Side Dishes

~Two Hearts Salad~

• 1 can (approx. 14 oz./400 g) hearts of palm
• 1 can (approx. 14 oz./400 g) artichoke hearts
• 8 to 12 cherry tomatoes
• 1/4 cup vinaigrette dressing or low fat dressing
• Watercress, lettuce, or other leafy green

Drain and rinse the artichoke hearts and hearts of
palm. Cut the artichoke hearts into quarters (if they
are not already cut) and slice the hearts of
palm into 1/2 in (1 cm) rounds. Combine the
artichokes, hearts of palm, tomatoes and vinaigrette
in a bowl and toss gently so as not to
separate the hearts of palm into individual
rings. Serve on bed of watercress or lettuce. Serves
2. (This actually will serve more than two.
The leftovers will keep well for several days
in the refrigerator.)

OVEN-BAKED POTATOES

The bonus of putting a turkey or a roast in the
oven is the potatoes that cook alongside. I enjoy the
crispness of the potatoes, the flavor of the
olive oil, and the bits of onion. As far as
I’m concerned, the longer in the oven, the
better. Since temperatures vary for different roasts
and turkeys, the potatoes can be added a
little later.

• 4 to 6 potatoes, scrubbed but not peeled,
  thickly sliced
  
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, melted
• 1 medium onion
• 1 teaspoon ground rosemary
• Freshly ground black pepper to taste
• Salt to taste (optional)

Serves 4 to 6. Put all the ingredients in a large bowl and toss them.
Place alongside a turkey or a roast about 1
½ hours before it is done. If cooking the
potatoes alone, place them in a baking dish and roast
at 400° F for 1 hour and 15 minutes or
longer, to desired tenderness (time can be shortened
if potatoes are parboiled or slightly
microwaved.)