Roasted Herbed Potatoes

These are SO very delicious! Before I give you the recipe (too easy as well), I’ve mentioned before that I love The Pampered Chef. They have the best stoneware cooking vessels ever, as well as some wonderful dip mixes, and salsa additives! I am not a representative of this direct selling company, but these products are sold through home party type events. (Someone ELSE cooks and cleans!! YAY)

This is the baking dish I used to roast the potatoes. When using stoneware such as this, you don’t use soap to clean, do not have to pre-heat the oven…. and after a few usages, the vessel is stick-free!

So ON to the recipe! These are the VERY best ever when made with P.E.I. NEW Potatoes

Potatoes chunked in to bite sized peices (scrubbed skin on)

Place in a bowl… sprinkle some extra virgin cold pressed olive oil over them.

Use the other half of the onion you used for the salad! ;-) chopped

sprinkle some garlic powder, and some oregano, parsley, basil

Turn the oven on 350 degrees F,

Mix the potatoes well with the other ingredients dump in to baking vessel and bake uncovered for 30 minutes or so for single layer of potatoes. Turn once.

YUM :-)

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Raw Vegan Zucchini "Spaghetti"

This was supper last night and it was simple to prepare and quite delicious!

Ingredients:

1 small zucchini shredded

1 large tomato coarsely chopped

1 green onion (stalk and root)

1 garlic clove crushed

1 teaspoon olive oil

oregano and basil

sea salt/pepper to taste

Shred the zucchini length-wise to make long strings (I used the big holes on my cheese grater). Throw everything together into a pot and heat on low just until warm. Take care to keep temp below 105 degrees or it won’t be raw any more.

It was good cold too, but I liked it warmed up a wee bit. Note that mothers will not miss hot food. Since their babies were born, they haven’t had a hot meal anyway! 

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