Blistered Cherry Tomatoes
Makes 4 servings
Ingredients
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2 cups cherry tomatoes
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2 tablespoon extra virgin olive oil
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1 shallot minced
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2 garlic cloves cut in half lengthwise
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Fresh basil
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Kosher salt
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Freshly cracked black pepper
Instructions
Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser.
Add garlic and shallots to the oil and sauté for 1 minute until fragrant.
Add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
Serve hot or at room temperature.
Recipe from The Heirloom Party
Jerk Seasoned Collard Greens
Makes 4 Servings
Ingredients
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1/2 yellow onion
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1 clove garlic
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1/2 Tbsp cooking oil
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1 tsp jerk seasoning
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1/4 cup orange juice
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1.5 cups chicken broth
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1/2 lb. chopped collard greens
Instructions
Slice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large pot. Sauté the onion and garlic over medium heat until the onions are soft and translucent (about 5 minutes).
Add the jerk seasoning, orange juice, chicken broth, and collard greens to the pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the collard greens simmer, stirring occasionally, until they are tender (about 30 minutes, or to your liking). Keep the lid in place when not stirring. Serve hot.
Recipe from Budget Bytes
Potato & Carrot Layer Bake
Makes 4 servings
Ingredients
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4-5 medium potatoes potatoes, or thereabouts
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4-5 medium carrots
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1 small onion
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2 tablespoon olive oil
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0.85 cups hot vegetable or chicken stock
Instructions
Preheat the oven to 350°F.
Peel the potatoes, rinse them, and cut them into thin slices (approx. ¼ inch) thick. Peel the carrots, rinse them, and grate finely. Peel the onion, halve and slice into thin crescents.
Use 1 tablespoon of the oil to grease the base of a pyrex baking dish.
Spread half the potato slices in a layer on the bottom of the baking dish. Spread the grated carrot over the potato, and then the sliced onion on top of the carrot. Finally, spread the remaining potato slices on top (or painstakingly arrange them in neat concentric circles, if you can be bothered!).
Pour the hot stock over everything, then put the dish into the microwave and cook on high for 10-12 minutes.
Remove from the microwave and brush/dab the remaining tablespoon of oil over the top layer of potato slices.
Put the dish into the preheated oven, and bake at 350°F for 45-60 minutes, until browning and crispy on top.