Rosemary Fingerlings, Pan-Fried Tilapia with Sauteed Cherry Tomatoes, and Sauteed Snap Peas with Goat Cheese

Well, it turns out I didn't forget *all* the pictures recently! And this one makes me hungry as soon as I look at it. Of course, tomatoes are one of my favorites, but who doesn't want to dig in when they see this pile of freshly sauteed tomatoes and basil? In fact, I think you'll find that all of the recipes below are healthy, delicious winners that will leave you eagerly wanting more.

I whipped up some pan-fried tilapia to go with this luscious topping of tomatoes and basil and then added some sugar snap peas with goat cheese and the always delectable fingerling potatoes - this time with some rosemary. In fact, it was dried and kept from my summer garden, making it taste extra special as does anything grown on your own. Each piece of this meal can be made separately or make them all for a dinner to impress.

Difficulty: medium-easy
Time: 45 min



Rosemary Fingerlings
Time: 40 min

Ingredients:
1 bag fingerling potatoes, cut into bite-sized pieces (probably about 4 c)
6 tbsp shallots, chopped
1 tbsp olive oil
1 tbsp fresh rosemary, dried
1/4 tsp kosher salt
1/2 tsp black pepper
3 tbsp fresh chives, diced

Get your oven pre-heating to 425 degrees. As it heats, chop your potatoes and put them in a large bowl. Add the shallots. Drizzle the olive oil over the veggies and toss to coat evenly. Sprinkle on the rosemary, salt, and pepper. Toss again until evenly coated.

Spread the potatoes evenly on a cookie sheet. Try to spread them out so that they get crispy edges. Cook for 30 minutes, stirring halfway through.

Sprinkle on the chives and enjoy!

Servings: 4
Serving size: about 1 c
Nutrition: calories 173; carbs 33g; fat 4g protein 4g; sodium 132mg; iron 10mg

Pan-Fried Tilapia with Sauteed Cherry Tomatoes
Time: 20 min

Ingredients:
1 tbsp olive oil
12 oz tilapia fillets
1 tsp black pepper
2 c grape tomatoes, halved
1 garlic clove, minced
1/2 c fresh basil, thinly sliced

Get a pan heating over medium-high heat. Add half the olive oil, swirling to coat. When the oil is hot, add the tilapia. Immediately sprinkle them with 1/2 tsp of black pepper. Cook for 4-5 minutes each side or until cooked through. The fish should flake easily when cooked.

While the fish is cooking you can get the tomatoes going as well to save time. Heat another pan over medium heat. Add the remaining olive oil, swirling to coat. When it's hot, add the tomatoes and garlic. Sprinkle on the remaining 1/2 tsp black pepper. Stir often to keep from burning and cook 3-4 minutes or until tomatoes begin to soften. Then stir in the basil, cook an additional 30 seconds, and remove from the heat.

Serve the sauteed tomatoes over the fish. Enjoy!

Servings: 2
Serving size: 6 oz tilapia plus about 1 c tomato mixture
Nutrition: calories 398; carbs 25g; fat 9g; protein 48g; sodium 82mg; iron 14mg

Sauteed Snap Peas with Goat Cheese
Time: 10 min

Ingredients:
2 tsp olive oil
6 c snap peas, trimmed
1/4 c fresh mint, thinly sliced
1/2 tsp black pepper
2 tsp lemon peel, grated
3 tbsp goat cheese, crumbled

Heat a large pan over medium-high heat. Add the olive oil, swirling to coat. When it's hot, add the snap peas. Saute for 3-4 minutes, stirring regularly. They should be crisp-tender. Add the mint, black pepper, and lemon peel. Stir them in and then immediately remove from the heat.

Sprinkle the cheese evenly over the top. Enjoy!

Servings: 4
Serving size: about 1 1/2 c
Nutrition: calories 144; carbs 17g; fat 5g; protein 8g; sodium 59mg; iron 13mg