Sunday Roasted Chicken

Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
Serve with gravy on side.

Watermelon Salad

Toast pine nuts, Seed and cut watermelon into bite size pieces. Thinly slice onion, crumble feta and place in bowl with all other ingredients. Mix well, serve very cold.

Optional: Add some chopped mint.

Fingerling Potato and Green Bean Salad

Scrub fingerling potatoes to remove all dirt. Boil in salted water until tender, drain and cool. Cook trimmed fresh green beans in salted water 3- 5 minutes until crisp tender then drain. Whisk together lemon zest, olive oil, salt, pepper and chopped fresh parsley. Toss together with potatoes and beans. Serve at room temperature or cold.

Hint: You may also add any chopped herbs you desire, such as rosemary, thyme, tarragon, etc;

Hot Fudge Sundae

Heat hot fudge sauce in microwave, scoop ice cream into wine glasses and pour hot fudge sauce on top.

Optional: Add chopped nuts

Note: Be sure to add the Hot fudge sauce recipe to your shopping list.

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