Roasted Red Potatoes

Roasted Red Potatoes

2 pounds small red potatoes
3 tablespoons olive oil
1 handful fresh parsley or dill, chopped
Salt
Pepper

Directions
Preheat oven to 400 degrees. Wash potatoes and slice into quarters. Place potatoes in a plastic bag, add oil and herbs. Close bag and mix well until potatoes are evenly coated with oil and herbs. Transfer potatoes to a prepared baking dish give potatoes a generous dash of salt. Bake for 50-60 minutes or until golden brown. Add salt and pepper before serving.

Glazed Carrots with Feta

Glazed Carrots with Feta(adapted from Martha Steward Living)

2 pounds medium carrots, cut 1/2 inch thick on the bias
2 tablespoons extra-virgin olive oil
1 heaping tablespoon brown sugar, loose
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
pepper

Preheat oven to 425 degrees. Toss carrots with oil and sugar and spread evenly on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized, tender, and beginning to brown, about 20-25 minutes. Transfer carrots to a bowl, leaving excess oil on the baking sheet. Toss gently with feta and parsley.

Fresh Corn Salad

Fresh Corn Salad

4 fresh ears of corn on the cob
3 medium tomatoes, diced
1 cup feta or blue cheese, crumbled
1 handful fresh chives, chopped
Salt
Pepper

Directions
Cut kernals directly off cob and place in a medium bowl. Add tomatoes, cheese, herbs, and salt and pepper to taste. Eat with a giant serving spoon.

Hint: You can mix this up a zillion different ways. Use any cheese you like and basically any fresh herbs. It's really hard to screw up.