Roasted Cherry Tomatoes 
This recipe is a starting point to many things!   Snackable on their own with warm or toasty baguette, tossed with pasta & more olive oil (or bacon!), served with Burrata cheese, or as a perfect side dish to grilled steak, this is simply a reminder to make this recipe when cherry tomatoes are in abundance and at their finest.  

If you roast them and then pack them into containers and top with extra olive oil, they will keep in the refrigerator for weeks for you to use at will! 

1-2 pints Cherry Tomatoes (or 2 'tomatoes on the vine' which we picked up at ForeQuarter Butcher Shop)
1-2 cloves local garlic, thinly sliced 
3-4 sprigs thyme, leaves & stems if you like 
4-5 tbsp. olive oil 
1/2 tsp. good quality sea salt

1. Preheat oven to 375F
2. Slice tomatoes in half and toss with remaining ingredients.  Place on a parchment-lined baking sheet and roast for 12-15 minutes.  
3. Use as desired!   

Buttermilk Chive Dressing
Makes about 2 cups

Always in our fridge, this quick, easy & versatile dressing is light & creamy dressing, but without any preservatives, thickeners, gums, or things you don't necessary need or want when dressing fresh, local produce.   

Be sure to source out high-fat, good quality buttermilk.   Harmony Organic brand is our go-to, but if you can't find a higher fat buttermilk, here's a couple of options:  replace 1/2 cup of the buttermilk with sour cream, OR increase the amount of mayonnaise to 4 tablespoons.   

Fresh garden chives were an easy grab for this, but dill, parsley or even a bit of spring onion would work well.   The key is fresh lemon juice and a really good amount of sea salt & freshly ground black pepper.   

This dressing is ideal on buttery lettuces or spinach, but add in some blue cheese or cheddar cheese and dress that broccoli-bacon salad, or a wedge salad with steak!   

1 clove of garlic, cut in half for easy blending
Juice of 1 lemon 
1 tsp. good quality sea salt
5-6 turns of freshly ground black pepper 
1 tsp. Dijon mustard 
2 tbsp. mayonnaise 
a good handful of snipped chives 
1 1/2 cups Buttermilk 

1. Place garlic, lemon, salt, pepper, Dijon, mayonnaise and chives in your blender.   Blend until smooth, 30-45 seconds.  Add just a little of the buttermilk if you need to accomplish this. 
2. Just stir in buttermilk (or blend for 2 seconds).  
3. Pour into a jar and enjoy! 
4. Will keep for a week or more in the refrigerator. 

Winter-Spiced Potato 'Salad' with Garlic Yogurt 
A delicious side dish, or better yet, the perfect brunch or light supper with a fried egg!  The local garlic makes a real difference here!  Serves 2

2-3 medium-sized yellow-fleshed potatoes, peeled and diced 
2 tbsp. vinegar (white or apple cider) 
1 tbsp. salt 
1 cooking onion, julienne 
3 tbsp. olive oil (plus more for frying eggs) 
1 tsp. smoked paprika (hot or sweet, depending on your taste) 
1/2 tsp. each ground cumin & ground coriander 

1 cup plain, whole milk yogurt 
1 large, fresh local garlic clove 

Salt, as needed 
2-4 eggs
Chopped parsley or cilantro for garnish.  

1. Place potatoes in a pot, cover with cold water and add vinegar & salt.  Bring up to a boil, then immediately reduce to a low simmer.  Cook until fork tender.  The vinegar will keep the potatoes firmer and intact in their shape.  
2. Drain and place in a mixing bowl. 
3. Meanwhile, heat a frying pan over medium-high heat.  Add olive oil oil, followed by onions.  Season with salt and allow to cook, undisturbed until crisp & golden, turning occasionally 
4. Stir spices into onions for the last 30 seconds. 
5. Use a spatula to scrape onions & spices onto potatoes.  Gently toss. 
6. Mince garlic with a knife & about 1 tsp. of salt.  This will be the most effective way to give you a super garlicky, sticky paste.  Mix with yogurt. 
7. Divide yogurt amongst two plates, and top with potatoes.  
8. Fry Eggs:  wipe out frying pan and bring back up to temperature over medium-high heat.  Add a drizzle of oil followed by 2-4 eggs.  Fry until sunny-side up.  
9. Serve atop potatoes and sprinkle with herbs.