INGREDIENTS
Salsa: 3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed) 2 cans (15oz.) black beans, drained and rinsed 1 3/4 cup diced red onion 1 1/2 cup chopped green pepper 1 large red bell pepper, diced 2 jalapeno peppers, finely minced 2 cups tomato, diced Lime Cilantro Dressing: 2 Tbsp. Extra virgin olive oil 3/4 cup fresh lime juice, zest of one large lime, 1 1/2 Tbsp. Garlic, finely minced, 1 Tbsp. Ground cumin, 1 tsp. kosher salt, 2/3 cup cilantro, chopped DIRECTIONS 1. Combine all salsa ingredients in a large bowl and set aside. 2. Whisk together ingredients for the Lime Cilantro Dressing 3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours *Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
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INGREDIENTS
4 heaping cups 1-inch watermelon chunks-seeds removed. 1 1/2 cups chopped tomatoes 1/2 red onion-thinly sliced 1/4 cup fresh basil, chopped 1 1/2 Tab. Olive oil 3 Tab. Fresh lime juice 1/4 tea. Salt 1/8 tea. Ground pepper 1/2 cup feta cheese DIRECTIONS 1. Combine watermelon cubes, tomatoes, red onion and basil in a large bowl. 2. Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly 3. Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers. Yield: 6 cups ( 4 servings of 1 1/2 cups each) Prep Time: 10 minutes Total Time: 10 minutes Tips– You can advance prep the watermelon, onion and tomatoes and refrigerate. Just add dressing and feta right before serving to prevent salad from getting to soggy. INGREDIENTS
2 package crescent rolls 8 oz cream cheese, softened 8oz carton Sour Cream 1 pkg. ranch-style dressing mix 4 cups chopped or sliced vegetables · carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc. 2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite) DIRECTIONS Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust. Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy. INGREDIENTS
Dressing: 6 T. wine vinegar 1 tsp. dill weed 1/2 tsp. black pepper 1/4 tsp. salt 5 T. vegetable oil 5 T. olive oil 3 large tomatoes Parmesan cheese Lettuce (if desired) DIRECTIONS Combine in order listed the dressing ingredients and whisk until well blended. Pour over 3 large sliced tomatoes and marinate 1 hour. Sprinkle with a little parmesan cheese. Serve on lettuce leaves INGREDIENTS
1 sm. Red onion, chopped 1 sm. White onion, chopped 1/2 c. Celery, chopped 1/2 tea. Garlic, minced 1 green bell pepper, seeded and chopped 3 cups pumpkin, cut in about dice size pieces 3 cups frozen corn 1 can creamed corn(14oz.) 1 16oz can tomatoes, crushed & puree 1 1/2 cup firm roma tomatoes, fresh and chopped 4 cups chicken stock 1 lb, chicken breast, cooked & chopped 1/4 tea. Black pepper 3 c. cooked rice Salt to Taste DIRECTIONS Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes INGREDIENTS
12 whole plum tomatoes, quartered 1/4 cup olive oil 1 tbsp. garlic, minced 1 tbsp. shallots, minced 2 tsp fresh basil, chopped or 1 tsp dried basil 1 tsp dried oregano 1 tsp fresh thyme 1/4 tsp salt 1/2 tsp fine black pepper DIRECTIONS Preheat oven to 250 degrees. Mix all ingredients and toss with tomatoes. Lay tomatoes on a sheet pan. Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown. Let cool before serving. Yield: 5 servings Prep Time: 10 minutes Cook Time: 1-2 hours Total Time: 2 hours, 30 minutes Difficulty Rating: Easy Tips & Notes: Adjust time for the number and variety of tomatoes used. This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery. INGREDIENTS
16 thin stalks fresh asparagus 1 tbsp. olive oil 4 cloves garlic, thinly sliced or minced 6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups) 1/4 cup dry white wine 1/4 tsp. salt 1 tbsp. butter 1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta 1/4 cup shredded fresh basil DIRECTIONS Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside. Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minute. Add butter; stir till melted. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. INGREDIENTS
1/2 cup lemon juice 1 Tab. Canola oil 1 Tab. Olive oil 1 tea. White sugar 1/2 tea. Salt 1/4 tea. Ground black pepper 1 bunch kale– cut into bite size pieces 1 large tomato, seeded & diced 1/2 cup roasted sunflower seeds 1/2 cup dried cranberries DIRECTIONS Whisk lemon juice, canola oil, olive oil, sugar and black pepper in a large bowl. Add Kale, tomato, sunflower seeds, and cranberries, toss to combine. Prep Time: 10 Minutes Ready: 10 Minutes Servings:4 INGREDIENTS
3 large, ripe tomatoes 1/2 med. Red onion 1 Tab. Fresh basil leaves 1 clove garlic, minced 2 Tab. Olive Oil 1/2 tea. Salt 1/4 tea. Black pepper 1 tea. Fresh oregano DIRECTIONS 1. Slice tomatoes and onions into a large bowl. 2. Chop the basil and sprinkle over tomatoes and onions. Add minced garlic. 3. Add remaining ingredients and mix well. Refrigerate for 1 hour. Yield: 6 servings Prep Time: 10 minutes Cook Time: 0 minutes INGREDIENTS
10 ripe tomatoes 2 tbsp. olive oil 2 tbsp. butter 1 onion, chopped 1 green bell pepper, chopped 2 carrots, chopped 4 cloves garlic, minced 1/4 cup chopped fresh basil 1/4 tsp. Italian seasoning 1/4 cup Burgundy wine 1 bay leaf 2 stalks celery 2 tbsp. tomato paste DIRECTIONS Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve. |
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