1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

I just may decide I love broccoli! Enjoy!

2 bunches broccoli, cut into 1 to 1 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.

I love watching The Neely’s on TV. I knew I would love this recipe as soon as I saw Gina and Pat make it. I hope you enjoy it with or without my changes. It was a great side dish!

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise (I used light mayonnaise)
2 tablespoons orange juice (I added 3 tablespoons of orange juice)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (I left this out)
Salt and freshly ground black pepper (I used freshly ground salt and black pepper)

Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

1 1/2 pounds of ground beef

1 garlic clove, finely chopped

4 strips bacon, finely chopped

Freshly ground salt and black pepper

Olive Oil

1 onion, chopped

1 1/2 cups Pace Picante Mild Sauce

2 tablespoons Gourmet Burger seasoning

Lettuce, tomato, pickles for garnish

Preheat grill.

In a bowl combine beef, garlic, salt and pepper, gourmet burger seasoning, and Pace Picante sauce. Mix well.

In a small sauce pan, put onions and bacon in a small amount of olive oil. Saute until bacon is crisp and onions are clear.

Pat out 6 thin patties, about 1/3 to 1/2 inch thick. Place a spoonful of onions and bacon mixture inthe the middle of the patties. Top each with another thin patty and seal the edges. Grill burgers over medium-high heat until desired doneness. Serve with whole wheat buns and garnishes.