ROASTED ROOT VEGETABLES
(10-12 servings)

Ingredients


  • 8 to 12 carrots, peeled and trimmed
  • 8 to 12 baby turnips, peeled
  • 6 to 8 fingerling potatoes, cut lengthwise in halves
  • 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
  • 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
  • 1 or 2 large beets, peeled and cut into thick wedges
  • 1 or 2 sweet potatoes, sliced in quarters
  • 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
  • 1 whole head garlic, separated into cloves, unpeeled
  • 1 teaspoon T.O.P. Secret Italian
  • Extra-virgin olive oil


Directions


  • Preheat the oven to 400 degrees F.
  • Put all the vegetables in a large baking dish. Season well with T.O.P. Secret Blend, drizzle generously with olive oil, and toss them with your hands to coat.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender, about 45 minutes.

GREEK PASTA SALAD

Ingredients

1 lb cooked penne pasta
1 red onion, diced
1 cucumber, peeled, seeded, and diced
2 large tomatoes, diced
1 8oz package of feta cheese

Dressing Ingredients

1/4 cup All Spiced Up’s Balsamic Vinegar
2/3 cup extra virgin olive oil
3 Tbl T.O.P. Secret Italian

Preparation

Combine vegetables and feta cheese with cool pasta. Whisk dressing together and mix into pasta mixture.

Options: Try adding cooked shrimp or chicken to this recipe to kick it up a notch!

BOLOGNESE SAUCE a la All Spiced Up

Ingredients

1 large onion
1 medium carrot
2 Tablespoons extra virgin olive oil
2 pounds ground beef
1 pound ground pork
1/2 cup dry white wine (we like Vino Seco)
1 cup broth (beef or veggie works best)
2 (28 oz) cans crushed tomatoes
3 Tablespoons tomato paste
1 Tablespoon T.O.P. Secret Italian
3 Tablespoons Parmesan cheese

Directions

Pulse onion and carrot in a food processor. Heat 1 tablespoon olive oil in small skillet and cook veggies at medium high heat for about 10 minutes.
 
Heat remaining olive oil in large saucepan and brown the meats. Strain to remove fat drippings.

Mix veggies with meats and add remaining ingredients. Simmer, uncovered, for about an hour. Finish with a drizzle of extra virgin olive oil and serve over pasta.