Stuffed Poblano Peppers

Ingredients:

• 8 ripe Roma tomatoes, halved lengthwise
• 1/2 cup extra-virgin olive oil 
• 1 tablespoon confectioners' sugar 
• 1 1/2 teaspoons red pepper flakes 
• Kosher salt
• 2 tablespoons canola oil
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
• 12 sprigs fresh thyme 
• 2 medium red bell peppers, seeded and finely diced
• 3 large cloves garlic, minced 
• 3 medium yellow onions, finely diced
• 6 sprigs fresh basil 
• 1 tablespoon red wine vinegar 
• 12 ounces mozzarella, cut into 1-inch cubes 
• 3/4 cup panko breadcrumbs, toasted 
• 1/2 cup finely grated Parmesan
• 1/2 stick (4 tablespoons) unsalted butter, melted 
• 4 to 5 tablespoons aged balsamic vinegar

Instructions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
3. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
4. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
5. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
6. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
7. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stuffed-poblano-peppers-3185125

Tomato Basil Bruschetta

Ingredients:

• 6 Roma tomatoes (diced)
• 1/2 cup red onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup fresh basil (chopped)
• 1/4 cup extra virgin olive oil
• 2 tbsp Balsamic Vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese (grated)

Instructions:

1. Combine the first 8 ingredients in a large bowl.
2. Sprinkle the parmesan cheese on top.
3. Serve on toasted bread

https://whitneybond.com/whats-for-a-side-tomato-and-basil-bruschetta/

Roasted Shrimp with Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and ground pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons fresh parsley, roughly chopped

Instructions:

1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
2. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
3. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

https://www.marthastewart.com/313375/roasted-shrimp-with-spaghetti-squash