Place chicken thighs 2 - 3 inches apart
on vegetable medley.
Not exact matches
ingredients ROASTED
VEGETABLES: 1 24 - ounce bag baby
medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces
on a bias) 4 cloves garlic (skin -
on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
The different meat cuts are carved and placed
on platters to be served family - style at your table with the four side dishes included in the package: 5 cheese mac, caesar salad with polenta croutons, succotash (
vegetable medley) and cornbread.
For a healthier way to add pumpkin into your diet, adding pumpkin chunks to a roasted
vegetable medley, or sprinkling pumpkin seeds
on top of your salad.
Green beans pair perfectly with sesame; this Asian - inspired spiced sesame green bean recipe is great
on its own, as a side, or as part of an Asian
vegetable medley.
After, spread the
vegetable medley in an even layer
on a heavy - duty aluminum foil - lined sheet pan lightly greased with cooking spray.