Garlic Mashed Potatoes

2 lbs potatoes, peeled and quartered
1-1/3 cup milk
1 Tbsp VE Classic Vinaigrette (or VE Herb and Garlic Dip Mix)
2 Tbsp olive oil
2 Tbsp margarine
VE Sea Salt, to taste

1.Boil potatoes until tender. Drain and set aside.
2. Mix together milk and VE Classic Vinaigrette (or VE Herb & Garlic Dip Mix) and heat in a small saucepan. Add olive oil and margarine to milk mixture.
3. Add milk mixture to potatoes and mash together until smooth. Season with VE Sea Salt.

Tortilla Crisps

by Dana Kayal

½ cup softened butter (or margarine)
1/8 cup parmesan cheese, shredded
1 Tbsp VE Classic Vinaigrette
1 Tbsp Pesto Herb Mix
flour tortillas

Mix first 4 ingredients in a small bowl.
Lightly spread onto flour Tortillas
Using a Pizza cutter, cut each tortilla into 8 wedges.
Bake at 400F for 14minutes, until nicely golden brown. Enjoy warm or cold.

Roasted Veggies

by Dana Kayal
10-15 cups bite sized fresh vegetables (i.e.: mushrooms, broccoli, cauliflower, onion, eggplant, peppers)
2-3 Tbsp Olive Oil
1 Tbsp VE Foccacia Bread Spice
2 Tbsp VE Classic Vinaigrette
2 Cloves Garlic, minced
VE Sea Salt

1. Place vegetables in a large bowl.
2. Add olive oil and remaining ingredients until vegetables are lightly coated.
3. Cook in oven for 30 minutes at 400F. Use parchment paper so vegetables do not stick to bottom of tray.

Note: This may be used as a side dish served plain or drizzled with balsamic vinegar and sprinkled with parmesan cheese. Or use to top a pizza or in a Primavera Pasta.