Perfectly Roasted Potatoes

Potatoes are a staple food in our household, and you simply can’t go wrong with a roasted potato. This recipe can be made with any amount of potatoes–simply adjust the dressing size.


Ingredients:

  • Small potatoes, halved or quartered

  • Extra-virgin olive oil

  • Sea salt

  • Freshly ground black pepper

  • Finely chopped fresh parsley and/or fresh scallions, for garnish (optional)

    Dressing (for approx. 2 pounds of potatoes):

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon dijon mustard

  • 2 cloves garlic, minced

  • 1 tablespoon minced rosemary or thyme

  • ¼ tablespoon salt 

  • ¼ tablespoon black pepper


Instructions:

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

  2. Cut potatoes and toss with olive oil, salt, and pepper. Spread on baking sheet. Roast 20 to 30 minutes, until tender and the edges are golden brown. Remove from oven.

  3. For dressing: In a bowl, whisk olive oil, lemon zest, lemon juice, mustard, garlic, rosemary/thyme, salt, and pepper.

  4. Drizzle dressing onto potatoes and gently mix. Season with more salt and pepper, if needed. Sprinkle with chopped parsley/scallions and serve.

Broccoli Peanut Salad with Raisins

My wife’s late maternal grandmother used to make this recipe. While these ingredients may sound like an odd pairing, their combination is incredibly rich, and the texture offers a great crunch! To serve: This tastes best cold, so we highly recommend storing for a few hours before serving, or overnight. 


Ingredients:

  • 1 head broccoli, chopped into ½ inch pieces

  • ¾ cup raisins

  • ¾ cup dry-roasted peanuts, chopped

  • ¼ cup finely chopped onion

Dressing:

  • 1 cup mayonnaise (or vegan mayonnaise)

  • 1/4 cup sugar

  • 2 tablespoons rice vinegar


Instructions:

  1. In a large bowl, combine chopped broccoli, raisins, chopped peanuts, and chopped onion. 

  2. In a side bowl, whisk together dressing ingredients.

  3. Pour the dressing over the salad.

  4. Stir until the salad is lightly coated in the dressing.

  5. Refrigerate and enjoy cold!