Tomatoes from your box
5-6 cloves of garlic, still in papery skin
One onion or leek, rough chopped
One bunch of chard, stems separated
One Serrano chile pepper from leaves and chopped
Fresh mixed herbs
Heat oven 400F. Oil a baking sheet. Place whole tomatoes, onion/leek, chile pepper (whole or chopped, as desired, and as many as you’d like!), garlic, and chard stems on sheet and toss to coat in oil. Roast in oven until veggies are soft (about 20 minutes). Remove from oven. Pop out garlic cloves from their wrappings and cut out stems of tomatoes and pepper. Add chard leaves and as many fresh herbs as you’d like. This works beautifully with tomatillos, too. Works great as a topping on your spaghetti squash.
adapted from recipes submitted by member Thorina Rose and our bookkeeper Eleanora Frogier