Recipes

This is a go-to fave of mine! I hope you enjoy it as much as I do!

“Candied” Tomatoes

by Suzanne Somer’s

Prep Time: 2 hours 10 minutes

Cook Time: 2 hours

Keywords: snack gluten-free low-carb nut-free soy-free vegan vegetarian spring summer

Ingredients (serves 12)

  • 6 large ripe tomatoes
  • 1/4 C Olive Oil
  • Salt

Instructions

Preheat Oven to 325 degrees

Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet, cut side up. Pour the oil over the tomatoes. Sprinkle with salt as desired. Bake for about 2 hours, until tomatoes are wrinkled on the outside but still somewhat moist in the center. Serve warm or cool.

“I like to make a HUGE batch and keep them in my refrigerator as a go-to snack. Healthy and scrumpy!” -Su

Candied tomato photo by: “In Praise of Leftovers”, 2016

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I found this recipe in my new Family Circle magazine, and I can’t wait to try it out for the early Mother’s Day dinner I’m making for her. I hope it taste as good as it sounds!

Stuffed Avacado

by Family Circle Magazine; June 2018

Prep Time: 20 min

Cook Time: 0

Keywords: raw salad gluten-free nut-free vegan vegetarian spring

Ingredients (serves 8)

  • 1/2 C Black Beans
  • 1/2 C Corn (thaw if frozen)
  • 1/2 C Cherry Tomatoes
  • 1/4 C Red Onion; minced
  • Panela Cheese; crumbled
  • 3 TBS Olive Oil
  • 2 TBS Lime Juice
  • Cilantro; chopped
  • 1/4 tsp Salt
  • 1/8 tsp Pepper

Instructions

Combine black beans, corn, tomatoes, onions, and panela cheese together.

Whisk together Olive oil, lime juice, chopped cilantro, salt, and pepper.

Stir into black bean mixture.

Sprinkle 8 Avacado halves with salt.

Divide filling among them.

Serve with lime wedges.

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