Tomatoes

Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak

August 22, 2011

Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak

An easy weeknight dinner. Add some roasted baby potatoes or grilled garlic bread to complete the meal.

INGREDIENTS

1 Large New York Strip Steak

2 Portobello Mushrooms (Stems Removed)

3 Cups Arugula (Remove Stems, Wash & Spin Dry)

2 Tomatoes (Cored & Cut Into Wedges)

Balsamic Vinaigrette

1 Teaspoon Minced Garlic – Divided

5 Tablespoons Extra Virgin Olive Oil – Plus 2 Tablespoons

2 Tablespoons Balsamic Vinegar

1 Teaspoon Lemon Juice

1/8 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Pepper

Mix ½ Teaspoon of the garlic and 2 tablespoons of the olive oil in a small bowl. Brush some of the olive oil on each side of the mushrooms first and then the rest on the steak. Sprinkle the mushrooms and steak with the sea salt and pepper. Set aside and start the grill.

In another bowl, mix the other ½ teaspoon of garlic with the balsamic vinegar and lemon juice. Whisk in 5 tablespoons of the olive oil. Add 2 pinches of the sea salt and pepper.

Grill the steak and mushrooms. When done remove from the grill. While the steak is resting, add the arugula to the small mixing bowl and moisten with some of the vinaigrette. Turn arugula out onto a serving platter. Top with the tomatoes. Slice the mushrooms thin, place throughout the salad. Slice the steak thinly and cut the pieces in half. Drizzle the steak tomatoes and mushrooms with additional dressing and sprinkle with a little more salt. Add to the salad and serve. Serves 2

Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil

August 17, 2011

Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil

A simple pasta dish that offers a winning summertime combination of tomatoes, corn, basil and fresh mozzarella. It is great for any backyard food affair because it goes with just about everything. Dress this salad just before serving as the pasta absorbs the dressing and you may need additional lemon juice or oil.

INGREDIENTS

1 Pound Penne Pasta

1 Tablespoon Salt

1 ½ Cups Fresh Corn

1 Tablespoon Olive Oil

1 ½ Cups Fresh Mozzarella (Cut Into Tiny Cubes)

4 Tomatoes (Cored & Diced)

Zest From 1 Lemon

1 Cube Basil Leaves (Rinsed & Dried)

Dressing

3 Tablespoons Fresh Lemon Juice

1 Tablespoon Aged Red Wine Vinegar

1 Teaspoon Finely Minced Garlic Clove

1/3 Cup Olive Oil

1 Tablespoon Olive Oil For Pasta

½ Teaspoon Salt

Bring the water to a boil and add 1 tablespoon salt. Add the pasta. About two minutes before the pasta is done add the corn. Continue cooking until the pasta is al dente. Drain both the pasta and corn. DO NOT rinse. Add 1 tablespoons olive oil to the cooling pasta to keep from sticking. Shake to distribute the oil and set aside to cool.

To make the dressing, whisk together the lemon juice, vinegar, garlic, olive oil and salt. Before serving, combine the pasta and corn with the fresh mozzarella, tomatoes and lemon zest. Mix in the dressing and gently slice the basil into thin strips and add to the salad. Serve immediately. Serves 10

Haricots Verts, Almonds, Cherry Tomatoes & Goat Cheese Salad

August 13, 2011

Haricots Verts, Almonds, Cherry Tomatoes & Goat Cheese Salad

INGREDIENTS

1 ½ Pounds Haricot Verts

2 Cups Cherry Tomatoes

½ Cup Sliced Toasted Almonds

2 Thinly Sliced Shallots

3 Tablespoons Fresh Lemon Juice

3 Minced Garlic Cloves

1/3 Cup Olive Oil

¼ Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Pepper

¾ Cup Crumbled Goat Cheese

Steam the beans over boiling water for 2 minutes. Remove immediately and plunge into an ice bath to stop the cooking process. Drain well and lay on paper towels to further dry. In a large serving bowl combine beans, tomatoes and toasted almonds. In a small bowl combine shallots, vinegar, lemon juice, garlic, salt, pepper and olive oil. Whisk well and pour over haricot vert mixture. Gently combine and top with goat cheese. Serve at room temperature. Serves 6

**To Toast Almonds – Toast In A 400° F. Oven On A Cookie Sheet For 4 Minutes.

Heirloom Tomato Salad

August 8, 2011

Heirloom Tomato Salad

Never refrigerate tomatoes as the cold temperature dulls the flavor and changes the texture.

INGREDIENTS

1 Small Sliced Very Thin Red Onion

¼ Cup Red Wine Vinegar

¼ Cup Extra Virgin Olive Oil

1/8 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Black Pepper

3 Pounds Quartered Mixed Color Heirloom Tomatoes

½ Cup Chopped Chiffonade Basil

½ Cup Shaved Ricotta Salata

In a serving bowl, combine vinegar, salt and pepper. Add the olive oil and sliced red onion. Combine and let stand for 30 minutes at room temperature. This will soften the onion. Combine the chopped basil and top with shaved cheese and serve. Serves 6

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels