foodnetwork.com

1 1/2 lbs. fingerling potatoes
2 Tbs olive oil, + extra for greasing the baking dish
3 Tbs unsalted butter, cubed
1 tsp. sea salt
5 cloves garlic, finely minced
1 sprig thyme, stemmed, finely chopped (about 2 teaspoons)
2 Tbs flat-leaf parsley, finely chopped
1-1/2 Tbs fresh lemon juice
1/4 tsp. white peppercorns, freshly ground

Preheat oven to 425°F. In a saucepan, heat the olive oil. Add the butter and about 2 teaspoons of minced garlic. Cook the garlic until it is slightly golden. Remove the garlic and set aside. In the same saucepan, add the fingerling potatoes and toss to coat with the oil/butter mixture. Lower the heat to very low. Cover and cook for 10-12 minutes. Toss occasionally. Bring heat back to medium. Season with salt and pepper. Add the garlic, thyme and 1 tablespoon parsley; wait 2 minutes until the garlic is translucent and starts sticking to each potato. Drizzle the lemon juice over the potatoes. Immediately transfer to a greased baking dish. Cover with heavy duty aluminum foil. Place into the hot oven and roast for about 15 minutes. Uncover and cook for another 2-3 minutes to get the garlic very fragrant and golden. The fingerling potatoes should be fork-tender. Remove from the oven. Garnish with the remaining flat-leaf parsley. Toss well.  From www.phamfatale.com.

metronews.ca

1 pound potatoes

3/4  pound of beets

1/2 pound of parsnips

about 1 tsp sea salt

lemon zest of one lemon

1 tbsp green or pink peppercorns

small handful fresh basil, chopped (or about 2 tbsp dried basil)

cold-pressed olive oil (or nut oil like walnut)

Pour a healthy dollop of oil over the veggies and toss. Then sprinkle a good fat pinch of salt over the roots, half the lemon zest, the peppercorns half smashed, the basil, and give another few tosses to make sure the vegetables are coated. Pop in the oven and roast about 30-45 minutes. Stir the vegetables every once in a while, maybe every fifteen minutes or so to make sure they all get roasted. When the potatoes look golden, the roots are done. When you pull them out sprinkle the remaining lemon zest over the vegetables. Adapted from www.suite101.com.

4 tablespoons olive oil

Zest and juice of 1 lemon

1 tablespoon fresh marjoram

Salt and freshly ground peppercorns

Mint Sauce

1 sweet onion, chopped

1 clove garlic, peeled and crushed

3 tablespoons balsamic vinegar

Salt and freshly ground peppercorns

4 tablespoons olive oil

½ cup packed mint leaves, finely chopped

Salt and freshly ground pepper to taste

Preheat a charcoal or gas grill for indirect grilling over medium heat and oil the grill rack. Toss chicken with oil, lemon zest, juice, marjoram, & pepper. Marinate in refrigerator 1 to 6 hours. Stir together onion, garlic, vinegar, salt & pepper, in small bowl. Whisk in olive oil. Set aside. Remove chicken from marinade, pat dry. Grill chicken strips over medium heat. Turn strips often, cook until no longer pink, or until chicken is firm to touch. Transfer strips onto platter. Stir fresh mint into the onion sauce, and season to taste. Pour over the grilled chicken strips.

From www.sweetonions.org.

Image by http://www.revelandfeast.com/2010/05/avocado-stuffed-chicken-breasts-with.html

4 chicken breasts, pounded flat

2 avocados, peeled, pitted & sliced

3 Tbsp. lime juice

1 tsp. lemon pepper

1 tsp. garlic powder

¹/₂ cup fresh, minced basil leaves

1 large tomato, seeded & diced

¹/₂ cup sweet onion, chopped

2 Tbsp. cracked peppercorns

Place the chicken breasts on a flat, working surface. Mix all the remaining ingredients together, except for the peppercorns. Reserve half of the mixture. Divide the remaining half onto the chicken breasts. Roll up the breasts, tucking in ends. Place in a lightly oiled baking dish. Sprinkle with the peppercorns. Bake in a preheated oven at 350º for 45 min, or until chicken is fork tender. Remove from oven. Cut each breast in half. Place on a platter with the reserved Avocado mixture. You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices. From www.avocadocentral.com.