Recipes
GARLIC FETA DRESSING with ROASTED VEGETABLES ft Nehilet Blackman
Joel makes this flavorful sauce/dressing with Adam's Garlic Sauce for celebrity taster Nehilet Blackman.
Ingredients
Dressing:
¾ cup Adam’s Garlic Sauce
½ cup crumbled feta cheese
3 tbsp mayonnaise
2 tsp rice wine vinegar
Few dashes Adams Pepper Sauce
Salt and pepper
Vegetables:
8 – 10 new potatoes, cut in half
10 – 12 baby carrots
2 sweet peppers, seeded and cut in large chunks
1 small head broccoli,
12 – 15 fresh button mushrooms, chopped
1 medium onion, peeled and cut into chunks
1 tbsp Adam’s Trini Chadon Beni Sauce
1 tbsp finely chopped rosemary
Salt and pepper
Olive oil
Directions
- Place all the ingredients for the dressing in a blender. Blend until the dressing is smooth. Taste and adjust seasoning if necessary.
- Preheat oven to 400 degrees F.
- In a bowl, toss together the potatoes and carrots with a generous pinch of salt and black pepper, ½ of the fresh rosemary, ½ of the Adam’s Chadon Beni Sauce and a few drizzles of olive oil. Spread the vegetables in an even layer on a large non-stick baking sheet.
- Bake in the preheated oven for 15 – 20 minutes. Remove.
- In the same bowl, mix together the remaining vegetables, rosemary, chadon beni sauce, salt, pepper and a little olive oil. Add to the par roasted potatoes and carrots. Mix well and spread again in an even layer. Continue cooking for another 20 – 25 minutes or until the vegetables are cooked and edges browned.
- Plate the vegetables on a platter over some mixed greens. Drizzle with the garlic feta sauce and serve. Refrigerate any leftover dressing.
