Herby Roasted Potatoes


  • 1 pound small potatoes or 12-15 baby potatoes
  • 1 Tablespoon oil
  • 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Wash hands with warm, soapy water.
  2. Preheat oven to 325°F.
  3. Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 1-inch pieces.
  4. Fill a large saucepan with water and bring to a boil.
  5. Add potatoes and boil for 7 minutes. Drain
  6. Place potatoes in a baking pan.
  7. In a small bowl, mix together oil and seasonings. Pour over potatoes. Stir potatoes until coated with oil mixture.
  8. Bake for 10 minutes, then stir the potatoes. Bake for another 10-15 minutes, or until potatoes are soft.

Makes 4 servings

Tomato Basil Bruschetta


  • 8 tomatoes (ripe, Roma plum, chopped) 
  • 2 garlic cloves (minced) 
  • 1/2 red onion (chopped)  
  • 6 basil leaves (fresh) 
  • 2 Tablespoons olive oil  
  • Salt (optional, to taste) 
  • Pepper (optional, to taste) 
  • 1 loaf French bread (Italian or, cut into 1/2 inch diagonal slices) 


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400 °F.
  3. Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste (optional). Set aside.
  4. Arrange bread on a baking sheet in a single layer. Bake about 5 – 7 minutes until it begins to brown slightly.
  5. Remove bread from oven and transfer to a serving platter.
  6. Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy. 

Makes 12 servings

Herb Stuffed Mushrooms


  • 4 large mushrooms (approximately 3″ in diameter) or 8 small mushrooms
  • 2 cloves garlic
  • 3/4 cup white onion
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/3 cup canned chickpeas, drained, no-salt added (garbanzo beans)
  • 1/8 cup whole-wheat bread crumbs
  • 1/8 cup sun-dried tomatoes (finely chopped)
  • 1/2 teaspoon lemon juice
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Rinse mushrooms under cool running water. 
  3. Trim the stems and place in a bowl to include in the filling.
  4. Preheat oven to 375°F.
  5. Place mushroom caps on a baking sheet coated with nonstick spray. 
  6. While oven is warming, put mushroom caps (open side down) in oven for 10 minutes. This will prepare the caps for stuffing.
  7. Chop the garlic and onions. Sauté with 1 teaspoon of oil for 4 minutes.
  8.  Add the four herbs and cook for 1 more minute. 
  9. Remove mushrooms from the oven, flip open-side up, and set aside. 
  10. In a large bowl, mash mushroom stems and chickpeas. Add onion mixture, bread crumbs, tomatoes, and lemon juice. Mix well.
  11. Lightly spray a baking sheet and the mushroom caps with nonstick spray. 
  12. Stuff the mushrooms with the mixture and place on baking sheet.
  13. Bake for 15-18 minutes or until the stuffing is golden brown.
  14. Remove from oven, sprinkle with an herb of your choice, and enjoy.

Makes 8 servings

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