Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

I bought the Ottolenghi OTK cookbook last year and I love it. Which was a surprise for me because I haven't loved my other Ottolenghi cookbooks. In fact, I have given most of them away. Anyway, this sheet pan bake is a dream. It's straightforward to asssemble but complex in taste. It goes well over rice. And frankly, who doesn't love harissa paste? If you want to make it the original way (which involves blanching the tomatoes and removing their skins), and you can't find the OTK cookbook, you can find the recipe on the Irish Times website (July 30, 2019).

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

5 tbsp olive oil
450g red onions, peeled and cut into eight wedges
2 red peppers, seeded, stemmed, and cut into 3cm pieces
2 jalapeños, cut into 1cm thick rounds
1 head garlic, halved horizontally

1½ kg plum tomatoes, halved or quartered
20g roughly chopped fresh coriander
1 tbsp coriander seeds
1 3/4 tsp salt

115g cherry tomatoes 
115g Greek feta, roughly crumbled into large chunks
25g pine nuts

½ tbsp harissa paste

Preheat oven to 475F. 

Toss 2 tbsp oil with onions, peppers, jalapenos, and garlic in a large roasting pan and bake for 25 minutes, stirring several times.

Add tomatoes, coriander, coriander seeds, and salt, stirring everything together and mashing things a bit. Return to the oven for another 35 minutes, stirring twice.

Top with cherry tomatoes, feta, and 1 tbsp oil and broil for about 10 minutes til some things have blackened a bit and the feta and cherry tomatoes are how you want them.

While they are broiling, heat the remaining 2 tbsp oil in a small frying pan over medium-high. Add the pine nuts and cook until golden, shaking the pan frequently - stay close it'll only take a minute or two. Remove from heat, stir in the harissa, and drizzle it all over your sheet pan of vegetables.

You can garnish with additional 1-2 tbsp chopped coriander if you'd like!

Oat Pancakes

I'm addicted to these hearty pancakes - usually grabbing one cold as a snack or as breakfast on the go. They are easy to make, and store well in the refrigerator or freezer. They are gluten free (for those who need that) and they even have a little protein! Feel free to add fruit or chocolate chips or whatever you usually add to your pancakes. The recipe for these pancakes in original form can be found on wellplated.com. 

Oat Pancakes

Mix all of the following in a blender:

• 2 tablespoons oil of choice (liquid or melted)
• 3/4 cup plain Greek yogurt
• 1/2 cup milk
• 1 1/4 cups rolled oats
• 2 large eggs
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Stir in another 3/4 cup rolled oats (and any additional items you want to add), and let stand for 10 minutes before cooking as you usually do pancakes. Using a 1/4 cup measure helps keep them all the same size. The batter will be THICK but that is okay.