Fresh Green Bean and Tomato Salad

 1/2 medium onion, chopped

1 1/2 lb green beans

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp pepper

2 cloves garlic, sliced

1 1/2 lb tomatoes, chopped into 1 inch pieces (3-5)

1 1/2 Tbsp balsamic vinegar

1/2 cup loosely packed basil

2 springs oregano (leaves only)

2 tsp sea salt

2 oz feta cheese, crumbled

Place the beans and onion in a 12 to 14 inch skillet.  Add 1/2 cup water, cover, and bring to a simmer, with a lid on.  Continue to simmer until the beans are crisp-tender, 5-7 minutes.

Drain off any remaining water and add olive oil, salt, and pepper.  Saute tossing frequently until the beans begin to brown, 4-6 minutes.  Add garlic and cook for 1 minute until fragrant.

Add tomatoes and balsamic vinegar.  Toss and saute for 2 minutes.

Remove from the heat and pour the salad and any sauce on a large platter.  Allow to cool to room temperature and serve or chill for up to 2 day.  Before serving top with fresh basil, oregano, and feta cheese.

 

Recipe: Wise Guide

German Stuffed Tomatoes

 8 large tomatoes

16 oz cottage cheese

1 tsp lemon juice

4 leaves of fresh basil

1 1/2 tsp chopped fresh chives

2 tsp chopped fresh parsley

2 tsp chopped fresh dill

1-2 Tbsp buttermilk

2 cloves diced garlic

1/2 Tbsp salt

Wash the tomatoes thorougly.  Cut the top off the tomatoes.  Remove the inside flesh of the tomato out with a grapefruit spoon or knife.  Place the flesh in a colander to drain.  Once you have washed your herbs, remove the leaves and finely cut them with a knife or herb scissors.  Add the herbs and garlic to the cottage cheese.  Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth  Now add the drained tomatoes and mix again.  Fill the tomatoes with the herb cheese mixture and place them on a serving plate,

Note:  If you have any of the stuffing left, serve it as  dip with potato chips as an appetizer.

Recipe: the oma way

German Tomato Salad

 8 fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cu diced onions or shallots

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp ground pepper

2 tsp sugar

 

Wash the tomatoes and take the core out.  Cut each tomato first into half adn then into thin slices.  Place the tomatoes in a salad bowl.  Chop the herbs with a food mill or a knife.  Peel the onion adn chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss.

Recipe: the oma way

Shakshuka

 2 Tbsp olive oil

1 white onion, diced

1 red bell pepper, diced

1 jalapeno, minced

4 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

30 oz canned diced tomatoes

3/4 tsp salt

1/4 tsp black pepper

6 large eggs

3 Tbsp fresh cilantro, roughly chopped

1.  Preheat oven to 375 degrees.

2.  Heat olive oil in a large oven-safe heavy skillet over medium-high heat.  Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.

3.  Add in garlic, cumin, and paprika and toast for 1 minute.43.  Stir in diced tomatoes, salt, and black pepper.  Bring to a simmer and reduce heat to low.  Continue at a simmer for 15 minutes.  

5.  Create 6 little nests in the tomato mixture to hold the eggs.  Crack eggs into prepared holes.

6.  Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10  minutes.

7.  Sprinkle with fresh cilantro before serving.  Serve hot with sliced bread or flat bread.

Note:  You ca also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.

Recipe: the stay at home chef

Homemade Spaghetti Sauce with Fresh Tomatoes

 Prep Time:  15 minutes      Cook Time:  1 hour     Total Time:  1 hour 15 minutes

12-14 tomatoes (8-10 lbs)

2 Tbsp olive oil

1 large onion, chopped

8 oz fresh mushrooms, chopped

2 tsp soy sauce

6 garlic cloves

10-12 basil leaves, chopped

1 Tbsp oregano, finely chopped

2 Tbsp brown sugar

1 Tbsp Kosher salt, to taste

1 tsp pepper, to taste

1.  Bring a large pot of water to a boil.  Place tomatoes a few at a time in the water and remove after 10-15 seconds.

2.  Immediately place tomatoes in an ice-water bath adn remove skins and stems.  Cut tomatoes into fourths and place in a food processor or blender.

3.  Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process).  Set aside.

4.  Heat oil in a large skillet.  Add onions and saute until they become soft and transparent.

5.  Add mushrooms and cook for about 2-3 minutes.  Add soy sauce and garlic and continue to cook until mushrooms become soft.

6.  Add tomatoes, basil, oregano, brown sugar, salt and pepper.

7.  Bring to a simmer, stirring occasionally for at least one hour.  The longer the better.  Ideally 2+ hours.

8.  Serve over cooked pasta noodles.

Italian Bruschetta

 6 medium Roma tomatoes, ( 1 1/2 lbs), chopped small diced with a hand chopped

fresh basil (1/3 cup), roll and cut into thin ribbons

5 garlic cloves, minced  (set aside in a small bowl 1 minced clove and 3 Tbsp extra-virgin olive oil)

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper

In a medium bowl, add tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper.  Mix and let marinate for about 15-10 minutes.

 

Italian Baguette

shredded Parmesan cheese

In the meantime, preheat oven to 400 degrees.  Cut a Italian baguette into slices and place on a single layer on a baking sheet. Brush both sides with the garlic/oil mixture. Top with shredded Parmesan cheese.  Bake in the oven for 5 minutes.  Broil for 1-2 minutes for the edges to get crispy golden brown. 

To serve: Separate the crispy bread from the tomato mixture.  Add a spoonful  of tomatoes on top of the bread.  Can garnish with olive oil or balsamic glaze.  Eat immediately.

Recipe:  Natasha's Kitchen

BLT Bites

 1/2 cup mayo

4 oz softened cream cheese

crumbled bacon

1/4 tsp each of salt and pepper 

1 tsp minced garlic

1 tsp lemon juice.

6 slices of white bread, cut out circles with a large and small biscuit cutter

cherry tomatoes, halved

 lettuce., cut into small pieces

 

In a bowl mash together mayo and cream cheese with a fork.   Add crumbled bacon, salt, pepper, minced garlic and lemon juice.  Set aside. Spread cream cheese mixture on bread circles.  Top with 2 cherry tomato halves and a small piece of lettuce.  Put on a platter and Serve.

Recipe:  my buttered home

Heirloom Tomato Salad with Pearl Couscous

 2 cups vegetable stock

1 Tbsp extra-virgin olive oil

1 cup pearl (Israeli) couscous

1/2 cup packed fresh basil leaves

1/4 cu flat-leaf parsley leaves

1 clove garlic, crushed

1 Tbsp chopped fresh oregano

1 Tbsp chopped fresh thyme

1/2 cup pitted green olives (optional)

4 heirloom tomatoes, quartered

15 cherry tomatoes, quartered

1 cucumber, cubed

1/2 small red onion, thinly sliced

1 cup crumbled feta cheese

1/4 cup white balsamic vinegar

1/2 cup extra-virgin olive oil

1 lemon, juiced

1.  Bring the vegetable stock to a simmer in a saucepan over medium heat.  Heat1 Tbsp olive oil in a skillet over medium heat.  Stirring the couscous and cook and stir until golden brown, about 10 minutes.  Stir the toasted couscous into the hot vegetable stock and return to a simmer.  Cover and cook until the stock has been absorbed into the couscous, about 15 minutes.  Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.

2.  Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped.  Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese.  Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice.  Stir until evenly combined.  Serve.

Serves:10

Pasta with Fresh Tomato Sauce

1 (16 oz) package dry penne pasta

8 Roma (plum) tomatoes, diced

1/2 cup Italian dressing

1/4 cup finely chopped fresh basil

1/4 cup diced red onion

1/4 cup grated Parmesan cheese 

 1.   Bring a large pot of lightly salted water to a boil.  Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain. 

2.  In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

Serving: 8

Spaghetti Sauce with Fresh Tomatoes

 1/4 cup olive oil

1 onion, chopped

1/2 tsp garlic powder

4 lbs fresh tomatoes, peeled adn chopped

1 Tbsp white sugar

1 Tbsp cried basil

1 Tbsp dried parsley

1 tsp salt

Heat olive oil in a large skillet over medium heat.  Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes.  Add tomatoes, sugar, basil, parsley, and salt.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

*Note: For a less chunky sauce, cool slightly and process in blender to desired consistency.

Serves: 8

Yield: 1 quart sauce

Tomato Tea Sandwiches

 6 Tbsp cream cheese, softened

2 1/2 tsp Summer Sauce (recipe below)

3/4 tsp black pepper

3/4 tsp salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium red onion, thinly sliced

Stir together cream cheese, summer sauce, pepper and 1/2 tsp salt in a small bowl until combined.  Spread cream cheese mixture on 1 side of the toasted bread slices.  Place 1 tomato slice and several rings of onion on each 6 slices of bread.  Sprinkle evenly with the remaining salt.  Cover with remaining read slices.  Cut halves or quarters. Serve immediately.

Summer Sauce:

2 cups packed fresh basil leaves

1/2 cup loosely packed flat leaf parsley

1/4 cup loosely packed fresh mint

1 Tbsp lemon zest + 2 tsp lemon juice

1 garlic clove

In a blender of food processor, process till smooth.  Taste; season with more salt and lemon juice, if desired.  Cover an chill until ready to use.  Store leftovers in a covered container in the refrigerator.   Can add mayo to it and use as a dip and use as a sandwich spread.

Recipe: the farm stand

Georgia Cracker Salad

 1 sleeve saltine crackers, crushed

3 green onions, chopped

1 large Heirloom tomatoes, chopped

1/2 - 1 cup mayo

1 finely chopped hard boiled egg

Mix together in a large bowl.  Crackers will get soggy and lose its crunch so serve quickly, right before serving.  To serve place on a plate on top of buttered lettuce.

Recipe:  Paula Dean

Stewed Okra and Tomatoes

 4 slices bacon, chopped small pieces

1 onion, chopped

3 cups sliced okra

1 (15 oz) can diced tomatoes

kosher salt and ground black pepper

1.  In a heavy bottomed saute pan over medium-high heat, add the bacon.  Render the bacon until crisp.  Remove from pan and reserve.  Add the onion and saute until tender, about 3 minutes.

2.  Add the okra and tomatoes making sure to add the reserved juice from the tomatoes to the saute pan.  Season with salt and pepper and simmer for 15 minutes.

Note:  If needed, add water or chicken stock if the pan becomes too dry.

* can add 1 cup diced bell pepper (1 bell pepper), 1/2 cup diced celery (1 rib) and 1 tsp chopped garlic  (1 clove) to add more vegetables.  Also, 1 tsp fresh thyme, 1 pinch of cayenne and 1 pinch of cinnamon.  Might need 1/2 cup water too.

Serves 4

Marinated Cucumber, Onion and Tomato Salad

 3 medium cucumber, sliced

3 ripe tomatoes, chopped or cut in wedges

1 medium onion, cut into 1/4 inch rings

2 cups water

1 cup distilled white vinegar

3/4 cup white sugar

1-2 tsp black pepper

1 tsp salt

Cut cucumbers, tomatoes and onions and mix together in a large bowl.  In a smaller bowl mix together the water, vinegar and sugar. Add to the vegetables and mix.  ( If you think its too much liquid then half the water, vinegar and sugar mixture) 

Sprinkle with salt and pepper. Stir well.  Refrigerate for at least an hour or even overnight. Summertime Salad. Serve.

 

Recipe:  Marshall's Country Cooking  

 

OR

2/3 cup sugar

2/3 cup apple cider vinegar

1 cup vegetable oil

Bring to a boil and let it cool before adding to the vegetables.

1 cucumber, cut into slices

1 tomato, chopped

2 Vidalia onions, cut into thin slices

Add dressing when cooled to a bowl with the cut vegetables and marinate in the fridge overnight.  Can also add cooked and sliced beets.

Zucchini and Tomato Casserole

 2 cups shredded fotina cheese

1/2 cup packed fresh basil leaves, chopped

1/4 cup drained sun-dried tomatoes in oil, chopped

1/4 cup grated Parmesan cheese, divided

1/2 tsp crushed red pepper

1/8 tsp salt

3/4 cup Panko breadcrumbs

1 tsp dried oregano

1/2 tsp garlic powder

2 medium zucchini, sliced 1/4 ich thick (about 4 cups)

7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)

 

1.  Place oven rack in middle position; preheat to 375 degrees.  Coat a 13x9 inch (3 quart) broiler-safe baking dish with cooking spray.  Combine fontina, basil, sun-dried tomatoes, 2 Tbsp Parmesan, crushed red pepper and salt in  medium bowl.  Stir Panko, oregano, garlic powder and the remaining 2 Tbsp Parmesan together in a small bowl.

2.  Sprinkle 1/4 cup of the Panko mixture over the bottom of the prepared baking dish.  Arrange half of the zucchini slices in an even layer, slightly overlapping, on the Panko mixture.  Arrange half of the tomato slices on top of the zucchini and sprinkle with half of the cheese mixture.  Repeat the layers of zucchini, tomato and cheese.   Sprinkle the remaining Panko mixture over the cheese.

3.  Cover tightly with foil and bake for 15 minutes.  Remove the foil and continue to bake until the vegetables are tender and cheese is melted, about 20 minutes more.

4.  Set oven to broil.  (Do not remove casserole from oven.) Broil until the topping is golden brown in spots, 2 to 3 minutes.  Let stand for 5 minutes before serving.

 

Serves 8

Tater Tot Casserole with Beef, Corn and Zucchini

 2 Tbsp extra virgin olive oil

1 lb lean ground beef

1 small onion, chopped

2 medium zucchini, shredded

1 1/2 cups chopped tomatoes, divided

1 cup corn kernels

1 Tbsp chili powder

1 Tbsp Worcestershire sauce

1/4 tsp salt

1 Tbsp all-purpose flour

1 cup shredded sharp Cheddar cheese, divided

2 cups frozen tater or veggie tots

cooking spray

chopped chives for garnish

1.  Preheat oven to 450 degrees.

2.  Heat oil in a large ovenproof skillet over medium-high heat.  Add beef and onion.  Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes.  Add zucchini, 1 cup tomatoes, corn , chili powder, Worcestershire sauce, and salt; cook, stirring until the zucchini has begun to release its liquid, about 3 minutes.  Sprinkle with flour and cook, stirring, until the liquid has thickened , about 1 minute more.  Remove form heat.

3.  Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese.  Coat the tot with cooking spray.  Transfer the pan to the oven .  

4.  Bake for 15 minutes.  Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown about 5 minutes more.  Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.

Serves 6

Green Goddess Salad with Chickpeas

 Dressing:

1 avocado, peeled and  pitted

1 1/2 cups buttermilk

1/4 cup shopped fresh herbs, such as tarragon, sorrel, mint, parsley and /or cilantro

2 Tbsp rice vinegar

1/2 tsp salt

 

Salad:

3 cups chopped romaine lettuce

1 cup sliced cucumber

1 (15 oz) can chickpeas, rinsed

1/4 cup diced low-fat Swiss cheese

 6 cherry tomatoes, halved if desired 

1. To prepare dressing; Place avocado, buttermilk, herbs, vinegar and salt in a blender.  Puree until smooth.

2.  To prepare salad; Toss lettuce and cucumber in a bowl with 1/4 cup of the dressing.  Top with chickpeas, cheese and tomatoes.  (Refrigerate the extra dressing for up to 3 days).

*Tips:  To make ahead: Cover and refrigerate leftover dressing for up to 3 days.

Serves 2

Tomato Salad

 2 lb fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cup diced onions or shallots

2 Tbsp chopped fresh parsley, 1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp coarse ground pepper

2 tsp sugar

1.  Wash the tomatoes and take the core out using a knife.  Cut each tomato first in half and then into thin slices.  Place the tomatoes in a salad bowl.  Wash the parsley and oregano and dry with a paper kitchen towel.  Remove the leaves from the stems of the parsley and stems from oregano.  Chop the herbs with a food mill or with a knife.  Peel thea onion and chop or dice.

2.  In a separate bowl, mix the oil, vinegar, salt pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss with spoons.  Serve.

Tomato Basil Zucchini Lingini

 2 zucchini, cut into thin long slices

1 Tbsp olive oil

1 chicken breast, cut into bitesized pieces

1/2 tsp salt 

1/2 tsp pepper

1/2 tsp garlic powder

1 cup cherry tomatoes

1 tsp dried basil

1 Tbsp olive oil

2 tsp minced garlic

1/4 cup chicken broth

1/2 cup Greek yogurt

1/2 tsp dried basil

1/2 cup Parmesan cheese, grated

 

Lay out the cut zucchini long slices and add to them 1 tsp salt. Let them rest for 20 minutes.  In a clean dish towel squeeze out any water.

In a skillet in olive oil cook the chicken pieces.  Add salt, pepper, garlic powder, zucchini, tomatoes and basil.  When nicely cooked remove from skillet and set aside.

To empty skillet add 1 Tbsp olive oil, minced garlic, chicken broth.  Reduce heat to low.  Add Greek yogurt, basil and Parmesan cheese.  Return vegetables to skillet and Serve. 

 

 

Tomato, Cucumber and Avocado Salad

 1 English cucumber, cut into 1/4 inch small slices

4 Roma tomatoes, cut small

1 red onion, large slices

3 avocados, chopped small

bunch cilantro, chopped small

juice from 1 lemon

olive oil

salt and pepper

 

In a large salad bowl add the cucumber, tomatoes, onion, avocado, cilantro and lemon juice.  Mix together. Add the oil, salt and pepper.  Mix well and Serve.