Farmer's Market Spaghetti

4 cups cherry tomatoes
6 cloves garlic, smashed 4 sprigs fresh thyme 2 tablespoons olive oil 1/4 cup balsamic vinaigrette (I use this recipe) 3/4 lb spaghetti noodles 1/2 cup grated parmesan cheese

• In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil.
• Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst.
• Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water.
• Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese.
• When the tomatoes are finished roasting, remove from oven and discard thyme.
• Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there.
• Toss to combine well, serve with remaining parmesan cheese sprinkled over top.

 

Whole Wheat Pizza

3 cups whole wheat flour

2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. yeast

1 1/3 cups cold water

1 Tbsp olive oil

Pizza sauce

Cheese

Toppings

• In a large mixing bowl add the flour, sugar, salt, and yeast. Mix to combine.
• Add the cold water and oil and mix until a soft dough forms. The dough will be sticky to the touch and a lot wetter than a traditional yeast bread dough. This is how it's supposed to be.
• Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. The dough will not rise much in the fridge and that's ok.
• Pull the dough out the the fridge and let it sit at room temperature for one hour before using. While the dough is resting preheat your oven to 500 degrees.
• If you have a baking stone, put it in the oven to heat, too.
• When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle.
• Top with 1 cup of pizza sauce, 1/4 cup grate Parmesan, 1 to 1 1/2 cups of shredded mozzarella, and toppings of your choice.
• Bake pizza on the parchment paper for 10 minutes.

Pizza Sauce

2 T. olive oil

2 cloves garlic

1 (28-ounce) can crushed tomatoes

• In a small sauce pan cook the oil and garlic together over medium heat until the garlic starts to smell good.
• Add the tomatoes and simmer until it thickens a bit, about 15 minutes. Season with salt and pepper to taste. DONE!

Ricotta, Tomato & Spinach Frittata

1 tbsp olive oil

cherry tomatoes

handful spinach leaves

small handful basil leaves

ricotta

6 eggs, beaten

• Heat oven to 375. Heat oil in a large non-stick frying pan and cook the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 11 x 7 rectangular baking dish. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Baked Oatmeal

2 eggs

1 teaspoon vanilla extract

2 cups applesauce, unsweetened

½ cup or 1 banana, mashed

6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey

5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}

2 tablespoons flaxseed meal*

1 tablespoon ground cinnamon

3 teaspoon baking powder

1 teaspoon salt

2¼ cups milk (I used 1%)

Optional toppings: raisins, walnuts, chocolate chips

 

• Preheat oven to 350 degrees.
• Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
• Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
• Finally pour in milk and combine.
• Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
• If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
• Bake 30 minutes until a toothpick in center comes out clean.
• Cool and enjoy or freeze them in gallon freezer bags.