Pasta with Roasted Cherry Tomatoes by Salad Foodie

I am enamored with pasta, tomatoes and basil recipes and have tried out several. This one is from Cook's Country (April/May 2015) and indeed has robust tomato flavors by roasting them! See Useful Links below for an earlier posted and similar recipe that we liked well too.

Aromatic pork belly roast by Lemon Squeezy

Moist, succulent pork roast with perfectly crisp crackling

Caesar Asparagus, Low in Calories, Big on Deliciousness by Skinny Kitchen with Nancy Fox

I’ve never been so excited about a vegetable dish before but this one is worth raving about. It’s just like the classic salad but it’s made with roasted asparagus instead of lettuce. I’m keeping it skinny by making homemade multi-grain croutons and drizzling with a delicious light Caesar dressing. The skinny for each serving is 95…

Prosciutto Wrapped Asparagus w/ Taleggio Sauce by Lacy DeVeney

Oven roasted, prosciutto wrapped asparagus served over a creamy, mild taleggio cheese sauce.

Homemade Sundried Tomato Recipe and Tips by Claudia lamascolo

Here is a quick and easy way to store those tomatoes for up to three months, using them sun dried is perfect and kept in the refrigerator... I will also provide you will several others suggestions to use those beauties in abundance for several different ways that will surely please a crowd or just you!

Spectacular Summertime Fresh Roasted Marinara Sauce by Skinny Kitchen with Nancy Fox

This is one of the most delicious tomato sauces we’ve ever tasted. You’ll want to make this sauce using summertime tomatoes. They really taste their best this time of year. If possible, buy them at your local Farmer’s Market or look for locally grown tomatoes at your supermarket. You can also use whole cherry tomatoes or “gourmet”…

Baked Fruit Kebabs with Gelato copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Smoked Lamb Chops Barbecued and served with Roasted Vegetables and Thyme Sauce by Mario Frittoli

Lamb is first barbecued and then roasted with all the herbs and vegetables, an important dish that develops and enhances the typical flavours of my beloved Tuscany

Terzo Roasted Beets by Mark Gordon