The absolute yummy-est way to use up the leftover veggies. Use anything you have on hand – just slice them thinner if they take longer to cook(carrots), and leave whole if they cook really quickly(asparagus).

Ingredients:

• mushrooms, quartered
• asparagus, 3 inch sticks
• cherry tomatoes, whole
• bell peppers, assorted colors, cut into 2″ chunks
• Extra Virgin Olive Oil (EVOO)
• 1 Tbsp Italiano ClubHouse All-in-One Seasoning

Instructions:

1. Cover cookie sheet with tin foil
2. Scatter veggies, sprinkle with EVOO and Italiano
3. Preheat oven to 400F and cook 3 – 5 minutes until tender crisp

These are so yummy just served alone. And are even better sprinkled with freshly grated parmesan.

Enjoy!

Have I mentioned that this baby also tastes divine?

I give you, The Showing-Off Potato Salad (I made that up – do you like it? )

Ingredients:

• 8 small sweet gherkins
• 6 potatoes, peeled, cubed, and boiled until just cooked
• 4 eggs, boiled and peeled
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 1 stalk celery

Dressing:

• 1.5 c mayonnaise (the real stuff, people, none of this ‘Salad Dressing’ nonsense)
• 3 Tbsp sugar
• 3 Tbsp cider vinegar
• 3 Tbsp gherkins pickle juice
• 2 Tbsp milk
• 1 Tbsp celery seed
• 1/2 tsp garlic salt

Instructions:

1.  Take an hour or two cutting that HUGE list of ingredients into tiny bits so it looks pretty.  Or you could use one of those cool manual chopper thingy’s.  (I’d totally be willing to review a chopper thingy.  Just sayin’.)

2.  Stir up the salad dressing.

3.  Toss together (be sure to bring some cute little red bits to the surface so it looks oh-so-pretty)

NOTE:  for the love of all things good – don’t smother it in paprika like your mama used to do!

And they were absolutely DIVINE!!  All the credit on this one goes to my hubby who did the cooking last night!

(c) House and Home Magazine.

• 1/2 cup fresh lemon juice
• 1/4 cup water
• 1/4 cup olive oil (3 tbsp set aside)
• 4 cloves garlic, minced
• 1-1/2 tsp dried oregano, preferably Greek or 3 tbsp fresh
• 1 tsp salt
• 1/2 tsp pepper
• 2 lbs potatoes, peeled (about 5 medium) or 1 pkg new potatoes
• 1 onion, thinly sliced

1. In large bowl, whisk together lemon juice, water, 3 tbsp oil, garlic, oregano, salt and pepper.
2. Slice potatoes lengthwise into thick wedges (or cut baby potatoes into halves so they soak up juices). Add to bowl and toss with lemon mixture and onions.
3. If barbecuing, make a packet, using two 18” heavy-duty foil squares, inserting the potatoes inside before sealing. Slide packet onto grill. Close lid. Temperature should not exceed 350ºF for 50 minutes to 1 hour. Potatoes must be very tender and most of liquid will be absorbed.
4. If roasting, use a roasting pan in oven set at 350ºF for 50 minutes to 1 hour.
5. Let stand for 5 minutes before transferring to a serving dish.

Its kinda easy to tell I didn’t write that one – what with instructions like  the dimensions of tin foil, it just has to be a real cook’s recipe.