/ck/ - Food & Cooking

>>3686084 cont.
Roasted “Bloody Mary” Tomatoes
Toss grape tomatoes in olive oil, a splash of Worcestershire sauce, a sprinkling of seasoned celery salt, a dash of Chipotle Tobasco sauce, and a splash of vodka (optional). Roast the tomatoes, uncovered in a 425° Fahrenheit oven, that has been preheated, for 25 minutes or until the tomatoes are bursting and caramelized. Top with a generous amount of celery leaves immediately after you remove the tomatoes. Allow the tomatoes to cool and then chill in them in the refrigerator before adding them to the salad.

Roasted Beets
Clean, peel, and remove the stem ends of as many beets as you need. Reserve the greens for another recipe. Place each beet, with the root tip facing up, in the center of a square of aluminum foil with the shiny side facing up. Mold the foil around the beet to make a bowl shape and drizzle the beet in olive oil, a splash of apple cider vinegar, a dash of smoked paprika, a pinch of black pepper and sea salt to taste. Manipulate the foil around the rest beet to cover and place in a casserole dish with the rest of the beets, with a small amount of water on the bottom, and roast for an hour at 425º Fahrenheit or until all of the beets are soft and cut easily with a butter knife. Allow to cool and slice thinly. Place in the refrigerator to chill until needed.
mix.
more recipes to follow