I roasted some cherry tomatoes for use in things like frittatas, salsas etc. Just halve the tomatoes and place on a lined baking sheet, drizzle with some olive oil (I used an orange infused oil that I love these days), and sprinkle with sea salt. Bake at 200 degrees Fahrenheit for a couple hours. Cool and store in fridge.
This was delicious served on some baked salmon. Alongside we had roasted asparagus and some quinoa pilaf. To make:
1) Dice a peach (I actually used one of those "Fresh Pak" tubs from the produce section. Note: we had planned mango salsa, but all of the mangos at the store were hard as a rock - same recipe otherwise!) I added a bit of the peach juice to the salsa for flavor
2) Add 1/2 diced red bell pepper
3) 1/2 - 2 diced jalepeno peppers (according to the level of heat you prefer)
4) 1/4 cup finely diced red onion
5) Handful of cilantro leaves, coarsely chopped
6) About a tablespoon of white wine vinegar
7) Salt to taste
Mix it all up and use to top fish or chicken
(I ate 2 ounces fish with salsa, and a bite each of asparagus and quinoa)
Halibut with Roasted Tomato Salsa
1 handful roasted (or fresh if you prefer) cherry tomatoes, halved
Zest of one lemon
Juice of 1/2 Lemon
2 tsp capers
Handful of fresh basil, chopped coarsely
One clove of garlic, minced or put through garlic press
Drizzle of olive oil
Salt and pepper to taste
Mix it all together and use to top baked halibut.
We also had something new I tried today and it was fabulous!
Cheesy Cauliflower Bites
Slice as much cauliflower as you would like to eat - I do this by cutting large florets, then slicing these, about 1/4 inch or 1cm thick.
Beat one egg in a small dish or bowl
In another bowl pour about a cup of shredded cheese (your choice - I just used the leftover pizza blend in the fridge)
Line a baking tray with parchement or spray very well with non-stick spray
Dip the cauliflower pieces in the egg, then coat with the cheese, pressing it with your fingers to make it adhere.
Place in a single layer on the baking sheet.
Bake about 30 minutes at 400 degrees - or until crispy and browned a bit.
Hot out of the oven.
Husband dove right in before I could get the camera ready!