Crispy Potato Roast
3 tbsp vegan butter
3 tbsp extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise (optional)
Salt, to taste
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme
Preheat oven to 375 degrees.
In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
With a sharp knife, slice potatoes very thinly crosswise. Arrange potato slices vertically in dish. Wedge shallots (if using) throughout.
Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture.
Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top (about 35 minutes more.)
*Note that the recipe in the photo is doubled.
Twice Baked Stuffed Onions
Oven Roasted Vegetables appear on my meal plan at least 3 times a week. In winter I roast them in the oven and in the summer I like to roast them on the grill. One thing is always the same though, if Sarah is around she will steal the onions! I decided to go all out with onion and roast the whole thing and stuff it with a delicious mixture of bread crumbs, spinach, mushrooms and cheese. This dish definitely has enough onion to satisfy all of us.
2 good sized Vidalia or other sweet onion
3 tbsp extra virgin olive oil, divided 1 cup (packed) baby spinach
4 ounces mushroom, small dice
1 clove garlic, minced
1 tsp basil
1 tsp oregano
sea salt and pepper to taste
1/2 cup Homemade Breadcrumbs
1/2 cup grated parmesan or pecorino romano cheese (optional)
PLEASE GO TO THIS LINK FOR COMPLETE RECIPE