Oven Roasted Potatoes with Lavender Buds
Canola oil cooking spray
2 pounds red small potatoes, cut in half if they are over 2 inches in
1 tablespoon grapeseed oil
1 tablespoon unsalted butter, melted
1 teaspoon coarse sea salt
1/2 teaspoon fresh, coarsely ground black pepper
1 tablespoon fresh or dried Provence culinary lavender buds
Preheat oven to 425 degrees F.
Cover a rimmed baking sheet with no-stick foil and spray with cooking spray.
Put the potatoes in a gallon size, zipper top food bag.
Add the grapeseed oil to the bag.
Close the bag, removing as much air as possible, and massage the bag to
evenly coat the potatoes with the oil.
Remove the potatoes from the bag and spread them in a single layer on the
foil lined baking sheet.
Roast for 20-25 minutes or until potatoes are golden and tender.
Remove the potatoes from the oven, place them in a serving
bowl and drizzle them with the melted butter.
Sprinkle the potatoes with salt, pepper and lavender buds.
ARUGULA SALAD WITH CARROT AND YELLOW PEPPER
Serving Size : 4
4 teaspoons white-wine vinegar
1/2 cup olive oil
10 cups loosely packed bite-size pieces of leaf lettuce – rinsed and spun dry
3 cups arugula – course stems discarded and the leaves rinsed and spun dry
1/2 cup coarsely grated carrot
1/2 cup julienne strips of yellow bell pepper
In a small bowl whisk together the vinegar and salt and black pepper to taste.
Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper.
Drizzle the dressing over the salad, and toss the salad until it is combined well.
Per Serving (excluding unknown items): 239 Calories; 27g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 5 1/2 Fat.
Brie with Cranberry Chutney
A sweet-sour fruit-and-spice mixture crowns creamy French cheese.
1 cup fresh or dried cranberries
2/3 cup sugar
1/3 cup cider vinegar
2 tablespoons water
2 teaspoons finely chopped gingerroot
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 round Brie cheese (8 ounces)
Slivered almonds, toasted, if desired
Crackers, if desired
1 . Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in
1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about
20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will
thicken as it stands.)
2 . Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place
unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until
cheese is soft and partially melted.
3 . Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with
crackers. Spoon remaining chutney onto cheese as needed, or save for future
Salmon with Caper Mayonnaise
Serving Size : 4
1/4 cuplow-fat mayonnaise
2 tablespoons fresh curly parsley (minced)
1/2 teaspoon dried tarragon
1 tablespoon fresh lemon juice
2 tablespoons capers
4 ounces salmon filets
Mix the mayonnaise, parsley, tarragon, lemon juice and capers and chill.
Preheat oven to broil. Place the salmon fillets on a non-stick cookie sheet.
Place under broiler and cook for about 5 minutes.
Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.
Calories: 215; Fat 12g (18%); Cholesterol: 67mg (22%); Sodium: 316mg (13%); Carbohydrates: 3g; (1%) | Dietary Fiber: <1g (<1%): Protein 23g.
Per Serving (excluding unknown items): 2 Calories; trace Fat (6.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Other Carbohydrates.Print This Page