Bombay Potatoes with Spanish Rice & Italian-Roasted Zucchini

Ingredients:

• 2 pounds idaho gold potatoes 
• ½ oz garam masala 
• ½ oz turmeric 

Directions: 

1. Large dice on potatoes getting 4-8 pieces per potato depending on size (Leave skin on) 
2. Place potatoes in mixing bowl and coat with oil 
3. Then season with salt and sprinkle on spices 
4. Toss potatoes in the oil and spices before putting onto a baking sheet 
5. Bake potatoes in a 350-degree oven for 40 – 50 minutes (the skin of the potatoes should start to separate from the potato itself
6. Let cool and serve 

Ingredients:

• 2 cups long grain rice 
• 2 large tomatoes 
• 1 yellow onion 

Directions: 

1. Small dice onion and sweat in pan with oil (10 min) 
2. Remove onions from pan and set aside 
3. Oil pan and roast raw rice in pan until the rice begins to brown 
4. Blend or manually crush the tomatoes
5. Add onions, tomato, 4 cups of water and 1 tablespoon of salt to pan and bring to a boil 
6. When boiling, reduce flame to low, cover pan, and simmer for 20 minutes 
7. Remove cover and fluff rice, let cool and serve 

Ingredients:

• 4 zucchinis 
• ¼ oz rosemary 
• ¼ oz sage
• ¼ oz oregano 

Directions:

1. Cut zucchinis in half lengthwise and set aside 
2. Chop rosemary and sage if fresh (if dried, pieces should already be small enough) and mix in oil with the oregano and salt 
3. Place zucchinis cut side up on baking tray and brush oil and herb mixture onto them
4. Cook in 350-degree oven for 35-40 minutes (undercooked zucchinis are bitter so it’s best to taste one before serving) 
5. Let cool and serve 

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