|
Time: 40 minutes
3-4 large red potatoes ¼ tsp. smoked paprika ½ tsp. garlic powder 1½ Tbl. olive oil 1 tsp. chopped chives, or ½ tsp. dried Dash of salt & pepper |
1) Preheat the oven to 425 degrees. Cut potatoes into 1-2″ pieces, leaving the skin on. Place in a bowl.
2) In another bowl, mix the olive oil, smoked paprika, garlic powder and chives. Pour over the potatoes and gently toss until completely covered.
3) Spread potato cubes onto a cookie sheet and place in the oven. Roast potatoes for about 30-35 minutes, gently tossing halfway through. Once done, sprinkle with salt and pepper to taste before serving.
2) In another bowl, mix the olive oil, smoked paprika, garlic powder and chives. Pour over the potatoes and gently toss until completely covered.
3) Spread potato cubes onto a cookie sheet and place in the oven. Roast potatoes for about 30-35 minutes, gently tossing halfway through. Once done, sprinkle with salt and pepper to taste before serving.
Stir-Fried Bok Choy with Ginger and Garlic
Time: 10 Minutes
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
1) Heat oil in a large pan or skillet over medium heat. Add garlic and ginger and cook 1 minute.
2) Add bok choy and soy sauce. Cook for 3-5 minutes, until the greens are wilted and stalks crisp-tender. Season to taste with salt and pepper.
Click here to download a PDF of this week's recipes!
2) Add bok choy and soy sauce. Cook for 3-5 minutes, until the greens are wilted and stalks crisp-tender. Season to taste with salt and pepper.
Click here to download a PDF of this week's recipes!