashed Potatoes

Ingredients  

2 pounds  small Yukon Gold potatoes
1/4 cup Olive oil  
2  tablespoons of minced Garlic

 

Dressing


3 tablespoon Olive oil   3 tablespoon of lemon juice
2 tablespoon dried Parsley
1 tablespoon dried chopped Thyme
Salt and Pepper 



Directions 
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute.  In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes then turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl whisk together the oil, lemon juice, parsley and Thyme. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Transfer the potatoes to a serving bowl and serve

Roasted Maple Pecan Butternut Squash

So simple, sweet  and delicious. This  would be great  for Thanksgiving.  Give your company something different instead of Sweet Potatoes, but just as tasty.

1- 2lb. butternut squash peeled and cubed
½ cup maple syrup
4 tsp. dark brown sugar
½ cup chopped pecans
A pinch of salt
1 teaspoons butter diced


Place parchment paper on a baking sheet and preheat oven to 350 degrees.

In a bowl  add cubed squash, maple syrup, brown sugar, salt and pecans and toss together. pour onto  baking sheet and  place the diced  butter  on top.

Bake for 35 min. or until squash is tender with a fork and  serve.

Summer Squash Gratin

2 large zucchini  sliced

2 large yellow squash  sliced

1 medium onion  sliced

½ cup of bread crumbs

1/3 cup grated Parmesan cheese

1 tsp dried thyme

½ tsp dried oregano

½ tsp salt

¼  tsp pepper

3 tbs. Olive oil
Preheat oven to 350 degrees and brush a 9 x 11 glass baking dish with oil.

 Slice zucchini, squash and onion  and set aside. Mix together bread crumbs, Parmesan, thyme, oregano, and salt and pepper.     Make 1 layer of the zucchini and the squash in the casserole dish and drizzle with Olive Oil . And sprinkle with  1 tbs. of the  bread crumb mixture.  Add 1 more layer  of the zucchini, squash, oil and crumb mixture, then add the onion slices over top and add 1 final layer of the zucchini, squash, oil and crumb mixture.  Cover with foil and bake until tender about 1 hour.  Uncover and top with remaining bread crumb  mixture, you  can add a little more cheese if desired and bake about 10 - 15 minutes more until crispy on the edges and golden brown on the top  and serve.                                                                         

Peppernata

       

   Ingredients: 

2 or 3 bell peppers ( any color will do )

1 tablespoon of chopped  Garlic

Olive oil

fresh Basil ( you can also used dried basil if needed)

Salt and pepper

 Slice bell peppers into wide strips and sauté them in olive oil over medium high heat until they are tender. Add chopped garlic and let cook for another minute or two, but make sure garlic does not burn.  Add in your basil, salt and pepper stir for another minute or two and your done! These peppers are healthy and delicious!  Use as a side dish or on sandwiches.