Roasted Beet Goat Cheese Salad

The perfect simple salad with creamy goat cheese, avocado, beets, and roasted walnuts.

Prep time: 15min |Total time: 1hr 15min | Serves: 4

Ingredients:

• 6 medium beets, scrubbed
• 6 c.arugula
• 1 avocado, sliced
• 4 oz.goat cheese, crumbled
• 1/2 c. chopped toasted walnuts

For Dressing

• 1/2 c.extra-virgin olive oil
• 1/4 c.balsamic vinegar
• 1 tbsp.maple syrup
• 2 tsp.Dijon mustard
• Kosher salt
• Freshly ground black pepper

Instructions:

Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.

Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.

Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

Source: Delish

Easy Lemon Herb Roasted Chicken:

Topped with fresh thyme, parsley, and rosemary, this chicken is so juicy you might end up loving it more than your partner.

Prep time: 45min | Total time: 55min | Serves: 6

Ingredients:

For the marinade

• ¼ cup olive oil
• ½ cup lemon juice
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley finely chopped
• 1 tsp dried oregano
• 2 tsp fresh rosemary finely chopped
• ½–1 tsp chilli/red pepper flakes
• 4 garlic cloves crushed
• 1 tsp salt
• 1 tsp pepper

For the chicken

• 1.5 kg spatchcock/butterflied chicken
• 1–2 tsp salt
• 4 cups potatoes cut into chunks

Instructions:

Pre-heat the oven to 200ºC/390ºF.

To spatchcock the chicken, start by placing the chicken breast-side down on a large cutting board. Using sharp kitchen shears/scissors, cut down either side of the back-bone, removing it. Flip the chicken over so that the breast-side is up and push the chicken down to flatten it.

Combine all the marinade ingredients and mix well.

Place the chicken in a roasting dish and season with salt, then spoon over half of the marinade. Make sure to rub the marinade all over the chicken. Lift the breast skin and spoon some of the marinade onto the breast meat.

Place the chicken breast-side up and pour over the remaining marinade. Add potatoes to the roasting dish. Season the potatoes with salt and pepper and place in the oven.

Allow to roast for 45 minutes-1 hour or until the chicken is cooked. I like to spoon the juices over the chicken every 20 minutes or so to aid in the browning of the chicken.

Remove from the oven and allow to rest for 10 minutes before carving and serving.

Source: SimplyDelicious

Lemon Honey Baked Salmon

Salmon that is soft, tender, and sweet…just like you.

Prep time: 10min | Total time: 10min | Serves: 2

Ingredients:

• 2 (6 oz) fillets salmon skin left on
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 2 tablespoons melted butter
• 1 tablespoon dijon mustard

Instructions:

Grease a glass baking pan with cooking spray.

Place salmon fillets skin side down into prepared pan.

Season with salt, pepper, and garlic powder. Set aside.

In a small bowl, whisk together honey, lemon, melted butter, and dijon.

Pour half of the marinade over salmon and marinate at room temperature for 30 minutes.

Preheat oven to 425 degrees F.

Bake marinated salmon, uncovered, for 10–15 minutes, or until salmon flakes easily with a fork and is cooked to your liking. Time will depend on thickness of salmon.

Taste and re-season if necessary.

Serve with remaining sauce and enjoy!

Source: ShowMeTheYummy

Roasted Parmesan Rosemary Potatoes

Prep time: 10min | Total time: 55min

Ingredients:

• Red potatoes
• Olive oil
• Parmesan cheese
• Rosemary
• Parsley
• Garlic

Instructions:

Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, then dust with flour.

Toss potatoes with olive oil. Add parmesan, rosemary, and sprinkle with salt and pepper to taste, then toss to evenly distribute.

Pour mixture onto prepared baking sheet and spread into an even layer. Total cook time should be about 45 min.

Bake in preheated oven until golden brown on bottom.

Remove from oven, add garlic, and toss.

Return to oven and bake until golden brown and crisp.

Sprinkle with parsley and serve immediately.

Source: CookingClassy

Parmesan Baked Asparagus

Prep time: 5min | Total time: 15min | Serves: 2–4

Ingredients:

• 1 bunch of asparagus, ends trimmed
• 2 tablespoons of olive oil (melted ghee or butter also works great!)
• ½ teaspoon of garlic powder (can sub the garlic powder and salt for garlic salt)
• Salt and pepper to taste
• ¼ cup of parmesan cheese

Instructions:

Preheat your oven to 400 degrees F.

On a baking tray, line up your asparagus. Pour the oil/ butter over top and sprinkle on the garlic powder, salt and pepper. Toss to coat and rearrange the asparagus so it is in a single layer.

Bake for 10 minutes.

Remove from the oven and sprinkle on the parmesan cheese. Bake an additional 5 minutes or until tender. Enjoy!

Source: FoodWithFeeling

Strawberry Rhubarb Shortbread Bars

Literally love at first bite.

Prep time: 30min | Total time: 3hr 30min | Serves: 16

Ingredients:

• 1 1/2 c. sliced fresh or frozen rhubarb
• 1 c. sliced fresh strawberries, plus more for garnish
• 1/2 c. plus 1/3 cup granulated sugar, divided
• 3 tbsp. confectioners’ sugar
• 1/2 tsp. Kosher salt
• 1 c. plus 3 tablespoons all-purpose flour, spooned and leveled, divided
• 1/2 c. (1stick) cold unsalted butter, cut into pieces
• 2 large eggs, plus 2 large egg yolks
• 1 tbsp. fresh lemon zest
• 5 drops red food coloring

Instructions:

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.

Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.

Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.

Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.

Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.

Source: CountryLiving