Most Delicious Roasted Tomatoes
- 2-4 packages of grape or other tomatoes, rinsed and dried. A variety of colors is very pretty.
- Good olive oil
- Salt and Pepper
Preheat oven to 400
Cover a large baking sheet with foil (unless you like to clean – the foil means you just throw the foil away; no muss no fuss!). Toss tomatoes in olive oil, salt and pepper (if you do on the baking sheet, no bowl to clean!)
Roast tomatoes in oven until they start to brown. They should be well blistered and beginning to break down.
Serve as a side hot/warm or cool and use to put on bruschetta, toast, or anything else. The tomatoes will be slightly sweet but oh so savory. Enjoy! It is fantastic after a day or two in the fridge, so don’t be afraid to make lots.
Roasted Salsa to Boast About!
- 1 sweet onion, chopped
- 3 C chopped tomatoes (farmer’s market FRESH are best!)
- 1 jalapeno, deseeded and minced (more or less for desired heat)
- 2 t ground cumin
- Grapeseed oil (or other hot temp oil without strong flavor)
- ½ C chopped cilantro
Heat oven to 425. Cover large sheet pan w/ foil (IF you want easy clean up!). Place all chopped veggies on pan, sprinkle with oil, cumin, salt and pepper and mix gently with spatula until veggies are evenly coated (oil and cumin).
Roast in oven until tomatoes break down and all veggies become brown – 18-25 minutes, depending upon desired “char”.
Place salsa in large bowl and gently mix in cilantro.
Use for dipping or in any recipe that calls for salsa. You will NEVER buy salsa again!
Thai Beef Lettuce Wraps with Basil Rice
- 1/2 C jasmine rice
- 1/4 fresh basil, rough chopped
- 1 T + 1 t coconut oil
- 1/2 inch ginger, minced
- 1 clove garlic, minced
- 12 oz (well raised) ground beef
- 1 t soy sauce or tamari
- 1 T hoisin saice
- 1 t – 1 T Sriracha sauce
- juice from 1/2 lime
- 1/4 C cilantro, chopped
- 1/4 C water chestnuts, chopped
- 1 head Boston lettuce, 6 leaves rinsed and dried
- 3 T peanuts, rough chopped if desired
Prepare the rice – heat 1 t coconut oil in a small sauce pan. Saute rice until just warming. Add 1 C water and a pinch of salt. Bring to boil, then simmer for 12 minutes or until rice is just done. Take off heat and set aside, allowing to steam w/ lid on.
While rice cooks, heat remaining coconut oil in skillet. Add ginger and garlic and saute over medium heat until fragrant, 1-2 minutes.
Add soy sauce and beef to skillet and saute until beef is done. Break up w/ back of spoon so no large chunks remain. Season with salt and pepper.
While beef cooks, whisk hoisin, lime juice, and as much Sriracha as desired in a mixing bowl. When beef is done, using slotted spoon, add beef to hoisin/Sriracha mixture. Add cilantro and water chestnuts and mix until well blended. Add salt and pepper as needed.
Add basil to pot with rice and mix. Salt and pepper if needed.
Divide rice and beef evenly between 6 lettuce cups. Sprinkle peanuts on top and enjoy!!
Spicy Tofu Soup with Shiitake, Bok Choy, and Ginger
This soup is super (ha!) easy and not only tasty but truly satisfying for a light, summer supper! Even if you don’t think you like tofu, it’s worth a try. You might be surprised!
- 1 package extra firm tofu
- 2 T sesame oil
- 12 oz. baby bok choy (or regular), sliced
- 10-12 oz. Shiitake mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- ½ inch ginger, minced
- ½ bunch scallions, thinly sliced
- 2 inches lemongrass, outer layer peeled off
- ¾ – 1 tsp vegetable base (or chicken)
- 1-2 tsp soy sauce
- 3 T mirin
- ½ T chili garlic sauce (or to taste)
- salt/pepper to taste
Place tofu between to pieces of paper towel and place a heavy object on top to drain for at least 10 minutes.
Chop other ingredients and, using the back of your knife, bruise the lemongrass.
Cut tofu into small-ish squares and brown in sesame oil over medium-high heat until golden brown.
Remove tofu from pot and set aside. Add remaining sesame oil. When oil is shimmering add garlic and ginger and cook until fragrant (1 min). Add bok choy, mushrooms, and lemongrass and cook until bok choy is bright green and mushrooms are beginning to soften (3 min)
Add stock base, soy sauce, mirin, and 3 cups water to pot with vegetables and whisk to combine. Increase heat to high and bring to a boil, then reduce heat to medium low. Simmer until vegetables are tender and flavors are melded (7-8 min).
Add tofu and chili garlic sauce to soup and stir to combine. Cook to warm through, about 1 minute. Add salt and pepper to taste. Divide between 2 bowls, garnish with scallions, serve, and enjoy!