Roasted Potato Salad

It was one of those evenings where I did not really have anything written on the menu plan and I decided to create something from my pantry and refrigerator. This is what I came up with:
Ingredients

• Olive Oil/Salt and Pepper
• Potatoes (Purple, Yellow, Red)
• Rosemary (from our garden)
• Garlic (from our garden)
• Onion (from our garden)
• Asparagus
• Brussel Sprouts
• Beets previously cooked
• Cherry Tomatoes
• Seriously Seeded English Cheese (from Trader Joes)
  
• Fresh Basil (from our garden)
  

On a sheet pan I put the first seven ingredients and tossed them together with olive oil, salt and pepper and I placed it in a 450 degree oven for 20 minutes...tossed and then for another 10 minutes.
After the roasted veggies cooled a little bit (about 20 minutes), I placed in a bowl and added cherry tomatoes, beets, cheese, and fresh basil. Tossed and served with dressings. It was delicious.

Note: For leftovers we used the roasted vegetables on a whole wheat pizza crust and added some more fresh basil and cheese. A delicious pizza too!

Cilantro Corn Salad

Cilantro
Corn
Red Onion
Lettuce Cup

Stir chopped cilantro into corn. Add minced red onion and salt to taste. Serve in lettuce cup. Add your favorite dressing if desired.

Panzanella (Tuscan Bread Salad)

Ingredients:

6 plum ripe tomatoes, chopped
4 cups crusty bread, torn or coarsely chopped
1 small red onion, thinly sliced
1 cucumber; peeled, seeded and sliced
1 cup fresh basil leaves, torn
1/4 cup good extra virgin olive oil
2 tablespoons of red wine vinegar
salt and pepper to taste

Procedure:
Place the tomatoes in a salad bowl. Add bread, onion, cucumber,
basil, olive oil and vinegar. Add salt and pepper, taste accordingly. Toss
to combine.