Roasted Salmon w/ mushrooms and truffle oil

From "my Life Runs On Food" with my little twist.

INGREDIENTS:

1/2 lb. salmon; cleaned and seasoned with 1 tsp. truffle oil, sea salt, fresh black pepper, crushed red pepper, lemon juice
1 green garlic; thinly sliced or 1 to 2 minced garlic cloves
10 oz. white button or bella mushrooms
1 tsp. truffle oil
A generous drizzle of olive oil
Sea salt, crushed red pepper, and fresh black pepper; to taste

Dill

DIRECTIONS:

1. Preheat oven to 400°F.
2. Butter an 8x8x8-inch baking dish.
3. Toss mushrooms, garlic, olive oil, sea salt, and peppers together in the baking dish.
4. Layer salmon on top of the mushrooms.

5. Drizzle the top of the Salmon with Truffle oil and sprinkle dill to cover all the fish.
6. Depending on the thickness of the salmon, bake for 10 to 20 minutes until tender.

Serve with roasted potatoes

Roasted Rosemary Carrots

From Janet Wages

These can be done with regular carrots cut into sticks, way faster with baby carrots.

INGREDIENTS

1 bag (16oz) peeled baby carrots
1 ts dry Rosemary
Olive oil
Salt
Pepper
1 Lemon

DIRECTIONS

Preheat oaven at 450 degres
Toss all the ingredients in a bowl and spread evenly on a baking sheet.
Roast for 35 min aprox until carrots are soft.
Squeeze the juice of 1 lemon right before serving

Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.

Pierna de puerco (Cuban Style)

From Bere Alvarez via "Alvaritos"


INGREDIENTS

1 6lbs bone in pork leg
1 garlic head
¾ cup of sour orange juice (naranja agria)
1 tbs of oregano.2 tsps of cumin
½ tsp of pepper
2 tbs of salt
1.5 lbs of onions



DIRECTIONS


Clean the leg and pierce in several parts with a knife.
Crush the garlic with the salt, oregano, cumin, pepper and add the sour orange juice and sliced onions.
Rub and cover the leg with this marinade and place in the fridge for 12 hours, at least.
Bake covered at 325 °F for 2 hours and take foil off 1 hrs before done, baste every 20 min or so.

(Think aprox 20min/pound or internal temperature of 160ºF-170ºF)

Roasted onions & artichoke hearts

From me myself & I

INGREDIENTS

1 cup of frozen artichoke hearts, defrosted
1 medium onion cut in 8ths
Good olive oil
Salt and freshly ground black pepper
2 pinches hot red pepper flakes
2 tbs of crumbled goat cheese


DIRECTIONS

Preheat the oven to 350 degrees F.

Place the artichoke hearts and onion pieces in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, red pepper flakes and toss until coated. Dump the artichoke hearts and onion pieces onto a sheet pan and spread out into 1 layer; roast in the oven for 25 minutes. Five minutes before they're done, sprinkle the goat cheese and put back in the oven.