Five-Herb Roasted Carrots and Potatoes

Nonstick spray coating


2 pounds tiny new potatoes

3 medium carrots, peeled and cut into bite-size pieces 2 tablespoons

snipped fresh chives

1 tablespoon snipped fresh oregano

1 tablespoon snipped fresh Italian parsley or regular parsley 2

teaspoons snipped fresh rosemary

1 teaspoon snipped fresh sage

3 cloves minced garlic (optional)

2 tablespoons butter, melted

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper 4 fresh basil leaves, cut

into thin slivers

Fresh basil sprig (optional)

Spray a 13x9x2-inch baking pan* with nonstick coating and set aside.

Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place

in prepared pan. Add the cut-up carrots.

In a small bowl, combine chives, oregano, parsley, rosemary, sage,

garlic (if you like), butter and oil. Drizzle mixture over the potatoes

and carrots; toss. Sprinkle with salt and black pepper. Cover with foil.

Bake in a 400 degree F oven 30 mins. Stir potatoes. Bake, uncovered, 15

to 20 mins more or until potatoes are tender. Garnish with basil, if you

like. Makes 6 to 8 servings.

*Note: You also can prepare this dish on the grill. To grill, tear off

two 22x18-inch pieces of heavy foil. Make a double thickness of foil

that measures 22x18 inches. Place potatoes in center of foil; drizzle

herb mixture over potatoes and sprinkle with salt and black pepper.

Bring up two opposite edges of the foil and seal with a double fold.

Fold the remaining edges to completely enclose the potatoes, leaving

space for steam to build. Place the foil packet on the rack of an

uncovered grill directly over medium** to medium-hot heat for 35 to 45

mins or till the potatoes are tender, turning packet after 20 mins.

**Note: For medium heat, you should be able to hold your hand over heat

at the height of the food for 4 secs. For medium-hot, it's 3 secs.

POTATO AND VEGERABLE BAKE

INGREDIENTS:


3/4 cup(s) chicken broth

2 tablespoons margarine or butter

1 1/2 pounds russet potatoes, peeled and thinly sliced

1 1/2 pounds sweet potatoes, peeled and thinly sliced

1 pound celery root, trimmed, peeled, quartered, thin sliced

1 pound parsnips, peeled and thinly sliced

Salt and pepper

1 cup heavy or whipping cream

2 tablespoons snipped fresh chives



DIRECTIONS:

Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart

baking pan or shallow casserole, combine broth and margarine;

place in oven while oven preheats to melt margarine, about 5

minutes. Meanwhile, in large bowl, toss potatoes, celery root,

and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly

ground black pepper until well mixed. Remove baking pan from

oven. Add broth mixture to vegetables and stir to coat. Spoon

vegetable mixture into same baking pan; cover with foil and

bake vegetables 40 minutes. Remove pan from oven. In 1-cup

liquid measuring cup, heat cream in microwave on High 45

seconds to warm. Pour cream evenly over vegetables. Return

baking pan to oven and bake vegetables, uncovered, 30 to 35

minutes longer or until top is golden and vegetables are

fork-tender. Let stand 10 minutes before serving. Sprinkle

with chives to serve.



YIELD: 8-10 Servings

Categories: Potato, Casseroles, Gratin, Side Dishes, Seasonal

Carrot Broccoli Casserole

PREP TIME 20 Min


COOK TIME 30 Min

READY IN 50 Min



SERVES 6





INGREDIENTS :

1 cup diced carrots

1 cup diced celery

1 cup chopped onion

4 teaspoons butter, divided

1 1/2 cups shredded Cheddar cheese, divided

2 cups fresh broccoli florets

1/4 cup chicken broth

salt and pepper to taste





DIRECTIONS:

In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all.

Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.

SUGAR SNAP PEAS WITH LEMON & BASIL

SUGAR SNAP PEAS WITH LEMON & BASIL








2 teaspoons olive oil

1 1/4 pounds fresh sugar snap peas, or two (10-ounce) pkgs thawed frozen

sugar snap peas

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/3 cup coarsely chopped fresh basil

1/2 teaspoon grated lemon zest

1/2 lemon, cut in wedges



Heat the oil in a large nonstick skillet over medium heat. Add the peas

season with salt and pepper. Stir-fry until the peas are crisp-tender 3

mins for fresh or 2 mins for thawed frozen sugar snaps. Add the basil

and lemon zest stir-fry until the basil is wilted and fragrant. Serve

immediately with lemon wedges

Spicy Southern Collard Greens with Sweet Maple Cornbread

Recipe courtesy Jamika Pessoa




Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

1 hr 10 min

Level:

Easy

Serves:

6 to 8 servings



Ingredients

2 tablespoons olive oil

1 to 2-pound smoked salt pork (thickly sliced) or turkey wings

1 onion, halved

1 quart chicken broth

1 teaspoon red chili flakes

1 teaspoon salt

2 tablespoons white vinegar

1/2 teaspoon garlic powder

2 pounds fresh collard greens, washed, stems removed and roughly chopped

6 cloves garlic

Sweet Maple Cornbread, recipe follows

Directions

Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.