So yesterday I revealed my updated and healthier version of a favorite hole in the wall dish, lemon-caper chicken. As promised, here are the two easiest side dishes ever. Even the most celebrated cook would think you took hours mashing these potatoes!

Recipe:

1 1/2 to 2 lbs yukon gold potatoes, washed and partially peeled

roasted garlic

1/2 cup milk, heated

To roast garlic:

Peel away paper skins from a whole head of garlic. Cut off the pointed top, place on a sheet of foil (root side down), drizzle with 1 tbsp olive oil making sure oil covers the exposed cloves. Close foil to make a loose pouch and place on cookie sheet in a 375 degree oven. Bake for about 45 minutes, until garlic is tender and cloves easily squeeze out.

For potatoes:

Place whole potatoes in large pot and fill with cold water, just enough to cover the potatoes. Bring water and potatoes to boil and let cook for 35-40 minutes. The potatoes will become tender and break apart when they are done. Drain the water, reserving a little of the cooking liquid.

Mash potatoes with a potato masher or fork, add warm milk, 3 -4 roasted garlic cloves, salt and pepper to taste. Continue mashing until desired consistency. If you like a creamier mashed potato add a little more milk. To keep warm place over a low heat and stir frequently so potatoes don’t stick to the pan.

For asparagus:

1 lb asparagus

olive oil

salt and pepper

lemon zest

Wash and trim asparagus spears and let dry on a paper towel. Place prepped asparagus of a cookie sheet sprayed lightly with olive oil.

Spray asparagus with olive oil spray or drizzle a little olive oil over asparagus, toss the asparagus to make they are coated evenly. Season with salt and pepper then top with fresh lemon zest to taste.

Place in a 425 degree oven and bake for 15 minutes. Serve immediately.

Notes:

The leftover roasted garlic is great spread on warm bread or rolls in place of butter. You can even use it in a pasta dish.

This is my favorite way to eat asparagus, I took note from the Barefoot Contessa on this one. Roasting vegetables makes them so flavorful and really easy to prepare.

Here’s a trick for trimming the asparagus, hold a each end and gently bend the asparagus spear, it will naturally break off its stem.

Sugar is not my friend and oh how I love cakes, cookies and pies but they do not love me back. Anyone that know’s me well knows that when crisis strikes, I can solve anything with a cookie in hand. I’ve had a terrible sweet tooth all of my life. I remember being 5 years old, scaling the cabinets in our kitchen looking for chocolate. Not having much luck finding a Hershey bar, I ran across baker’s chocolate and yes, I ate it.

Shopping while starving at Costco a few weeks ago, I wound up with 6 pound bag of frozen strawberries. While my intent was smoothies for months, my sweet tooth got the better of me and I had visions of a giant strawberry cake with cream cheese icing, which was always my birthday cake of choice. I came up with a delicious strawberry bread that will beat out a cake craving any day.

Recipe:

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking soda

1 tsp baking powder

2 cups fresh or frozen strawberries, pureed

1/2 cup sugar

1 egg

1/3 cup applesauce, no sugar added

1/4 cup canola oil

1 tsp vanilla extract

1 tsp lemon zest

Preheat oven to 350 degrees.

If using frozen strawberries, let defrost before processing in blender.

In a large mixing bowl combine flours, cinnamon, salt, baking soda and baking powder.

In another bowl combine strawberry puree, sugar, applesauce, oil, egg, vanilla and lemon zest.

Pour wet ingredients into dry ingredients and fold together. Do not overstir.

Pour into a loaf pan sprayed with oil or cooking spray and bake for 50-55 minutes. A knife will come out clean in the center of the bread when it is done.

Let cake cool for 30 minutes before drizzling the glaze over the bread.

For Glaze:

3 tbsp powdered sugar

1 tbsp fresh lemon juice

Whisk together until smooth. Let bread cool for 3o minutes and then drizzle on the bread.

Notes:

One kitchen tool I love and use all the time is my rocket blender. I got this Bella Cucina rocket blender at  Macy’s for around $30. It is great for making salad dressing, smoothies and sauces. It comes with three different blending cups, two blade choices and several lids.