Potatoes and Asparagus
3 large red potatoes (scrubbed, skins on and cubed)
10-oz. baby asparagus spears (fresh or frozen, cut into 2-inch pieces)
½ large yellow onion (cut into 1½-inch strips)
2 Tbsp olive oil
2 cloves garlic (minced and crushed)
1 tsp rosemary
¾ tsp sea salt
¼ tsp black pepper
¼ cup pine nuts
⅓ cup parmesan cheese (optional)

Mix the potatoes, onion, olive oil, garlic, rosemary, sea salt and pepper in a bowl. Then spread the mixture evenly on a shallow baking pan and bake at 450 degrees for 15 to 18 minutes.

While the mixture is cooking, if you’re using frozen asparagus, place the spears in a colander and run warm water over them until they’re thawed enough to cut. Pat the asparagus dry with paper towels then cut the fresh or now-thawed spears into 2-inch pieces.

Remove the potato mixture from the oven and add asparagus, pine nuts and parmesan cheese. Mix well and spread it out evenly once again. Bake for an additional 10 minutes. Remove from the oven and enjoy your dish piping hot as a side dish… or as your main course.

Breakfast Juice Mixers
Place the following combinations of fruits and veggies in your high-powered juicer:

Green Juice
1 bunch Kale (next to lettuce in produce section in grocery store)
1 whole cucumber
3 stalks celery
1 apple

Carrot Celery Juice
4 large carrots
1 large stalk celery (including tops)

Carrot Beet Juice
6 large carrots
1 medium beet (in veggie section of grocery store)

Strawberry Apple Juice
1 pint fresh strawberries (stems removed)
1 medium red delicious apple
1 large carrot

Tip: You can mix the saved pulp from all three ingredients and freeze to make sorbet.

Apple Carrot Juice
4 apples, red or golden delicious
2 large carrots