2017

FebruaryMarch

Big Y World Class Market's, A Taste of the Season Holiday Entertaining Issue is filled with holiday entertaining ideas, delicious recipes, cooking tips, do-it-yourself gift ideas as well as the best of holiday baking.

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1 lb. purple potatoes, cut into chunks 1 lb. red potatoes, cut into chunks 1 lb. yellow Fingerling potatoes, cut into chunks 1 cup Fanny's Italian dressing 1 ⁄ 3 cup fresh Parmesan cheese, finely grated 1 tsp. Big Y garlic powder – sea salt and fresh ground pepper to taste – Big Y no-stick cooking spray 1 cup green beans, roughly chopped 1 ⁄ 3 cup red onion, roughly chopped 1 ⁄ 3 cup sundried tomatoes, roughly chopped ¼ cup Kalamata olives, pitted 1. Preheat oven to 400°F. 2. In a large bowl, combine potatoes, dressing, cheese, garlic powder and salt and pepper to taste; toss to coat well. Spread out onto a large baking sheet that has been coated with cooking spray and roast for 45 minutes or until tender but not mushy; set aside and let cool. 3. Place green beans in a steamer basket and steam in the microwave for 3 minutes or until crisp tender. 4. In a large bowl, combine potatoes, green beans, onion, tomatoes and olives; add additional dressing if desired and toss to coat. Season to taste with salt and pepper and serve. NUTRITION INFORMATION PER SERVING: Calories: 301 (Calories from Fat: 99); Total Fat: 11g (Saturated Fat: 2g); Protein: 6g; Total Carbohydrates: 9g (Dietary Fiber: 1g; Sugars: 9g); Cholesterol: 78mg; Sodium: 563mg PREP: 20 MIN. | COOK: 48 MIN. | SERVES: 6 aaa ITALIAN ROASTED Yes, Italian salad dressing tastes great on lettuce (and in pasta salads, too). But, it's a remarkably versatile flavor enhancer, too. Try it as a zesty marinade, a surprising dipping sauce or a basting liquid for roasted veggies. Use it as a topping for your favorite sandwich or mix it into your bruschetta. It's an all-purpose, always-loved addition to your savory dishes! Dressed B Click here to print recipe Italian dressing does it again in this tasty pot roast recipe, courtesy of Crisco.

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