Roasted Grape Tomatoes

Ingredients

* 4 cups grape tomatoes

* 3 garlic cloves, peeled
* 3 tablespoons extra-virgin olive oil
* 2 teaspoons coarse kosher salt
* 1 teaspoon freshly ground black pepper
*balsamic vinegar to taste

Directions

Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle
with 3 tablespoons of olive oil and sprinkle with salt, pepper.

In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1
layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in
appearance. Return to the oven and cook for 20 to 30 more minutes.

When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened.
Serve hot from oven.

We love this with spiral pasta and feta cheese. Be sure to line your baking dish with foil – it is
impossible to clean otherwise.

Crock Pot BBQ

Salmon Cake Salad

Leila’s Spinach Pesto

*a few handfuls of baby spinach
*garlic cloves, olive oil, walnuts
Blend in food processor and serve over pasta with grilled chicken

Tequila Lime Chicken

* 1/2 cup gold tequila

* 1 cup freshly squeezed lime juice (5 to 6 limes)
* 1/2 cup freshly squeezed orange juice (2 oranges)
* 1 tablespoon chili powder
* 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
* 1 tablespoon minced fresh garlic (3 cloves)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in
a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the
chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down
for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until
just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes.
Serve hot or at room temperature.

Roasted Garlic-Edamame Spread

Ingredients

* 1 garlic bulb
* 1 tablespoon olive oil
* 2 cups fully cooked, shelled edamame (green soybeans)*
* 1/2 cup ricotta cheese
* 1/4 cup chopped fresh basil
* 2 tablespoons lemon juice
* 1/4 cup olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground pepper
* Assorted fresh vegetables

Preparation

1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and
drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from
garlic cloves into a bowl.

2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides.
Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.

3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing
until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

Kielbasa on Buns w/Sauerkraut

Breakfast

Greek Pizza

* 1 12-inch (10-ounce) whole wheat Italian bread shell (Boboli)

* 2 cups whole fresh baby spinach leaves
* 8 ounces cooked skinless chicken breast, sliced
* 1/2 cup cherry tomatoes, quartered
* 1/4 cup crumbled feta cheese (1 ounce)
* 2 tablespoons chopped walnuts or pine nuts
* 1/2 teaspoon dried oregano, crushed, or 1-1/2 teaspoons chopped fresh oregano
* 1/2 teaspoon dried rosemary, crushed, or 1-1/2 teaspoons chopped fresh rosemary
* 1 recipe Sonoma Diet Red Wine Vinaigrette

Directions

1. Place bread shell on a large baking sheet. Top with spinach, chicken, tomatoes, cheese, nuts,
oregano, and rosemary. Drizzle with Sonoma Diet Red Wine Vinaigrette. Bake in a 400 degree F. oven
for 10 to 15 minutes or until heated through. Makes: 4 servings
Turkey Apple Salad Wraps

*12 oz cooked turkey breast, shredded

*1 C chopped green apple
*1/2 C chopped celery
*1/2 C sliced green onions
*1/2 C chopped parsley
*1/4 C dried tart cherries
*1/2 C light sour cream
*2 T lemon juice
* salt and pepper to taste

Mix all ingredients and serve on Pita, in wraps, or regular old sandwich bread