TOMATOES & MOZZARELLA

TOMAOTES
MOZZARELLA
SALT
PEPPER
OIL OF CHOICE (MINE IS AVOCADO OIL)
SERVE OVER ROMAINE

PARMESAN ROASTED GREEN BEANS & PLUM TOMATOES

WASH AND TRIM YOUR GREEN BEANS. WASH PLUM TOMATOES. LAY BOTH ON A SHEET PAN AND DRIZZLE WITH OIL OF YOUR CHOICE. (I USED AVOCADO OIL-BUY IT HERE, BUT OLIVE OIL IS FINE.)

SPRINKLE WITH SALT AND PEPPER AND TOSS TO COAT. 

ROAST AT 400 DEGREES FOR 5 MINUTES. STIR. ROAST AN ADDITIONAL 8 MINUTES TO KEEP GREEN BEANS CRUNCHY OR LONGER IF YOU DON'T WANT THEM CRUNCHY. 

ONCE OUT OF THE OVEN IMMEDIATELY SPRINKLE WITH SHREDDED PARMESAN OR ASIAGO CHEESE. RETURN TO THE OVEN FOR ONE MINUTE TO MELT.

ROASTED CORN, TOMATO & PEPPER SOUP TOPPED WITH PESTO & AVOCADO

SOUP INGREDIENTS:
5 cobs of fresh corn
2 cups cherry tomatoes
8 ounce jar roasted red peppers, drained
1 onion, diced
olive oil (or avocado oil if you have, I prefer this!!!!)
4 cups chicken broth 
3/4 teaspoon smoked paprika
1/4 teaspoon chili powder
kosher salt
fresh black pepper

1.  Preheat oven to 400. Line a roasting pan with nonstick foil.  Drizzle the cobs of corn and tomatoes with oil, salt and pepper.  Roast 25-30 mins until nicely browned.  Let cool.

2.  Meanwhile, in a soup pot heat a tablespoon of oil and sautee the onion.  Add the roasted red peppers.  Cut the kernels off 4 of the cobs and add them to the pot.  Reserve kernels from the last cob for the soup garnish. Add the tomatoes to the pot and stir all together for a few minutes to marry the flavors.  Add the broth.  Bring to a simmer and cook covered for 25-30 mins.  Taste for salt and pepper, adding if necessary.   You can serve right now with the reserved corn kernels on top or go ahead and make the amazing pesto.  I piped it right on top of the soup! Mmmm!
soup adapted from our best bites

Pesto:

In a food processor, chop 

2 cups basil 

6 garlic cloves. 

Stream in 3/4c. olive oil. (I used walnut oil this time-fabulous!!)

Add 1c. Parmesan cheese and 1/2 cup pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!

ROASTED GRAPE TOMATOES WITH FRESHLY SLICED PARMESAN CHEESE

LAY GRAPE TOMATOES ON A PAN LINED WITH NON STICK FOIL.  DRIZZLE ON 1 T. AVOCADO OIL (OR OLIVE) AD ROAST AT 400 FOR 20 MINUTES.  TOSS WITH FRESHLY SLICED PARMESAN CHEESE AND SCALLIONS.  ADD MORE S & P TO TASTE.

ORDER AVOCADO OIL HERE FROM CHOSEN FOODS.

CATFISH BREADED WITH CHIA SEEDS & PAN FRIED IN AVOCADO OIL WITH ROASTED TOMATOES

I THINK THIS IS OUR NEW FAVORITE DINNER!!!!!

1.  SLICE TOMATOES. LAY ON NONSTICK FOIL, DRIZZLE WITH AVOCADO OIL, SALT, PEPPER, AND ROAST 20-25 MINUTES AT 400 DEGREES.

2.  MAKE A MIXTURE OF BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE), PARMESAN CHEESE AND CHIA SEEDS.  DIP FILETS OF CATFISH IN BEATEN EGG AND DREDGE IN CRUMBS. 

3. HEAT AVACOADO OIL IN SKILLET.  PAN FRY FISH ON BOTH SIDES.  SPRINKLE ON SALT AND PEPPER.   

4. SERVE OVER BROWN RICE, TOP WITH ROASTED TOMATOES AND CHOPPED SCALLIONS!

YOU CAN ORDER THE CHIA SEEDS AND THE AVOCADO OIL FROM CHOSEN FOODS.  YOU WILL NOT BE DISAPPOINTED. IN FACT, THIS DINNER WILL BE A WEEKLY ADDITION FOR US.  NOT ONLY WAS IT DELICIOUS BUT IT WAS FAST AND HEALTHY, TOO!

ROASTED TOMATOES

DID YOU KNOW THAT COOKED TOMATOES ARE EVEN HEALTHIER THAN RAW? COOKING TOMATOES BRINGS OUT THE LYCOPENE!!

SLICE TOMATOES, LAY ON NONSTICK FOIL LINED SHEET. DRIZZLE WITH OIL (MACADAMIA NUT OIL HAS A HUGH SMOKE POINT) AND SPRINKLE WITH SALT & PEPPER. ROAST AT 425 20-25 MINS. MMMMMMMM