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.

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