1. Sweet potato fries
- 3-4 sweet potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 3 tbsp. lemon juice
- salt, pepper and Greek potato spices, in sufficient quantity
- In a bowl, mix all the ingredients. Place the sweet potato wedges on two well-oiled baking sheets.
- Bake at 385 °F for about 45 minutes (depending on the power of your oven).
- Leave to cool and enjoy.
2. Popcorn with fresh rosemary and Parmesan cheese
- 2 tablespoons vegetable oil
- 1/3 cup popcorn kernels
- 1/4 cup butter
- 1 tablespoon finely chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- 1/3 cup finely chopped fresh chives
- salt and pepper
- In a large saucepan, heat the oil over medium heat. Add the corn kernels. Cover, leaving space for the steam to escape. Cook, stirring the pan regularly, until the corn kernels pop.
- Meanwhile, in a skillet, heat the butter and rosemary over medium heat until the butter is melted. Add salt and pepper to taste.
- Place popcorn in a large bowl. Coat with flavoured butter. Add Parmesan cheese and chives.
3. Spicy potato skins
- 2 lb russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon chili seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup finely grated Parmesan cheese
- 1/2 cup plain Greek yogurt
- 2 tablespoons chopped chives
- 1 tablespoon chopped Italian parsley
- 2 teaspoons whole grain mustard
- salt and pepper
- Using a fork, prick the potatoes several times. Bake in pre-heated 350 °F oven for about 1 hour 15 minutes, until tender. Let cool. Cut the cooled potatoes into wedges lengthwise. Scoop flesh out of wedges, leaving a 1/4-inch (5 mm) thickness. Cut each potato skin into 3 pieces widthwise.
- Place the potato skins, skin side down, on a baking sheet lined with parchment paper. In a bowl, using a whisk, combine the oil, chili powder, garlic powder and onion powder. Salt and pepper. Brush the potato skins with this mixture and sprinkle with Parmesan cheese. Roast in pre-heated 425 °F oven for 20 minutes or until potato skins are golden brown.
- Meanwhile, in a bowl, combine the yogurt, half the chives, parsley and mustard. Top each potato skin with the mixture. Sprinkle with chives.
4. Warm cheese and squash dip
- 4 slices of bacon, chopped
- 2 cups grated butternut squash
- 2 tablespoons water
- 3 finely chopped green onions
- 3 minced garlic cloves
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cups milk
- 1/2 cup 35% cream
- 1 pinch Cayenne pepper
- 3/4 cups grated Gruyère cheese
- 2 tablespoons lemon juice
- salt and pepper
- In a saucepan, cook bacon over medium heat, stirring occasionally, for 5 minutes or until lightly browned. Place bacon on a plate lined with paper towel and let drain.
- Trim bacon fat from pan, retaining 2 teaspoons. Add squash and cook over medium heat for 5 minutes, stirring and adding water to prevent sticking. Add green onions and garlic, and cook for 1 minute or until softened. Remove the saucepan from the heat. Add the drained bacon and mix. Reserve the squash mixture in a bowl.
- In the saucepan, melt the butter over medium heat. Add flour and cook, whisking for 1 minute. Add milk, cream and Cayenne pepper while whisking. Salt and pepper. Bring to a boil, whisking regularly. Reduce the heat and simmer, whisking, for 4 minutes or until the sauce has thickened enough. Add the reserved squash mixture, 1/2 cup of the Gruyère cheese and the lemon juice, and mix. Pour this mixture into a 2-cup baking dish and sprinkle with the rest of the Gruyère cheese.
- Broil under pre-heated oven for 4 minutes. Let stand 5 minutes before serving.
5. Classic guacamole
- 3 ripe avocados, peeled and halved
- 2 tbsp. lime juice
- 1/4 cup cilantro leaves, chopped (optional)
- 1 green onion, finely chopped
- Green Tabasco-type sauce, to taste
Using a fork, in a bowl, mash the avocado flesh with the lime juice. Add remaining ingredients. Salt and pepper to taste and mix well.
Serve or cover and refrigerate until ready to enjoy!