Roasted Potatoes and Sausage:

Roasted Potatoes and Sausage:

3 lbs small red potatoes, cut into 1/3″ to 1/2″ thick rings

2 Tbsp extra light olive oil (or any high heat cooking oil)

2 Tbsp minced fresh parsley, or 1/2 Tbsp dried parsley

1 tsp sea salt

2 garlic cloves, pressed

1 lb sausage cut into 3/4″ thick rings

Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.

Cut potatoes into rings no larger than ½" thick. If potatoes are tiny baby red potatoes, you can half or quarter them. Slice sausage into ¾" thick rings. Place potatoes and sausages in a large mixing bowl.

Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp. Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.

Goat Cheese Pesto Spread

Ingredients:

1 pkg Cream Cheese

4 oz Goat Cheese

Salt & Pepper - to taste

1 c Pesto 

3 T Tomato Paste

3/4 c Sun Dried Tomatoes

1/2 tsp Balsamic Vinegar

Line a square bowl with saran wrap and spray with a lot of pam (Only do this step if you want to make it a mold)

In a mixing bowl, combine cream cheese, goat cheese, salt, & pepper.  Take 1/4 c of the mixture and add tomato paste, tomatoes, and vinegar.

Split the remaining cream cheese mixture in half, place half in square bowl.  Spread pesto and then tomatoes on top, and then the remaining mixture.

Refrigerate two hours

Serve with baggettes