Vegetarian Crusty Potato Peasant Casserole

Vegetarians can happily serve this with a fresh hearty bread for a full meal - even non-vegetarians will love it! Bring it to share at a potluck.

Serving: 8
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes


Igredients
6 medium potatoes (2 pounds), peeled or unpeeled, very thinly sliced
3 large onions, halved and very thinly sliced
4 large cloves minced garlic
1 28-ounce can tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 tablespoons water
2 teaspoons oregano
salt and pepper to taste


Directions
1. Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes; set aside.
2. Beat together remaining ingredients. Pour over vegetables and toss well to coat.
3. Spread in large, shallow baking dish (I use my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender.

* Cook's Notes: Excellent with cheese melted on top, too, if you aren't vegan, of course.

Rosemary Thyme Lamb Chops

A delicious lamb recipe, perfect for spring.

Serving: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Ingredients
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
4 lamb rib chops


Directions
1. On a clean surface crush the rosemary and thyme leaves until coarsely powdered.
2. Mix the salt with the rosemary and thyme.
3. Lightly grease the rack part of a broiling pan and place the rack in the pan.
4. Thoroughly rub the spices into the lamb chops and place the chops on the prepared rack.
5. Place the pan below or in the broiler on the closest shelf to the heat source.
6. Broil the chops for four minutes and flip over.
7. Broil for an additional 4 to 6 minutes or until the lamb is done to taste.