1-1/2 pounds small white potatoes, scrubbed and cut into 1/4-inch slices 1 tablespoon olive oil Salt and freshly ground black pepper to taste 1/4 cup Silver Palate Julee’s Caesar Salad Splash 3-4 tablespoons grated Parmesan cheese This recipe is paradise for lovers of crunchy, crispy potatoes. Preheat oven to 350° F. Toss potato slices with
Read MoreSkin 1lb of potatoes and cut in 1” cubes. Cook for 5-10 minutes until just firm. Do not overcook the potatoes or they will fall apart. Mix ½ cup Fish Crisp Italian or Roasted Garlic & Butter with 4 tablespoons of Parmesan cheese. Drain potatoes and roll in Parmesan cheese and Fish Crisp mixture. Mix
Read More24 small new red potatoes, scrubbed ½ cup Newman’s Own Parmesan and Roasted Garlic Dressing 2 tbsp fresh chopped rosemary salt and pepper to taste 20 oz fresh spinach, washed, stems removed, patted dry and coarsely chopped Preheat oven to 450 degrees. Place the potatoes in a large saucepan and cover with cold water. Boil
Read More1 1/2 cups Button mushrooms (cut into quarters) 1/2 cup diced onions 3 tbsp minced shallots 4 tbsp sliced scallions 2 tbsp diced red peppers 1 tbsp chopped fresh thyme 1 tbsp chopped fresh dill 1/2 cup Garlic Expressions Salad Dressing Mix ingredients together, and marinate overnight. Serve chilled. Recipe from Garlic Expression’s website
Read More2 medium carrots, sliced (1cup) 1 medium apple, cut into thin wedges 1 tbsp butter 2 tbsp maple syrup ¼ tsp ground cardamom In a 1-quart saucepan, heat 1 inch of water to a boil. Add carrots. Cover and return to a boil; reduce heat. Simmer 12 to 15 minutes or until tender; drain. Heat
Read More2-3 yukon gold potatoes, chopped into 1 ½ inch pieces 1 large sweet potato, peeled and chopped into 1 ½ inch pieces 2 parsnips, peel and cut into 2 inch long pieces 3 beets, peeled and cut into 1 ½ inch pieces 2 large sweet onions, peeled, quartered ½ cup olive oil 1/3 cup maple
Read More4 cups (about 2 lbs) peeled, cubed winter squash ¼ cup butter, melted ¼ cup honey 1 tsp salt ½ tsp pepper Heat the oven to 350° F. Arrange squash in a shallow 10×6-inch (1 ½ quart) baking dish. Combine remaining ingredients; pour over squash. Bake covered at 350° F. for 40 to 45 minutes
Read More1 teaspoon olive oil 8 medium-large leeks, 1 to 1-1/4 inches in diameter 1/3 cup Silver Palate Balsamic Country Salad Splash 1 tablespoon dark brown sugar Preheat oven to 400° F. Line a baking sheet with foil and brush with olive oil. Cut a thin slice off base of each leek to remove roots. Slice
Read More1-1/2 pounds small red potatoes, scrubbed 1 small clove garlic, minced 1/2 jalapeno, seeded and minced, optional 1/2 cup Silver Palate Fat Free Really Raspberry Salad Splash 2 tablespoons low-fat plain yogurt 1 small cucumber, peeled, seeded and chopped 1/2 cup thinly sliced scallions, including green parts Salt and freshly ground black pepper to taste
Read More1 lb. carrots, trimmed and peeled ¼ cup water 2 tablespoons salted butter 3 tablespoons Wild Thymes Chili Ginger Honey Marinade Cut carrots diagonally into ¼ inch-thick slices. Put the carrots into a skillet that is large enough to accommodate them in a single overlapping layer. Add water and 1 tablespoon of butter and simmer
Read More
