Garlic, rosemary and lemon potatoes and brussels

1. Boil a bunch of potatoes. Doesn’t matter how many or what kind, that’s up to you and how many people you’re feeding. I cooked about 6 large potatoes, which will feed 3-4 people just fine. (The rest of the amounts below will follow that 3-4 person serving size.) You’ll know when they’re “done” when you can stick a fork easily through the potato.
2. While the potatoes are cooking, prep the rest of your ingredients. Pluck the brussels sprouts off their stalk, then slice off the hard woody bottom on each one. Chop 1 large red onion into small pieces. Chop 4 medium-large cloves of garlic into smaller pieces. Mince enough fresh rosemary to make about two heaping pinches. Take one large lemon and thinly slice it.
3. Once the potatoes are done, drain out the water and loosely cut them up. Toss them in a pan with your prepped ingredients, 2 tbsp olive oil, 2 tsp salt, a dusting of onion and garlic powder, and some fresh ground pepper. Mix everything so it’s all evenly coated.
4. Let cook on medium-high heat for 20-30 minutes, stirring every five or so minutes to keep things from burning. Sprinkle on a tsp or two of sugar, salt to taste, and mix together again. Let cook until the brussels are getting soft. (Yes, you can eat one to test it out!) They’ll be bright green and won’t smell like the overcooked gross cabbage your parents used to make. (Was that just me?)
5. Serve piping hot. This would go really well with a fresh tomato soup or corn chowder.

Garlic Sweet Potato Mash

From Skinnytaste.com
Servings: 5 • Size: 3/4 cup
Calories: 151 • Fat: 3.5 g • Carb: 27 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g
Sodium: 27 mg (without salt)

Ingredients:

• 2 lbs (4 medium) sweet potatoes, peeled & cubed
• 1 tbsp butter
• 3 cloves garlic, crushed
• 1/2 cup 1% milk
• 2 tbsp light sour cream
• salt and fresh cracked ground pepper, to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Popovers

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

12 popovers

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Ingredients

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek
.

Quinoa Salad with Black Beans, Corn, and Tomatoes

From Simply Recipes

• Prep time: 15 minutes
• Cook time: 25 minutes

If you are working with frozen corn, you can add more flavor by taking the frozen corn kernels and searing them directly on a hot pan, without defrosting first. Save time by prepping most of the ingredients while the quinoa is cooking.

Ingredients

• 1 cup uncooked quinoa, well rinsed
• 1/2 teaspoon salt
• 2 cups water
• 1/3 cup diced red onion
• 2 Tbsp lime juice
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
• 3 medium tomatoes, seeded and cut into chunks
• 5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
• 1 jalapeño, seeded and finely chopped
• 1/4 cup chopped cilantro, including tender stems, packed
• 3 Tbsp olive oil

Method

1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
Yield: Serves 4-6.

Roasted Tomato Soup with Chipotle Recipe

From Simply Recipes

• Prep time: 10 minutes
• Cook time: 1 hour

We used regular garden tomatoes for this recipe. If you use plum or Roma tomatoes, which are denser, you might need to add a little more stock. You can roast the tomatoes either cut side down or cut side up. We roast our cut side down because you can then easily lift the skins off of the tomatoes and peppers after they've charred a bit. Regarding the chipotle chiles. They pack a punch, so start with one puréed into the soup. If you still want more heat, add another.

Ingredients

• 3 pounds fresh plum or garden tomatoes, cored and sliced in half
• 1 onion, peeled and quartered lengthwise (root end to top)
• 4 to 5 cloves garlic, left in the skins
• 1 red pepper, cored and sliced in half
• Olive oil
• Salt
• 1 to 2 chipotle chiles (canned in adobo), roughly chopped
• 2 cups chicken stock (or vegetable broth for vegetarian option)
• Sliced fresh basil or chopped fresh cilantro for garnish
• Sour cream for garnish

Method

1 Preheat oven to 400°F. Coat the bottom of a rimmed baking pan or baking sheet with olive oil. Arrange the tomatoes and red pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Paint olive oil over the vegetables. Sprinkle salt over the tomatoes, peppers, garlic, and onions, and bake in the oven 45 minutes, or until the skins of the tomatoes and peppers start to blacken.
2 Remove the baking sheet from the oven and allow it to cool for 10 minutes. Pick the tomato and red pepper skins off the tomatoes and peppers and discard. Peel the skins off the garlic and discard. Reserve the baking sheet. Put the roasted tomatoes, onions, peeled garlic, roasted peppers, and chipotle into a food processor or blender. Add any of the tomato liquid that may be left in the baking pan. Scrape up any browned bits on the pan (not blackened bits) and add those to the food processor bowl as well. Pulse until you have a rough purée, about 60 seconds.
3 Pour the purée into a medium pot. Add 2 cups of stock. Heat the soup to a simmer. Add salt to taste.
Garnish with a dollop of sour cream that has been lightly thinned with water, and freshly sliced basil or chopped cilantro.
Yield: Serves 4-6.