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Tomato Beet Salad
Tomato Beet Salad
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes and then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
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Cobb Salad Endive Boat Appetizers
Cobb Salad Endive Boat Appetizers
Place endive leaves on a clean, flat surface. Fill each leaf with some egg, chicken, avocado, tomato, bacon and cheese. Serve with dressing on the side. If your Cobb salad endive boats are tipping over, place them on a bed of spinach or arugula to help keep them upright.
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Roasted Asiago and Garlic Fingerling Sweet Potatoes
Roasted Asiago and Garlic Fingerling Sweet Potatoes
Remove excess dampness from cut side of potatoes by drying with a paper towel. Line a large baking sheet with parchment or spray with non-stick spray. Mix the salt, garlic powder, oregano, basil, pepper and hot pepper flakes in a small bowl. Preheat oven to 375 degrees F. Place potatoes in a large bowl and add the olive oil. Toss to coat well. Lay potatoes, skin side down, on prepared baking sheet. Sprinkle salt mixture evenly over tops of potatoes. Distribute shredded Asiago evenly over tops of potatoes. Bake for 30-40 minutes or until potatoes are tender and cheese begins to brown. Garnish with the chives or parsley
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