dinner tonight: big o' salad and veggies night.Highlights, herbed roasted potatoes with zhoug and green lemon yogurt dressing, cashew ginger dressing,

  

herbed roasted potatoes

1 lb russet potatoes (or your choice red, golden), peeled, cut in wedges 

1-2 tbsp olive oil 

1-2 tsp smoked paprika 

1-2 tsp dried oregano 

1/2 tsp onion powder 

1/2 - 1 tsp salt 

preheat the oven bake at 400F (I need to test on air-fry). 

prep a pot with salted water to parboil the potatoes, and preheat the water. 

in a bowl add the oils and herbs and stir to combine. 

peel and cut potatoes into long thin wedges and put them in the pot of boiling water and boil for 8-10 minutes or until just tender when poked. 

drain the water from the potatoes and add the potatoes to the bowl with the oil and herbs, mix well to ensure they're evenly coated. 

place the coated potatoes onto a prepped lined baking sheet. 

bake for around 25 minutes or golden brown. 

SAUCES FOR POTATOES

Garlic Green onion Lemon Yogurt Sauce

Plain yogurt 

garlic minced

lemon juice 

green onion  minced

adobo powder 

pinch of salt 

I didn't measure I eyeballed and taste-tested. 

I mixed all the ingredients together. 

ZHOUG - kind of like a chimichurri 

1 1/2 fresh cilantro 

1 1/2 fresh parsley 

1/2 juice lemon 

2 cloves garlic 

jalapeno or serrano 

1 tsp ground cumin

1 tsp ground coriander 

1/2 cup olive oil

1/4 cup wine vinegar 

1 tsp salt 

In a blender or food processor place all the ingredients into and blend it till almost smooth. 

ready to go. 

Cashew Ginger Dressing 

1/2 cup cashews not roasted 

1/4 cup olive oil 

1 tsp sesame oil

1/4 cup lemon or lime juice  

2 tbsp tamari/soy sauce

2 1/2 tbsp nutritional yeast 

1" of ginger 

3-4 cloves garlic 

green chili pepper to taste

cilantro small handful 

1/2 tsp kosher salt 

water to thin 

in a blender add all the ingredients and blend to smooth, add water if necessary.