Roasted Potatoes And Onions With Wilted Greens Food

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

BEEF WELLINGTON WITH ROASTED POTATOES AND WILTED GREENS

Steps:

• For the duxelles:
• Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper and set aside to cool.
• For the beef:
• Tie the tenderloin in four places so it holds its cylindrical shape while cooking. Drizzle with oil, then season with salt and pepper. Heat a large, heavy-based skillet over medium-high heat and lightly coat with oil. Sear the beef all over, including the ends, until dark brown, about 2 to 3 minutes.
• Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula, evenly cover the prosciutto with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with thyme leaves.
• When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Chill in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425°F.
• On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets, you may have to overlap two sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef, saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
• Brush the top of the pastry with egg wash, then make a couple of slits in the top of the pastry using the tip of a paring knife. Doing this creates vents that will allow the steam to escape when cooking. Bake until pastry is golden brown and beef registers 125°F on an instant-read thermometer, 40 to 45 minutes. Remove from oven and let rest for 15 minutes before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
• For the green peppercorn sauce:
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
• For the roasted fingerling potatoes:
• Preheat oven to 500°F and place a baking sheet inside.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove baking sheet from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425°F. Roast until crispy on outside and tender on inside, about 20 minutes.
• For the warm wilted winter greens:
• In a large sauté pan, cook honey and balsamic together over medium-high heat for 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey mixture, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

ROASTED TATER ROUNDS WITH GREEN ONIONS & TARRAGON

Steps:

• Preheat broiler. Place potatoes in a large microwave-safe bowl; spritz with cooking spray and toss to coat. Microwave, covered, on high 10-12 minutes or until almost tender, stirring halfway through cooking., Spread potatoes into greased 15x10x1-in. baking pans. Spritz with additional cooking spray; sprinkle with salt and pepper., Broil 4-6 in. from heat 10-12 minutes or until golden brown, stirring halfway through cooking. In a small bowl, mix green onions, parsley and tarragon. Sprinkle over potatoes; toss to coat. If desired, drizzle with olive oil.

ROASTED POTATOES WITH GREENS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
• Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

OLIVE GARDEN ROASTED POTATOES WITH RED ONIONS AND ROSEMARY

Steps:

• Procedures.
• Pre-heat oven to 350ºF.
• WASH potatoes and cut into quarters.
• COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
• ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
• BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
• GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.

ROASTED ONIONS, POTATOES, AND SPINACH

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.

ROASTED POTATOES AND ONIONS

Steps:

• Preheat oven to 375.
• Spray a baking dish with cooking spray or grease lightly with olive oil.
• Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper.
• Repeat until all potatoes and onion are used.
• Bake about 35-40 minutes, or until potatoes are tender.

ROASTED POTATOES AND ONIONS WITH WILTED GREENS

Steps:

• Preheat oven to 450°F.
• Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
• Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
• Serve dish warm or at room temperature.