Roasted Potatoes

Roasted Asparagus

Roasted Potatoes and Asparagus
(from Sarah Manaresi’s kitchen)

1 bag of multicolored potatoes
1 bunch of Asparagus
Olive Oil
Salt and pepper

Preheat the oven to 400 degrees.

Rinse and pat dry the potatoes and asparagus.

Cut the potatoes into small pieces. Toss with olive oil and salt and pepper. Place potatoes on a sheet pan lined with foil. Place in the oven for 40-50 minutes. Turn them over half way through.

Snap the ends off the asparagus. Toss with olive oil and salt and pepper. Place asparagus on a sheet pan lined with foil. When potatoes have 10 minutes left, place in the oven. Check for doneness.

Green Acres Spring Salad
(adapted from Wheat Penny)

2 cups of spring mix
2 cups of arugula
6 spears of asparagus
1/2 cup of fresh peas
1/2 cup of zucchini
1/2 cup of green beans
1/4 cup of edamame (shelled)
Your favorite citrus vinaigrette dressing

Bring a pot of salted water to a boil.

Cut the asparagus into bite sized pieces. Cut the zucchini into matchsticks. Trim the green beans and cut into bite sized pieces.

Prepare an ice bath.

One vegetable at a time, blanch until desired doneness. Place immediately into the ice water to keep the vegetables from overcooking (plus helps them keep their gorgeous color).

Toss blanched vegetables with spring mix and arugula. Lightly drizzle with citrus vinaigrette. Serve and enjoy!