Roasted Chicken
with Brussels Sprouts, Potatoes and Carrots
1 small roasting chicken, cut into 6 to 8 pieces
salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil, divided
12 to 14 fresh thyme sprigs, plus more for garnish
3/4 lb. Brussels sprouts, halved
3/4 lb. new potatoes, halved
3 carrots, peeled and cut into 1” chunks
Directions:
Preheat oven to 450 degrees F. Line two baking sheets with foil and place an ovenproof roasting rack over one.
Pat chicken pieces dry and arrange on roasting rack. Season generously with salt and pepper and rub skin with two tablespoons olive oil. Scatter half the thyme sprigs over chicken.
Transfer to the oven and roast 35 minutes or until an instant-read thermometer inserted into deepest part of chicken breast registers 165 degrees F.
Meanwhile, arrange Brussels sprouts, potatoes, and carrots on second baking sheet. Drizzle with remaining 2 tablespoons olive oil and season generously with salt and pepper. Sprinkle remaining thyme sprigs over top.
Once chicken has roasted 20 minutes, add vegetables to the oven and roast until golden brown and slightly crisp.
Arrange chicken and vegetables on a platter and drizzle with chicken juices. Scatter with thyme leaves.
Roasted Green Beans with Bacon
4 pounds fresh green beans, topped and tailed
16 slices thin bacon, cut into tiny pieces
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F.
Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil.
Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes.
Summer Corn and Tomato Pasta
Salt
1 pound bow-tie pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces
Directions:
Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.
Serves: 4
Gram’s Apple Crumb Cake
4 eggs
1 1/2 c. sugar
2 1/4 c. flour
2 tsp. baking powder
1 c. oil
1 tsp. vanilla
1 pt. sliced apples
Directions:
Mix first 6 cake ingredients together well. Fold in apples. Pour into greased 13 x 9 inch pan.
Crumb topping:
1 c. flour
1/2 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
1/3 c. melted butter
To prepare crumb topping add first 4 crumb ingredients together in bowl, then add small amounts of butter to make crumbly. Sprinkle on top of cake batter. Bake at 350 degrees for 3/4 hour. (Can substitute apples with blueberries or peaches).
