Herb-Roasted Potatoes with Shallot Vinaigrette

Herb-Roasted Potatoes with Shallot Vinaigrette

Ingredients

1 1/2 pounds Baby Gold Potatoes halved lengthwise
Cooking spray
1/2 to 1 teaspoon kosher salt
2 pinches pepper
2 sprigs Fresh Thyme, Rosemary, or Sage
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 tablespoon olive oil
2 tablespoons minced Shallot

Steps

Preheat oven to 400 degrees (375 if using a convection oven).

Place potatoes on large, rimmed, baking sheet (lined with parchment paper or aluminum foil for easy cleanup). Spray potatoes with cooking spray and sprinkle with salt and pepper. Toss and spread potatoes in one layer, cut sides down. Top potatoes with whole sprigs of herb and bake 35-40 minutes until potatoes are fork-tender and golden. Remove tray from oven and let sit 5 minutes.

Meanwhile, mix vinegar, mustard (optional), oil, and shallot in small bowl until combined.

When slightly cooled, remove leaves from herb sprigs by gently running fingers down each stem so leaves fall onto potatoes. Discard stems.

Place roasted potatoes and herbs in serving bowl and drizzle with shallot vinaigrette; toss gently until combined. Serve warm or at room temperature.

Source: Frieda’s Inc.

Analyzed to serve 6 with 3/4 teaspoon salt, no optional ingredients, no cooking spray. Calories 110, Total Fat 2.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 1g, Protein 2g, Vitamin C 15%, Potassium 506mg

Oven-Roasted Rosemary Potatoes

Oven-Roasted Rosemary Potatoes

Ingredients

1 1/2-pound bag Frieda’s Fingerling Potatoes
2 tablespoons olive oil
1/2 tablespoon salt
1/4 tablespoon black pepper, ground
2 tablespoons chopped Fresh Rosemary

Steps

Preheat oven to 425 degrees.

Wash potatoes and pat dry. Cut potatoes into 1 1/2-inch pieces to ensure even cooking. Place potatoes in single layer on baking sheet. Coat potatoes with olive oil, salt, pepper, and rosemary. Place in oven and cook until golden brown and tender, about 30 minutes. Stir potatoes once during cooking. Cool slightly.

Source: Frieda’s Inc.

Analyzed to serve 5. Calories 150, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 24g, Dietary Fiber 3g, Sugars 1g, Protein 3g, Vitamin C 20%, Potassium 597mg

Roasted Sunchokes®

Roasted Sunchokes®

Ingredients:

3 large Sunchokes®
3 to 4 cloves of garlic, peeled and left whole
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig Fresh Rosemary, leaves removed

Steps:

Preheat oven to 425 degrees.

Scrub sunchokes under cold running water and slice 1/4-inch thick. Add sunchokes and garlic to roasting pan or baking sheet, then toss with olive oil so bottom of pan and sunchokes are lightly coated. Add more olive oil a tablespoon at a time if needed to coat vegetables. Sprinkle with salt and rosemary. Bake 15-20 minutes until sunchokes are tender inside, like a roasted potato.

Source: TheKitchn.com

Analyzed to serve 4 with 3 ounces of sunchokes per serving: Calories 120, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 7g, Protein 2g, Iron 15%

Ratoutille

Ratoutille

Ingredients:

2 tablespoons olive oil or cooking oil
2 small Frieda’s® Elephant Garlic Cloves, minced
1 medium onion, halved, thinly sliced, and separated into rings
1 medium eggplant, peeled and cut into 1-in. cubes 1 28-ounce can stewed tomatoes or whole peeled tomatoes, cut up (do not drain)
1 cup red or white wine
2 Frieda’s® Bay Leaves
2 tablespoons Frieda’s® Fresh Basil, chopped, or 2 teaspoons dried basil, crushed
2 tablespoons Frieda’s® Fresh Rosemary, chopped, or 2 teaspoons dried rosemary, crushed
1 tablespoon Frieda’s® Fresh Dill, chopped, or 1 teaspoon dried dill
½ teaspoon freshly ground black pepper
1 large green pepper, cut into thin strips 1 red pepper, cut into thin strips (optional) 2 medium zucchini, cut into 1-in thick slices
½ to 1 cup water or vegetable broth
Grated Parmesan cheese

Steps

Heat oil in a Dutch Oven or 3-quart saucepan. Sauté garlic and onion in oil until onion is tender but not brown. Add eggplant, undrained tomatoes, wine, bay leaves, basil, rosemary, dill, and pepper. Cover and bring to boiling; reduce heat and simmer, partially covered, for 30 minutes. Add pepper strips and zucchini pieces; add more water or broth if necessary to cover vegetables. Simmer, partially covered, for 15 to 20 minutes more until vegetables are tender. Discard bay leaves. Sprinkle generously with grated parmesan just before serving. Serve as a vegetable side dish with fish or poultry, or over omelets, poached meats or fish.