Recipe by Veronica Foods
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4 large Portobello mushrooms or 6 medium size
2 tablespoons Milanese Gremolata Infused Olive Oil
Kosher salt & black pepper
Preheat oven to 400 degrees F
Remove stems from mushrooms, cut in half or bake whole. Brush cap and bottom of mushroom with Milanese Gremolata Infused Olive Oil, season with salt and pepper. Roast mushroom for about 10 minutes and then flip them over to cook for an additional 10 minutes.
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1 lb. of small red or white skinned potatoes
3 tablespoons of Garlic Infused Olive Oil
2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil
¾ teaspoon kosher salt
2 tablespoons minced fresh rosemary.
Baked in 400 degrees F. Cut potatoes in half or quarters, place in a large bowl. Add EVOO, salt, rosemary and toss until potatoes are well coated. Place potatoes on a foil covered baking sheet and spread so potatoes can roast evenly. Bake for an hour or until browned and crisp, flip with spatula in-between cooking so that they brown evenly. Remove potatoes from the oven and season with salt to taste.
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1 medium peeled shallot
2 tablespoons of Delizia Red Wine Vinegar
2 tablepsoon of Athinolia EVOO
1 teaspoon of sugar
1 teaspoon Dijon Mustarnd
2 cups tightly packed fresh cilantro leaves
¼ taspoon of salt
¼ teaspoon black pepper
Oven at 400 degrees F
Wrap shallot in foil – back for 35 minutes, let cool peal and mince. Combine shallot, vinegar, EVOO, cilantro, sugar, mustard, salt and pepper in a large bowl, stir and whisk well.
Serve to top your mushrooms or potatoes