New dinner ideas

Lemony Roasted Potatoes 

2.5 lbs. russet potatoes 

1/3 c. olive oil 
6 cloves garlic, chopped fine 
1/2 c. fresh squeezed lemon juice 
1 c. vegetable broth 
2 teas. dried oregano 
2 teas. salt 
1 teas. tomato paste 
freshly fround black pepper 
chopped fresh parsley or dried oregano (optional)

Preheat oven to 375. Peel potatoes, slice in half lengthwise, and slice each half into wedges no more than 3/4”
thick.

In large deep baking pan or casserole dish combine the olive oil, garlic, lemon juice, veg. broth, oregano, salt,
and tomato paste. Add the peeled sliced potatoes. Sprinkoe with fresh ground black pepper and toss the
potatoes to coat.

Cover the pan tightly with foil (or casserole lid), place in oven, and back for 30-35 minutes until potatoes are
almost done. Several times during the baking process, uncover and stir potatoes.

Uncover potatoes one last time, stir again, and bake uncovered for an additional 15-20 minutes, until most of
the liquid has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with
chopped fresh parsley and/or more dried oregano before serving.

This is my tomato and bread salad - for using up the baguette from the night
before.

Cut the bread up into cubes and sautee in butter. 

Cut the tomatoes, salt and pepper them. 
When the bread cubes are nice and crispy, turn the heat off and sprinkle with grated cheese.
Mix bread and tomatoes in serving dishes and sprinkle with just a couple of drops of balsamic vinegar.

This is really good with any of the following 

green onions 
sliced avocados 
crumpled bacon 
crumpled blue cheese 
shrimp