Roasted Cherry Tomatoes and Sage

Roasted Cherry Tomatoes and Sage

2 pints cherry tomatoes
1 medium onion, finely diced
4 cloves garlic, minced
1/4 cup chopped fresh sage
3 tbsp extra-virgin olive oil
2 tbsp red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
(Can add other finely diced veggies such as mushrooms and squash)

Pre-heat oven to 450 degrees.

Toss all the ingredients together in a bowl.  Roast for 20-30 minutes. 

Based on this recipe from Eating Well.  

Green Bean and Potato Salad

Green Bean and Potato Salad


Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1 small red onion, chopped
1 pint cherry tomatoes, halved and roasted
salt and pepper to taste

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp minced fresh rosemary
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Quarter the potatoes and place in a pot of boiling, salted water.   Cook until fork tender.  Steam the green beans.  Transfer to a large bowl, and toss with the red onion and tomatoes. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, rosemary, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.  Marinate several hours or preferably over night.


Based on this recipe. 

Black Bean and Corn Salad

Black Bean and Corn Salad

Ingredients:

2 cans corn, drained
1 teaspoon paprika
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons fresh lime juice
2-3 tbsp salsa
2 (15 1/2-ounce) cans black beans, rinsed and drained
1 cup roasted tomatoes with green chilies
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oil in a skillet over medium heat. Add corn and paprika; cook 10 minutes. Combine oil, vinegar, lime juice, salsa, salt, and pepper in a bowl. Mix in the remaining ingredients.

Based on a recipe from Coastal Living.

Potato and Pea Curry

Potato and Pea Curry

Ingredients:

1 onion, finely chopped
1 tsp grated ginger
1 tsp black mustard seed
1 tsp cumin
1 tsp fennel
1 tsp turmeric
1/2 tsp chili powder
1 lb potatoes, peeled and diced
1 cup peas
1 tsp garam masala
1 tbsp lemon juice
chicken broth as needed

Heat oil in a skillet and cook onion until soft. Add ginger and spices and cook for 1 minute stirring constantly. Add potatoes and peas. Cook on med heat until potatoes are tender (about 30 min) using the chicken broth to deglaze the skillet as needed. Toss in the garam masala and lemon juice and cook a few more minutes.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

Ingredients

1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped
1 tbsp chili powder
1 tbsp grill seasoning blend
1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

This recipe is courtesy of Rachel Ray.

Green Beans with Tomato-Garlic Vinaigrette

Green Beans with Tomato-Garlic Vinaigrette

Ingredients:

1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extra virgin olive oil
1/2 cup chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed and cut into one inch pieces

Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

Heat olive oil in a skillet over medium heat. Add green beans and cook until tender, stirring occasionally. Pour in dressing; stir to coat.

Based on a recipe from Cooking Light.

Spiced Sweet Potatoes and Green Beans

Spiced Sweet Potatoes and Green Beans

Ingredients:

2 tablespoons olive oil
1/2 teaspoon brown mustard seeds
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced peeled fresh ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1 pound sweet potato, cut into 1/2-inch pieces
1/2 cup water
3/4 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces

Based on a recipe from Cooking Light.
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in cayenne, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in sweet potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. S

Roasted Sweet Potatoes

Ingredients:

2 large sweet potatoes
2 tbsp fresh rosemary, minced
5 cloves garlic, crushed
EVOO
Balsamic Vinegar

Preheat oven to 450 degrees. Peel and cut the sweet potatoes into 2 inch long wedges. Place on sprayed sheet pan. Drizzle with EVOO and balsamic vinegar. Stir to coat. Sprinkle with rosemary. Roast for 30 to 40 minutes, or until tender.

Roasted Green Beans and Mushrooms

Roasted Green Beans and Mushrooms

Ingredients:

1 lb green beans, trimmed
3 cups quartered cremini mushrooms
1 small shallot, diced
3 cloves garlic, chopped
2 tbsp fresh thyme, minced
EVOO

*can also add a splash of white wine vinegar

Preheat oven to 450 degrees.

Spray a sheet pan with cooking spray. Combine the first four ingredients on the pan. Drizzle with EVOO, sprinkle with thyme. Roast for 30 minutes.

Based on a Cooking Light recipe.