Roasted Fingerling Potatoes with Whole Garlic

These were great for dinner--my father in law liked eating the whole garlic cloves at the end. The fingerling potatoes were hard to find--only found them at Whole Foods, but I've heard you can get them at Shop Rite too.

WW Points = 4

2 pound fingerling potatoes, washed of any dirt
10 cloves garlic, skin on
3 tablespoons olive oil
Leaves from 5 thyme sprigs
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender.

Serves 6

Watermelon and Cantaloupe with Mint Vinagrette

This was AMAZING! Very fresh tasting and surprising. I served it before Easter dinner, but it would be great for a summer barbecue or after dinner. It was so good. Would definitely make it again!

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.

Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

Yield: 1 cup