Roast Rack of Lamb with sauce

Preheat the oven to 400 degrees.

In an ovenproof skillet (I use cast-iron) heat 1 tbsp. extra virgin olive oil (or pure canola oil). Season rack of lamb with sea salt and black pepper. Place lamb in the skillet fat side down. Cook on medium high about 3 minutes until browned. Turn the lamb over and cook for 3 more minutes. Transfer the skillet to the oven and roast for 30 minutes (less if you like it rare or medium rare). Transfer to cutting board and carve.

In the leftover juice in the skillet, cookd 2 sliced green onions until soft. Add 1/4 cup chicken broth and bring to a simmer. Remove from the heat and add 2 tsps. Dijon mustard. Serve the sauce along side the lamb or over it.

Herb-Roasted Sweet Potato Skins

2 medium sweet potatoes, halved lengthwise
2 tbsp. extra virgin olive oil
3 tbsp. chopped parsley
1/2 tsp. dried oregano
sea salt and black pepper to taste

Preheat oven to 400 degrees. Pierce potatoes with a fork or knife in about 8 places then arrange on a greased foil-lined baking sheet with cut sides down, and bake about 30 minutes. Transfer to a plate and set aside until cool enough to handle. Reserve the foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the broiler heating element. Scoop about half of the potato flesh from the skins, leaving about 1/2 inch thick wall around the edges and bottom of each half. Set aside the scooped out flesh (I used it for mashed sweet potatoes for another meal).

Cut each shell lengthwise into 1/2 inch strips and arrange on the baking sheet in a single layer.

In a small bowl combine the oil and seasonings of your choice (the original recipe had several more that I chose not to use). Brush the combination all over the potato skins and broil about 6 minutes until browned and hot.

Roasted Cauliflower

1 head cauliflower, cut into florets
1 tbsp. plus 1 tsp. extra virgin olive oil
sea salt and ground pepper to taste

1 tbsp. chopped parsley
1 tbsp. feta cheese (or goat cheese)
1 more tsp. extra virgin olive oil

Preheat oven to 425 degrees. Toss cauliflower in a large bowl with the 1 tbsp plus 1 tsp. extra virgin olive oil, salt and pepper, to coat each piece well. Transfer in a single layer on a rimmed baking sheet and roast 15 minutes. Cauliflower should be tender and browned in spots. Return to the bowl.

In a separate bowl, combine the chopped parsley, feta cheese (add more if you like) and the remaining 1 tsp. extra virgin olive oil.

Mix all ingredients together to combine well. Serve hot.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients:

• 2 lbs. Brussels Sprouts, trimmed and halved
• 6 tbsp. olive oil
• 1 tbsp. water
• sea salt
• black pepper
• 2 minced garlic cloves
• 1/4 tsp. red pepper flakes
• 1/4 cup grated Parmesan cheese

Directions:

1. Pre-heat oven to 450.
2. Toss Brussels Sprouts with 3 tbsp. olive oil, 1 tbsp. water, sea salt and pepper to taste in a large bowl until sprouts are coated. 
3. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. 
4. Cover tightly with aluminum foil and roast for 10 minutes.
5. Heat remaining 3 tbsp. olive oil in 8 inch skillet over medium heat about 3 minutes. 
6. Add garlic and red pepper flakes; cook until garlic is golden - about 1 minute. Remove from heat.
7. Remove foil from sprouts and continue to cook them another 10 minutes.
8. Transfer to serving dish, toss with the garlic oil and season with more sea salt and black pepper if you like. 
9. Sprinkle with Parmesan cheese and serve. 

About 6 servings. (But Nita liked them so much, we didn't get that many servings :))