Best and Easiest Roasted Red Potatoes

I’m not much for formal New Year’s resolutions, but I’m going to go ahead and say that this year I’d like to host more Sunday brunches. Kiddo’s had classes on Sundays for the past couple years and suddenly she doesn’t and it’s like a whole new world! And my brunch game could use a boost, so there’s my non-resolution!

I made these stupidly simple and delicious roasted potatoes for brunch last weekend. But they’re not brunch-specific and work beautifully alongside any meal. Try them with steak, or chicken, or on your holiday table. They’re easy, and too yummy not to try–if I do say so myself! Here you go.

WHAT YOU NEED
* 6-8 red potatoes
* 1/4-1/3C olive oil
* 2t salt
* 1t garlic powder
* 1/4t ground black pepper
* 1/4t onion powder
* 1t dried rosemary

WHAT TO DO
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray and set aside.

Clean and cut the potatoes into 1/2″-1″ cubes. Add them to a large bowl, and then add in the oil and spices.

Spread the potatoes into one later on the prepared baking sheet.

Bake at 450 for 30 minutes, until the potatoes are tender. After about 15 minutes, flip them so they can brown on all sides.

Serve immediately. Crispy on the outside, warm and tender on the inside. the spices are simple but blend to a bold combination. Try to remember to share!

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Ruby Red Grapefruit and Fennel Salad

This salad, while light and bright, and refreshing, is completely seasonal, which is a great reminder that winter eating doesn’t have to be heavy and ooey and gooey and traditional-comfort-foody. Coming off of the holidays and New Years is, for so many, an exercise in reining it in food-wise. This salad will support that effort while still satisfying you and keeping your attention. This in-season grapefruit adds flavor, punch, and color equally. And the fennel is crunch and tone. This is not your average salad, which is why it’ll help you stay on track! Here you go.

WHAT YOU NEED
* 1 large ruby red grapefruit
* 2T olive oil
* 2T apple cider vinegar
* 1t sugar
* 1 fennel bulb, sliced super thin
* 1 bunch fresh flat-leaf parsley, rough chopped
* 1/3 cup sliced pitted Sicilian (green) olives
* 1/4 small red onion, sliced super thin

WHAT TO DO
Zest the grapefruit into a small bowl. Add the olive oil, vinegar, and sugar and mix to combine. Taste and add sugar, a tiny bit at a time, if needed for balance. Set aside.

Separate the grapefruit into segments. Peel each segment and break down into small chunks and place into a large serving bowl. Add the rest of the salad ingredients, then stir in the dressing and mix carefully.

Serve and enjoy.

* Adapted from a recipe in Quick. Easy. Healthy. by Callum Hann and Themis Chryssidis.

Perfectly Simple and Simply Perfect Italian Meatballs

My Tiny Sous Chef has been getting more involved in meal planning lately and has asked to choose one meal per week. This week she asked for “meatballs made with meat (meat = beef) and salad.” Since she asked for it in such a straightforward way, I thought we’d go basic and straightforward without frills on the meatballs.

A few years ago Food Network Magazine did a special feature on meatballs. It had all kinds of variations and how to prepare them if you want to bake them vs fry them vs broil them, etc. the basic foundations recipe for each style included in the feature have become the basics for all of my meatball creations. This recipe is adapted from the Italian meatball basic recipe in that feature. It’s simple, easy, and fool-proof perfection. It will not fail you. Here you go.

WHAT YOU NEED
makes about 24 1.5-in meatballs
* 1 1/2-1 3/4lbs lean ground beef
* 3/4C grated Parmesan cheese
* 3/8C Italian seasoned breadcrumbs
* 3/8C milk
* 3/8C fresh parsley, chopped
* 3t minced garlic
* 1 1/2t kosher salt
* 2 eggs

WHAT TO DO
Preheat the oven to 425F. Lightly spray a large baking sheet with nonstick spray.

Mix all of the ingredients in a large bowl by hand until combined. Form the mixture into balls, about 1.5-2 inches each. Place the meatballs on the prepared baking sheet and bake for 15 minutes.

Remove the pan from the oven and transfer to a large pot. Add your favorite store bought or homemade tomato sauce and simmer on low for about 10 minutes until the sauce is warmed through. Serve over pasta or rice or your favorite veggie noodles, in a sub roll, over a salad, or just as-is.