A Delightfully Eclectic Dinner... or... We had A LOT of produce that needed to be eaten

Whenever we get ready to go out of town (even for just a weekend) I like to go through the fridge and use up any produce before we leave.  We've recently joined a CSA (Community Supported Agriculture), so we get fresh veggies every week from Sauvie Island Organics.  This is nice because we get fresh, local, seasonal, organic produce every week... however, when we travel we end up with LOADS of produce that needs to be eaten.  This meal is a reflection of that!  Clockwise from the parsley, we have sausage, baked grape tomatoes, roasted potatoes, and green beans.

Sausage:
Spicy Italian Sausage from Trader Joe's (I believe all of their sausages are GF... so double check the label and take your pick)
2 Tbs. Oil

Slice the sausages lengthwise.  Heat the oil in a skillet.  Once oil is hot place the sausages in the skillet and brown. * If you have a BBQ, you should use that instead!


Baked Grape Tomatoes with Basil and Cornbread Crumbs 
(I found this at www.glutenfreegoddess.blogspot.com)
3 garlic cloves
2 tablespoons extra virgin olive oil
30-40 yellow and red grape or cherry tomatoes (depending on size)
1 slice of cornbread or a corn muffin (to make 1/3 to 1/2 cup crumbs)* I used Glutino Brand Gluten Free bread crumbs... not as tasty, but MUCH easier!
2 teaspoons dried organic basil
Fine sea salt
Fresh black pepper
Fresh basil leaves garnish

Preheat the oven to 400 degrees F.

Slice a garlic clove in half and rub the cut sides on the bottom of a 9-inch glass pie plate. Drizzle a little olive oil in the bottom.

Cut the tomatoes in half. I sliced the tomatoes both ways- lengthwise and widthwise- for variation.

In a food processor, process all the garlic till minced. Dump out onto a plate. Process the cornbread (or corn muffin) until you achieve an even crumb. Add in the dried basil, sea salt. Pulse to combine. Add in the minced garlic. Pulse. Drizzle 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute. *If you use crushed garlic from a jar and the Glutino bread crumbs you can skip the food processor.  Also, I added Parmesan cheese.  I bet it would be good with Mozzarella too!

Place half of the grape tomato halves into the pie plate, split side up. Snuggle them in.

Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes.

Bake for 20-25 minutes, until tender.

Read more: http://glutenfreegoddess.blogspot.com/2009/03/baked-grape-tomatoes-with-basil-and.html#ixzz0x7S4gsZM

Oven Roasted Potatoes

1/5 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

1. Preheat oven to 475 degrees F 
2. In a large bowl, combine oil, garlic, basil, rosemary, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

  
Green Beans
I make this recipe different every time and it's always good.  The measurements aren't exact and don't need to be, so I won't include them.  Do it to your taste!

1/2 lb Green Beans (or more)
1 Tbs. Olive oil
1/5 cup Water
Butter (just a tiny bit)
2 Cloves Garlic (or more)
Salt
Crushed Black Pepper
Paprika
Old Bay seasoning if you can find it (if not... seasoned salt should be fine) 

Chop the ends off the beans.  Heat oil in a skillet.  Add beans and garlic. Add salt, pepper, paprika, and old bay.  Stir for approx 4 minutes.  Add water and bring to a boil.  Once boiling, bring down to a simmer and add a hint of butter.  Let simmer for about 10-15 minutes.  Water will cook down and beans will be tender and delicious!  *These beans actually keep very well in Tupperware in the fridge and taste great cold!