Ginger Fizz cocktail

From epicurious.com  https://www.epicurious.com/recipes/food/views/ginger-fizz-51193820

Ginger Fizz - the syrup is great for cocktails.  We tried it in limoncello also and that was a great combo.  DO NOT discard the ginger if you're a ginger lover!  It is sweetened from the syrup and softened, and if you've sliced it thinly enough, you can eat it straight up or put it on ANYTHING you're eating.

INGREDIENTS:

Ginger Syrup:
3" piece ginger peeled, thinly sliced
1/2 cup raw or granulated sugar
1/2 cup water

Cocktails:
2 750-milliliter bottles chilled Prosecco
8 thin clementine or orange slices


PREPARATION:

1)  For ginger syrup: Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl.  Instructions said to discard ginger - NO WAY! In my house, we eat this softened, sweetened ginger.

DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.

2) For cocktails:  Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.

Roasted Tomatoes

From epicurious.com

INGREDIENTS

1. • 4 large plum tomatoes (1 pound), trimmed and halved lengthwise
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper

1. 1. DIRECTIONS: 
   2. Put oven rack in middle position and preheat oven to 375°F.
   3. Arrange tomatoes, cut sides up, in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper.
   4. Roast until skins are wrinkled and beginning to brown, about 50 minutes. Keep warm, covered with foil, until ready to serve.

Each serving (2 tomato halves) contains about 22 calories and less than 1 gram fat.

lemon and ginger gremolata

From Seasons Oil and Vinegar store

Serves 4
Ingredients 
3 garlic cloves, minced
1 small knob ginger, peeled and minced
1/4 cup packed fresh mint leaves, minced
1/2 cup packed fresh Italian parsley leaves, minced
Zest from one lemon
Juice from one lemon
5/8 cup Gran Cru Lemon Whole Fruit Balsamic Vinegar
1 cup Seasons Manzanilla Gran Cru Extra Virgin Olive Oil
1 tsp Seasons Fleur De Sel Premium Salt
1 tsp Seasons Pepe e Aglio

Directions
Mix all ingredients in a bowl, let it rest for 10 minutes to allow flavors to combine. This is an amazing Italian condiment that can be used over grilled meat, grilled vegetables, bean salads or over your favorite pasta.