CookTeaser

A CookTale

For a small dinner party, the availability at Woodstock Meats (our local village market) of a two and a half pound boneless leg of lamb (vs. a seven pound whole leg) is a well appreciated money saver. For last evening’s dinner for three, the Boneless Lamb was cut in half, to be enjoyed at another occasion. The remaining pound and a quarter for the main course was enough to fill three plates and satisfy three appetites .

RECIPE Roasted Baby Potatoes

Serves 3

INGREDIENTS

1 Pound of Baby Potatoes (halved & placed in acidified water)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425F degrees.

2. Drain & dry the Potatoes on paper toweling.

3. Add them to a mixing bowl with Salt, Pepper & EVOO. Gently toss to combine.

4. Place them in a single layer on a non-stick baking sheet . Roast for about 30 to 40 minutes or until the skin is wrinkled & the Potatoes are tender & browned.

RECIPE Roasted Artichokes, Mushrooms & Zucchini

INGREDIENTS

12 Ounces of Frozen Artichoke Hearts (defrosted)
8 Ounces of White Mushrooms (quartered)
2 Medium Zucchini (cut to 1/2″ dice)
2 TB of EVOO
Kosher Salt & Black Pepper (to taste- be generous)
A dash of Red Pepper Flakes

METHOD

1. Heat the oven to 425F degrees.

2. In a large bowl add the three prepared vegetables, the Salt & Pepper, Red Pepper Flakes & EVOO. Gently combine.

3. Transfer in a single layer to a non-stick baking sheet . Roast for about 30 to minutes until they are tender & have taken on color*.

*Note: They can conveniently roast with the Potatoes.