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  • Mustard roasted potatoes and onions going in the oven now. (Taken with Instagram)

    • 2.5 lbs Yukon gold potatoes (or any good sturdy potato), cut into big bite size chunks
    • 1 large, or 2 small, white or yellow onions, halved, then half-mooned.
    • 2 heaping tbls spoon coarse ground mustard
    • 3 tbls olive oil
    • 2 tsp sea salt / 1 tsp fresh ground black pepper

    Toss all together on a half sheet pan.  Make sure no veggies are overlapping - you want them to roast, not steam.  Roast uncovered at 425 for 50 minutes.  Transfer to serving dish, & top with some chopped flat leave parsley.

    Also serving roasted brussel sprouts, Gardein breaded chik’n patties, & corn on the cob (from the farm).

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