Sumac-Roasted Vegetables

Sumac is used as a spice, as a dry, and in medicine. It is a tangy, crimson spice popular in Middle Eastern cuisines and variety of dishes: soaps, meats, meze, stews, etc.  In the 14th and 15th centuries, affluent Western Europeans added it to stew, called "somacchina",

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Preheat the oven to 400F (200C)

choice of organic vegetable(s)

olive oil

little organic honey

+ 2 tsp. (+8 g) ground sumac or more to taste

ground black pepper to taste

thyme leave for garnish

organic lemon juice

1. Spread the vegetable(s) in a single layer on a baking sheet.

2. Drizzle with olive oil and honey.

3. Sprinkle the sumac and black pepper. Toss.

4. Roast until the vegetable(s) is/are tender, about 20 minutes.

5. Garnish with thyme, lemon juice and serve warm.

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Roasted Potatoes

 There are many types of red potatoes. Most have off-white flesh.

Preheat the oven to 425F (220C)

1 1/2 pounds (680 g) organic red-skinned potatoes, cut into lengthwise wedges.

2 Tbs. (30 ml) each: olive oil, organic (dairy-free) butter, and black pepper

optional:

• organic minced garlic
• chopped rosemary, parsley, rosemary, and/or thyme leaves
• red pepper flakes
• (dairy-free) cheese
• organic lemon juice and/or lemon zest
• Dijon mustard
• garlic powder
• Dutch mayonnaise (not dairy-free)
• English malt vinegar

1. Toss potatoes with the other ingredients.

2. Place wedges cut-side down on the hot baking sheet.

3. Roast until golden brown about 20 minutes.

4. Flip and roast until crisp, about 15 minutes.

5. Top with optional ingredients

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