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Garlic Parmesan
Roasted Sweet Potatoes
• 2 large sweet potatoes, washed
(peeling is optional)
• 3 Tbsp. melted butter
• 1 cup parmesan
• ½ teaspoon fresh cracked
black pepper
• 1 Tbsp. minced garlic
(or garlic powder)
• 1 teaspoon salt
• 1 Tbsp. Italian seasoning
• 4 strips of bacon (optional)
• 1 Tbsp. fresh parsley, chopped
for garnish (or chives)
Preheat oven to 400. Line a baking
sheet with parchment paper. Prep
sweet potatoes by first cutting off the
ends and slicing in rounds with
a mandolin slicer or a sharp knife.
In a small bowl, combine parmesan,
garlic, salt, pepper, and Italian
seasoning. Arrange sweet potato
slices on the baking sheet, slightly
overlapping. Brush with melted
butter and sprinkle the parmesan
mixture over. Roast sweet potatoes
at 400 for 25 minutes.
In the meantime, cook bacon on the
stove until crispy, drain from fat, and
then cut into small bits. This step is
optional. Remove roasted sweet
potatoes from the oven, sprinkle with
bacon bits, and fresh chopped parsley
or chives. Serve the roasted sweet
potatoes immediately with a delicious
grilled meat, or on its own, enjoy!
Apple Cranberry
Walnut Salad
• 6 cups salad
• 1 red apple
• 1 green apple
• 1 cup walnuts - roughly chopped
• 4-6 bacon strips - cooked and
chopped (optional)
• ⅓ cup crumbled feta cheese
• ⅓ cup dried cranberries
Dressing
• 1 cup apple juice
• 4 tablespoons apple cider vinegar
(or white vinegar)
• 2 tablespoons honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup oil
• candied walnuts (optional)
• 1 cup walnut halves
• 1 Tbsp. butter
• ¼ cup sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
Core and chop apples (thin slices or
1 inch chunks). Toss lettuce, apples,
walnuts, feta, bacon (if using) and
cranberries together in a large bowl.
Whisk together all dressing
ingredients or combine in a jar and
shake vigorously. Toss with salad
immediately before serving. Enjoy!
Sheet Pan Roasted
Vegetables
• 8 zucchini, peeled and chopped
• 1 eggplant, peeled and diced
• 8 carrots, diced
• 16 cherry tomatoes
• 2 red onions, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ cup olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 2 bay leaves, crushed
• 1 tsp. dried oregano
• 2 cloves garlic, minced
• 2 Tbsp. fresh lemon juice
• 1 tsp. grated lemon zest
• Salt and pepper to taste
In a large bowl mix zucchini, eggplant,
carrots, tomatoes, onions and peppers
with oil, rosemary, thyme, bay leaves,
oregano, garlic, lemon juice, lemon
zest, salt and pepper. Cover and chill
for at least 2 hours, and preferably
overnight. Preheat oven to 400.
On a large pan, roast the vegetables,
uncovered, for 20 minutes, or until
the tomatoes have split and the edges
of some of the vegetables are starting
to crisp. Remove from oven and stir
before returning to the oven for
another 20 minutes. Reduce heat to
200 and continue cooking until
vegetables are tender, turning every
20 minutes.
The Best Mashed Potatoes
• 5 lbs. Yukon gold potatoes
• 2 cups parmesan cheese
• 1½ cups cream cheese
• 1 cup chopped fresh chives
• ½ cup butter
• ½ medium head garlic,
peeled and minced
• 1 pinch of salt and pepper to taste
Peel and quarter potatoes and place
in a large pot. Cover with salted water
and bring to a boil. Cook until tender
but still firm, about 15 minutes. Drain
and return potatoes to the pot over
low heat to dry for 1 to 2 minutes.
Add parmesan cheese, cream cheese,
chives, butter, garlic, salt and pepper.
Use a potato masher to mash until
smooth and serve.
Easiest Eggplant
• ½ cup seasoned breadcrumbs
• 1 medium eggplant, peeled and
sliced into ½ inch rounds
• 4 Tbsp. mayonnaise, or as needed
Preheat oven to 350. Line a baking
sheet with aluminum foil. Place
breadcrumbs in a small shallow dish.
Coat eggplant slices on both sides
with mayonnaise, then press into
breadcrumbs to coat. Place on the
baking sheet. Bake until bottoms are
golden brown, about 20 minutes.
Flip slices over and continue baking
until brown on the other side, 20 to
25 minutes.
Hometown CLINTON • 41