I used this recipe a while back and loved it, but decided to try a slightly modified version this time around. I put the onion in the food processor with a bell pepper and a carrot and then added some crushed red pepper (my #1 cooking crutch.) I also found it was much easier (and probably healthier) too cook 'em in a muffin pan. Caroline suggested next time I use a pie dish, and I'm really excited to try that.
I've been drinking smoothies almost constantly lately - this one in particular features strawberries, kale, banana, mango juice, and beet juice, but I've tried a bunch of variations and none of them have done me wrong.
Rosemary Parmesan Potato Chips
I try to be very strategic with my grocery shopping, which usually means knowing exactly what I'm going to get before I walk in the store, but it doesn't always happen that way. Today, for example, I only had one thing on my list, but decided to do a little browsing to make the walk more worthwhile. I ended up with rosemary olive oil in my basket and picked up a couple potatoes and some parmesan cheese to seal the deal. These are super easy to make - just slice up the potato, drizzle it with olive oil, and then sprinkle some cheese, sea salt, and pepper on top and stick in the oven until they're crispy!