Broiled Tomatoes

(recipe from Real Simple magazine)

3 large salad tomatoes
3 large garlic cloves, cut lengthwise into slivers
2 Tbsp. fresh rosemary, or 2 tsp. dried (I used fresh thyme)
1/2 tsp. salt
Freshly ground pepper
1/4 cup olive oil

Heat broiler to 500F.  Cut the tomatoes crosswise in half and place them, cut-side up, on a broiling pan or shallow baking pan.  Stick the garlic slivers into the tomatoes.  Sprinkle with the rosemary, salt, and a few grinds of pepper.  Drizzle with the oil.  Broil about 3 inches from the heat for 10 to 15 minutes or just until the tomatoes release their juices and the garlic begins to brown.  Spoon the pan juices over the tomatoes before serving.  Serve as a side dish for breakfast, lunch, or dinner.

Collard Greens with Lemon

(recipe from Martha Stewart Living magazine)

1 oz. (2 Tbsp.) unsalted butter (I used coconut oil)
1 garlic clove, smashed
2 small bunches collard greens (about 1 1/2 lbs.), stems removed, leaves cut crosswise into 1/2-inch strips
3/4 cup vegetable broth
Salt and freshly ground pepper
1 1/2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice

Heat 1 Tbsp. butter and the garlic in a large pot over medium-high heat.  Add greens, and cook, stirring often, until wilted, about 3 minutes.  Stir in stock, 3/4 tsp. salt (I used much less), 1/8 tsp. pepper, and the zest, and cover.  Reduce heat to medium, and cook until tender, 8 to 10 minutes.  Add lemon juice and remaining Tbsp. of butter.  Stir until butter melts.  Season with salt and pepper as needed, and serve immediately.

(Nice simple preparation.)

Sweet Potato Hummus

(recipe from Whole Foods Market)

1 sweet potato, chopped and roasted in the oven until fork tender
1/2 (14.5 oz.) can garbanzo beans, drained (I used the whole can)
3 Tbsp. tahini
1 clove garlic
1/2 lemon, juiced
1 1/2 Tbsp. cumin (or to taste)
1 1/2 tsp. smoked paprika (or to taste)
1/4 tsp. cinnamon
1/2 carrot, grated
Dash of nutmeg

Place all ingredients into a food processor and blend until smooth.  Adjust seasonings and stir.

(A nice take on hummus.  I had a large sweet potato, so I adjusted the other ingredients to my taste.  I also added some olive oil and salt & pepper.  Serve with zucchini, cucumber, or whole-grain crackers.)