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baked feta with cherry tomatoes
Pour 2 tablespoons of the olive oil into an 8- or 9-inch baking dish (or something similar). Add all the cherry tomatoes, 4 cloves garlic thinly sliced, 1 shallots thinly sliced. Sprinkle it with a pinch of sea salt and pepper to taste. Toss to coat. Add the feta. Drizzle with the remaining 2 tablespoons of olive oil. Crack more pepper over top to taste.
Transfer pan to your oven’s middle rack for 20 minutes. After 20 minutes, transfer the pan to the top rack, and switch to your oven’s broiler setting. Broil on high for 5 minutes (or more or less), keeping a close watch the entire time. While the tomatoes broil, heat up some bread.
When the tomatoes are blistered to your liking, remove the pan from the heat. Toss in a handful of basil and stir gently to combine. Serve with slices of warm bread.
roasted radishes
Wash and chop the radishes into bite-sized pieces. melt 3 Tbsp butter. Mince 1 Tbsp of green garlic.
Toss the radishes with the butter, garlic, 1 Tbsp dried parsley. salt and pepper. Spread out on a rimmed baking sheet. Roast in the oven at 400 for 30 minutes.
standard salad dressing
To make dressing combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar (preferably unfiltered), 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper.
tomato & garlic flatbread
To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.
Preheat the oven to 425F.
Form dough into 2-4 ovals and place on a greased baking sheet. Drizzle 2 Tbsp olive oil over flatbreads, then spread 4 cloves minced garlic, 1/2 tsp salt, and a pinch of pepper. Bake for 15 minutes. Remove from the oven and top with 2 cups diced tomatoes and a splash of balsamic vinegar.
Stuffed Peppers
Cook 1 cup of quinoa, 1 cup of pinto beans. Cut 6 peppers in half lengthwise, remove stems and seeds, and place on a rimmed baking dish with 1/2 inch of water set aside.
Sautee 1 cup finely chopped green onions (about 3 green onions), 1 clove garlic in oil until soft. Add 3 cups tomato sauce, 1/2 cup diced tomatoes, 1/4 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir in cooked quinoa and pinto beans. Simmer for 15 minutes. Remove from heat and stir in 1 cup shredded manchego cheese.
Fill peppers with stuffing, top with more cheese if you would like. Cook at 350F for 20 to 30 minutes or until peppers are soft.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.