Roasted Baby Yellow Dutch Potatoes

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Sometimes the simplest recipes are the best. Such is today’s recipe. There are no fancy ingredients or difficult steps to follow. Just a good ol’ recipe for delicious roasted vegetables! I found a bag of these cute baby yellow dutch potatoes at the store recently and just had to make them. They do not require peeling which is a major plus! Simply mix them up with a little bit of olive oil, salt, pepper, and garlic powder before baking them in the oven. They’re a perfect side dish to practically anything!

IMG_20140112_192224570 (1)You’ll notice the seasonings below all say “to taste.” What I did was just sprinkle an even layer of salt, pepper, and garlic powder over the potatoes. If you want to get creative and add additional herbs/spices, go for it! I think oregano would be great for an Italian flare, or some chili pepper flakes for kick. Enjoy! 


Roasted Baby Yellow Dutch Potatoes


  • 1 bag baby yellow dutch potatoes
  • 1 tbsp EVOO
  • freshly cracked sea salt and pepper, to taste
  • garlic powder, to taste
  • cooking spray

1). Preheat the oven to 400F. Coat a baking dish with cooking spray. Toss the potatoes with the olive oil, salt, pepper, and garlic powder.

2). Bake for 30-35 minutes, or until potatoes are soft when pierced with a fork. Enjoy!

Servings: 6. Nutritional Information per serving: 130 Carbs: 17g Fat: 7g Fiber: 3g WWPoints+: 3

Recipe courtesy of

Garlicky Baked Butternut Squash

I absolutely LOVE butternut squash. It is one of my favorite root vegetables, and I love it in soups, pasta sauces, or simply roasted by itself. Roasting vegetables seems to be my go-to method, but that does not mean it has to result in redundant dishes! A couple of flavorful additions make this butternut squash fantastic. The key player here is the parmesan cheese. A little bit goes a long way! I used 2 pounds of chopped butternut squash and only 1/4 cup of cheese. You could certainly use more if you prefer.


The texture of the squash was perfect–not too firm but definitely not mushy. I do not care for mushy squash! I liken this to the “al dente” bite of pasta when cooked properly. Plus, this is so simple to make; a quick toss and this dish is ready to go in the oven. The parchment paper ensures the squash will cook evenly and without sticking. I made this side dish for my family this past weekend and we all enjoyed it a lot!


This is quickly becoming my favorite way to cook butternut squash and I think even picky eaters will love it! I may never roast “plain” butternut squash again.

This would be a great addition to your Thanksgiving meal as well!

Garlicky Baked Butternut Squash


  • 2 lbs chopped butternut squash
  • 1-2 tbsp EVOO
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsely, chopped
  • 1/4 cup fresh parmesan cheese, shredded
  • 1 tsp salt
  • 1/2 tsp pepper

1) Preheat the oven to 400F. In a large ziplokc bag, combine all of the ingredients. Shake to mix well.

2) Transfer to a parchment-lined baking pan. Bake for 18-20 minutes, or until the squash is fork tender.

Servings: 8. Nutritional Information per serving: Calories: 97 Fat: 5g Carbs: 10g Protein: 4g Fiber: 2g

WW PointsPlus: 3

Recipe adapted from

Farmer’s Market Quinoa

Audrey’s Apron has a fresh new look for spring! Let me know what you think of the new blog design!

Spring finally feels like it is here (or maybe summer…it’s in the mid 80’s in Georgia today!) and farmer’s markets are a bustling place on Saturday mornings! If you are in need of a healthy side dish or need to clean out your fridge of a random assortment of vegetables from your last trip, you must try this recipe!

There are so many things I adore about this dish:

#1. I love quinoa (and shared some of the health benefits associated with it in this post.)


#2. It is BEAUTIFUL! Look how colorful and bright the red of the tomatoes is when paired against the vibrant yellow corn and deep green spinach! You just know it is going to taste delicious.

#3. The homemade “dressing” is actually oil-free. The lemon juice and zest make the quinoa tangy and delicious.

#4. You can use whatever vegetables you have on hand…thus the title of the recipe! Extra zucchini, squash, bell peppers, onions, mushrooms, etc., are all welcome to this skillet quinoa. Herbs too. Fresh basil, oregano, parsley…or dried. Whatever. The quinoa provides a blank canvas for you to be as creative as you would like to be!


While I do not think this dish is complicated or labor-intensive, keep in mind it will take at least 25 minutes to make because the quinoa requires 20. Once the veggies are sauteed and the quinoa is cooked, combine them in a giant skillet with the dressing and serve.

This can easily be a main dish for vegetarians (use vegetable broth or water instead of chicken broth), and even vegan by using agave nectar instead of honey and omitting the feta cheese. As a side dish this serves about 7 people, so it is perfect for a large family or if you would like to have leftovers throughout the week!

Farmer’s Market Quinoa


  • 1 cup uncooked quinoa
  • 1 3/4 cup low-sodium fat free chicken broth (or vegetable broth, or water)
  • 1 tablespoon EVOO
  • 2-3 cloves of garlic, minced
  • 2 cups fresh baby spinach (or zucchini, etc.)
  • 2 ears or about 1 1/2 cups sweet corn (if using canned, rinse and drain first)
  • 2 green onions, chopped
  • 2 vine-ripened tomatoes, chopped
  • 1/2 cup reduced fat crumbled feta
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)

For the Honey Lemon Vinaigrette:

  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 garlic clove, finely minced or microplaned
  • 1/2 tsp salt
  • 1/4 tsp pepper

1). In a medium sauce pan, bring chicken broth to a boil. Add quinoa, cover, and reduce heat to low. Let simmer for about 20 minutes or until broth is absorbed.

2) For the vinaigrette: whisk all ingredients together in a small bowl. Set aside.

3). In a large skillet, heat olive oil over medium heat. Add garlic and sautee for about 30 seconds. Add corn, green onions, fresh spinach and season with salt and pepper. Sautee until barely tender, about 4 minutes. Add cooked quinoa and half the honey lemon vinaigrette. Stir and cook for about 1 more minute.*

4) Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Mix well and taste for seasoning preferences. Enjoy!

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.


Serves: about 7 as a side dish. Nutritional Information per Serving: Calories: 184. Fat: 5g Carbs: 28g Protein: 6g Sodium: 160 mg

Recipe adapted from: 


Parmesan Upside Down Baked Potatoes


Pinterest inspired me to make this recipe and it did not disappoint!

First let me say, I wouldn’t endorse making these potatoes every day, but I was looking for an interesting side dish to accompany a steak dinner I had planned for my husband upon his return from a business trip. He can devour a steak!


These potatoes tasted like a baked potato with the toppings infused because they literally bake into the potato. They are easy to make and a great switch up to a regular baked potato! All you have to do is melt butter in a glass pan, top with shredded parmesan cheese, salt, pepper, and garlic powder. Then you cut your potatoes in half and lay them face down on top of the parmesan. You can season the other side of the potato, too.


I love how unique these potatoes are in both taste and appearance!

The original recipe called for 1/4 cup of butter, but that seemed like way too much. 3 tablespoons is plenty, and next time I might try them with just 2 and see if that works! If I had fresh rosemary on hand I would definitely add that too!

Parmesan Upside Down Baked Potatoes


  • 7 red potatoes, washed and cut in half
  • 2-3 tablespoons butter
  • 6 tablespoons shredded parmesan cheese
  • garlic powder
  • sea salt
  • freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

Servings 14 (1 half per person). Nutritional Information: Calories: 112 Fat: 4g Carbs: 17g Protein: 3g Sodium: 180g

Recipe adapted from:

Roasted Cauliflower with Baked Salmon- A Healthy Dinner in 30 minutes!


I was never a big fan of cauliflower until I roasted it in the oven.

In fact, I now roast almost all my vegetables. Especially broccoli. I LOVE roasted broccoli.

Roasting vegetables is great for many reasons:

1) It is EASY. Season vegetables, put them on a pan, and let the oven do the rest.

2) Once they are in the oven, you can tend to other things.

2) It is DELICIOUS. Something magical happens when you roast vegetables. Their flavor is enhanced and even the pickiest of eaters will love them.

This is the case with my husband. He loves roasted cauliflower. I can’t blame him. Those little florets get nutty and golden in the oven, and when you sprinkle a little parmesan or pecorino romano after they come out of the oven, they are down right addicting.

But, since they’re vegetables that really isn’t a problem!

IMG_20130208_192500Ok, enough about the cauliflower. The beauty of this meal is it can be done in 30 minutes, and 20 of those minutes are free for you to clean, answer emails, etc. because the oven is doing the work for you! Perfect for a week night.

Roasted Cauflilower


  • 6 cups uncooked cauliflower florets (about 1 large) cut small
  • 3 garlic cloves, chopped
  • 1/4 cup olive oil
  • kosher salt and fresh pepper
  • juice of 1/4 lemon
  • 1/4 cup Parmigiano Reggiano, freshly grated

1) Preheat oven to 400°F.

2) Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

3) Roast for about 20-25 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano or Pecorino Romano and additional salt and pepper if needed.

Servings: about 6 cups. Nutritional information per 1 cup serving: Calories: 126. Fat: 10.5g Carbs: 5.9g Fiber: 2.5g Sugar: 0 g Protein: 2.8 g

Recipe adapted from

Easy Roasted Salmon


4 6oz. Salmon fillets




1). Preheat oven to 400F.

2). Season salmon with freshly ground pepper and sea salt. Place salmon a sprayed baking sheet or pan.

3). Bake for 20 minutes.

Nutritional information per 6 oz. serving of salmon: Calories: 300 Fat: 15g Protein: 36 g Carbs: 0g