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Makes 4 servings
DIRECTIONS
- Preheat oven to 230ºC (450ºF). Spray baking sheet with non-stick spray.
- Toss potato wedges with olive oil, salt and pepper.
- Spread potatoes in single layer on prepared baking sheet.
- Bake until tender and golden, turning once occasionally, for about 30 minutes or until crisp outside and tender inside. Serve immediately.
Makes 4 - 6 servings
DIRECTIONS
- Combine vinegars, water, sugar, salt and juniper berries in medium saucepan. Bring to a boil; reduce heat and simmer until sugar is dissolved.
- Pour liquid over vegetables and cool to room temperature. Cover and refrigerate at least 24 hours before serving. Pickled garden vegetables will keep in the refrigerator for 2 weeks.
Makes 4 servings
DIRECTIONS
- Cook pasta as directed on package; set aside.
- Heat olive oil in saucepan over medium heat; add onion and cook 2 minutes or until softened.
- Add chicken broth, peas and red pepper; heat 2 minutes or until peas are tender. Remove from heat; stir in pasta, vinegar, oregano, salt and pepper. Chill until ready to serve.
Makes 6 servings
DIRECTIONS
- Preheat oven to 230°C (450°F). Rinse beets; wrap in aluminum and place in oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from oven and let cool.
- Peel beets using a paring knife. Slice into quarters.
- Toss beets lightly with pea shoots, feta, chives, olive oil, wine vinegar, salt and pepper. Serve over arugula leaves.