Baked Parmesan Tomatoes

Baked Parmesan Tomatoes
Source: Eating Well (LINK)
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Total Time: 20 minutes
Makes: 4 servings

Ingredients:
4 tomatoes, cut in half horizontally
1/4 cup freshly grated parmesan cheese
1 tsp fresh chopped oregano
1/4 tsp salt
freshly ground pepper, to taste
4 tsp olive oil

Instructions:
1. Preheat oven to 450 degrees. 
2. Place tomatoes cut side up on a baking sheet. Sprinkle each with Parmesan, oregano, salt, and pepper.
3. Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

Baked Parmesan Tomatoes

Barley and Marinated Tomatoes

A super simple, fresh, healthy, and summery side dish!
Barley and Marinated Tomatoes
Source: Adapted form Kate Sherwood's recipe in the Nutrition Action Healthletter (July/Aug '13)
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Total Time: 30 minutes
Makes: 6 servings
Calories: 170 calories per 1 cup serving

Ingredients:
1 cup peral barley
1 lb tomatoes, chopped
1 tsp dried basil
2 tbs extra-virgin olive oil
2 tbs rice vinegar
1 tsp lemon juice
1 tsp lemon pepper
1 small clove garlic, finely minced
1/2 tsp kosher salt

Instructions:
1. In a large pot of water, boil barley until tender, about 20 minutes. Drain and rinse under cold water.
2. While the barley is cooking, toss the tomatoes with the remaining ingredients and set aside.
3. When the barley is done, mix with the marinated tomatoes.

Barley and Marinated Tomatoes

Corn-Red Pepper Risotto

Corn-Red Pepper Risotto
Source: 365 Easy Vegetarian Recipes by Sally Hunt
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Total Time: 30 minutes
Makes: 6-8 servings
Calories: 115 calories per 3/4 cup serving

Ingredients:
2 1/3 cups vegetable broth, divided
1 cup arborio rice
2 garlic cloves, minced
1/4 tsp ground cumin
2 cups frozen whole kernel corn
2 tbs roasted red pepper, diced
1 tbs chopped cilantro

Instructions:
1. Bring 2 cups broth to a boil in large, heavy pan and stir in rice. Reduce heat to low and cook covered for 20 to 25 minutes or until rice absorbs liquid. Remove from heat, fluff with fork and set aside.
2. Pour 1/3 cup broth in non-stick 10-inch skillet. Cook over medium-high heat and bring to a boil. Add garlic, cook and stir 1 minute. Add cumin and frozen corn; cook and stir until corn is tender.
3. Gently stir corn mixture, red pepper and cilantro into cooked rice.

Corn-Red Pepper Risotto

Rainbow Layered Fruit Salad

Rainbow Layered Fruit Salad
Source: Lori Bakes Gluten Free Cookbook for Kids (LINK)
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Total Time: 15 minutes
Makes: 8 servings

Ingredients:
Salad:
1 1/2 cup seedless purple grapes, cut in half
1 pint blueberries
3 kiwis, peeled and sliced
1 1/2 cup green grapes, cut in half
1 (20 ounce) can pineapple chunks, drained
2 medium bananas, sliced
1 (24 ounce) jar mandarin oranges, drained
1 pint strawberries, washed and sliced
Dressing:
1/2 cup orange juice
1/4 cup pineapple juice
2 tbs brown sugar
2 tbs honey
1 tbs cornstarch

Instructions:
1. In a small saucepan, combine the dressing ingredients except the cornstarch and bring to a boil. Reduce heat; add cornstarch and stir until smooth and slightly thickened. Allow to cool completely.
2. Meanwhile layer fruit in a deep glass bowl in the order listed to create rainbow effect. Pour dressing over fruit. Cover and chill for several hours.

Rainbow Layered Fruit Salad

Apple Peanut Butter French Toast

Apple Peanut Butter French Toast
Source: Parade Magazine (April 2014)
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Total Time: 35 minutes
Makes: 4-6 servings

Ingredients:
1 apple, peeled and divided: 1/2 diced, and 1/2 thinly sliced
2/3 cup maple syrup
1 cup 1% milk
3 large eggs, beaten
1 tbs apple cider
1/2 tsp cinnamon
1/2 tsp vanilla
8 slices whole wheat bread (I used cinnamon swirl bread I wanted to use up)
8 tbsp peanut butter, divided
1 tbsp butter

Instructions:
1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Remove from heat.
2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground finer, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
3. Spread 4 slices of bread with 2 tbs of peanut butter each. Top each with thinly sliced apple; drizzle apple with honey if desired and sprinkle with cinnamon. Sandwich with remaining 4 slices of bread and press together.
4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet for about 6 minutes for each side, until browned and warmed through. Cut into halves. Serve with apple syrup.

Apple Peanut Butter French Toast