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Oven Roasted Heirloom Cherry Tomatoes

By Christy on September 21, 2012 in Appetizers & Snacks, Gluten-free, Recipes, Side Dishes, Slider, Vegan

Oh, look at these beauties!! I have never been a huge tomato fan. I love tomato sauce but the mealy store bought tomatoes ruined me for the fresh version. I do like the sweet mini cherry tomatoes. And when I saw that Greenling carried mini heirloom tomatoes, I knew I had to oven roast them to save for snacking and special dishes to come. If you have a favorite herb like oregano, basil, or rosemary, feel free to add them. I actually forgot to add some whole garlic cloves to the mix which make an awesome addition to the oven roasted flavor. But I like to add the seasonings later on so my base oven roasted version are versatile and can be used in a variety of recipes. Remember to also use the olive oil used to store the tomatoes as it becomes infused with the delicious flavors. Bonus!

1 Pint Heirloom Cherry Tomatoes

1/3 Cup Olive Oil (plus more for storage)

1/2 Teaspoon Sea Salt

Preheat oven to 250°. Cut tomatoes in half. Toss with olive oil and spread on baking sheet lined with parchment paper in a single layer. Sprinkle with salt. Bake for 20-25 minutes. Turn oven off and leave baking sheet in oven until in cools, for 30 minutes to 1 hour. Place tomatoes and juices in container and add enough olive oil to almost cover. Store covered in refrigerator.

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Breakfast Pizza

By Christy on September 16, 2012 in Appetizers & Snacks, Breakfast, Desserts, Recipes

This is so easy it barely qualifies as a recipe but it was so delicious I had to share! It can be eaten any time of the day but I have found it is a good way to get kiddos (and stubborn adults) to eat fruit for breakfast. I used figs but mix and match with what you have. The rosemary goes especially well with the figs but again feel free to use what you have or what you like.

1 Tortilla

1 Heaping Tablespoon of Greek Yogurt

1-2 Figs, Sliced

Honey, to taste

Pinch of Rosemary

Heat the tortilla on a skillet over medium heat flipping as needed. You want the tortilla to brown slightly and become crisp. When tortilla is cool enough to handle, smear with greek yogurt. Place sliced figs on top and drizzle with honey. Finish with a sprinkle of rosemary.

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I Love You, Honeydew.

By Christy on September 9, 2012 in Beverages, Desserts, Gluten-free, Recipes

Ever get a melon that looks perfect but once you cut it open you find that it is not quite sweet enough? A little ice and a bit of sugar will fix that. This recipe works with any melon but honeydew is definitely my favorite. It even works with melon that has been in the fridge a bit too long. Adjust the sugar to taste depending on the melon. If you are feeling extra decadent substitute the ice for ice cream. Or if somebody accidentally spills some coconut rum into it, drink it. It is still good. I’m just saying…

2 Cups Honeydew Melon

1 Cup Ice

1 Tablespoon Sugar

Add all ingredients into blender and blend on high till smooth.

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Crock Pot Roast

By Christy on August 19, 2012 in Gluten-free, Main Dishes, Recipes

It is still too hot to have the oven on for hours at a time. So when I got my beautiful roast from Bastrop Cattle Company in my Greenling basket, I got out the crock pot and dug out some root veggies for a down home Sunday dinner. The secret to any great roast is the browning of the meat and veg prior to roasting. You aren’t looking to cook them through but the brown bits equal flavor.

3-4 Pound Chuck Roast

10-12 Baby Carrots

4-5 Potatoes, cut in 2 inch pieces

1-2 Onions, peeled and cut in 8 pieces

1-2 Leeks, sliced and soaked to clean, then cut in 2 inch pieces

1-2 Tablespoons oil

1 Can Beef Broth

Salt and Pepper to taste.

Thoroughly dry roast and then season generously with salt and pepper. Set aside while you prep vegetables. Add potatoes to crock pot. Heat 1 Tablespoon oil over medium high heat in large saute pan. Brown the onions and leeks then add to crock pot. Brown carrots then add to crock pot. Add more oil to saute pan if needed and brown roast thoroughly on all sides. Position roast on top of vegetables in crock pot. Pour a couple of Tablespoons of beef broth in saute pan to deglaze, scraping up all the brown bits from the bottom of the pan. Pour over roast with remaining beef broth. Add water if necessary for liquid to come halfway up roast. Cook covered on high for 4-5 hours or low for 5-6 hours.

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