Garlic and Parmesan Roasted Potato Wedges

If you've got a major cravin' for some fries, skip the fast food or frozen ones, these oven roasted potato wedges are sooo much better, healthier and jam packed with flavor!

Garlic and Parmesan Roasted Potato Wedges


Ingredients

3-4 medium Idaho potatoes
2 tablespoons of finely minced garlic
1/2 cup of grated parmesan cheese
2 tablespoons of finely chopped flat leaf parsley
1/3 cup of extra virgin olive oil
Salt and pepper to taste


Method

Pre heat oven to 425
Foil line a cookie sheet and coat with non stick spray (makes for quick clean up!)
Rinse and scrub each potato with a bristled brush under warm running water to remove any excess dirt
Cut each potato in half, then into wedges
In a ziploc bag, add the potato wedges, garlic, parmesan, olive oil, salt and pepper, then seal the bag and shake (gently so the bag doesn't bust open) until all ingredients are combined and the potatoes are coated
Add the contents of the ziploc bag to the cookie sheet, spread out the wedges in an even layer
Roast in the oven for appx 35 minutes or until fork tender and crispy golden brown
Remove from the oven and sprinkle the chopped parsley over the top

Yield
4 servings

Grilled Heart of Romaine Caesar Salad

Here's a fresh little take on your ordinary Caesar salad...Grill it!
This will give the salad a nice, unique, smokey flavor that just can't be beat.
I went a little "healthier" with my salad by eliminating the croutons that your regular caesar salad would have and replacing them with some diced cherry tomatoes. I also made my own caesar dressing (see the recipe below.) But your favorite store bought dressing is always fine too if you're in a pinch for time!


Ingredients for the dressing

1 tablespoon red wine vinegar
5 cloves of garlic, chopped
1 tablespoon dijon mustard
2 tablespoons of light mayonnaise
1 teaspoon of anchovy paste (optional)
the juice of 1 lemon
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of olive oil

Method

Add the vinegar, garlic, mustard, mayonnaise, anchovy paste, lemon juice, salt and pepper in a food processor or blender and blend until well combined. Then, with the machine still running, slowly stream in the olive oil until combined. Refrigerate until ready to serve

Ingredients for the salad

2 heads of romaine lettuce
1/2 of a package of cherry tomatoes, diced
1/2 cup of grated parmesan cheese
2 Tablespoons of olive oil
Salt and pepper to taste
Caesar dressing to top

Method

Preheat your grill on hi for about 10 minutes
Remove all of the greener, more delicate pieces of lettuce from the outside of the heads of romaine so that what left are the more firm pieces (the heart of the romaine) these will stay more in tact as you grill them
Cut each heart of romaine in half length wise, but do NOT cut off the base
Rinse each half under cold running water, place on paper towels to drain and dry a bit
In the meantime dice up your cherry tomatoes, set aside
Once the romaine is drained of most of the water brush both sides of it with the olive oil, then sprinkle with salt and pepper
Place each half of the lettuce on the grill and sear about 1-2 minutes per side, no more than that or you will just have a wilted mess
Remove from the grill, top with the parmesan cheese, cherry tomatoes and drizzle with the caesar dressing
Serve immediately


Yield
4 servings