Recipes You Can Use

Roasted Tomatoes with Parmesan

several tomatoes
olive oil
salt
freshly grated parmesan

Preheat oven to 400. Cut medium tomatoes into quarters, or large tomatoes into eighths. Arrange on a rimmed baking sheet (do not use glass) with cut sides up. Drizzle with olive oil. Sprinkle with salt. Roast tomatoes for 40 minutes to an hour until cooked through. Remove from oven and sprinkle with cheese immediately. Serve with any pan juices.

Light and Lively Slaw

The Dressing

2 Tablespoons rice wine Vinegar
2 Tablespoons vegetable oil
2 Tablespoons sugar
1 teaspoon grated fresh ginger
2 tablespoons minced spearmint
salt to taste

The Slaw

3 cups thinly sliced cabbage
1/4 cup thinly sliced fresh onion
1 small raw beet, grated
1 large carrot, grated

In a bowl combine all the dressing ingredients. Set aside. Combine the cabbage, onion, carrot, and beet in a medium bowl. Toss the dressing with the slaw ingredients. Wait 10 minutes for flavors to blend and serve.

Carrot Salad

This is made easier if you have a Mandoline. but coarsely shredding in a food processor or on a box grater will work as well.

1lb. carrots julienne, or grated
1 clove garlic
1 teaspoon coarse salt
1 tablespoon lemon juice
dash of cayenne
1/4 cup of olive oil
2 Tablespoons minced fresh chives

Chop the garlic with the salt to a very fine paste like consistency. In a large bowl, combine the garlic paste, lemon juice, cayenne and olive oil. Wisk to combine. Add carrots and toss to coat. Add chive and lightly mix. Serve.

Beets with Onions and Capers

1 tablespoon olive oil
1 pound red onions, very thinly sliced
2 tablespoons red wine vinegar
1 pound cooked beets, julieened
Salt & pepper
4 tablespoons drained capers

Heat the oil in a large skillet over medium heat. Sweat the onions until they're very soft but not browning, about 10 minutes, stirring occasionally. Stir in the vinegar and the beets and combine until coated. Season with salt and pepper, scatter with the capers and serve.