Remember those traditions of having  family Sunday dinners? This menu is inspired by that old tradition.  I usually make this on Sundays for my family,  I purchase a large whole chicken for leftovers, which I base other meals on for my week.  I hope you enjoy this meal.  Make it a family dinner with a movie or game after.  Serves 4-6

• Roast Chicken with Lemons, Mushrooms, Carrots & Onions
• Roasted Asparagus with silvered almonds
• Chopped salad Italian style
• Roasted Potatoes with onions and garlic 

Roast Chicken

• Whole organic chicken 5 pounds
• 2 large onions, peeled and quartered
• 6 carrots, peeled and chopped in 2-inch rounds
• 1 carton of organic mushrooms quartered
• 6 cloves garlic, peeled
• 2 lemons sliced
• 2 Tbsp olive oil
• salt/pepper to taste
• 6 sprigs fresh thyme or 2 Tbsp dried
• 2 t Tbsp oregano
• 1/4 cup apple cider vinegar

Heat oven to 375 degrees. In a dutch oven place the chicken drizzle with the olive oil.  Cut slats about 1 inch thick in the skin of the chicken, down into the meat.  Place the garlic cloves in the slats.  Arrange muushrooms on bottom of dutch oven. Add salt, pepper, thyme and oregano.  Using your hands rub seasonings over the body of the chicken. In the cavity add lemon slices arrange the remaining lemon slices on top of chicken. Add apple cider vinegar.  Roast uncovered for 1 1/2 -2 hours until done.  Cover and let stand for 20 minutes.

Roasted Asparagus with slivered almonds

• 2 bunches of asparagus chopped
• 2 Tbsp olive oil
• freshly ground pepper and sea salt to taste
• 1/4 cup slivered almonds
• 2 cloves garlic minced

In large saute’ pan over medium heat add olive oil and minced garlic.  Stirring gently until the garlic is light brown and fragrant. Add asparagus stirring until it is fork tender, about 15 minutes.  Add salt, pepper and almonds, stirring to mix the flavors together.

Chopped Italian Salad

This is one of my favorite salads.  You will usually find this in my refrigerator.

• 2-3 large organic romaine lettuce chopped in small pieces
• 1/2 jar of  organic kalamata olives diced
• 1/2 jar of organic artichoke hearts or quarters diced
• 1/2  organic red onion diced
• 1/2 organic large cucumber or one small diced
• 1/2 can organic Garbanzo beans (optional)
• 1 large organic avocado sliced
• 1/2 cup fresh parmesan cheese grated or I love to slice it.

Mix all ingredients in a large bowl sprinkle with salt and pepper.

Dressing:

• 4 cloves garlic minced
• 3 Tbsp balsamic vinegar
• 6 Tbsp olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp dijon mustard
• 1 tsp pepper
• 1/2 tsp salt

In a small bowl whisk all ingredients. Drizzle on salad and toss.

Roasted Potatoes with onion and garlic

• 2 1/2 pounds Organic Yukon Gold potatoes cut into chunks(it is important to use organic potatoes.  Potatoes are usually derived from GMO)
• 2 Tbsp Olive Oil
• 1 large sweet onion roughly chopped
• 4 cloves garlic chopped
• salt & pepper to taste

Preheat oven to 425 degrees.  Arrange potatoes & onions on a large cookie sheet.  Drizzle with olive oil, salt, pepper, and garlic.  Toss, making sure to coat all ingredients.  Bake for 40-45 minutes checking midway through.