Ingredients

• 2 large sweet potatoes or 4 small sweet potatoes, peeled and sliced in 1/4 inch wide strips.
• Olive oil
• 1/2 tablespoon House Seasoning
• 1/4 - 1/2 teaspoon of paprika

Instructions

1. Preheat oven to 450 degrees.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss sweet potatoes with enough oil to coat.
4. Sprinkle with house seasoning and paprika.
5. Spread potatoes in a single layer on prepared baking sheet.
6. Bake until sweet potatoes are tender and golden brown. I bake for 20 minutes, flip them, bake for an additional 10 minutes, and flip and bake for another 10 minutes, if necessary.

Do Ahead Prep

Ingredients

• 2 Tablespoons of salt
• ¾ teaspoon of black pepper
• ¾ teaspoon garlic powder

Instructions

1. Mix ingredients together and store up to 6 months.
2. Use on Sweet Potato Fries.

Ingredients

• 1 zucchini, cut into round ½ inch slices
• ½ cup of salsa
• Salt, pepper, garlic powder to taste
• ½ cup of shredded cheese – use Monterrey Jack, Cheddar, or mixture

Instructions

1. Preheat oven to 425 degrees.
2. Cut zucchini into slices and place on a large sheet of aluminum foil.
3. Sprinkle zucchini with salt, pepper, garlic to taste. Pour salsa on top.
4. Roll up aluminum foil to seal closed.
5. Bake for 25-30 minutes.
6. Sprinkle zucchini with cheese. Let it melt and serve.

Ingredients

• 2 cups half & half
• 1/3 cup whole wheat flour
• 2 teaspoons dry mustard
• 2 cups (1/2 lb.) shredded sharp cheddar cheese
• 1 teaspoon Worcestershire sauce

Instructions

1. Set heat control at simmer setting and add half & half. Warm the half & half.
2. Take a ½ cup of warm half & half and move it to a small bowl. Add flour and mustard. Whisk until blended with no lumps.
3. Add flour, mustard, and half & half mixture back to fondue pot with the rest of the half & half. Stir until thickened.
4. Add shredded cheese, ¼ cup at a time, and stir until melted.
5. Add Worcestershire sauce. Stir.
6. Serve with celery slices, carrot slices, apple cubes, and homemade whole wheat bread.