Cut a zucchini in half lengthwise trim a little off the bottom. Scoop out the center with a spoon. Brush with a mixture of crushed garlic, olive oil, salt pepper. Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs bake in a 350 degree oven for about 30 minutes. Remove place diced fontina or mozzarella in between the tomatoes, put back in oven under the broiler til golden and bubbling. Remove drizzle with olive oil grated parmesan.
Marinate tomatoes in balsamic vinegar for 30 minutes. Lay on a baking sheet, season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.
Ultra-Crispy Roast Potatoes..one of my favorite side dishes. Microwave quartered potatoes for 10 minutes. Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the potatoes, and sprinkle with oregano. Put in a hot oven 450 degrees for about 20-25 minutes until crispy. Watch closely
1 can of black beans, 1 can of corn, 1 ripe avocado chopped up into chunks, 1/2 cup of shredded veggie white cheddar (mozzarella is fine too), 1 large tomato diced, 1 small diced purple onion, Cilantro, Salt and pepper, 2 Pita Pockets cut length-wise
Red potatoes cubed with skin left on, drizzle with extra virgin olive oil, coat with a package of zesty Italian dressing mix and stir to coat, add minced onion for flavor, salt and pepper to taste. Cook 400 degree oven for 45 minutes or until tender. Top with grated Parmesan cheese.