Fingerlings: Cut potatoes in 1/2 , place in a bowl and add 3 tablespoons of olive oil and salt & pepper. Toss the potatoes to coat with oil. Place on a baking sheet and roast for 30-40 minutes until the potatoes are golden brown and tender. Mushrooms: In a saute’ pan over medium heat add 2 tablespoons of olive oil, add mushrooms and cook till the mushrooms are soft and golden brown. Season with salt and pepper to taste. Grill: Preheat grill for the burgers, season the burgers with salt and pepper. Place on the grill and cook for 3-4 minutes per side. Stovetop: Saute’ pan, add a tablespoon of olive oil to the pan and season the burger with salt and pepper. Over low-medium heat add burger, cook for 3-4 minutes per side. To assemble, Place burger on brioche bun top with sauteed mushrooms and blue cheese. **Use the same instructions for the veggie burgers!**
1 Container of sliced onions, red peppers, green peppers
1 Container of German potato salad
From your Pantry:
3 Tablespoon of Oil
Preparing Your Meal:
Preheat oven 350*
In a large saute’ pan over medium heat add oil and brat’s, cook until the brats are golden brown on all sides, 4-5mins. Once the brats are brown, place on a cookie sheet, place in the oven and bake for approximately 8-10 mins. While the brats are cooking in the oven add the peppers and onions to the saute’ pan and cook till soft and tender. If the saute’ pan get to dry add 2 Tablespoons of water to the saute’ pan and finish cooking until soft. Place Brats in the bun and top with pepper mixture and serve with potato salad.
Bring 6 cups of water to a boil and add pasta. Let pasta cook for 3-5 minutes while stirring occasionally. Heat saute pan to medium heat. Add olive oil, artichokes, tomatoes, garlic, spinach and chicken broth and cook for 3-4 minutes. Next, strain pasta and add to saute pan and mix together. Top off with Parmesan cheese. Add salt and pepper to taste.