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

Purple Potatoes Au Gratin

Purple Potatoes Au Gratin

Ingredients:

3 tablespoons olive oil or cooking oil
1 cup chopped onions
1 tablespoon chopped Frieda’s Fresh Thyme, or 1 tsp. crushed
dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound Frieda’s Purple Potatoes, peeled and thinly sliced
1 cup beef or chicken broth
1/2 cup finely shredded Swiss or Jarlsberg cheese

Steps

In a large skillet, heat oil. Sauté onions in oil 5 minutes over medium-low heat. Remove 1/2 cup onions; reserve. Stir in fresh thyme, salt, and pepper to skillet. Add raw potatoes; mix well. Transfer mixture to an oiled 1 l/2-qt. shallow baking dish; pour broth over potatoes. Bake covered, in a 350°F. oven for 50-60 minutes or until broth is absorbed. Sprinkle reserved onions and cheese over; bake 5 minutes more.

Sauteed Plantains and Sweet Potatoes

Sauteed Plantains and Sweet Potatoes

Ingredients:

2 tablespoons butter or margarine
2 tablespoons cooking oil
2 cups sliced cooked sweet potatoes or yams
2 Frieda’s Plantains, peeled and chopped
1/2 cup chopped green onion
1/2 cup chopped cooked ham (optional)
1 clove garlic, minced
1/2 cup chicken or beef broth
2 tablespoons butter or margarine
1-2 tablespoons chopped Frieda’s Fresh Thyme, Chervil, Dill or Savory
Salt and pepper to taste

Steps

In a large skillet, melt the first 2 tablespoons butter and oil until hot. Add potatoes, plantains, onions, ham if desired, and garlic. Cook, stirring frequently, about 5 minutes. Add broth; cover and simmer 10 minutes or till plantains are tender. Add remaining butter and desired fresh herbs; season to taste with salt and pepper.

Mushroom Pasta Primavera

Mushroom Pasta Primavera

Ingredients:

1/2 pound desired pasta, such as linguine or fettuccine
2 tablespoons butter
2 ounces fresh mushrooms, cut into bite-sized strips
1 large Red Bell Pepper, or green bell pepper, seeded and cut into 1/2-inch squares
1 1/4 cup light cream
2 cups broccoli florets, steamed
1/4 cup grated Parmesan cheese
1 tablespoon chopped Fresh Thyme or 1 teaspoon crushed dried thyme
1 tablespoon chopped Fresh Rosemary, or 1 teaspoon crushed dried rosemary
1/4 teaspoon pepper

Steps:

Bring 3 quarts water to boil; cook pasta according to package directions. Meanwhile, in another pan large enough to hold the cooked pasta, melt butter. Sauté mushrooms and bell pepper 3 minutes or until tender. Add light cream; cook and stir 2 minutes or until mixture thickens. Add broccoli, parmesan, thyme, rosemary, and pepper. Cook over low heat until heated through. Drain pasta. Add pasta to vegetable mixture; toss well to coat pasta with sauce. Serve at once with grated parmesan and pepper.