My Recipe Collection

Lemon Roasted Potatoes

The squeeze of lemon at the end adds a tangy note. Serve them warm with fish or as a room-temperature appetizer with tzatziki.

Time: 1 hour
Servings: 6

1/4 cup water
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 pounds boiling potatoes, peeled and cut lengthwise into 1/2-inch wedges
2 tablespoons freshly squeezed lemon juice
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1. Preheat oven to 425°F. Pour water into 12″x9″ baking dish.

2. Whisk together oil, salt, oregano and pepper in large mixing vowl. Add potatoes and toss. Pour into baking dish.

3. Roast potatoes 30 minutes, turning halfway through. Drizzle lemon juice over top and roast 10 to 15 minutes longer until browned and cooked through.

Curly Pasta Salad
by Susan Herr

Makes: 12 servings
Prep time: 15 minutes
Cook time: 8 minutes

Salad:
4 quarts water
1 tablespoon salt
12 ounces cavatappi or other curly pasta
4 cups thinly shredded red cabbage
2 orange bell peppers, cored, seeded and thinly sliced
1 pint yellow or red cherry tomatoes, halved

Dressing:
2/3 cup extra virgin olive oil
1/3 cup cider vinegar
2 tablespoon Dijon mustard
3 cloves garlic, peeled
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
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1. To make salad: In large pot, combine water and salt; bring to boil.

2. Add pasta and cook until just tender, about 8 minutes. Drain pasta and rinse briefly under cold water to cool, shaking off excess.

3. In large bowl, combine drained pasta, cabbage, peppers and cherry tomatoes.

4. To make dressing: In blender, combine all dressing ingredients except cheese; blend until garlic is pureed and dressing is emulsified. Add Parmesan cheese and pulse to combine. Toss dressing with salad about 15 minutes before serving. (Salad ingredients can be prepared up to 1 day ahead; refrigerate cooked pasta and vegetables separately, then make dressing and toss together shortly before serving.)

Baked Shrimp and Feta
from Everyday with Rachel Ray
6 to 8 servings
Prep time: 10 min
Cook time: 40 min

2 pounds large shrimp, peeled and deveined
Juice of 1 lemon, plus wedges for serving
6 tablespoons extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cup tomato puree
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
Salt and pepper
1/2 pound feta cheese, crumbled
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1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

Swap it: Use basil or thyme in place of oregano.

Classic Pesto Sauce
Makes: 1 cup.
Prep: 20 minutes.
Cook: 10 minutes.

2 cups packed basil leaves, rinsed
2 large cloves garlic, peeled
3 tablespoons pine nuts
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
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1. Process basil, garlic and pine nuts in work bowl of a food processor until finely chopped. With processor running, slowly add oil through top of processor. Process for 1 minute, until smooth.

2. Remove to non-reactive storage container and stir in Parmesan cheese and salt. Cover and refrigerate until ready to use.