Roasted Cherry Tomatoes

Our CSA has offered Pick Your Own cherry tomatoes every week for the past month. I was starting to run out of things to do with them, until a friend suggested this easy recipe. Thanks, Barb Cerri!

INGREDIENTS:
as many cherry tomatoes as you have, washed
olive oil
salt
pepper

1. Cover a rimmed baking sheet with foil (for easy clean-up).
2. Place the tomatoes on the pan, and add a healthy splash of olive oil. Shake the pan several times to coat the tomatoes with oil.
3. Add salt and pepper to taste.
4. Roast in a 400-degree oven until the tomatoes begin to brown/blister a bit, and collapse upon themselves (but still retain some of their shape).
5. Remove from oven and let cool. They will keep in a tightly sealed container in the fridge for several days, or you can freeze them.

Healthy Green Juice

Here's another recipe from Real Simple magazine. I found everything but the lemon at last week's Farmers' Market. This juice is actually quite refreshing. Try adding an extra cucumber. Be sure to wash everything first.

1 cucumber, cut into spears
3 stalks celery, cut into 2-inch lengths
3 leaves kale, broken into 2-inch wide strips
1 apple, cored and cut into chunks
1/3 cup flat-leaf parsley sprigs
1/2 lemon, peel removed with a knife

Feed the cucumber, celery, kale, apple, parsley and lemon into a juicer. Discard the solids. Drink immediately.