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

Balsamic Salmon

Adapted from: https://cooked.wiki/new/recent/c1ac495d-023d-4d86-84ab-c9dc1f41a819

Sauce Ingredients:

⅓ cup balsamic vinegar
4 tablespoons honey
2 tablespoons tamari/soy sauce
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
Chili flakes

Salmon & asparagus

Instructions: 

Preheat the oven to 450° F .

In a saucepan, combine sauce ingredients - boil for 3-4 minutes, until the sauce begins to thicken. Remove from the heat.

On a baking sheet, toss the salmon with half of the balsamic sauce and arrange in an even layer. Arrange the asparagus around the salmon.

Bake for 10 minutes or until the salmon is cooked to your liking. Toss the salmon with the remaining balsamic sauce.

Tuna Niçoise Salad

 Family favorite

Tuna

 - red potatoes

- fresh green beans (trimmed)

- white beans (drained and rinsed)

- 3 hard boiled eggs (halved)

- artichoke hearts (drained and halved)

- cucumber

- cherry tomatoes (halved)













Vinaigrette (for drizzling)










- red wine vinegar

1. Cook Potatoes

   • ¼ cup fresh lemon juice
   • 1 small garlic clove, grated
   • 1 teaspoon Dijon mustard
   • ¼ teaspoon sea salt, more to taste
   • Freshly ground black pepper
   • ½ teaspoon honey, or maple syrup, optional
   • ¼ to ⅓ cup extra-virgin olive oil
   • ½ teaspoon fresh or dried thyme, optional

   
   

   
   

   Cook potatoes (microwave anyway bowl was great).

   Make hard boiled eggs.

   Blanch green beans.

   Prep remaining veg.

   Season tuna, sear.

3. Assemble SaladAssemble salad with the potatoes , green beans , white beans , eggs , artichokes  , tomatoes . Drizzle generously with the lemon vinaigrette .

Roasted Grapes

 Watched old Pioneer Woman with Madeline while at a hotel on a getaway to visit camp- we had to try this and it is so tasty!

2 heaping cups red grapes

2 tablespoons balsamic glaze

2 tablespoons extra-virgin olive oil
2 tablespoonsbalsamic vinegar
One 8-ounce block feta
4 ounces cream cheese
1 lemon, zested plus 2 tablespoons lemon juice
Chopped herbs for sprinkling
Crostini, for serving

1. Preheat OvenPreheat the oven to 375 degrees F .

2. Bake GrapesFor the balsamic grapes : Toss the grapes with the balsamic glaze , olive oil and vinegar in a baking dish. Bake until the grapes are split and nicely roasted, 15 to 20 minutes. Remove from the oven, then toss and set aside to cool slightly. (We did 25-35 min at 400)

3. Whip FetaFor the whipped feta : Crumble the feta into a food processor, then add the cream cheese, lemon zest and lemon juice . Blitz until smooth.

4. Assemble PlatterSpread the whipped feta into a circle on a platter, then top with the balsamic grapes. Sprinkle with herbs and serve with crostini on the side.