Shirley Cook Shop

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and ...
Ingredients
1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar

‏INGREDIENTS SCALE 1X 2X 3X Filling 6 large apples (3 Granny Smith + 3 sweet apples) 2 packages Love Beets Organic Cooked Beets 2 tablespoons fresh-squeezed lemon juice 1/2 cup cane sugar 1/3 cup water 3 tablespoons arrowroot powder 2 teaspoons ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon ground ginger 1/8 teaspoon nutmeg Topping 1 3/4 cup rolled oats 1 cup almond flour 1 cup brown sugar 3/4 cup coconut oil, melted 1/2 cup walnuts, chopped 1 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon Himalayan salt INSTRUCTIONS Preheat oven to 350 degrees Peel half of the apples, quarter all, and remove their cores. Cut apples lengthwise into very thin slices and place them into a large mixing bowl. Cut beets into small cubes, add them and all remaining filling ingredients to the large mixing bowl and toss until well combined. Scoop filling mixture into a 9ױ3 oven safe pan. In a large bowl mix all topping ingredients together until thoroughly combined. Evenly spread topping mixture over filling layer. Bake for 45-50 minutes, until the edges start boiling and the topping is golden brown. After baking, let sit for 30  45 minutes to coo