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Garlic Parmesan Broccoli & Potatoes In Foil

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon Italian seasoning

• 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste

• 1 bunch of  broccoli cut into florets

• 2 russet potatoes, curt into 1.5 inch pieces

• 1/4 cup freshly grated Parmesan

• 2 tablespoons chopped fresh parsley leaves

1. Preheat oven to 400 degrees F.
2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-25 minutes.*
7. Serve immediately, sprinkled with Parmesan and parsley, if desired.

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Maple and Orange Glazed Rainbow Carrots

1. Peel and chop carrots into 1 inch coins. Place in stock pan and cover with cold water. Bring to a boil, then reduce heat and simmer until carrots are just fork tender, about 10-12 minutes. Drain carrots and return to pan
2. Add in orange juice, maple syrup, garlic, salt, and butter if using, and cook over medium heat for 4 minutes, or until the carrots are coated and the glaze begins to caramelize.
3. Turn off the heat and stir in the orange zest and serve.

 

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Celery & Apple Salad with Walnuts

 

• 3 tablespoon olive oil
• 2 tablespoon fresh lemon juice
• 2 teaspoon honey
• 1 ½ teaspoon chopped fresh thyme
• Salt
• Black pepper
• 3 celery stalks with leaves, thinly bias-sliced (1 1/2 cups)
• 1 medium red apple, cored and thinly sliced
• ¼ cup thinly sliced red onion
• ¼ cup coarsely chopped walnuts, toasted