Crispy Potato Wedges with Lemon Aioli

Potato Wedges

5 Medium Russet Potatoes

approximately 2 pounds

4 Tbsp Olive Oil

4 Tbsp  Parmesan Cheese

1 Tbsp Italian Seasoning

1 tsp Garlic Powder

1/2 tsp Kosher Salt

Lemon Aioli

1 cup  Mayonnaise

1 tsp Chopped Garlic

1 Medium Lemon, zested, juiced

1 pinch Kosher Salt

1 pinch Black Pepper

Cooking Instructions

1. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.

2. Wash and dry the Russet Potatoes and cut them into similar-sized wedges. 4-6 wedges per potato work best.

3. Place potato wedges in a large mixing bowl and add Olive Oil, Parmesan Cheese, Italian Seasoning,Garlic Powder, and Kosher Salt. Toss to combine until the olive oil and seasonings are well coated on all of the potato wedges.

4. Place seasoned potato wedges on the prepared sheet pan making sure they are evenly spaced and in one layer.

5. Roast potato wedges in a preheated oven for 30-35 minutes until they are fork-tender and crispy and browned on the outside.

6. While potatoes are roasting, combine Mayonnaise, Garlic, Lemon Zest and Juice, Kosher Salt, and Black Pepper in a small bowl. Whisk together until well combined. Serve as a dipping sauce for the crispy potato wedges.

Recipe from https://www.sidechef.com/recipes/67133/crispy_potato_wedges_with_lemon_aioli/

Basil Couscous Salad

 

Basil Couscous Salad

Ingredients 

• 1 cup chicken broth or water
• 2 teaspoons olive oil
• 1/2 teaspoon sea salt
• 1 cup cous cous, regular, not pearl
• 12-15 cups Romaine lettuce, chopped, about 1 large or two medium heads*
• 1 cup Craisins
• 1 cup grated Parmesan or Asiago cheese
• 2 cups or 3-4 medium ears fresh white or yellow corn, or frozen, cooked, cooled and cut off cob*
• 1/2 cup toasted pumpkin seeds, salted or unsalted

Dressing: (enough for a double batch of salad)

• 1 cup fresh basil leaves*
• 1 cup mayonnaise, I like regular but you may use light
• 1/2 shallot, chopped
• 1 cup buttermilk, shaken , or substitute in notes
• 2 tablespoons red wine vinegar, sold near vinegar and salad dressings
• salt and pepper to taste

Instructions

For best results- a day before, or at least a few hours before:

• Bring chicken broth (or water), olive oil and salt to boil in a saucepan.
• Add couscous to pan.
• Cover with lid and remove from heat. Let sit for 5 minutes. After 5 minutes, remove lid and break up couscous so no clumps remain.
• Wash, dry and chop lettuce, set aside in refrigerator.
• Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely. If using frozen corn, do not thaw, when ready to assemble salad take bag of corn from freezer and use in salad.
• Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.

When ready to serve:

• Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on.

Chinese Broccoli with Garlic Sauce

 

Chinese Broccoli with Garlic Sauce

Chinese Broccoli with Miso Garlic sauce is an easy and delicious kid-friendly side dish that pairs well with any Asian inspired weeknight meal! Ready in less than 10 minutes!

Time: 5

minutes

 minutesTotal Time: 7

minutes

 minutes Servings: 4 Servings Calories: 127kcal Author: Jenni

Ingredients

• 1 Pound Broccoli

• 2 Tablespoons Vegetable oil

• 2 garlic cloves minced

• 1 teaspoons fresh minced ginger

• 2 Tablespoons water

• 1 ½ Tablespoons miso paste

• 1 Tablespoon soy sauce

• 1 teaspoon sesame oil

Instructions

1. Trim the broccoli into bite sized florets.

2. Steam for 3 minutes. The easiest way to do this is to plate the broccoli in a microwave bowl with 3 Tablespoons of water. Top with a microwave plate and microwave on high for 3 minutes.

3. Stir together the water, miso paste, soy sauce and sesame oil and set aside.

4. Heat a large non-stick skillet over medium heat.

5. Add in the vegetable oil, and when hot, saute the garlic and ginger until fragrant, stirring constantly, about 15 seconds.

6. Pour the miso mixture into the skillet. Stir constantly for 15 seconds, until slightly thickened.

7. Add in the steamed broccoli, being careful not to add any of the water from the bowl into the skillet and toss to coat.

8. Serve.

Recipe from https://thegingeredwhisk.com/chinese-broccoli-with-garlic-sauce/#recipe

Strawberry Poppyseed Salad

 

Strawberry Poppyseed Salad

Ingredients

Stovetop Candied Almonds (see note 1)

• 1 cup sliced almonds
• 1/4 cup + 2 tablespoons granulated sugar

Creamy Poppyseed Dressing

• 1/3 cup mayo full-fat
• 2 tablespoons whole milk
• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 tablespoon poppy seeds

Salad

• 8 cups (5 ounces) baby spinach or mixed greens
• 2 cups strawberries stems removed and sliced
• 1 large ripe avocado diced, or 2 small avocados
• 1/3 cup crumbled feta cheese

Instructions

• Add almonds and sugar to a medium pan over medium heat. Stir constantly for 3–4 minutes, until the sugar melts and coats the almonds. Watch closely to avoid burning. Remove from heat, stir to coat evenly, then spread on parchment to cool. Break apart once hardened.
• Dressing: Zest the lemon to get 1/2 teaspoon. Add the zest, mayo, milk, cream, sugar, vinegar, salt, and pepper to a small blender. Blend until smooth. Stir in the poppy seeds.
• Salad: Add greens to a large bowl. Top with strawberries, avocado, feta, and almonds. Drizzle on dressing only for what you'll eat that day—you’ll likely have extra (see note 2). Toss and serve right away.

Notes

Note 1: This makes extra almonds—store leftovers in an airtight container for up to 2 months in the freezer or 2–3 weeks in the pantry. Great for snacking or topping other salads.

Garlic Butter Instant Pot Rice

Garlic Butter Instant Pot Rice

Yield: 5 to 6 servings

 

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Ingredients

• 4 tablespoons butter
• 4 cloves garlic, finely minced, about 1 tablespoon 
• 1 ½ cups long grain white rice or white jasmine rice (see note)
• 2 ¼ cups chicken broth or stock 
• 1 teaspoon table salt
• Chopped, fresh parsley for garnish (optional)

Instructions 

• Melt the butter in a instant pot on "searing" setting. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until it smells fragrant (don't let it burn or it can turn bitter-tasting).
• Add the rice and cook, stirring constantly, for about a minute, until the grains are evenly coated in butter.
• Add the broth/stock and salt and stir.
• Close the lid and cook on "rice" setting. Let vent for a few minutes afterward before releasing the steam.