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| This is not so much a recipe, but by placing these components together you create a fabulous meal! If you read my blog regularly you know I love my roasted tomatoes, I make them simply by placing foil on a rimmed lined baking sheet then adding shaved garlic and a very generous amount of olive oil, salt and pepper over my sweet cherry, grape or Campari tomatoes, roasting them in a 400-425 degree oven. The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off! For added flavor in this dish, capers and olives were tossed into the juice. I always roast my salmon at 450 for 15 minutes, take it out and let it rest. |
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| Have you tried pan seared gnocchi yet? I urge you to try it! I had leftover ricotta gnocchi in my freezer and right from the frozen state you saute it in a pan with melted butter and a drizzle of olive oil, the outside gets golden and crispy and the middle is soft. I learned this technique from watching Chef Jonathan Waxman in a live demo. It was the perfect companion for my salmon along with some sauteed spinach. |
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| Don't waste the tomatoes! Toss them in fresh green beans with roasted cipollini onions, a delicious side! Buon Appetito! |
