Back-to-Basics Herb Roasted Potatoes

As I’ve said before I’ll roast and bake before I will even consider poached or steamed vegetables. It has to do with the three months I spent, as a  7-year-old, recovering from a bout of illness and being practically force-fed steamed vegetables. Eww! It felt like three years.

One of my favorite things to do with this under rated, recently demonized, starchy star is to toss it in herbs and pop it in the oven before Sammie starts insisting that he wants mashed potatoes, again! If he does hem and haw I whip out my practiced and most sincere “Aw shucks” face and tell him he should have told me sooner. (Grin!)

Like potato sides from just about any cuisine I am familiar with, it fits right in with any kind of dinner or lunch menu.

Prep time: 5 min |  Total time: 25 min | Servings: 4

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Roasted Curried Cauliflower with Almonds

I will eat my veggies roasted, sauteed or baked long before I will even consider eating them steamed. Being a broccoli and cauliflower hound (no I haven’t tried the Broccoflower yet) these two veggies show up often at our dinner table often separately and sometimes together. This curried and roasted cauliflower is on our table with American, Indian or Mediterranean food. It’s almost a snack for me, I manage to scarf down at least a third of it before it even makes it to the table.

Prep time:  5 minutes | Total time: 35 minutes | Servings: 4

Roasted Curried Cauliflower with Almonds (by Jay)

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