Garlic Roasted Potatoes

 Source:  Ina Garten, Food Network

Ingredients:

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Lemon Basil Orzotto

 Source:  Kelsey Nixon

2 Tbsp. Olive oil

1 C. diced onion

1 1/2 C. Orzo

1/2 C.  Chicken broth + 1/2 tsp. white wine vinegar or lemon juice (white wine sub)

3 C. chicken stock

1/2 C. frozen peas

1/3 C. Parmesan cheese

1/4 C. heavy cream

2 Tbsp. fresh basil

1 tsp. lemon zest

Juice of 1 lemon

salt and pepper to taste

1. In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 
2. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat. 
3. Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.