Roasted Vegetable Salad

I have to admit, my favorite way to eat vegetables these days are roasted in the oven, but the heat of summer normally keeps me from making this salad this time of year. I was wondering around the produce section of market this oddly cool July morning and saw the fresh dill and chives and knew I wanted to make a roasted vegetable salad that could be served at room temperature with a punch of lemon. Making this salad a day ahead will ensure that all the flavors have time to marry. Garnish with more fresh dill and toss with thinly sliced romaine lettuce and enjoy!

What You Need:

1 small eggplant, cut into bite sized pieces
1 medium red onion, cut into bite sized pieces
1 large sweet potato, cut into bite sized pieces
12 cremini mushrooms, stems removed
11 brussels sprouts, halved
1 small head garlic, cloves separated, but not peeled
1/8 cup extra virgin olive oil, plus 2 Tbs
Zest of one lemon
2 ½ Tbs fresh chives, minced
1 ½ Tbs fresh dill, minced
1 tsp kosher salt
½ tsp freshly cracked black pepper



What To Do:

Preheat the oven to 425*. Toss vegetables in 2 Tbs olive oil, salt and pepper.

Roast for 25-35 minutes, stirring the vegetables half way through the cooking process. The veggies will be deeply browned, but not burned. Remove from oven and allow to cool slightly.  Remove peel from cloves of garlic.

While the vegetables cook, combine 1/8 cup olive oil and lemon zest in a small bowl.  Set aside and allow flavors to meld while the vegetables cook.

Combine herbs and lemon oil in a large bowl and toss gently. Serve at room temperature.

Serves 4 as an Entrée



Bon Appétit!
Mary

Thyme & Sage Roasted Chicken

Roasting a chicken is very therapeutic for me. What is more relaxing than massaging a bird with herbs and spices? Tell me I’m not the only one. I love how the aroma of the garlic and herbs fill the house for hours after the chicken has been cooked. There’s nothing more heart warming to me than roast chicken and mashed potatoes and gravy. Not only is roast chicken a wonderful meal to enjoy with family and friends, but nothing will go to waste. After you’ve enjoyed your meal, don’t throw away the chicken bones! I always save the remaining chicken and make stock for soups (or anywhere you would use canned broth). Some call this liquid gold. It’s so flavorful and easy to make, I think you should give it a try just once and you’ll see what I mean. If I don’t have time to make the stock right away, I’ll store the bones in the freezer until I do. You may be thinking…There’s NO way I’m making chicken stock, it’s too complicated! I urge you to give it a try. I’ll be posting my version of chicken stock soon!

What You Need:

1 – 5-6 lb chicken
1 bunch fresh thyme
1 bunch fresh sage
1 lemon, quartered
1 head garlic, top removed
Extra virgin olive oil
Salt and freshly cracked black pepper
Chicken broth for bottom of pan, if drippings begin to smoke



What To Do:

Preheat oven to 425*.

Remove all giblets from bird and rinse with cool water and pat dry.

Once dry, rub entire chicken with oil. Using your hands gently separate skin from bird and rub oil under skin.

Next, massage salt and pepper into the cavity, under the skin and over the skin.

Take half of the herbs, garlic and lemon and stuff them into the cavity. Take remaining herbs and stuff it between the skin and the chicken.

Place prepared bird into a V-shaped rack (or any high sided baking pan you have) in a large roasting pan. Roast in oven for 1 ¼ - 1 ¾ hours (40-60 minutes in a convection oven). Baste if desired. Using a meat thermometer, check the temperature by inserting into the thickest part of the thigh. The thermometer should read 170*.

Allow chicken to rest for 10-15 minutes before carving, tented with foil. If desired, make gravy with pan drippings and serve with roasted vegetables and mashed potatoes.



Number of servings depends on size of chicken.



Bon Appétit!
Mary