Roasted Tomato Sauce-Roasting the tomatoes, onions, carrots, and garlic really brings out the flavor of all the ingredients. I am a big fan of thick and chunky spaghetti sauces!
3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced
2 carrots, sliced into 1/4-inch rounds
1 Red or Yellow pepper, seeded and cut in half
4 garlic cloves peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
coarse salt and ground pepper
Preheat oven to 425 degrees. Core tomatoes and cut in half and place on a large rimmed baking sheet; add onion, carrots, pepper, garlic, and thyme. Toss tomato mixture with oil and season generously with salt and pepper. Spread in a single layer and roast in the oven until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times , until chunky. Delicious!!! Makes 4 1/2 cups

Savory Dill Chicken

2 Tbsp. olive oil
6 boneless, skinless chicken breast halves
1/2 cup water
1 package MARIGOLD'S CREAMY VEGGIE DIP MIX
1/4 tsp dried dill
1/2 cup sour cream
Heat olive oil in a large skillet and brown chicken, turning once, until almost cooked through, about 6 minutes.Stir in water, veggie dip mix and dill. Bring to a boil than reduce heat to simmer and cover. Cook until chicken is throughly cooked, about 5 minutes. Remove chicken to a serving platter and keep warm. Remove skillet from heat and stir in sour cream. Spoon sauce over chicken and serve.

Black-eyed pea salsa

1 cup corn and 1 (15-oz.) can black-eyed peas. Drain and rinse the corn and black-eyed peas and place in a medium bowl. In the food processor place 2 cloves garlic, 1/2 cup cilantro leaves, juice from 1 fresh lime, and 1 can rotel tomatoes and process. Pour the mixture over the peas and corn in the bowl. Thinly slice one bunch of green onions, add to bowl and stir well. Serve with tortilla chips.
Only 7 calories a Tablespoon so ring in the new year with this yummy light salsa!

Warm Stuffed Focaccia

Start with a loaf of Marigold's focaccia bread. Slice bread horizontally with a serrated bread knife. Drizzle a little balsamic vinaigrette or italian dressing on the bottom half of the focaccia. Layer with slices of ham, turkey or salami and provolone cheese. Top with fresh baby spinach and roasted red peppers. Drizzle with a little more vinaigrette: cover with top of bread half. Wrap in aluminum foil and place on a baking sheet. Bake at 350 degrees for 15 minutes or until warm.
Marigold's also has a Focaccia bread mix you can make at home.

Roasted Veggie Sandwiches

1 Medium zucchini and 1 medium yellow squash thinly sliced lengthwise

4 medium tomatoes, cut in quarters

2 cloves of minced garlic

2 TBSP balsamic vinegar

6 TBSP olive oil

8 Marigolds Honeywheat rolls or Focaccia bread

8 slices of provolone and 8 large fresh Basil leaves

1. Preheat oven to 400 degrees

2. Place the zucchini, yellow sqush, and tomatoes on a roasting pan, and season with salt and pepper. Cook in preheated oven for 10 to 15 minutes

3. In a bowl whisk garlic, vinegar, and oil. Season with salt and pepper and let mixture stand for about 2 hours.

4. When ready to serve ,cut each roll in two and sprinkle each half with the vinaigrette. Place equal portions of squash mixture on 8 bottom halves of rolls. To each , add 1 slice of provolone and basil leaves. Pour the remaining vinaigrette over all and top with the other bread half.

Chocolate Zucchini Brownies
2 cup zucchini, peeled and grated 1/2 cup cocoa
2 cup flour 1/2 cup oil
1 1/4 cup sugar 2 tsp vanilla
1 tsp salt 1 cup pecans or walnuts
1 1/2 tsp baking soda
Preheat oven to 350 degrees. Mix the zucchini, oil and vanilla. Add the dry ingredients and mix well. Batter will be thick and lumpy.Pour into a greased 9"x 13" pan and sprinkle nuts on top. bake for 25-30 minutes.