The Zenful Pantry

Recipes

Roasted Potatoes

8 Yukon or Red Potatoes sliced in half and cut into thin slices or chunks

Olive Oil

Several Tablespoons Desert Rust BBQ Dust

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Heat oven to 450 degrees. Place potato slices (or chunks) into a plastic zipped bag along with olive oil and the BBQ dust. Mix well until all are covered well. Place on an aluminum foil covered backing sheet, spaced out evenly and bake for 30 minutes (for thinly sliced - longer for chunks). After 15 minutes flip the potatoes so they browned evenly. If they aren't browned to your liking, keep them in the oven for a few minutes longer.



Roasted Vegetables (2 different ways)

Option #1

Various cut up vegeables - your choice

Olive oil

Lavender BBQ Dust or Fajita BBQ Dust Rubs - your choice and amount

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Heat oven to 450 degrees. Place cut up vegetables, single layer, on an aluminum foil covered baking sheet. Drizzle with olive oil and sprinkle with your choice and amount of BBQ Dust Rubs. Bake for 15 minutes or until vegetables are done to your liking.

Option #2

Various cut up vegeables - your choice

2 eggs, gently fork whipped in a bowl

2 cups Panko breadcrumbs

Lavender BBQ Dust or Fajita BBQ Dust Rubs - your choice and amount

1/4 cup parmesean cheese (optional)

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Heat oven to 450 degrees. Mix the Panko breadcrumbs, BBQ Dust Rub and cheese (optional) on a plate. Mix the vegetables in the egg mixture and dredge in the breadcrumb mixture. Place cut up vegetables, single layer, on an aluminum foil, cooking sprayed, covered baking sheet. Bake for 15 minutes or until vegetables are browned to your liking.



Lavender Lemonade

8 organic lemons or  1 bottle of Minute Mail frozen lemon juice

1 small bunch culinary lavender

1 cup boiling water

1 cup sugar, or according to taste


Add boiling water over the lavender.  Let it steep for five minutes, strain out the lavender, add the sugar and stir until dissolved. Add two cups of cold water, stir and add ice.  Enjoy!




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