Rosemary Roasted Purple Potatoes
Ingredients:
5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Salt and freshly ground pepper to taste
Directions:
- Preheat oven to 375 degrees.
- Scrub the potatoes well. Dry and quarter them.
- Place potatoes in baking pan to form a single layer.
- Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
- Cover pan with foil and slide into oven.
- Bake potatoes for 15 minutes.
- Slide pan from oven and remove foil. Using a spatula, turn potatoes over.
- Return pan to oven without foil and roast potatoes another 15 minutes.
- Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.
Honeydew Mimosas
Ingredients:
- 1/2 medium honeydew melon (about 4 cups), cubed
- 1 cup crushed ice
- 1 tablespoon sugar
- 1 (750 ml) bottle sparkling wine, chilled
- Garnishes: lime wedges
- Directions:
- Combine first 3 ingredients in a blender. Process until smooth. Pour mixture into a large pitcher; add sparkling wine. Pour into glasses. Garnish, if desired.
Baked Squash With Basil
Ingredients:
- 4 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
10 basil leaves, thinly sliced
2 teaspoons chopped fresh thyme
8 medium squash, cut into 1/4 inch rounds
2/3 cup freshly grated parmesan
Directions:
1. Preheat the oven to 375F and put the rack in the middle position. Grease a baking dish with a little oil and set aside.
2. Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, stir in the onion and season with a light sprinkling of salt and pepper. Cook until the onion's soft but not browned, 4-6 minutes.
3. Add the garlic, basil, and thyme, stir to combine and sauté until the garlic becomes fragrant, 1 minute or so. Toss in the squash and cook 2 minutes.
4. Pour the vegetables into the baking dish and spread them out into an even layer. Bake for 20 minutes or until the squash soften. Sprinkle with the parmesan, then bake another 20 minutes until the cheese is melted and browned.
2. Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, stir in the onion and season with a light sprinkling of salt and pepper. Cook until the onion's soft but not browned, 4-6 minutes.
3. Add the garlic, basil, and thyme, stir to combine and sauté until the garlic becomes fragrant, 1 minute or so. Toss in the squash and cook 2 minutes.
4. Pour the vegetables into the baking dish and spread them out into an even layer. Bake for 20 minutes or until the squash soften. Sprinkle with the parmesan, then bake another 20 minutes until the cheese is melted and browned.
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