Garlic Bread Seasoning

Okay, this made the best garlic bread! We were all loving it. And then it made the best pizza sauce. I was so happy. I'm still in search of the best pizza crust recipe (preferably that uses some whole wheat) so if you have it, please share.

Garlic Bread Seasoning

1/2 c. powdered Parmesan cheese
2 tsp. salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar and shake.

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/4 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Pizza Sauce


1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

Roasted Vegetables

Maybe I am just behind in my culinary knowledge, but the last while I have discovered how amazing roasted vegetables are. I have always been one to steam or boil vegetables, but since roasting them, we have discovered a whole new world of taste! Truly, most have been amazing! Try it! We just but a little oil and salt (or whatever seasoning you want) with the vegetables on a cookie sheet and pop them in the oven. Depending on the vegetable, it can take anywhere from 10-30 minutes. Usually around 15-20. Here's a list of what we have loved - ASPARAGUS, broccoli, ZUCCHINI, summer squash, potatoes, sweet potatoes, I'm sure there are more.

Last Saturday in our Bountiful Basket, we got something that looked like this:

I surely did not know what it was so after a little research, I my best guess is something called salad savoy which is a cross between cabbage and kale. It tastes like cabbage, but the leaves are more like a lettuce or kale I suppose. Well, the recipe that looked most appealing was simply roasting the leaves with a little oil and salt to make a light, crunchy, chip-like thing. I tried it last night and it was DELICIOUS! I wanted more. I think we'll definitely do that to the rest of the bunch. I'm not sure if you can find salad savoy in a grocery store, but I'm guessing kale would be just as delicious! Try it!

Open-Faced Mozzarella Sandwiches

1 c chopped tomatoes
3 Tbsp olive or vegetable oil
1 garlic clove, minced
1 tsp thinly sliced green onions (I used regular onion because it's what I had and I really  liked the flavor if you can stand the onion breath the rest of the day)
1/4 tsp basil
1/4 tsp salt
1/8 tsp pepper
Dash cayenne pepper
4-6 slices bread (We had some sour dough French which was really good, but any French or any good bread would be delicious)
1/2 c shredded mozzarella cheese (or whatever kind you have)

Combine the first eight ingredients in a small bowl. Cover and refrigerate for at least an hour. Brush liquid from the tomato mixture onto one side of each slice of bread. Broil for 2 minutes or until crisp. Spoon 1/4 c or so of tomato mixture onto each slice. Sprinkle with cheese. Broil 1-2 more minutes or until bubbly.

The verdict: These were DELICIOUS! So simple, but we really enjoyed them. We just had a big salad and fruit with them. They would make a great side dish or appetizer as well. Jasher went back for three!

Dilled Noodles

1 1/2 c noodles (the recipe says egg noodles, but I didn't have any so I used shells)
1/2 c cottage cheese
1-2 tsp dill weed
1/4 tsp salt
Dash of pepper

Cook noodles. Meanwhile mix other ingredients. Drain noodles and mix into cottage cheese mixture.

This was super easy and a little more fun than plain rice or noodles as a side dish. You could probably turn it into a meal if you added some chicken or vegetables or something.  If you don't like dill, you could probably use some other seasoning. I kind of liked the shells because sometimes a little cottage cheese would get inside of it and made it like a mini manicotti or something.

Baked Potato Wedges

4 large baking potatoes, unpeeled
4 Tbsp. olive oil
1 tsp. salt
3/4 tsp. ground pepper
1 tsp. minced fresh garlic
1 tsp. fresh rosemary

Preheat oven to 400.  Cut scrubbed potatoes lengthwise to make 6 even wedges.  Toss wedges with rest of ingredients on a sheet pan.  Spread in a single layer with 1 cut side down.  Bake 30-35 min, turning after 20 minutes to other cut side.  Bake until lightly brown an crispy.