Rosemary roasted potatoes and chickpeas

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This is a wonderful fall side dish. It bakes in the oven for about an hour and feeds 4-6 servings. It has been a personal favorite of mine for years. Sometimes I also add roughly chopped or pearl onions. Sometimes I also add carrots. What I like most are the tiny crunchy chickpeas that add texture to the dish.

 

1 can chickpeas, drained and rinsed

1 large sweet potato, peeled and diced

1 large russet potato, peeled and diced

4 cloves garlic, whole and peeled

3 tablespoons olive oil

3 teaspoons brown sugar

1 teaspoon salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

crushed red pepper – optional

 

Pre-heat the oven to 425 degrees. Place the potatoes, whole garlic, and chickpeas into a 9×13 baking dish. Mix the olive oil, sugar, and spices in a small bowl. Pour this mixture over the potatoes and stir to mix. Bake for 45-60 minutes stirring every 15 minutes.


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Pasta con broccoli

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This is a leaked recipe from one of my favorite restaurants in St. Louis called Pasta house.  It is simple and fabulous. Serve it alone or with grilled chicken.

 

4 ounces uncooked large shell pasta

1 cup heavy cream

2 tablespoons butter

1 clove garlic, minced

2 tablespoons tomato sauce

1/2 cup chopped fresh broccoli

1/3 cup sliced fresh button mushrooms

1/4 grated parmesan cheese

salt and pepper

 

Bring a pot of salted water to boil. Add pasta and cook 4 minutes. Drain pasta. Return the pasta to the pot.

Add the cream, butter, garlic, tomato sauce, and broccoli. Bring to a boil. Boil until noodles are fully cooked. Add the mushrooms and parmesan. Salt and pepper to taste. Toss and serve.