Garlic Parm Potatoes & Broccoli
Makes 4 servings
Ingredients
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3 tablespoons olive oil
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3 cloves garlic, minced
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1 tablespoon Italian seasoning
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¼ teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
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24 ounces broccoli florets*
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16 ounces baby potatoes, halved
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¼ cup freshly grated Parmesan
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2 tablespoons chopped fresh parsley leaves
Instructions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
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. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-25 minutes.
Serve immediately, sprinkled with Parmesan and parsley, if desired.
Recipe from Damn Delic
Summer Squash Tomato Gratin
Makes 6 servings
Ingredients
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2 yellow squash, sliced into coins
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2 large or 3 medium heirloom tomatoes, sliced
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2 shallots, thinly sliced
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1 orange bell pepper, diced
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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1 teaspoon Italian seasoning
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1 cup shredded gruyere cheese
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½ cup panko breadcrumbs
Instructions
Preheat oven to 400 degrees F.
Arrange the sliced summer squash along the bottom of a 9×13 baking dish. Sprinkle with a little of the salt, pepper, and Italian seasoning. Then sprinkle with a small amount of the panko breadcrumbs and shredded gruyere.
Layer the tomatoes on top of the squash. Repeat with sprinkling on the salt, pepper, Italian seasoning, breadcrumbs, and cheese.
Sprinkle the bell pepper and shallots in a layer across the tomatoes. Top the dish with the remaining salt, pepper, Italian seasoning, breadcrumbs, and cheese.
Bake for 25 minutes or until the panko is golden brown.
Serve immediately or save in the refrigerator for up to 3 days.
Recipe from This Healthy Table
Sun Dried Tomato Pasta with Kale
Makes 4 servings
Ingredients
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2 tablespoons extra-virgin olive oil, more for drizzling
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3 shallots, thinly sliced
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1 large fennel bulb, thinly sliced
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3 garlic cloves, sliced
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¼ teaspoon red pepper flakes
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¼ cup chopped sage
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12-ounces toscani pasta (or any short pasta)
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¼ cup dry white wine
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8 cups torn kale leaves
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8 oil-packed sun-dried tomatoes, chopped
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¼ cup chopped walnuts, toasted
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2 tablespoons fresh lemon juice
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Sea salt and freshly ground black pepper
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Freshly grated pecorino cheese, for serving
Instructions
Heat the oil in a large skillet over medium heat. Add the shallots, fennel, garlic, red pepper flakes, sage, ½ teaspoon salt, and freshly ground black pepper and cook until the fennel is tender, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
To the skillet, add the white wine and let it reduce for 30 seconds. Then, reduce the heat to low, add the kale and toss until just wilted. Use a slotted spoon to scoop the cooked pasta into the skillet. Add the sun-dried tomatoes, walnuts, and lemon juice and toss.
Finally, season to taste and serve with generous drizzles of olive oil and freshly grated pecorino cheese.
Recipe from Love and Lemons