Tuesday, February 3, 2009

Saturday 2/7

Greek Salad
Garlic Cottage Fries

After, ooey, gooey chicken wings, blue cheese dressing and cupcakes I feel we need a salad night. There is a method to my madness here. Forget that I added something called Garlic Cottage Fries! The garlic is good for you!

Greek Salad
Melissa Vaughan
From Every Day with Rachael RayFebruary 2009SERVES 8 Prep Time: 15 min
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and pepper
One 15-ounce can chickpeas, rinsed
2 heads romaine lettuce, chopped
2 pints grape or cherry tomatoes, halved
1 cup pitted kalamata olives
1/3 cup thinly sliced scallions, white and light green parts only
2 tablespoons chopped fresh dill
6 ounces feta cheese, cut into small cubes (about 1 cup)
1. In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper. Add the chickpeas, lettuce, tomatoes, olives, scallions and dill, then toss. Top with the cheese.

Baked Parsley-Garlic Cottage Fries
Melissa Vaughan
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 15 min Bake Time: 1 hr 5 min
1/3 cup extra-virgin olive oil
4 large cloves garlic, finely chopped (¼ cup)
Salt and pepper
4 pounds baking potatoes (about 8), peeled and cut lengthwise into 6 wedges each
1/2 cup finely chopped flat-leaf parsley
1. Position a rack in the center of the oven and preheat to 425°. In a large bowl, combine the olive oil, garlic, 1/2 tablespoon salt and 1/4 teaspoon pepper. Add the potatoes and toss to coat. Arrange the potatoes in a single layer on 2 large rimmed baking sheets. Pour a little water into each pan and bake for 30 minutes. Toss and bake for 15 minutes more.
2. Lower the heat to 350°. Transfer the potatoes to paper towels to drain. Wipe the baking sheets dry, line with parchment paper and return the potatoes to the baking sheets in a single layer. Bake until golden-brown and crisp, 15 to 20 minutes. Toss with the parsley.

Have a great weekend!

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