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Roasted Potatoes with Fresh Herbs
Roasted Potatoes with Fresh Herbs
INGREDIENTS
DIRECTIONS
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.Scrub potatoes clean under cold water. You can peel them if you like but it’s really not necessary. Cut into wedges or cubes. Place in large bowl and toss with herbs. Drizzle with olive oil and add garlic, salt and pepper. Toss to coat. Spread on prepared pan. Roast for one hour, stirring half way through cooking time, until crisp and brown on edges.
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Baked Eggplant Sticks
Baked Eggplant Sticks
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Turn over and bake an additional 5 minutes, or until golden. Serve hot.
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Grilled Corn with Lime and Chile
Grilled Corn with Lime and Chile
INGREDIENTS
DIRECTIONS
Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes. Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder
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