Red Pepper And Artichoke Bites

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 6 ounces roasted red peppers, drained
• 6 ounces marinated artichoke hearts, drained,but reserve
• 2 tablespoons of the oil
• 1 small onion
• 2 cloves garlic
• 4 eggs
• 2 cups grated sharp cheddar cheese
• 1/2 cup dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• hot pepper sauce
• fresh ground black pepper

Recipe

• 1 preheat the oven to 350 degrees.
• 2 chop the onion and garlic and saute them in a pan using the reserved oil from the artichoke hearts.
• 3 cook until the onion is soft and translucent.
• 4 meanwhile beat the eggs until they are thick and lemon coloured.
• 5 add the onions, garlic, and the rest of the ingredients and stir gently.
• 6 grease an 8 inch by 8 inch pan and pour the egg mixture in.
• 7 bake for 30 minutes or until the top is golden and the egg is set.
• 8 let cool for fifteen minutes and then cut into squares.
• 9 serve warm or cold.
• 10 these can be wrapped and refrigerated or frozen.
• 11 they can be reheated in a 300 degree oven.

Gaspacho-troy Garden's

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 15
• 3 cups vegetable broth
• 1 cup seasoned rice vinegar with roasted garlic
• 1/2 cup red wine (burgandy)
• 1/4 cup vegetable oil
• 1 (46 ounce) can tomato juice
• 4 cups tomatoes, chopped
• 2 cucumbers, chopped
• 2 onions, rough chopped
• 1 tablespoon garlic, minced
• 1 handfull green onion
• 1 tablespoon paprika
• 2 tablespoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

Recipe

• 1 mix all liquids together.
• 2 add all non veggie items into liquid mix.
• 3 wash and chop or dice all veggies. pulse through a blender or leave rough chopped. your choice. add all to liquids.
• 4 chill in refrerator on on ice. serve cold with crusty bread.

Donna's Turkish Delight Rocky Road

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 600 g dark cooking chocolate
• 2 1/2 cups turkish delight, chopped
• 2 cups marshmallows, chopped
• 1 1/2 cups roasted peanuts

Recipe

• 1 line a 20 x 30 cm slice tin with non-stick baking paper.
• 2 place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. remove from heat.
• 3 add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
• 4 pour mixture into slice tin, smoothing into the corners.
• 5 allow to set in refridgerator (at least 30 minutes).
• 6 cut into fingers, bars or chunks while still in the tray with a sharp knife.

Red Pepper Dip With Pine Nuts

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• 2 cups plain low-fat yogurt
• 1 teaspoon olive oil
• 1 cup onion, minced
• 1 garlic clove, minced
• 1 (12 ounce) jar roasted red peppers, drained
• 1/4 cup pine nuts, toasted
• 1 dash salt, to taste
• 1 dash fresh ground black pepper

Recipe

• 1 place a strainer over a deep bowl. add the yogurt to the strainer, cover, and refrigerate overnight. the yogurt will drain and thicken overnight. discard the liquid. (you can do this entire step in advance and store the yogurt for up to one week in the refrigerator.)
• 2 heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. add the garlic and cook one minute more.
• 3 in a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. stir the red pepper mixture into the strained yogurt. season to taste with salt and pepper.
• 4 chill for at least one hour (this can be made in advance and stored in the refrigerator for up to 3 days.)
• 5 garnish with the remaining pine nuts. serve with fresh vegetables and pita wedges.

Roasted Heirloom Tomato Caprese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 5 large heirloom tomatoes
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1 teaspoon dried basil
• 6 ounces fresh mozzarella cheese, sliced
• 4 fresh basil leaves
• 1 tablespoon extra virgin olive oil

Recipe

• 1 spread the tomatoes evenly on a sheet pan. drizzle balsamic vinegar, salt, pepper and dried basil.
• 2 roast the tomatoes at 350 degrees for 20 minutes. then cool.
• 3 to assemble the salad. place 3 slices of tomato on a plate. top each with 1 slice of mozzarella and each with a basil leaf. drizzle the reduced balsamic vinegar from the sheet pan, olive oil, salt and pepper.

Roasted Halved Chicken With Garlic-herb Paste

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 teaspoons fresh rosemary leaves, finely chopped
• fresh lemon zest (from 1 lemon)
• 1 teaspoon lemon juice
• 3 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon cayenne pepper
• 1 -2 tablespoon dijon mustard
• kosher salt & freshly ground black pepper
• 1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 garlic-herb paste: combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, dijon mustard, and salt and pepper to taste, in a small bowl. stir to incorporate.
• 3 rub chicken with garlic-herb paste. let marinate at room temperature for 1 hour.
• 4 coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. oil the bottom of a second cast iron skillet, of equal or smaller size.
• 5 put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. sear chicken until lightly browned, about 5 minutes.
• 6 remove top skillet, flip the chicken and transfer to the oven. cook until chicken is cooked through, about 35 minutes.
• 7 transfer to a serving platter and serve.

Mizuna Salad With Cumin-roasted Cauliflower

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small heads cauliflower, cored and cut into bite-size florets or 4 cups cauliflower florets
• 5 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 3/4 teaspoons ground cumin, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon fresh ground black pepper
• 1 bunch mizuna, large stems removed or 1 (5 ounce) package baby arugula
• 4 fresh dates or 4 dried dates, pitted and finely chopped or 1/2 cup chopped dates

Recipe

• 1 preheat oven to 450°. put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. taste a floret for doneness; larger florets may take slightly longer to cook.
• 2 while cauliflower is roasting, make dressing: in a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. whisk in the remaining 3 tablespoons olive oil.
• 3 in a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. taste and add additional salt and pepper if needed. serve immediately.

Roasted Green Beans With Garlic, Onions And Pecans

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs fresh green beans
• 1/2 cup onion, chopped coarsely (approximately)
• 1 teaspoon garlic, minced
• 1/2 cup pecans, chopped coarsely
• 2 tablespoons olive oil

Recipe

• 1 wash beans and break ends off, leaving beans whole.
• 2 mix beans, onion, garlic and pecans in a bowl.
• 3 coat mixture with olive oil.
• 4 spread in baking pan.
• 5 bake 20 minutes at 400 degrees, until beans are slightly browned.
• 6 enjoy.

Roasted Green Beans With Peppers And Onion

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb fresh green beans, washed and ends trimmed
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 large onion, cut into thin strips
• 1/3 cup kraft signature balsamic vinaigrette dressing
• 1/2 cup kraft part skim mozzarella shredded cheese

Recipe

• 1 preheat oven to 400 degrees f.
• 2 toss vegetables with dressing in a large roasting pan.
• 3 bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
• 4 sprinkle with cheese.
• 5 bake an additional 2 - 3 minutes or until cheese is melted.

Pinto Beans And Prunes (vegan)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 cup dried pink beans
• 1/4 cup olive oil
• 1 large yellow onion, diced
• 1 garlic clove, mashed
• 2 cups fresh tomatoes, diced (i tried 1 cup of fire-roasted canned tomatoes and 1 cup of leftover marinara sauce) or 2 cups canned diced tomatoes
• 1/3 cup prune, pitted and diced small (reduced from 3/4 cup)
• 2 tablespoons vinegar (vinegar was not specified but i tried raw apple cider )
• 1/4 cup apple juice or 1/4 cup apple cider
• 1/4 teaspoon ground cinnamon
• 1 dash ground cloves
• 1 dash freshly grated nutmeg
• 2 bay leaves
• salt, to taste
• pepper, to taste
• fresh basil, cut into ribbons or fresh parsley, minced
• 1/2 lemon, sliced

Recipe

• 1 cook the dried beans *reserving* some of the liquid.
• 2 heat olive oil in a large skillet or saucepan.
• 3 lightly brown the onions and garlic for a few minutes.
• 4 add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
• 5 add the drained beans (and a little bean broth to thin the sauce if necessary.) heat through for a few minutes.

Roasted Garlic-glazed Chicken With Lemon-herb Sauce

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken legs (leg & thigh separated)
• 1 tablespoon emeril's original essence (emeril's essence creole seasoning here on zaar)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 sprigs fresh thyme
• 3 heads garlic
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1 cup chicken stock
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 1/2 cup olive oil
• 1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Recipe

• 1 for the roasted garlic glaze:.
• 2 preheat the oven to 325 degrees f.
• 3 cut off the top third of each head of garlic.
• 4 put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• 5 turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• 6 remove from the oven and let sit until cool enough to handle.
• 7 into a food processor squeeze each head of garlic gently to release the flesh.
• 8 add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• 9 add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• 10 transfer to an airtight container and refrigerate until ready to use.
• 11 (the glaze can be made up to 1 day in advance).
• 12 for the chicken:.
• 13 preheat the oven to 375 degrees f.
• 14 separate the legs& thighs.
• 15 season the chicken on both sides with the essence.
• 16 heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• 17 place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• 18 remove from the heat.
• 19 add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• 20 roast for 16 minutes.
• 21 remove from the oven and carefully turn the chicken halves with tongs.
• 22 brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• 23 for the lemon herb sauce:.
• 24 in a small saucepan, bring the chicken stock to a simmer.
• 25 transfer to a blender or food processor.
• 26 add the mustard and process on high speed.
• 27 with the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• 28 serve immediately.

Orange-scented Lamb Chops - Chatelaine

Total Time: 24 hrs 8 mins Preparation Time: 24 hrs Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 large orange
• 2 tablespoons dark sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 4 center-cut lamb chops, at least 3/4 inch (2 cm)

Recipe

• 1 finely grate 2 teaspoons (10 ml) peel from orange and squeeze out 1/4 cup (50 ml) juice.
• 2 in a large bowl, stir orange peel and juice with oil, sugar, curry and salt until well mixed.
• 3 taste, then add more curry, if needed.
• 4 add meat and turn to evenly coat.
• 5 or if you have enough time to marinate, place chops in a large plastic bag. pour orange juice mixture into bag. push meat down into marinade, then squeeze out as much air as possible from bag. seal tightly with an elastic band as close to meat as you can. place bag in a bowl and refrigerate 3 hours, preferably overnight, massaging bag occasionally.
• 6 when ready to barbecue, lightly oil grill and heat barbecue to medium-high.
• 7 remove chops from marinade.
• 8 grill with lid closed 4 minutes.
• 9 brush tops of chops with marinade, then discard remaining marinade.
• 10 turn meat.
• 11 continue to grill until lamb is springy when pressed, 4 to 5 more minutes. if chops are thin, grill only 2 to 3 minutes per side.
• 12 good with grilled peppers and roasted or grilled baby potatoes.

Roasted Herb Chicken (bondage Chicken)

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 oven ready chicken (about 1 - 1.5 kg)
• 1 tablespoon dried rosemary
• 1 tablespoon salt
• 1 tablespoon crushed black pepper (you may adjust the amounts to your taste, eg less salt.)
• 1 lemon, washed and pricked all over with fork

Recipe

• 1 rub chicken with seasoning.
• 2 prick chicken all over with fork.
• 3 stuff lemon in cavity and secure legs with kitchen string.
• 4 refrigerate for about 3-4 hours.
• 5 longer the better.
• 6 take out of fridge and roast breast-side up in a 220 degree centigrade oven.
• 7 for fan ovens, it's 200 degrees.
• 8 roast for about 45- 1 hour, depending on size and doneness required, eg for crispier skin, a longer time.
• 9 for a fan oven, you may want to turn the chicken 180 degrees (i do that).
• 10 you may also wish to subtitute rosemary with oregano.

Donna's 4th Of July Margarita Key Lime Pie

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 cups crushed pretzels
• 6 tablespoons of melted butter
• 1/4 cup sugar
• 1/4 cup crushed dry roasted peanuts
• 8 ounces cream cheese, softened
• 4 egg yolks, slightly beaten
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lime juice
• 1 large lime, juice and zest of
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• lime zest
• pretzel crumb

Recipe

• 1 preheat oven to 350*.
• 2 combine crushed pretzels, sugar, melted butter, and crushed peanuts.
• 3 using a spring form cheesecake pan, mash pretzel mixture into the bottom, making a crust and bake for 5 minute only! set aside.
• 4 beat softened cream cheese, sweetened condensed milk, egg yolks, lime juices, zest, and vanilla until fluffy and smooth.
• 5 pour into the pie crust and bake for 15 minute or until set.
• 6 let pie cool and then refrigerate for 2 hours.
• 7 while pie is cooling, beat heavy whipping cream until soft peaks start to form. as you're mixing add the powdered sugar one tablespoon at a time until mixture is slightly stiff.
• 8 next add the whipped topping to the top of your refrigerated pie and top the whipped topping with a little more lime zest and or pretzel crumbs.
• 9 to remove pie from the spring form pan, using a butter knife, run the knife around the edge of the pie to loosen it from the sides and pop open the springform ring.
• 10 gently remove the ring and place pie on a glass cake plate. i use one with a pedestal and a cover.
• 11 after slicing the pie return it to the refrigerator.
• 12 enjoy!

Roasted Herbed Chicken With Potatoes And Creamy Lemon Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 whole roasting chicken, butterflied (about 3 lbs)
• 4 -6 medium sized red potatoes
• 6 -8 garlic cloves
• extra virgin olive oil
• dried herbes de provence
• salt
• pepper
• garlic powder
• sweet hungarian paprika
• 3 lemons, scrubbed to remove wax
• 1 tablespoon butter
• 2 -3 small shallots, minced
• 1 cup chicken stock
• 0.5 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 tablespoon sugar
• 1 dash balsamic vinegar

Recipe

• 1 preheat oven broiler, keeping oven door cracked.
• 2 cut lemons in half. cut the nub off so they can stand up in a small roasting pan, flesh side up. season lemons with coarse salt.
• 3 place under broiler, about 2 inches from heating element. roast until the tops are browned and blistered, but not burned (about 8-10 minutes). set aside to cool.
• 4 preheat oven to 400 degrees.
• 5 place butterflied chicken in mixing bowl, coat with olive oil. season liberally with salt, pepper, herbs de provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
• 6 slice the potatoes in 1/8-1/4 inch rounds. place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, herbs and paprika.
• 7 line the drip pan of a broiler pan with aluminum foil. place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
• 8 place the broiler rack on top, arrange the chicken on top (skin side up). place in oven with breast side toward the front of the oven. cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. during the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
• 9 to make sauce:
• 10 while the chicken is cooking, strain juice from roasted lemons and set aside.
• 11 melt butter over medium heat in 10 inch saute pan. saute shallots until soft and lightly browned, about 1-2 minutes.
• 12 add roasted lemon juice and chicken stock, bring to boil. lower heat, simmer and reduce by half. (this should take about 10-12 minutes).
• 13 add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). add dash of balsamic vinegar and season to taste with salt and pepper. serve sauce with chicken and potatoes.

Roasted Garlic, Potato, Leek And Fennel Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 20 garlic cloves, peeled
• 3 tablespoons olive oil, divided
• 3 leeks, and pale green parts
• 1 fennel bulb, diced
• 5 cups low sodium chicken broth (or use vegetable broth)
• 3 medium russet potatoes, peeled and diced
• 1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
• 1 bay leaf
• salt and pepper, to taste
• 4 tablespoons nonfat plain yogurt
• fennel leaves, chopped

Recipe

• 1 preheat oven to 325f while peeling garlic cloves.
• 2 place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. roast for 20 minutes or until golden.
• 3 in large heavy saucepan heat remaining oil over medium heat. add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• 4 add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. reduce heat and simmer for 40 minutes or until vegetables are tender.
• 5 remove bay leaves and discard.
• 6 puree soup, in batches, in food processor or blender. return to sauce pan and heat through.
• 7 season with salt and pepper to taste.
• 8 divide among 4 bowls and top each with a tablespoon of yogurt.
• 9 garnish with a bit of chopped fennel leaves, if desired.

Penne Offa Da Floora

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 red onion, finely chopped
• 1/2 teaspoon dried chili pepper flakes
• 2 chorizo sausages, raw, cut into bite-sized pieces
• 2 ounces tomato paste
• 2 ounces sun-blushed tomatoes, chopped
• 3/4 cup seven deadly zins red wine
• 2 garlic cloves, roasted for 20 minutes
• 9 ounces penne pasta, cooked according to packet instructions
• 1 pinch sea salt
• fresh ground black pepper
• fresh basil, to garnish

Recipe

• 1 heat the oil in a frying pan over a medium to high heat. have a large glass of wine to calm the nerves down. add the onion and chili and cook for two minutes.
• 2 add the chorizo and cook for a further five minutes, or until golden brown all over.
• 3 add the remaining ingredients to the pan, apart from the pasta. bring to the boil, then reduce the heat and simmer for 15 minutes. season, to taste, with salt and freshly ground black pepper.
• 4 to serve, stir the pasta into the sausage mixture, then drop it on the floora. scrape it together, put it on a clean plate and garnish with fresh basil.

Mellow Pan Roasted Carrots

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs carrots
• 2 tablespoons olive oil
• fresh ground black pepper
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh thyme leave
• 1 tablespoon chopped fresh rosemary leaves or 1 tablespoon fresh dill
• 1 orange, cut into wedges

Recipe

• 1 trim and pare carrots, then cut in 1/2 length wise or cut crosswise in half.
• 2 heat oil on high in large skillet (12 to 13 inch), place carrots closely together in pan in single layer.
• 3 sprinkle with onion; grind pepper over.
• 4 cover and cook medium low heat, turning once halfway through, for 30 minutes or until fork-tender.
• 5 liquid should be evaporated and carrots beginning to caramelize at end of cooking time.
• 6 sprinkle with herbs.
• 7 squeeze three or four wedges of orange over them.
• 8 toss well and serve with remaining orange wedges on the side.

Roasted Garlic, Brie And Grape Crostini

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 3 garlic cloves, peeled
• 1/2 cup olive oil
• 3/4 teaspoon ground thyme
• 1 1/2 cups seedless grapes, halved
• 1/4 cup ruby port
• 1 teaspoon chopped fresh rosemary, extra for garnish
• 1 baguette, cut diagonally into slices, toasted
• 8 ounces brie cheese, rind removed, room temperature

Recipe

• 1 preheat oven to 325^f.
• 2 in a small baking dish combine the garlic and the oil.
• 3 bake until the garlic is tender, about 30 minutes.
• 4 drain, reserving 3 t of the oil.
• 5 transfer garlic to food processor, adding reserved oil and thyme.
• 6 puree.
• 7 mix grapes, port and 1 tsp rosemary in a bowl.
• 8 let stand 15 minutes.
• 9 spread each toast with 1 tsp garlic spread.
• 10 spread 2 tsp brie on top.
• 11 top with grapes and sprinkle with rosemary.

Roasted Hazelnuts With Thyme

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 cups hazelnuts (10 ounces)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons extra virgin olive oil
• salt

Recipe

• 1 preheat oven to 450°f with rack in middle.
• 2 roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes.
• 3 remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.
• 4 heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. transfer to a bowl and sprinkle with sea salt.

Roasted Honey And Spice Nuts

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 ounces butter
• 2 tablespoons clear honey
• 1 -2 teaspoon mild chili powder (according to taste)
• 1/2 teaspoon salt
• 1 pinch fresh ground black pepper
• 10 ounces mixed unsalted nuts, e.g. almonds, cashews, pecans, hazelnuts, walnuts, peanuts

Recipe

• 1 preheat the oven to 300°f place the butter in a saucepan and heat gently, until melted.
• 2 stir in the honey and season with chili powder, salt and freshly ground black pepper.
• 3 add the nuts and stir together until thoroughly coated. transfer to a large, shallow non-stick baking tray and roast for 20-25 minutes, or until glazed, stirring two to three times.
• 4 allow to cool slightly and eat warm, or cool completely and store in an airtight container for up to 1 week.

Roasted Honey-glazed Spareribs

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 lamb spare rib racks, untrimmed (about 3 pounds each)
• 4 garlic cloves
• 1 cup light brown sugar, packed
• 1 1/3 cups honey
• 1/4 cup cider vinegar
• 1/4 cup worcestershire sauce
• 1 1/2 tablespoons salt
• 2 teaspoons ground ginger
• 2 teaspoons tabasco sauce

Recipe

• 1 make marinade:.
• 2 with flat side of a large knife smash garlic.
• 3 in a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• 4 remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• 5 cool marinade to room temperature.
• 6 fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• 7 divide marinade between bags and seal bags, pressing out excess air.
• 8 marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• 9 preheat oven to 350°f.
• 10 open bags and, holding ribs in bags, pour marinade into a saucepan.
• 11 discard garlic.
• 12 simmer marinade until reduced to about 1 cup.
• 13 pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• 14 arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• 15 with tongs turn ribs over so they will brown evenly.
• 16 roast ribs 30 minutes more and with tongs turn them over.
• 17 switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• 18 roast ribs 30 minutes and with tongs turn them over.
• 19 brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• 20 ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• 21 transfer ribs to a cutting board and cut apart between bones.
• 22 serve ribs with reserved sauce.

Roasted Green Beans With Crispy Shallots

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb green beans, trimmed
• 2 tablespoons olive oil
• 1 cup shallot, sliced thin
• 1 teaspoon italian seasoning, dried (or 1/4 tsp. each of dried oregano, basil, marjoram & crushed rosemary)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Recipe

• 1 preheat oven to 375°f.
• 2 place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
• 3 roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.

Herb Skillet Roasted Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 1/4 teaspoons sesame oil
• 1/4 cup sherry wine
• 2 garlic cloves, minced
• 2 teaspoons soy sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried coriander
• 1/4 teaspoon worcestershire sauce
• 1 dash hot pepper sauce

Recipe

• 1 combine marinade ingredients in a zipper lock plastic bag and add chicken. close bag and turn the bag so that the chicken is completely coated with marinade. refrigerate for at least 40 minutes (overnight is better).
• 2 remove chicken from marinade and discard marinade. in a hot skillet coated with non-stick spray, brown chicken on both sides. cover, reduce heat to medium low and continue cooking until pink disappears and juices are clear (about 10 minutes). slice chicken diagonally into 1/2 inch slices.
• 3 prep time does not include marinating time for chicken.

Roasted Herbed Chicken And Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 1/2 tablespoons dried herbes de provence
• 1 tablespoon honey
• 2 cups wine
• 1/2 cup extra virgin olive oil
• 1 tablespoon fennel seed
• 12 garlic cloves, unpeeled (8 whole, 4 crushed)
• 3 medium turnips, cut into 2-inch pieces
• 1 small butternut squash, peeled, seeded, and cut into thick half moons (1 1/2 lbs)
• kosher salt
• fresh coarse ground black pepper
• 1 (4 lb) roasting chickens, wings tucked under body
• 1 lemon
• 1 bunch fresh thyme
• 1 large yellow onion, but into thick wedges
• 3/4 lb brussels sprout, trimmed and halved
• 3/4 lb cremini mushroom, left whole
• 12 large sage leaves

Recipe

• 1 heat oven to 375 degrees. melt butter and herbes de provence in a pot over medium heat. remove from heat and whisk in honey. cover; let herb butter steep for 20 minutes.
• 2 combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
• 3 season chicken with salt and pepper. peel rind from lemon in strips. halve lemon; set aside.
• 4 put rind into cavity with remaining garlic and thyme. tie legs with twine; set chicken on a small roasting rack in a roasting pan. arrange turnip mixture around chicken; scatter with onions. brush chicken with some herb butter. roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
• 5 toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan. continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes. transfer chicken to a platter, cover loosely with foil. return vegetables to oven, roast until very tender, 18-20 minutes.
• 6 carve chicken, squeeze lemon over top and serve with vegetables.

Penne Pasta With Roasted Veggies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (1 lb) eggplant, cut into 1-inch pieces
• 1 small butternut squash, peeled,seeded,and cut into 1-inch pieces
• 2 zucchini, halved lenghtwise,and cut into 1-inch pieces (1 lb. each)
• 2 red peppers, cored,seeded,and cut into 1-inch pieces
• 1 small onion, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) box penne pasta
• 3 tablespoons balsamic vinegar
• 3 -4 cloves garlic, minced

Recipe

• 1 heat oven to 450 degrees.
• 2 coat 2 shallow baking pans with cooking spray.
• 3 mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl.
• 4 coat veggies with cooking spray and toss.
• 5 divide between 2 pans.
• 6 roast in oven 35 minutes until lightly browned and tender.
• 7 cook pasta according to package and drain, reserving 1 cup liquid.
• 8 toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten.

Roasted Honey Dijon Salmon And Asparagus

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 4 salmon steaks
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons melted butter or 1 1/2 tablespoons margarine
• 4 sheets aluminum foil (12 x 18 inches)
• 2 teaspoons worcestershire sauce
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• 1 lb fresh asparagus
• 1/3 cup chopped walnuts

Recipe

• 1 preheat oven to 450 degrees.
• 2 blend honey, mustard, butter, worcestershire sauce, cornstarch and pepper; set aside.
• 3 center one-fourth of asparagus on each sheet of foil.
• 4 top with salmon steaks.
• 5 drizzle with honey-mustard sauce.
• 6 sprinkle with walnuts.
• 7 bring up foil sides.
• 8 double fold top and ends to seal packet, leaving room for heat circulation inside.
• 9 repeat to make four packets.
• 10 bake 17-23 minutes on a cookie sheet in oven.

Red Paella

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• olive oil
• 1 medium onion, chopped
• 8 ounces clams, scrubbed
• 12 ounces uncooked shrimp, peeled and deveined
• 3 garlic cloves, minced
• 3 cups rice
• 3 1/4 cups fish stock
• 1/4 teaspoon saffron
• 6 1/4 cups fish stock or 6 1/4 cups chicken broth
• 1/2 teaspoon spanish paprika
• salt and pepper
• 1 cup roasted red sweet bell pepper, sliced
• lemon wedge (optional)

Recipe

• 1 heat the olive oil in a paella pan over medium to high heat. add the onion and red bell pepper and cook until the onion begins to soften. add the garlic and cook for a further 5 minutes.
• 2 pour in the rice and cook, stirring constantly, for a further 5 minutes or until the rice is translucent. mix in the clams, shrimp, broth, spanish paprika, saffron, salt, and pepper. cover, and cook for 25 minutes or until all the liquid has been absorbed.
• 3 remove from the heat. taste for salt, and arrange the sweet red bell peppers in a pattern over the rice. cover again and wait 5 minutes before serving.

Roasted Garlic-ricotta Pasta Sauce

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1/2 teaspoon extra virgin olive oil
• 1/3 cup chopped roasted garlic
• 1/4 cup chopped roasted shallot
• 1/2 cup wine
• 3 cups vegetable stock
• 3 tablespoons cornstarch, mixed with
• 3 tablespoons water
• 1/3 cup fat-free ricotta cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. add the stock and bring to a boil. reduce heat and simmer for 15 minutes.
• 2 mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
• 3 place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. with the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
• 4 transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
• 5 use the sauce immediately, or cool quickly by setting in a bowl of ice and water. store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

Roasted Herb Potato Medley

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar or 1/2 cup regular balsamic vinegar
• 1/4 cup chopped shallot
• 5 teaspoons chopped fresh thyme or 2 teaspoons dried thyme
• 5 teaspoons chopped fresh rosemary or 2 teaspoons dried rosemary
• 2 teaspoons fennel seeds, chopped
• 3 lbs medium-size red potatoes, each cut into 8 wedges
• 3 lbs medium-size yukon gold potatoes, each cut into 8 wedges
• fresh thyme sprig
• rosemary sprig

Recipe

• 1 preheat oven to 400°f.
• 2 oil 2 large baking sheets.
• 3 whisk first 6 ingredients in large bowl to blend.
• 4 add potatoes.
• 5 sprinkle generously with salt and pepper.
• 6 toss to coat.
• 7 using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• 8 reserve oil mixture in bowl.
• 9 roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• 10 return potatoes to reserved oil mixture in bowl; toss.
• 11 (can be prepared 6 hours ahead. cover and refrigerate. transfer potatoes to baking sheet; rewarm in 400°f oven about 20 minutes, stirring occasionally.) transfer to bowl.
• 12 garnish with herb sprigs.

Red Pepper And Garlic Dip For Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Recipe

• 1 with a food processor running, drop the garlic through the feed tube and mince. scrape down sides of bowl.
• 2 add roasted pepper, vinegar and cayenne and process until mixture is almost smooth.
• 3 add 1/4 cup of the mayonnaise and process using on/off turns until combined.
• 4 scoop mixture into a small bowl.
• 5 mix in remaining 1/4 cup mayonnaise.
• 6 season to taste with salt and pepper.
• 7 cover and refrigerate at least 30 minutes.
• 8 put dip in center of a serving platter and surround with assorted fresh vegetables.
• 9 scoop! enjoy!

Red Penne With Garden Veggie Meatballs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small zucchini, grated
• 1/4 cup sweet corn
• 1 (7 ounce) jar roasted red peppers, drained and diced fine,divided in half
• 1/2 large onion, diced fine
• 3 cloves garlic, minced
• 1 lb ground chicken (or turkey)
• 1 egg, lightly beaten
• breadcrumbs, enough to bind
• salt and pepper
• 2 (8 ounce) cans tomato sauce
• 1 (14 1/4 ounce) can diced tomatoes
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 green pepper, diced fine
• 1/2 cup button mushroom
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon sugar (to cut acidity)
• 1 lb penne
• 1/2 cup asiago cheese (or parmesan if you would like)

Recipe

• 1 --formeatballs--.
• 2 put chicken in a large bowl.
• 3 add salt and pepper.
• 4 with your hands, mix in all other ingredients and form into 1 1/2 inch balls.
• 5 brown balls in a tiny bit of oil.
• 6 --forred penne--.
• 7 saute onion, garlic, red and green peppers,mushrooms and red pepper flakes in the olive oil until onions are translucent.
• 8 add tomato sauce and tomatoes; simmer for approximately 5 minutes.
• 9 add basil, salt and pepper to taste and sugar (if needed).
• 10 add browned meatballs and simmer for 15 minutes.
• 11 cook and drain penne according to package directions.
• 12 toss penne with sauce,meatballs and asiago cheese and serve on warm plates with a side of garlic bread.

Roasted Garlic-spinach Dip

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 head garlic
• 1 teaspoon olive oil
• 1 (10 ounce) package chopped frozen spinach
• 1/4 cup skim milk
• 1 dash hot pepper sauce
• 1 (8 ounce) package low-fat cream cheese

Recipe

• 1 peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
• 2 cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
• 3 place on a double-thick, 12-inch square of foil.
• 4 drizzle garlic with the oil.
• 5 fold foil to enclose garlic.
• 6 bake in a 375 degree oven for 20 minutes or until garlic is soft.
• 7 cool.
• 8 cook spinach according to package directions, except omit salt.
• 9 drain well; press out excess liquid.
• 10 squeeze pulp from garlic cloves into food processor bowl, discarding skins.
• 11 add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
• 12 cover and process until well combined.
• 13 add cream cheese.
• 14 cover; process until nearly smooth.
• 15 transfer mixture to saucepan.
• 16 cook and stir over medium-low heat until heated through.

Roasted Garlic/chicken Soup

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 2 heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves
• 1 chicken breast, thinly sliced
• 4 1/2 cups chicken stock
• 2 tablespoons butter
• 1 tablespoon chopped fresh dill weed
• 3 slices whole wheat bread, cut into 1-inch cube
• 1/4 cup dry wine
• salt and pepper
• 1/2 cup grated provolone cheese

Recipe

• 1 place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
• 2 pour a 1/2 cup of chicken stock over the garlic.
• 3 bake in 350°f oven for 1 hour.
• 4 allow buds to cool, then squeeze the garlic puree from the skins.
• 5 meanwhile, melt the butter in a large skillet,stir in the dill.
• 6 add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
• 7 in a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
• 8 bring to a boil.
• 9 preheat the broiler.
• 10 pour hot soup into 4 oven proof soup bowls.
• 11 add croutons, sprinkle with the cheese.
• 12 broil for 3 minutes or until the cheese is bubbly and serve.

Herb Toasts And Tomato Salads

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons finely chopped fresh flat-leaf parsley
• salt and pepper
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon fresh rosemary or 1/2 teaspoon oregano or 1/2 teaspoon marjoram, finely chopped
• 1/3 cup extra virgin olive oil
• 3 cloves roasted garlic
• 6 slices rustic bread, cut on the diagonal, 1/4 inch thick
• 2 large beefsteak tomatoes, coarsely chopped (each about 9 oz)

Recipe

• 1 preheat oven to 400°f combine herbs, 1/2 teaspoons salt, 1/8 teaspoons pepper, the oil and roasted garlic with the back of a fork.
• 2 arrange the bread in a single layer on a baking sheet. brush some of the herb mixture on tops. bake until edges begin to brown, about 8 minutes.
• 3 toss tomatoes with remaining herb mixture, salt and pepper. serve toasts topped with tomato salad.

Roasted Garlic, Lemon, And Rosemary Chicken, With Baby Potatoes

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 lbs whole chickens, quartered
• 5 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1/4 cup olive oil
• salt and pepper
• 12 baby potatoes, skins on

Recipe

• 1 place chopped rosemary in baking dish.
• 2 add olive oil, garlic, and lemon juice and stir well.
• 3 place chicken in mixture in dish, skin side down.
• 4 turn to coat with mixture.
• 5 cover and place in fridge for one hour.
• 6 preheat oven to 450 degrees.
• 7 bake chicken uncovered for 15 mins.
• 8 turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
• 9 reduce heat to 375 degrees and bake for 25 mins.
• 10 remove from oven and remove potatoes from pan.
• 11 keep potatoes warm.
• 12 put chicken under broiler for a few minutes until nice and crispy.
• 13 note: watch carefully while under broiler because juices and oil in pan will get very hot.
• 14 spoon pan juices onto chicken pieces and baby potatoes and serve.

Roasted Garlic, Artichoke And Prosciutto Pizza

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 prepared 12-inch pizza crust
• 1 head roasted garlic (**directions follow)
• 1/8 teaspoon red pepper flakes, to your taste (omit if not to your liking)
• 1 cup grated asiago cheese or 1 cup mozzarella cheese, works too
• 1/2 cup chopped prosciutto
• 1 (14 ounce) can artichoke hearts, drained and cup into 1/8 ths

Recipe

• 1 --pizza--.
• 2 spread garlic on dough.
• 3 top with 1/2 cup asiago cheese and all of the proscuitto.
• 4 arrange artichoke hearts on top.
• 5 sprinkle with remaining cheese.
• 6 bake at 400f until cheese melts and begins to bubble (10 to 15 min).
• 7 **roastedgarlic**.
• 8 cut top off pointed end of garlic bulbs.
• 9 place on shiny side of aluminum foil and wrap.
• 10 bake at 400f for 1 hour or until tender.
• 11 puree or mash (can be frozen up to 3 months).

Roasted Hash Browns With Cheesy Avocado Egg Cups #5fix

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 3 tablespoons olive oil, divided
• 1 (20 ounce) bag simply potatoes® shredded hash browns
• 3 ripe avocados, peeled, halved, pit removed
• 6 eggs
• 8 ounces monterey jack pepper cheese, grated

Recipe

• 1 preheat oven to 425 degrees. pour 1 tbsp olive oil into an 9 inch round pan.
• 2 place the simply potatoes hash browns into the pan; drizzle the remaining 2 tbsp oil over the potatoes.
• 3 bake for 20 minutes. remove from oven, using the back of a large spoon, make 6 wells into the potatoes. place the avocado halves, cut side up, on top of the potatoes.
• 4 break an egg into the indented area where the avocado pits were. sprinkle with pepper jack cheese.
• 5 return the pan to the oven and bake for an additional 15 minutes, or until the egg is set.
• 6 remove from the oven.
• 7 to serve: scoop out a portion of the roasted potatoes and avocado baked egg onto 8 serving dishes. if desired offer small bowls of salsa and sour cream to accompany the dish.

Roasted Green Beans With Lemon, Pine Nuts & Parmigiano

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 lbs fresh green beans, rinsed well, stem ends trimmed
• 1 small head of garlic
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• kosher salt
• freshly cracked black pepper
• 1/3 cup pine nuts
• 1 tablespoon coarsely chopped fresh flat leaf parsley
• 1/4 cup grated parmesan cheese

Recipe

• 1 position oven racks in the top and bottom third of the oven.
• 2 heat oven to 450°f.
• 3 put the beans in a large bowl.
• 4 peel the garlic, quarter each clove lengthwise and add them to the green beans.
• 5 toss the beans and garlic with 1/4 cup of the olive oil, 1 tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
• 6 spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. stir the beans and garlic with a spatula for more even cooking and coloring.
• 7 continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
• 8 meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
• 9 transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 t. olive oil.
• 10 toss gently to coat and season to taste with salt and pepper.
• 11 sprinkle on the toasted pine nuts, remaining 1/2 tbs lemon zest, the parmesan cheese and the parsley.
• 12 serve hot or at room temperature.

Roasted Garlic Mashed Faux Potatoes - Low Carb!!!

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
• 1 head garlic
• 1 tablespoon olive oil
• 1 (14 ounce) box of classic philadelphia cream cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
• 1/4 cup sour cream
• 4 tablespoons butter
• milk or cream, if needed
• salt
• pepper
• chives (fresh or dried)
• onion powder
• garlic powder (totally optional, this is for garlic-holics)

Recipe

• 1 steam the frozen cauliflower (all 2 pounds of it) until it's ready.
• 2 separate head of garlic into individual cloves.
• 3 toss in olive oil and wrap tightly in small piece of aluminum foil.
• 4 bake in 350°f (180°c) oven for 45 minutes.
• 5 when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• 6 mash the roasted garlic with a fork.
• 7 .
• 8 place the cooked cauliflower into a food processor/cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
• 9 optional: add cream or milk to adjust consistency. note: if you are going to be using this as a topping for the shepherd's pie, you will want to keep it thick. if it's a side dish and you want it a bit thinner - go for it.
• 10 enjoy, and tell me how you liked it!

Mixed Vegetables And Cashews

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 6 spring onions, cut into 3cm lengths
• 1 carrot, finely sliced
• 1 cup broccoli florets or 3 baby bok choy, quartered
• 1 zucchini, sliced into rings
• 2 cups quartered button mushrooms
• 1 red bell pepper, finely sliced
• 1/4 cup plum sauce
• 2 teaspoons vegemite
• 1 teaspoon sesame oil
• 2 teaspoons cornflour, dissolved in
• 1/4 cup water
• 1 cup unsalted dry-roasted cashews

Recipe

• 1 heat a frying pan or wok, add oil and stir fry onion, garlic and vegetables for about 5 minutes or until tender.
• 2 stir in *combined* plum sauce, vegemite, sesame oil, cornflour and water and heat for a further minute or until slightly thickened.
• 3 serve immediately sprinkled with cashews.

Penne With Eggplant Puree Recipe

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 medium eggplant (unpeeled, cut into 1 inch cubes)
• 1 pint tomato (cherry or grape)
• 3 garlic cloves, whole
• 6 tablespoons extra virgin olive oil
• 1 teaspoon salt (kosher or sea)
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon red pepper flakes (less (or more)
• 1/4 cup pine nuts
• 1 lb penne pasta
• 1/2 cup parmesan cheese (freshly grated)

Recipe

• 1 preheat the oven to 400 degree f. line a baking sheet with parchment paper.
• 2 in a large bowl, combine the eggplant, tomatoes, garlic, 3 tbsp olive oil, salt, pepper and red pepper flakes. spread the veggies on the baking sheet in an even layer. roast in the oven until veggies are tender and the eggplant is golden about 35 minutes.
• 3 while the veggies are roasting, place the pine nuts in a small baking dish. place in the oven on the rack below the veggies. roast until golden about 4 minutes, stirring once. remove from oven and cool.
• 4 meanwhile cook pasta until al dente. reserve 1 1/2 cups of the cooking liquid. transfer pasta to a large bowl.
• 5 transfer the roasted veggies to a food processor. add the remaining 3 tbsp olive oil and pulse until the veggies are ppuréed, but not too smooth. it should still be chunky.
• 6 transfer the puréed veggies to the bowl with the pasta. add the parmesan cheese. stir to combine. add the reserved cooking liquid 1/2 cup at a time until the pasta is saucy.
• 7 sprinkle with the pine nuts and serve.

Roasted Garlic Hummus

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 head garlic
• 1 teaspoon butter
• 1 (15 1/2 ounce) can chick peas garbanzo beans
• 2 tablespoons lemon juice
• 1/2 cup plain yogurt
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon allspice

Recipe

• 1 cut top off garlic bud and discard.
• 2 coat top of remaining bud with butter and wrap in foil.
• 3 bake in oven at 375 f for approx 45 minute.
• 4 remove from oven, open foil and let cool.
• 5 in a food processor or blender, combine garbanzo beans, yogurt, lemon juice, oil, salt, cumin and allspice.
• 6 squeeze the pulp from the garlic cloves into the mixture.
• 7 process until smooth.

Penne With Green Beans & Cashew Butter

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2-3/4 cup roasted cashews
• 6 tablespoons butter, softened
• 1 tablespoon cooking oil
• 4 boneless skinless chicken breast halves (about 1 1/3 pounds in all)
• 3/4 teaspoon salt (use less if cashews are salted)
• 3/4 teaspoon fresh ground black pepper
• 3/4 lb penne pasta
• 1/2 lb fresh green beans, cut into 1 inch lengths

Recipe

• 1 combine the cashews and butter in a food processor.
• 2 pulse to a smooth paste.
• 3 or finely chop the cashews and combine them with the butter.
• 4 in a medium non-stick frying pan, heat the oil over moderate heat.
• 5 season the chicken breasts with 1/4 teaspoon each salt and pepper.
• 6 cook until browned and just done.
• 7 time will depend on the thickness of the chicken breasts.
• 8 remove the chicken from the pan and let cool for 5 minutes.
• 9 cut into small pieces.
• 10 in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
• 11 add the beans during the last five minutes of cooking.
• 12 drain the pasta and beans and toss with the cashew butter, chicken and the remaining salt and pepper.

Red Pepper And Tomato Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups store bought roasted pepper and tomato soup (pacific natural is the brand i've used)
• 1 1/3 cups cooked wild rice
• 3/4 cup sliced mushrooms
• 3/4 cup firm tofu or 3/4 cup extra firm tofu
• zest from one lemon
• 3 garlic cloves, chopped
• salt
• black pepper
• crushed red pepper flakes (optional)

Recipe

• 1 pour soup in a pot.
• 2 add cooked wild rice.
• 3 add mushrooms.
• 4 add tofu.
• 5 add garlic.
• 6 simmer over medium heat; about 15 minutes.
• 7 add lemon zest.
• 8 add salt, black pepper, and crushed red pepper to liking.

Roasted Grilled Tomatillo Salsa

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 lb tomatillo, whole with husk on
• 2 jalapenos
• 2 onions, cut each into 8 wedges, keeping the stem in tact so they hold together on the grill (medium)
• 1 bunch cilantro, washed and chop roughly
• 1 teaspoon cumin
• 1 lemon, juice of
• 4 tablespoons rice vinegar or 4 tablespoons red wine vinegar or 4 tablespoons vinegar
• 1 teaspoon sea salt (or to taste)
• 1 teaspoon fresh ground pepper (or to taste)
• 1/2 teaspoon agave syrup (optional)
• 3 roma tomatoes, roughly chopped into large pieces
• 3 garlic cloves, peeled and minced

Recipe

• 1 heat up grill on medium high, put tomatillos with husk, jalapenos, and onion wedges grilled until cooked through. turning once, about 8-10 minutes total.
• 2 remove grilled vegetables and let cool.
• 3 peel husk from tomatillos, saving the juice.
• 4 roughly chopped grilled onions and jalapenos (note, if you don't want it hot, remove seeds and membranes and discard).
• 5 put all ingredients into blender. pulsed until mixed and roughly chopped, but not puree.
• 6 put in plastic tubs and serve with whatever you want.

Pinto Bean Soup With Cornmeal Dumplings

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/3 cup chopped onion
• 1/4 cup fresh baby carrots, cut into 1/4-inch slices
• 1 garlic clove (optional)
• 1 (14 1/2 ounce) can pinto beans, rinsed and drained
• 1 1/2 cups fat free chicken broth
• 1 cup chunky salsa, try a roasted garlic or chipotle salsa for best results
• 1/2-1 teaspoon cumin
• 1/3 cup whole wheat flour or 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons cornmeal
• 1/8 teaspoon salt
• 1/4 cup fat-free buttermilk
• 2 tablespoons reduced-fat cheddar cheese, shredded or grated
• 1/2 scallion, chopped

Recipe

• 1 coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (if the pan appears to be too dry, add a tablespoon or so of the chicken broth.) stir in the cumin until fragrant. add the the beans, broth and salsa. bring to a boil. reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
• 2 for dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. stir in buttermilk, cheese and scallions just until moistened. drop by tablespoonfuls six dollops onto simmering soup. cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

Roasted Green Chile Chipotle Salsa

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 onion, cut in half
• 1 large poblano chile
• 1 lb tomatillo, husk removed
• 3 garlic cloves
• 2 -3 tablespoons chipotle chiles in adobo
• 1/4 cup fresh lime juice

Recipe

• 1 in oven broil on a cookie sheet: chili, tomatillos, garlic and onion for 4-5 minutes until blackened. let cool 8-10 minutes. peel and remove seeds from chili. cut tomatillos in half. blend every thing in food processor until consistency of salsa. add lime juice to taste. serve with tortilla chips
• 2 you can find canned chipotle in adobo sauce in the mexican section of most supermarkets.

Roasted Garlic Hummus

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 bulb of garlic
• 1 tablespoon butter
• 1 teaspoon lemon juice, divided
• kosher salt
• 1 (15 1/2 ounce) can garbanzo beans, juice reserved
• 2 tablespoons tahini
• 2 teaspoons lemon juice
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• paprika

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. bring up all sides of aluminum foil and twist together to close. cook for 60 minutes or until garlic cloves are soft and golden in color. allow to cool.
• 3 when the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. next add garbanzo beans, tahini and lemon juice. puree until smooth. add 3 tablespoons of reserved garbanzo bean juice. puree. if you would like a thinner dip, add a little more of the reserved juice.
• 4 transfer hummus to a bowl, stir in kosher salt.
• 5 in a small saucepan heat olive oil over medium heat. when hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. pour garlic oil into hummus. stir. sprinkle with paprika. serve.
• 6 scoop up with veggies, pita chips or a spoon and enjoy!

Red Pepper Chicken

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 4 boneless skinless chicken breast halves
• 1 (15 ounce) can black beans, drained
• 1 (12 ounce) jar roasted red peppers, undrained
• 1 (14 1/2 ounce) van mexican stewed tomatoes, undrained
• 1 large onion, chopped
• 1/4 teaspoon salt
• pepper

Recipe

• 1 place chicken in slow cooker.
• 2 combine remaining ingredients in a large bowl, and pour over chicken.
• 3 cover and cook 4-6 hours or until chicken is no longer pink.
• 4 serve over rice.

Roasted Halibut With Balsamic-garlic Glaze

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• 2 lbs bone-in halibut steaks or 2 lbs sea bass steaks

Recipe

• 1 preheat oven to 425°.
• 2 whisk all the marinade ingredients together in a small bowl; taste and adjust the seasonings.
• 3 place fish in a large heavy-duty zip-lock plastic bag and pour in the marinade.
• 4 turn the fish in the bag to coat it evenly.
• 5 seal bag and refrigerate at least 30 minutes or up to 2 hours.
• 6 put the fish in a roasting pan; roast for ~10 minutes per inch of thickness, or until the fish is flaky but still moist.
• 7 cut into serving pieces and serve immediately.

Red Pepper Alfredo

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces fettuccine, ronzoni garden delight
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 cup milk
• 1/2 cup half-and-half
• 3/4 cup roasted red pepper, chopped
• 2 garlic cloves, halved
• 1/2 cup parmesan cheese, grated
• salt and black pepper
• 1 cup chicken breast, diced
• 3 cups broccoli, steamed
• 1 cup mushroom, sauteed

Recipe

• 1 cook pasta according to directions. meanwhile, melt butter in medium saucepan over medium heat. stir in the flour and cook for 1 minute. using a whisk, slowly add milk and half and half, whisking to help prevent lumps from forming. add the red pepper and garlic and simmer for 10 minutes on low. pour mixture into a blender and puree until smooth. return to pan and stir in parmesan cheese. add salt and pepper to taste and stir in chicken, broccoli and mushrooms. simmer until pasta is done cooking, drain pasta and add to sauce.

Roasted Garlic Herb Chickpeas

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (16 ounce) can chickpeas
• cooking spray
• 1 teaspoon salt free garlic and herb seasoning

Recipe

• 1 line a baking pan with foil.
• 2 spray the foil with cooking spray.
• 3 drain and rinse the chickpeas. pat dry.
• 4 place chickpeas in a zip lock bag. spray with cooking spray. seal bag and shake to coat the chickpeas. pour chickpeas out on baking pan.
• 5 bake at 400 degrees for 40 to 45 minutes.
• 6 place chickpeas in a bowl and toss with garlic herb seasoning.
• 7 store in air tight container.
• 8 each 1/4 cup serving provides 6 grams protein, 5 grams fiber and is 136 calories.

Roasted Garlic Lemon Broccoli

Melanie's Vegetable & Bean Chili

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 24
• 2 celery ribs, diced
• 1 (28 ounce) can diced tomatoes
• 1 large fresh tomato, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 small red onion, diced
• 1 green bell pepper, diced
• 3 (15 ounce) cans chicken stock, fat free
• 2 garlic cloves, minced
• 3/4 cup green chili, fresh roasted, seeded & peeled
• 1 (15 ounce) can corn, drained
• 2 teaspoons chili powder
• 2 teaspoons cayenne powder
• salt, to taste
• pepper, to taste

Recipe

• 1 place all ingredients into a crock pot, and cook on medium-low heat for 4-6 hours. the longer it cooks at a low heat intensifies the flavor.
• 2 adjust the seasoning as you feel necessary for your taste buds.
• 3 i like to serve with some fresh chopped cilantro and a teaspoon of fat free sour cream.

Roasted Halibut With Pickled Beets

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 slices whole wheat bread, slightly stale
• 4 teaspoons extra virgin olive oil, divided
• 1/2 cup shallot, finely chopped
• 1/3 cup fresh lemon juice
• 2 teaspoons butter
• 1 tablespoon capers, drained
• 2 lbs halibut, cut into 8 pieces
• 1/4 teaspoon sea salt
• 1 (16 ounce) jar pickled beets, drained and diced

Recipe

• 1 preheat oven to 425 degrees.
• 2 coat a 9x13 baking dish with cooking spray.
• 3 crumble bread into coarse crumbs; place in small bowl and toss with 2tsp oil.
• 4 heat remaining 2tsp oil in a non-stick skillet over medium heat.
• 5 add shallots and cook, stirring until softened.
• 6 pour in lemon juice and bring to a boil, stirring gently.
• 7 removed from the heat and add butter.
• 8 swirl the pan, letting the butter melt and slightly thicken the sauce.
• 9 stir in capers.
• 10 sprinkle fish with salt and place in the prepared baking dish.
• 11 pour the pan sauce over the fish and sprinkle with breadcrumbs.
• 12 bake the fish until it is opaque in the center, about 15-18 minutes depending on the thickness of the fish.
• 13 serve each portion topped with about 3 tablespoons of pickled beets.
• 14 enjoy!

Roasted Garlic Jelly

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 medium bulbs of garlic
• 1 tablespoon olive oil, divided
• 1 tablespoon balsamic vinegar, divided
• 1 cup dry wine
• 2/3 cup water
• 1/2 cup balsamic vinegar
• 1 teaspoon whole black peppercorn, crushed
• 3 tablespoons lemon juice
• 3 cups granulated sugar
• 2 (3 ounce) envelopes liquid pectin

Recipe

• 1 cut off tops of garlic heads and place each head on a small square of foil set on a baking sheet. top each head with 1 tsp oil and 1 tsp balsamic. scrunch foil loosely around garlic heads and roast in a preheated oven until garlic is golden and very soft 45-60 minutes on 400. let stand until cool. separate cloves pinching each one to extract garlic. discard the skins.
• 2 in a medium saucepan, combine garlic, wine, water, balsamic vinegar, and peppercorns. bring to a boil over medium heat. reduce heat and boil gently for 5 minutes. cover, remove from heat and let steep for 15 minutes.
• 3 transfer garlic mixture to a dampened jelly bag or a strainer lined with layers of damp cheesecloth. let drip 30 minutes. measure 1 2/3 c of garlic juice. if you don't have the required amount add up to 1/4 c dry wine or water.
• 4 meanwhile, prepare canner, jars and lids.
• 5 transfer garlic juice to a large deep saucepan. stir in lemon juice and sugar. over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. stir in pectin. boil hard, stirring constantly, for 1 minute. remove from heat and quickly skim off foam.
• 6 quickly pour hot jelly into hot jars leave 1/4 in head space. wipe rims and put lids and rings on.
• 7 place in canner, bring to boil and process 10 minutes.

Red Pepper And Pine Nut Tartlets

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• short pastry
• 2 lbs red bell peppers
• 6 anchovies
• 1/2 teaspoon tabasco sauce
• 3 tablespoons pine nuts
• 1/2 red bell pepper
• 2 tablespoons parsley

Recipe

• 1 prepare the short pastry. wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
• 2 remove the stems from the roasted peppers, seed the peppers, and pat them dry with paper towels. combine the roasted peppers, anchovies, and tabasco in a food processor and puree until smooth. taste and adjust the seasoning.
• 3 in a small skillet, combine the pine nuts with 2 teaspoons of the oil the anchovies were packed in (or olive oil if you use salt-packed anchovies) and toast until golden. this will give them extra flavour and a nice, even colour, but you can toast the pine nuts in a dry skillet if you prefer. (the roasted pepper spread and the pine nuts can be prepared up to a day ahead).
• 4 remove the dough from the fridge and let stand at room temperature for 10 minutes. preheat the oven to 350 degrees f and line a baking sheet with parchment paper. divide the dough into six equal pieces. working with one piece at a time, roll out the dough thinly on a lightly floured surface. use an overturned bowl (5 to 6 inches in diameter) as a guide to cut out a disc of dough, running a sharp knife closely against the rim of the bowl. arrange the six discs on the prepared baking sheet, prick all over with a fork, and bake for 15 minutes, watching them closely, until golden.
• 5 remove the tartlets from the oven. spread each of them with two rounded tablespoons of the roasted pepper mixture, leaving a thin margin all around. sprinkle with pine nuts, fresh bell pepper dice, and parsley. serve immediately with a salad of arugula or mixed greens, or cut in wedges for a fine appetizer.