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Essential cookware

Wine

 

Spring Vegetable and Thyme Medley

Ingredients:

  • 2 carrots, sliced
  • 4 small zucchini, sliced
  • 3 tbsp of olive oil
  • 3 potatoes, sliced thinly
  • 1/2 cup of fresh thyme, chopped
  • salt and pepper

Directions:

  1. Heat the oven to 350 degrees.
  2. In a greased baking dish, add a layer the carrot, zucchini, potato, thyme, oil, salt and pepper.
  3. Repeat until the ingredients are finished.
  4. Place the baking dish in the even for 15 minutes.

Serves: 3-4 persons

 

 

 

Autumn Stir-fry

Ingredients:

  • 2 cups of chopped portabella mushrooms
  • 1 cup of brown russet potatoes
  • 3 scallions, diced
  • 1 clove of garlic, diced
  • 2 tbsp of olive oil
  • 1 cup of vegetable broth
  • 1 tbsp of balsamic vinegar
  • 1 tsp of parsley
  • salt and pepper

Directions:

  1. Sautee the garlic in the oil over a medium heat for 3 minutes.
  2. Add the mushrooms, scallions and potatoes and sauté them for 3 minutes.
  3. Add the broth, vinegar, parsley, salt and pepper.
  4. Simmer until the broth has boiled off.

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