Author: Cookie and Kate (again!)
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 2 cups 1x
Category: Side dish
Method: Roasted
Cuisine: Mediterranean
Diet: Vegan

​These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.

INGREDIENTS

• 2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon fine salt

INSTRUCTIONS

1. Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
2. Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
3. Bake for 1 hour 45 minutes to 2 ½ hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences. 
4. Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

Uses for Roasted Tomatoes

Try scattering roasted cherry tomatoes on any of the following:

• Eggs
• Pasta
• Pizzas
• Quesadillas and tacos
• Salads with greens, herbs or whole grains
• Toasts or crackers spread with cream cheese, goat cheese or mashed avocado

Roasted tomatoes go particularly well with these Mediterranean flavors: 

• Basil
• Bell peppers, especially roasted
• Feta, goat cheese, mozzarella and Parmesan
• Olives and capers
• Zucchini and yellow squash

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 side servings 1x
Category: Side dish
Method: Baked
Cuisine: American

These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.

INGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

NOTES

• STORAGE SUGGESTIONS: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.

This a great way to have tomato sandwich with out the mess. I eat mine with a spoon nowadays. 

Ingredients

• Cherry Tomatoes quartered or slicers tomato diced
• 1 Cucumber, diced
• 2-3 thick sliced of good bread diced (1/2 inch cubes?)
• 1-2 tablespoon olive oil
• Lemon juice
• Herb- optional (basil and dill are both good choices)
• 1 tablespoon Garlic minced (optional)
• Cheese (I like blue cheese)
• Tofu (optional)
• salt and pepper

Instructions

• Toss the ingredients together in a big bowl.
• Let it sit for ten minutes if you can manage to wait!
• I like it best at room temperature but it keeps in the fridge for a couple days too.

Notes

• You can add whatever you want. Peppers, onions, vinegar? 
• What makes this great is that the bread soaks in the tomato juice, the cucumbers make it crunchy.

I tried making this for the first time last week and it was INSANELY delicious. 

I got the perfect amount of tops for the recipe from one bunch. I then braised the bulbs in white wine. All in all, it was a delicious day that if you saw me Saturday, you probably heard about. 
 
From: Whole Food Bellies
If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.
Ingredients

• 1 cup toasted walnuts (could skip the toasting if you're in a hurry but it takes very little time and really gourmets the whole situation.)
• 3 cups loosely packed fennel fronds
• 1 lemon juiced
• 1 clove garlic
• 1 teaspoon sea salt
• ½ cup olive oil (plus extra)

Directions

• Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
• Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 teaspoon at a time if you prefer it thinner)
• Store in an airtight container in the fridge or freeze for later use

I made this recipe this morning for dinner tonight. I substituted a lot and kept the principals: Soften the onions, keep the heat high, don't cook the zucchini too long. I added garlic scapes, a green pepper, and some steamed chard, plus tofu from some extra protein. You could add carrots, kohlrabi, turnips, celery, eggs, meat or really whatever.
 
From: The Flavors of Kitchen
​
This flavor-packed Zucchini Stir Fry gets ready in 20 mins. Make this super quick stir fry with Onion, Garlic, Zucchini tossed in a simple sauce.

This Zucchini Stir fry is a brilliant way to turn humble Zucchinis into a take-out style stir fry in almost no time. Serve this stir fry on rice for a complete meal. Caramelized onions, garlic, tender yet Crispy Zucchinis tossed with Soy and Oyster sauce. Then there is toasted sesame seeds and sesame oil to finish up the dish.

Ingredients

• 2 medium Zucchini Fresh and firm
• 2 medium Onion sliced
• 1 tablespoon Garlic minced
• 2 teaspoon Cooking Oil
• 1 dry red chilli
• 1.5 tablespoon Soy Sauce low sodium
• 2 teaspoon Oyster Sauce
• 2 tablespoon Toasted Sesame Seeds
• ½ teaspoon Toasted Sesame Oil
• salt and pepper

Helpful tips:
For that matter, zucchini or any stir fry, there are a few tips that are helpful.

• Stir-fries are meant to be super quick. So the first step while making any stir fry is to do the prep before starting with the cooking. Finish off all the cleaning and chopping ahead. Keep the rest of the ingredients like sauce, salt and pepper reachable.
• Zucchini needs to firm and fresh.
• Zucchini pieces should not be too thick or too thin.
• Stir fry needs really high heat and things need to be done really quick.  A wok or a wide pan works best in this case.
• Caramelizing onion adds sweetness to the stir fry. So brown it until it softens and starts to brown.
• Don't overcook the zucchini. Soft and soggy Zucchini is
• Red chilli adds smokiness but you can skip if you don't have it.

Instructions:

• Pour oil to a wok or a pan. Once hot add dry red chilli if using.
• When the red chilli is smokey hot, add sliced onion.
• Saute onion until it is soft and translucent.
• Add minced garlic. Stir until aromatic and no more raw smell is there.
• Add chopped Zucchini. Stir fry on high heat for 2-3 minutes.
• Add Soy sauce, Oyster Sauce, salt and pepper. Toss everything and mix well.
• Stir fry for another 2-3 minutes. When the zucchini is coated well with the sauce and small brown blisters start appearing.
• Sprinkle toasted sesame seeds and toasted sesame oil. Mix everything well.

Notes

• For glutenfree version use tamari or Coconut aminos instead of Soy sauce.
• Soy Sauce and Oyster sauce already contains salt. So add salt accordingly.
• Add a dash of hot sauce for an extra kick. 
• Recipe Video with step by step instruction just above the recipe.  

NutritionServing: 100g | Calories: 78kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 286mg | Potassium: 502mg | Fiber: 3g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 33.6mg | Calcium: 42mg | Iron: 0.8mg