Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
1/4 t chili and garlic smoked sea salt (or sea salt)
1 T olive oil
1 C cheese, grated
coleslaw
Instructions
Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!
Pre-heat oven to 350F. Slice chicken almost all the way through, lengthwise, creating a flap. Stuff with 2 pieces of gruyère and 1 piece of prosciutto. Close flap and spread the top with dijon, a sprinkle of salt, pepper, paprika, and flour.
Grease a 9×13 baking dish. Pour in water. Place chicken in pan, mustard side up.
Bake for 45 minutes. Sprinkle with parmesan and bake 15-20 minutes more (or until chicken reaches 175F).
