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Golden Zucchini Rounds

2large zucchini
A bit of olive oil for frying
Seasoned bread crumbs
Kosher salt
Ground pepper
Garlic powder
Grated parmesan

slice zucchini
toss in bowl with salt, pepper, and garlic powder to taste
heat pan coated with olive oil
saute zucchini about five minutes on medium heat
dust with bread crumbs to coat evenly
continue to cook til golden in color
remove from pan and drain excess oil on paper towel
serve warm topped with Parmesan

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Cheesy Garlic Roasted Asparagus

1 pound asparagus spears, woody ends removed
3 tablespoons olive oil
1 tablespoon minced garlic (or 2 spring garlic, minced)
3/4 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1 1/4 cup shredded mozzarella cheese

Instructions

Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
Arrange asparagus on baking sheet. Set aside.
In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
Bake for 10-15 minutes until vibrant and just beginning to get tender.
Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
Adjust salt and pepper, if needed. Serve immediately.

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Roasted Blue Potatoes with Herbs

1 lb. blue potatoes

1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)

1 clove garlic, minced

1/4 cup olive oil

kosher salt

freshly cracked black pepper

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
Grab your potatoes. Scrub ’em clean under cold water. You can peel them if you like. Blue potatoes have relatively thin skins, so I don’t bother.
Nip out any big eyes with a sharp paring knife and discard.
Blue potatoes tend to be on the smaller side, so I just whack each potato into quarters.
Put your potato wedges in a large bowl. Toss in the chopped herbs.
Give them a good drink of olive oil. A quarter of a cup is usually good for about a pound of wedges.
Add the garlic and some kosher salt and freshly cracked black pepper.
Toss to coat well.
Spread them out on your prepared pan.
Pop them into your preheated 350-degree oven. Roast for about an hour, stirring them once about halfway through.
They’re done when they’re crisp and brown on the edges.
Serve hot or at room temp. To reheat, pop them in a 250-degree oven for about 15 minutes, or until warm throughout. Enjoy!