Smashed Red Potatoes
Makes 8 servings
Ingredients
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2 lbs. baby red potatoes
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4 rosemary sprigs
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3 garlic cloves, smashed
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¼ cup plus ½ tsp. kosher salt, divided
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¼ cup extra-virgin olive oil, divided
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2 Tbsp. unsalted butter, melted
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1 Tbsp. chopped fresh flat-leaf parsley
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2 tsp. chopped fresh thyme
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1 tsp. chopped fresh rosemary
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1 garlic clove, minced
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¼ tsp. black pepper
Instructions
Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan.
Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.
Recipe from Southern Living
Sausage, Chard & Cheddar Stuffed Bell Peppers.
Makes 8 servings
Ingredients
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4 large bell peppers
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1 pound bulk sausage
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1 small yellow onion
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2 to 3 tablespoons minced garlic
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1 large bunch chard or other dark leafy green
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8 ounces (about 2 1/2 cups) grated cheddar cheese
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1/2 cup chopped fresh parsley
Instructions
In a large skillet brown the sausage lightly over medium-high heat. Meanwhile small dice the onion and mince the garlic. When the sausage has browned slightly, turn the heat down to medium and add the onion and garlic and sauté for 5 minutes.
Use this time to wash and chop the chard into uniform pieces approximately 1 inch square.
Add the chard to the pan and continue cooking for another 5 to 10 minutes, stirring occasionally. Remove the pan from the heat and transfer the filling to a bowl to cool.
Preheat your oven to 375°F. Prepare the peppers by washing and drying each one. Cut them lengthwise and remove the seeds, membrane, and stem.
Grate the cheese and add it to the filling mixture along with the chopped parsley. Stir gently.
Arrange the peppers on a baking sheet and using a spoon, scoop the filling into each one. Gently press the filling into all the crevices of the peppers. Bake the peppers for 30 to 45 minutes at the center of your oven. When done the peppers will be tender and the filling will have melted and browned on top.
Sprinkle the peppers with a little fresh parsley and serve them hot from the oven.
Recipe from Butter for All
Tomato, Cucumber & Red Onion Salad
Makes 6 servings
Ingredients
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2 large cucumbers, halved lengthwise, seeded and sliced
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1⁄3 cup red wine vinegar
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1 tablespoon white sugar
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1 teaspoon salt
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3 large tomatoes, seeded and coarsely chopped
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2⁄3 cup coarsely chopped red onion
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1⁄2 cup chopped fresh basil leaf
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3 tablespoons extra virgin olive oil
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salt and pepper
Instructions
In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
Recipe from Food.com