Lately, I've been in a rut in the kitchen. I don't know if it's because I don't feel like grocery shopping, I don't want to turn the oven on in 90+ degree heat, or I'm tired of trying to convince my toddlers to try new dishes. But whatever the reason, no-cook meals sound pretty much perfect right now. You can change them up to use whatever you have on hand (toast, other cheese, cured meats, etc.) or whatever your family will eat! And while these no-cook brunch boards were originally created for, well, brunch, there's no reason you can't take the same idea and tweak it for a weeknight dinner. 

When I'm trying to step up my vegetable eating game, it's easy for me to get stuck in a salad rut. I tend to make the same old pile of lettuce, a few chopped carrots and maybe a cucumber or bell pepper. After a while it's just...well...boring. And eating - even eating healthfully - shouldn't be boring. 

A recent trip to Costco yielded one of those huge, ten pound bags of carrots. There are two adults in our house...which means that's a lot of carrots. My husband, being very practical and logical, graciously questioned why we needed ten pounds of carrots. I assured him we did - and that none of them would go to waste.

These Garlic + Thyme Roasted Tomatoes take only a few minutes to prep, but the flavor you get is incredible. The tomatoes get sweeter as they cook and the garlic and thyme add the perfect savory touch. Spread on a fresh baguette for a perfect snack or appetizer!