Baked Sweet Potato Chips from Mothering.com

Here's a Petit Appetit class favorite. Unlike commercially processed potato chips, these chips require very little oil and no frying, which make them a good choice for all ages. You can bake them plain or for variety, sprinkle with herbs and spices. They are also good dipped in yogurt, or Silly Salsa.

Ingredients:
1 large organic sweet potato (8 to 9 ounces), thinly sliced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
Other dried herbs to taste (optional)

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Preheat oven to 425 degrees F. Thinly slice potato into 1/8-inch slices, using a mandolin or steady, sharp knife.

Put potato slices in a plastic bag. Drizzle potatoes with oil. Move plastic bag around potatoes to coat all sides without getting messy.

Place individual potato slices in a single layer on a foil-lined and greased baking sheet. Sprinkle with salt and pepper or herbs, if desired. Bake in oven for 15 to 20 minutes.

To make them crunchy, turn down heat to 325 degrees F and cook an additional 5 to 10 minutes until crisp. Remove potato slices and place on rack to cool.

To find out more about Lisa Barnes and Petit Appetit, visit her site at www.petitappetit.com.

Fresh Tomato Bruschetta by Sarah Baker

Fresh Tomato Bruschetta

6 plum tomatoes
1c. red onion
3 cloves fresh garlic
1/4 c. balsamic vinegar
1/2 c. extra virgin olive oil
1 lg. bunch fresh basil
2 tsp. black pepper
2 tsp. salt

chop and combine all ingredients and let stand at room temp for an hour. refrigerate and serve chilled. I like to toast baguette slices with garlic butter and top with provolone cheese to serve.

Herbin' Ranch Dip (Raw, Vegan) by Mothering.com

Herbin' Ranch Dip (Raw, Vegan)

This is one of the most nutritious and delicious ways to have your ranch dressing, but without any guilt. Try serving this as a dip at summer picnics alongside vegetable crudité or use as a dressing on a plate of your favorite salad greens.

Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon extra virgin coconut oil
1/2 cup raw cashews, unsoaked
1/2 cup raw pine nuts, unsoaked
1 zucchini, peeled and chopped
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed

Directions

Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for four to five days when stored in an airtight container (a mason jar works great) in the refrigerator. This also freezes well. If you want to enjoy this as a delicious salad dressing, as shown in the picture, simply add a little water until you reach your desired consistency.

Yields 1 1/2 cups.

Oven Roasted Cauliflower with Garlic, Olive Oil, and Lemon Juice from New Roots

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Preparation:
Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.