Potatoes with Asparagus and Sesame Crunchies

 Golden potatoes, cubed

Asparagus

Sesame breadcrumbs:

4 tbsp melted butter

1.5 c Panko

.3 c Sesame seeds

a few garlic cloves

Salt

Herb oil:

bunch of dill

bunch of chives

1/2 c olive oil

1 lemon zest

To make: 

Breadcrumbs - mix and toast for 8 minutes at 400.

Roast potatoes for 25 min at 450, then turn down heat to 425 and add asparagus, roast another 20 min.

Toss roasted veggies with herbs, plate, add crunchies, can serve with burrata on top!

Cherry Burst Vinaigrette

 ⅓ cup extra virgin olive oil

2 cups small cherry tomatoes

3 cloves garlic, chopped

2 tablespoons fresh thyme

Red pepper flakes

Kosher salt and black pepper

2 tablespoons white balsamic vinegar

Cook everything but the balsamic in hot saute pan ~10 min once tomatoes burst, then add to jar and add vinegar. 

Roasted carrots with lemon, feta, yogurt sauce

Ingredients:

carrots

Spices:
~3 tbsp olive oil
~3 tbsp honey
Aleppo pepper (used Trader Joe's Aleppo vinaigrette instead, just a little splash)
3 cumin
:1 paprika

:1/2 cinnamon

garlic cloves
salt / pepper

Feta sauce:
8 ounces feta
1 cup greek yogurt

1 lemon juice

2 cloves garlic
3 tbsp olive oil

Chives on top

Instructions:

1. Roast carrots for 20-25 min at 400

2. Whip feta ingredients

3. Serve with chives & finishing salt