Roasted Red Potatoes with Garlic Oil
Submitted
by: KatjaGirl |
4 large red potatoes
1/4 teaspoon garlic powder |
1 tablespoon cooking oil
dried parsley to garnish |
| Cut
the potatoes into quarters, length wise and place in a plastic
bread bag. Add the oil and the garlic powder. Shake until all
the potato wedges are well covered. Place on a baking sheet, in
a 375 degree oven for 40 minutes. Sprinkle a little dried
parsley on the potatoes, before serving. Serves 2-4. |
Braised Red
Radishes
Submitted
by: Merribuck |
2 tablespoons butter
1 scallion, diced
1 teaspoon basil, chopped |
10 large radishes, scrubbed and
halved
2 to 3 cups vegetable stock, as needed
salt and pepper, to taste |
| In a
small saute pan, melt butter. Saute the scallion and basil for 1
minute. Add the radishes, and vegetable stock to cover. Bring
the stock to a simmer and cook until radishes are tender, about
4 minutes. Remove the radishes and reduce the cooking liquid 50
percent. Salt and pepper to taste. Drizzle liquid over radishes
before serving. Serves 2. |
Honey Apple
Glazed Carrots
Submitted
by: Merribuck |
1 tablespoon butter
10 baby carrots
2/3 cup unsweetened apple juice |
1 teaspoon honey
salt and pepper to taste |
| Peel
the carrots and trim the tops. Melt butter in a nonstick skillet
over medium-high heat. Add carrots to the skillet and saute
until the carrots begin to brown slightly, about 8 minutes. Add
apple juice and honey and bring to a boil. Reduce the heat and
simmer until carrots are tender and liquid is reduced to glaze,
stirring occasionally, about 15 minutes. Season to taste with
salt and pepper. Yield: 2 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|