Oven Roasted Leeks with Herbs de Provence

Oven Roasted Leeks With Herbs de Provence 6 medium leeks, cleaned and cut lengthwise into quarters 2 tbsp. olive oil 1 tbsp. Herbs de Provence 1 tsp salt 1 tsp freshly ground pepper 2/3 cup of vegetable stock You will need a baking sheet covered in parchment. Pre-heat oven 400°F. To Clean Leeks Remove the…

Potato Galette

Potato Galette 2.5lbs (5-6 large) Yukon Gold potatoes, scrubbed and sliced thin, then rinsed in cool water to remove excess starch 2 tbsp extra virgin olive oil 1 tsp of each salt and ground black pepper 1 tsp of each dried rosemary and thyme You will need a baking sheet covered with parchment. Preheat oven…

Easy Roasted Potatoes

Oven Roasted Potatoes 2 tbsp extra virgin olive oil 4 large red bliss potatoes scrubbed clean and then cubed 1 tbsp dried oregano 1 tbsp dried rosemary 1 tsp of each S&P You will need a baking pan covered in parchment. Preheat oven 375F In a bowl add all the ingredients and toss until the…

Caramelized Onion and Sausage Appetizer

Created this appetizer over the weekend. Hope you enjoy it! My Mom makes this Sicilian bread, very regional to where she grew up, with sausage, onions, and cheese. SO DELICIOUS.  This bread is a real treat for me; has everything I love in food. It’s savory.  Slightly sweet.  It has a crunchy crust and cheese….

Roasted Asparagus

ROASTED ASPARAGUS 1 lb asparagus spears 2 Tbsp olive oil Salt and Pepper to taste Preheat oven to 400°F. Rinse with cool water to clean the asparagus. Break the tough ends off of the asparagus and discard. The best way to do this is to take the asparagus and snap te bottom off. The woody…

Cheese Tortellini with Peas

Well, sushi night has been postponed to tonight; his flight back from Canada was delayed a few hours and he came home exhausted. Last night, I made a quick pasta dish, that I love making in the spring time, but it’s a dish you can eat anytime really. Cheese Tortellini with Peas: 1 package of…

Roasted Brussels Sprouts

A few years ago, I was soo intimidated by brussels sprouts.  The thought of preparing them gave me cold feet. But once I saw someone prepare them and it was so easy; I got hooked! And at least once a week we prepare them as a side dish.  Below is a walk through on how…