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Recipes

 

Slow-Roasted Tomatoes

SERVINGS: 8 (4 c total)

 

3 lb firm, ripe plum tomatoes (20-24), trimmed and halved lengthwise
2 tbsp minced garlic
2 tsp finely chopped fresh thyme
2 tbsp olive oil (preferably extra virgin)
1 tsp kosher salt
¼ tsp freshly ground black pepper

 

1. PREHEAT oven to 250°F.
 

2. LINE 2 large baking sheets with parchment. Place tomatoes cut-side up on pans.
 

3. SPRINKLE garlic and thyme on each and drizzle with oil, spreading over surface with fingertips. Season with salt and pepper and roast 4 to

5 hours until dried but still moist.
 

4. REFRIGERATE leftovers in airtight container up to a week.

 

NUTRITION (per serving) 71 cal, 1 g pro, 7 g carb, 4 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 248 mg sodium


http://www.prevention.com/food/healthy-recipes/farmers-market-recipe-finder-tomatoes

Eggplant Parmesan

SERVINGS: 4

 

2¼ lb sm eggplant (2-3), cut into ¼" slices
¼ c + 1 ½ tsp olive oil
1 tsp salt
1 clove garlic, thinly sliced
2 lb plum tomatoes or 1 can (28 oz) tomatoes, chopped
20 fresh basil leaves
½ tsp black pepper
¾ c freshly grated Parmesan

 

1. HEAT oven to 400°F. Generously oil 2 non-stick baking sheets.
 

2. PUT eggplant on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
 

3. HEAT remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
 

4. ADD tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.
 

5. TRANSFER tomato mixture to food processor and puree until nearly smooth.
 

6. COAT bottom of 8" x 8" baking pan with ½ cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.
 

7. BAKE until browned, about 30 minutes. Let rest 10 minutes before serving.

 

NUTRITION (per serving): 300 cal, 10 g pro, 24 g carb,

 

http://www.prevention.com/food/healthy-recipes/farmers-market-recipe-finder-eggplant

French Toast Rollups

 

  • 8 slices white sandwich bread, we recommend Pamela's Practically Perfect Bread (Oatmeal or Multigrain)

  • Pamela's Practically Perfect Jelly

  • 2 eggs

  • 3 tablespoons milk

  • ⅓ cup sugar

  • 1 teaspoon cinnamon

  • Butter for your fry pan

  • Maple Syrup for dipping, if desired

 

 

Instructions

  1. Cut the crust from the bread and then flatten it with a rolling pin

  2. Place about a teaspoon of each of your chosen filling, placing it an inch from one end of the bread. Spread this out in a strip but don't cover your whole piece of bread. Roll the bread up and repeat until they're all filled.

  3. Combine your sugar and cinnamon in a shallow dish and set aside.

  4. Whisk your eggs and milk in a dish, and dip the roll up into this mixture

  5. Melt your butter on your skillet or griddle which should be set on medium heat.

  6. Place your roll ups on your hot buttered griddle and cook all sides until golden brown.

  7. When browned, remove from the griddle and place in the cinnamon sugar. Generously coat with sugar.

  8. You can dunk these in maple syrup if you can get them to last that long!

http://www.madefrompinterest.net/2013/11/french-toast-roll-ups/

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