Hallie Norvet

Roasted Cherry Tomatoes

It's the end of Summer and the best time for tomatoes is now. But, what to do with all of those cherry or grape tomatoes to extend thier shelf life? Simple answer: roast them.

Roasted cherry tomatoes can be used to make a tomato sauce, for use in omelettes, or even over toast as a bruschetta. Don't forget how awesome they would be on pizza, or served over burrata either. Endless ideas! Plus, they're so simple to make, and they keep in the fridge for almost a week. Mangia.

Makes: 1 Cup

Prep Time: 5 Minutes

Cook Time: 25 Minutes

By: Chef Hallie Norvet

Ingredients:

1.5 Cup Cherry Tomatoes

2 Clove Garlic, Rough Chopped

Salt + Pepper

1/4 Cup Olive Oil

Fresh Basil (if Desired)

Directions:

Preheat your oven to 375 degrees. Place all ingredients into an oven safe baking dish, making sure the tomatoes are in a single layer as much as possible. Bake tomatoes on the middle rack of the oven, and allow to roast for 25-30 minutes, until the tomatoes burst and become fragrant.

Remove tomatoes from oven, and allow to cool. Place cherry tomatoes in an air-tight jar or containr, and they will keep in the refirgerator for up to 5 days.

Pickled Sweet Peppers + Garlic + Cilantro

Anyone who knows me will tell you, I love pickles. So much that people gift me jars of pickles on my birthday. Odd, but true.

It's not my birthday yet, but it's always a good time to make a jar of these Pickled Sweet Peppers + Garlic + Cilantro #peterpiper

I can eat these peppers on their own, or with just about anything. But, my favorite way to eat them is on a burger, in a salad, or as a garnish for anything rich and delicious.

They're sweet, crunchy, and full of bite from the brine. I have not had these with cheese yet but, it's on my to-do list. I'm thinking goat cheese. Speaking of to-do lists, you should add these to yours!

Makes: 16oz. Jar

Prep: 5 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet

Ingredients:

• 2 cups sliced sweet peppers

• 1 tablespoon fresh cilantro, chopped

• 4 garlic cloves, sliced

• 1/4 cup rice wine vinegar

• 3/4 cup warm water

• 2 tablespoons sugar

• 2 teaspoons sea salt

Directions:

1. Place peppers, cilantro, and garlic into a jar with a tight fitting lid.

2. In a small saucepan, heat vinegar, water, sugar, and salt over medium heat.

3. Stir until sugar and salt are dissolved. Remove from heat.

4. Pour the liquid over the peppers in the jar. Add additional water if needed to cover peppers.

5. Cover jar with lid and refrigerate for at least 1 hour before serving. Store for up to 5 days in the fridge.

Quick Pickled Radishes

I am all about the quick pickles, guys. A quick pickle is a recipe I use when I don't have the time (or patience) to make a pickle brine with heat. That's right, this recipe is made without any fire.

So how does one "quick pickle?" It is rather simple. You mix 4 ingredients together, stir it up, and pour it over whatever you want to quick pickle. Seriously, that's it. You then have quick pickles in the fridge for 4-5 days depending on the vegetable.

Ingredients:

1 Pound Radishes, Sliced or Quartered

1 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Cup Warm Water

(Optional chiles or smashed garlic)

Salt to taste

Directions:

Place radishes in a jar(s) with a tight fitting lid, such as a mason jar. Mix all ingredients except radishes in a mixing bowl. Stir to dissolve. Season with salt to taste. Pour dissolved mixture over radishes in jar until covered. Add garic, or chiles if desired. Seal lid tightly and allow to quick pickle for at least 2 hours.

Then enjoy pickled radishes for up to 4 days!

Use this recipe with radishes, carrots, cucumber, bell peppers etc. Get creative with it!

Lemon Electrolyte Water

By adding a few simple ingredients to your water you can transform it from rehydrating to replenishing. We deplete a lot of the nutrients in our body when we exercise/work hard. The easiest way to replenish these nutrients is to drink them! Electro water is also great for replenishing nutrients after a hardcore night out. I added some fresh lemon, as well as some cucumber and basil to spice it up a bit. But you could also add some fruit, like orange or berries.

Lemon Electrolyte Water

4 Cups Filtered Water

1/2 Cup Fresh Squeezed Lemon Juice

1/4 teaspoon fine Sea Salt

2-3 Tablespoons Honey or Cane Sugar

Directions:

Mix all ingredients together until ingredients are dissolved. Store water in pitcher or individual bottles for up to 3 days. I stored mine in glass. For best results store with added flavors (ginger, cucumber, berries etc.) for at least 24 hours.

Simple Tomato Salad

This Simple Tomato Salad is just that, simple. But please, do not percieve it as a boring salad. This would make a perfect accompaniment for any grill or pool day, brunch, picnic.. basically anywhere outdoors in the Summertime, this salad is for you. It's so refreshing and with only six ingredients this salad can be prepared in less than 5 minutes! More time by the pool, less time in the kitchen. Pairs perfectly with anything grilled, or sweet.

Serves: 4-5 as a side

Prep Time: 5 Minutes

Cook Time: None

By: Chef Hallie Norvet

Ingredients:

2 Pounds Heirloom or Rainbow Cherry Tomatoes, Halved

2 Tablespoons Fresh Basil, Chiffonade

1 Tablespoon Italian Parsley, Chopped Rough

1 Small Shallot, Sliced as Thin as Possible

1.5 Tabelspoon Red Wine Vinegar

1 Tabelspon Extra Virgin Olive Oil

Salt and Pepper

Tip: To make this in even more of a time crunch, you can serve tomatoes whole instead of halved as long as they are bite sized.. Now that's freakin' simple.

Directions:

Place all ingredients into a bowl, season generously with salt and fresh cracked black pepper. Gently stir with spoon or spatula. Allow to marinate for 5 minutes. Enjoy!

When Fall and Winter roll around, I love to stock up on the tons of hard squash that flood the market. It lasts a long time, and it's such a cinch to prepare. Here, I'll show you how to roast any hard squash to enjoy on it's own, or for other recipes.

Makes: 3 Cups Cooked Squash

Prep Time: 10 Minutes

Cook Time: 45 Minutes

By: Chef Hallie Norvet

Ingredients:

Olive Oil

1 Hard Squash, Acorn, Delicata, Kabocha, Butternut Squash, halved, and sliced into 1 inch slices

1 Bulb Garlic, Sliced in Half

2 Cloves Garlic, Chopped

1 Tablespoon Fresh Thyme

Pinch Ground Sage

Salt and Pepper

Directions:

Pre-heat oven to 375 degrees.

Line a sheet tray with parchment paper and drizzle with 1 tablespoon of olive oil. Lay squash flat and side to side, sprinkle with salt, pepper, chopped garlic, thyme and sage. Add garlic halves face down onto tray with whole thyme sprigs. Finish with a final drizzle of 1 tablespoon olive oil.

Roast for 30-40 minutes until skin and flesh is tender. Remove from oven, allow to cool and enjoy.

I made this beautiful ratatouille last night! I tried to follow this recipe as closely to Thomas Keller's as possible This was of course inspired by Ratatouille's ratatouille.

You can find the recipe here courtesy of Star Tribune!

http://www.startribune.com/lifestyle/taste/recipes/15800917.html