Caprese Style Roasted Potato Salad: In roasting pan toss cubed red potatoes in olive oil. Roast at 450• till fork tender and golden. Add in mini mozzarella balls, grape tomatoes, julienne cut basil and S&P. Add more olive oil as needed. Serve room temp.
Cheesy Roasted Onions: Thick slice onions and place on greased baking sheet. Drizzle with evoo. Bake at 425• till tender and golden. Top with cheese (cheddar, blue, Asiago - anything really) and roast a few more minutes till cheese melts. Sprinkle with S&P and dried thyme
Dress up your Peas: to cooked frozen peas, add butter, S&P, chopped mint and tarragon