Ingredients:
½ medium, ripe, avocado, peeled and mashed                   
¼ c hummus
2 Tbsp finely chopped shallot                                                            
1 medium tomato, sliced
4 slices whole wheat bread, toasted
 
Directions:
1) Spread avocado over 2 slices of toast.
2) Top with tomato and shallot.
3) Spread hummus over remaining 2 toast slices.
4) Place toast with hummus on top of tomato avocado layered toast.
 
Source: https://www.tasteofhome.com/recipes/tomato-avocado-sandwiches/
 

INGREDIENTS
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1teaspon chopped fresh thyme
Kosher salt to taste
 
​DIRECTIONS
Preheat oven to 450 degrees
 
Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil.  Sprinkle with shallots, thyme, and kosher salt.
 
Bake 6 to 8 minutes in the preheated oven, until tender but firm.
 

INGREDIENTS
12 whole plum tomatoes, quartered
1/4 cup olive oil
1 tbsp.  garlic, minced
1 tbsp.  shallots, minced
2 tsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp fresh thyme
1/4 tsp salt
1/2 tsp fine black pepper
 
DIRECTIONS
Preheat oven to 250 degrees.
Mix all ingredients and toss with tomatoes.  Lay tomatoes on a sheet pan.
Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.  Let cool before serving.
 
Yield:  5 servings
Prep Time:  10 minutes
Cook Time:  1-2 hours
Total Time:  2 hours, 30 minutes
Difficulty Rating:  Easy
 
Tips & Notes: Adjust time for the number  and variety of tomatoes used.  This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery.
 

INGREDIENTS
1 1/2 lbs. slender green beans
3 Tab. Sherry wine vinegar
5 Tab. Walnut oil
2 Tab. Olive oil
3 Tab, fresh chives, chopped
3 Tab. Fresh parsley, chopped
3 Tab. Shallots, minced
3 Tab. Fresh basil, chopped
2 small firm but ripe pears such as Bosc,peeled,cored and cut into matchstick size strips.
1/2 cup walnuts, toasted & chopped
1-1/2-ounce piece Parmesan cheese, shaved with vegetable peeler
 
DIRECTIONS
1. Cook green beans in large pot of boiling salted water until crisp– about 6 minutes. Drain, then rinse with cold water. Drain well and set aside, Can prepare beans ahead and chill in refrigerator.
2. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add green beans, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve.
 
Yield: 6 servings
Prep Time: 10-15 minutes
Cook Time: 6 minutes
Total Time: 20-25 minutes
 

INGREDIENTS
1 pound fresh green beans, trimmed
2 tbsp. chopped shallots
2 tbsp. chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
 
DIRECTIONS
Place green beans in a large saucepan.  Fill with enough water to cover green beans, and bring to a boil over high heat.  Reduce heat to medium low, and simmer 10 minutes.  Drain, and let cool.
​
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil.  Pour over green beans.  Cover, and refrigerate at least 1 hour.  Serve cold.