Roasted Onions in Their Skins

Serves 8.

The onions steam in their skins and the cut surfaces caramelize.

• 4 medium yellow onions, unpeeled, halved

• 2 tbsp. olive oil

• Salt and freshly ground black pepper


Adjust oven rack to lowest position and heat to 425 degrees. Gently toss onions with oil and a generous sprinkling of salt and pepper. Place cut side down on a rimmed baking sheet.

Roast until onions are tender and cut surfaces are a rich golden brown, 30 to 35 minutes. Adjust seasonings and serve onions in their skins.

Nutrition information per serving:

Calories 31 Fat 1 g Sodium 2 mg

Carbohydrates 6 g Saturated fat 0 g Calcium 12 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable.

Make-Ahead Mashed Potatoes

Serves 8 to 10.

You can make these up to two days ahead. The trick is not adding the butter until just before serving.

• 3 lb. medium Idaho (baking) potatoes, scrubbed

• 11/2 c. half-and-half, heated, plus extra if necessary

• Salt

• 6 tbsp. (3/4 stick) butter, softened


Place potatoes in a large pot with water to cover. Cover and bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a sharp knife, about 20 minutes. Run unpeeled potatoes through a food mill or ricer into a medium bowl. Or, holding hot potatoes with a potholder, peel and place in a standing mixer with the paddle attachment and beat until smooth. Or place in a large bowl and beat with a hand mixer.

Add half-and-half and a generous sprinkling of salt. Continue to stir or beat until smooth, light and fluffy, adding more half-and-half if necessary. Cool, cover and refrigerate.

Thirty minutes before serving, microwave potatoes until warm and place in a heatproof bowl set over a pan of simmering water (or simply warm the potatoes in the bowl over the water.) Stir butter into potatoes until melted, and serve. Or, cover with plastic wrap and keep warm over simmering water for up to 30 minutes.

Nutrition information per serving:

Calories 211 Fat 11 g Sodium 400 mg

Carbohydrates 26 g Saturated fat 7 g Calcium 69 mg

Protein 3 g Cholesterol 32 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1½ bread/starch, 2 fat.