ROSEMARY ROASTED RED POTATOES

INGREDIENTS

2 lbs (about 6-8 medium red potatoes)

2 T Olive oil

1 1/2 tsp dried Rosemary

Kosher Salt

Wash and cut medium sized red potatoes into 4-6 pieces.  Boil until you can pierce with a fork, but they are not too soft.  Drain water from potatoes and spread onto a baking sheet.  Toss with olive oil and sprinkle with dried rosemary and kosher salt.

Bake in 400 degree oven until they begin to brown slightly.  Serve hot.

SPANISH TORTILLA

INGREDIENTS

1 lb potatoes, peeled and diced or shredded

2 Tbsp extra virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 Tbsp finely chopped fresh parsley

2 Tbsp finely chopped fresh basil and chives

Salt to taste

Sprigs of fresh herbs to garnish

Place potatoes in large pan. Cover with water. Bring to a boil and cook uncovered for 3 minutes. Remove from heat. Cover and let stand for about 10 minutes or until potatoes are tender, not mushy. Drain well.

Heat oil in deep 10-inch non-stick skillet over medium heat. Add onion and garlic. Cook for about 8 minutes, stirring occasionally. Add potatoes and cook an additional 5 minutes.

Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook uncovered for about 10 minutes or until bottom of omelet is golden.

If desired, brown top under toaster oven. Garnish with fresh herb sprigs. Serve immediately.

Makes 4 servings.

Per serving: 260 calories, 12 g total fat (2 g saturated fat), 28 g carbohydrate,
11 g protein, 2 g dietary fiber, 106 mg sodium.

Recipe Source:  Herbed Spanish Omelette, aicr.org

PEANUT BUTTER PUMPKIN DIP

Ingredients:

1 cup Pumpkin Puree

1 cup smooth peanut butter

1/2 cup sugar or honey

1 tbsp pure vanilla extract

1/4 tsp ground cinnamon

1/8 tsp nutmeg

Apple Slices

Directions:

Add all ingredients (except apples) into a blender and blend until smooth.  Transfer dip to a serving bowl, cover with plastic wrap and refrigerate for 30 minutes.  Serve with apple slices.