ROASTED VEGETABLES

  INGREDIENTS
1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a small bowl combine the potatoes and in another small bowl combine the squash, red bell peppers, and onion.             
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated.
4. Spread the potatoes evenly on a large roasting pan.
5. Roast for 10 minutes
6. Add rest of veggies
7. Roast for 25 to 30 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

BAKED SWEET POTATO FRIES

INGREDIENTS
2 medium sweet potatoes, peeled

2 tablespoons good olive oil

1 tablespoon light brown sugar

1/2 teaspoon kosher salt, plus extra for sprinkling

1/2 teaspoon freshly ground black pepper

DIRECTIONS

1.  Preheat the oven to 450 degrees.

2.  Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

POTATO SALAD

I can never find a good/easy potato salad recipe.  I found this on foodnetwork.com.  It is an Ina Garten Recipe.

INGREDIENTS
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

DIRECTIONS
1.  Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
2.  Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
3.  When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

GREEN RICE

I am hosting a BBQ for Father's Day and have decided to make grilled chicken and poblano tacos. I wanted a side dish to go along with it and found this from Ingrid Hoffman. Hopefully it will turn out good. I am a tad nervous that it will be too much green with the avocado salsa too.

INGREDIENTS
2 cups chicken stock, warm
2 poblano chile peppers
1 bunch cilantro, leaves chopped (about 1 cup)
Salt
3 tablespoons corn oil
1 medium yellow onion, finely diced (about 2 cups)
1 cup medium or long-grain white rice
3 cloves garlic, minced
Freshly ground black pepper
4 scallions, white and pale green parts only, sliced, optional

DIRECTIONS
1. In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
2. Blend until smooth.
3. In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
4. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

FRENCH FRIES WITH ROASTED GARLIC MAYO

This recipe will go with my mussels for Valentine's Day.  It is also from Tyler Florence and the only difference is that I am not going to make my own fresh mayo.  I'll use the stuff from the grocery store.

INGREDIENTS

Roasted Garlic Mayonnaise:
1 head garlic, sliced in 1/2
4 sprigs fresh thyme
4 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Mayo

4 medium Idaho potatoes
Peanut oil, for frying
Sea salt

DIRECTIONS
1.  Heat the oven to 375 degrees F.
2.  Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.
3.  Whisk or process the garlic and lemon juice into the mayo. Taste and adjust seasoning with more lemon juice, salt, or pepper.
4.  Pour the peanut oil into a deep fat fryer to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.
5.  Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot. Serve immediately with the Roasted Garlic Mayonnaise as a dip.

BUTTERNUT SQUASH CASSEROLE

INGREDIENTS
1/2 butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. whole-wheat elbows
2 tbsp butter
2 tbsp flour
1.5 C reduced fat milk
1.75 C white cheddar cheese, shredded and divided

DIRECTIONS
1.  Preheat oven to 375 degrees F.  Toss squash with oil and salt on a foil lined tray.  Bake for 20 minutes or until tender, set aside.
2.  Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash.  Meanwhile, melt butter over low heat.  Whisk in flour; cook for 2 minutes.
3.  Slowly whisk in milk.  Bring mixture to a boil, then simmer.  Cook 3 minutes, stirring occasionally.  Add 1.5C cheese; stir until melted.  Stir cheese sauce into pasta and squash.
4. Spoon into small casserole dish.  Sprinkle remaining cheese.  Bake 10 minutes.

CARAMELIZED ONION AND CORNBREAD STUFFING

This recipe is from Tyler Florence.

INGREDIENTS
2 tablespoons butter
2 onions, chopped
6 large corn bread muffins, cubed (or 2 small loaves)
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

DIRECTIONS
1. Preheat the oven to 375 degrees F.
2. Melt the butter in a medium skillet over medium heat.
3. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.
4. Add sage and scrape into a large mixing bowl.
5. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.
6. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
7. Stir the stuffing together and spoon it into a buttered baking dish and put it in the oven along with the turkey.
8. Bake until hot and crusty on top, about 30 minutes.

ORZO SALAD WITH CORN, TOMATOES, AND BASIL

INGREDIENTS

DRESSING
2 Tbsp fresh lemon juice (2 whole lemons)
1 Tbsp olive oil
2 tsp red wine vinegar
½ tsp salt
¼ tsp black pepper
3 garlic cloves, crushed

SALAD
1C uncooked orzo
2C fresh yellow corn kernels (about 4 ears)
2C quartered cherry tomatoes (can use grape tomatoes as well)
1/2C vertically sliced red onion
1/2C finely chopped basil
1C chopped cucumber

DIRECTIONS
1. Make dressing by combining first 6 ingredients
2. Cook pasta according to package directions omitting salt and fat; drain and put in a large bowl
3. Spoon half of dressing over pasta; toss to coat; cool to room temperature
4. Add the remaining dressing, corn, tomato, onion, basil and cucumber; toss to coat and let stand 30 minutes