Recipe of the Week:
The following recipe for Parmesan-Thyme Roasted Potato Wedges is from SurvivalBlog reader Ellen H.. Ingredients 5 large potatoes washed and sliced into wedges. (Leave the skins on.) ½ cup Parmesan cheese, grated ⅓ cup extra virgin olive oil 2 tbsp lemon juice 2 sprigs of fresh thyme leaves from your garden. (Or substitute ½ teaspoon of dried thyme.) 2 cloves garlic, minced (or less, to taste) salt (to taste) pepper (to taste) Directions Pre-heat your oven to 325 F. Slice potatoes into wedges Spread potatoes in a greased 9×13 inch pan. In a bowl, whisk together the remaining ingredients. Pour …