Roasted
Reds
1 1/2
lb. red potatoes quartered or cut to 2” pieces
Melt 1 T
of olive oil and 1 T of butter together
1 tsp
fresh minced garlic
2 T
fresh parsley, chopped
Salt and
Pepper
Heat
oven to 400˚F and prepare a 9” x 13” baking pan with cooking spray. Quarter potatoes to similar size leaving on
the skin. Melt butter and oil together
in a pan and stir in garlic. In a bowl
to fit the potatoes with room for stirring, put in all the potatoes and pour in
melted butter/oil/garlic mixture and stir to coat. Then place in the baking dish and roast about
45 – 60 minutes until browned turning the potatoes over half way through.
Lamb
Shoulder Blade Steaks
4 lamb
shoulder blade chops about 1 “thick
1 T Oil
1/2 C
beef or vegetable broth
Salt and
pepper to taste
4 Sprigs
of Rosemary, rinsed and dried - whole on the stem
Heat the
oil in a sauté pan large enough to hold all the lamb. Place lamb in pan and brown on each
side. Add broth to the pan, place a
sprig of Rosemary on each lamb steak and cover.
Reduce heat, cover and simmer about 30-35 minutes or until thermometer
reaches desired doneness – (for medium-rare, a meat thermometer
should read 145°; medium, 160°; well-done, 170°).
Saute’
of Swiss Chard and Mushrooms
1 T
olive oil
1 tsp
butter
3 T
shallots minced
1 C
sliced button or cremini mushrooms
1 bunch
Swiss Chard rinsed and dried, cut into ribbons
1/4 C
broth (chicken, beef or vegetable)
Salt and
pepper to taste
Heat pan
with oil and butter until melted, add shallots and mushrooms and saute’ until
browned – about 5 or more minutes.
Remove to a plate and add broth and greens. Stir until wilted. Add back the shallots/mushroom mixture to the
greens. Salt and pepper to taste.
Treat
your family to a celebration of spring.