Recipes

Fish Fillets with Fresh Tomato Salsa

Fish Fillets with Fresh Tomato Salsa

Couverts4
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

Potatoes

Salsa

Fish

Garnish

Instructions

  • Heat oven to 425°F.
  • Line 15 x 10 x 1-inch pan with foil.
  • In large bowl, mix all potato ingredients; toss to coat.
  • Spread in single layer on pan.
  • Bake 20 to 25 minutes or until potatoes are tender when pierced with fork.
  • Meanwhile, in medium bowl, mix all salsa ingredients; set aside.
  • Rub fish with 1 teaspoon of the oil, ½ teaspoon herbes de Provence and ¼ teaspoon salt; set aside.
  • In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat.
  • Cook fish 4 to 5 minutes, or until it releases easily from pan.
  • Turn; cook 4 to 5 minutes longer or until cooked to internal temperature of 145°F and fish flakes easily with fork.
  • Divide potatoes and fish among 4 plates.
  • Top each piece of fish with salsa and basil.

Notes & Wine Advice

If you are using a thinner fish like tilapia instead of cod or mahimahi, take care to reduce the cooking time by about half.
If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.
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Course; Fish / Main Course

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

Couverts6
Total time 1 hour 25 minutes
Deel op Facebook Print Recipe

Ingredients

Tomato Jam

Waffles

Instructions

  • In 12-inch skillet, heat jam ingredients to boiling over medium-high heat.
  • Reduce heat.
  • Simmer uncovered about 30 minutes, stirring occasionally, until thickened.
  • Keep warm.
  • Heat waffle maker.
  • In large bowl, stir Bisquick mix, milk, egg and olive oil until well blended; fold in bacon, cheese and chopped basil.
  • Pour ½ cup batter onto center of hot waffle maker; close lid.
  • Cook 3 to 4 minutes or until crisp and golden brown.
  • Repeat with remaining batter.
  • Top each waffle with jam.
  • Top with fried egg; garnish with additional fresh basil.

Notes & Wine Advice

Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before adding batter for each waffle.
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Course; Cheese / Main Course / Pork

Linguine with Tuna and Tomatoes

Linguine with Tuna and Tomatoes

Couverts4
Total time 20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 3-quart saucepan, cook linguine to desired doneness as directed on package, omitting salt.
  • Drain; return to saucepan.
  • Reserve 2 tablespoons of the feta cheese for garnish.
  • Add remaining feta cheese and remaining ingredients to linguine; toss to mix.
  • Sprinkle with reserved feta cheese.
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Course; Fish / Main Course / Pasta

Zucchini Noodles with Marinara

Zucchini Noodles with Marinara

Couverts4
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 8-inch skillet, heat oil over medium-high heat until hot.
  • Add tomatoes, garlic and basil sprigs (do not remove stems), pushing basil sprigs into mixture.
  • Cook 10 to 15 minutes or until basil starts to darken in color.
  • Add salt and pepper; remove from heat.
  • Remove basil sprigs by their stems with a fork.
  • While sauce is cooking, make zucchini noodles.
  • Using vegetable peeler, pull peeler down side of zucchini, making long strips.
  • Stop when getting to the seedy core.
  • Repeat with other sides of zucchini, until only seedy core is left.
  • Repeat with remaining zucchini.
  • Discard cores.
  • Divide zucchini noodles among 4 serving bowls.
  • Top with sauce; sprinkle with cheese.

Notes & Wine Advice

This is a great recipe to use when zucchini is in season and abundantly available. Zucchini noodles are delicious with just olive oil, lemon juice, salt and pepper if you do not have time to make the marinara sauce.
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Course; Main Course / Noodles / Vegetables
Diets; Vegetarian

Fresh Tomato and Garlic Penne

Fresh Tomato and Garlic Penne

Couverts2
Total time 25 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat.
  • Cook garlic in oil 30 seconds, stirring frequently.
  • Stir in tomatoes.
  • Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened.
  • Stir in basil, salt and pepper.
  • Cook 1 minute.
  • Serve sauce over pasta.
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Course; Cheese / Main Course / Pasta / Vegetables
Diets; Vegetarian

Cheesy Margherita Pizza

Cheesy Margherita Pizza

Couverts6
Total time 25 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 375°F.
  • Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal).
  • Place on ungreased cookie sheet; press into 12×8-inch rectangle.
  • Brush with oil.
  • Top with cheese and tomatoes.
  • Bake 12 to 15 minutes or until golden brown and cheese is melted.
  • Sprinkle with basil.
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Course; Cheese / Main Course / Pizza
Cuisine; European / Italian
Diets; Vegetarian

BLTs with Pimiento Cheese

BLTs with Pimiento Cheese

Couverts4
Total time 10 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Spread 1 tablespoon pimiento cheese over 1 side of each bread slice.
  • On each of 4 bread slices, layer 2 bacon slices, 1 lettuce leaf and 3 tomato slices.
  • Sprinkle with pepper.
  • Top with remaining 4 bread slices.
  • Cut sandwiches in half; secure with toothpick, if desired.
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Course; Bread / Cheese / Main Course
Diets; Vegetarian

Creamy Fresh Tomato Soup

Creamy Fresh Tomato Soup

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Saucepan
  • Sharp knife
  • slotted spoon
  • Food processor

Ingredients

Instructions

  • In large saucepan, heat 3 quarts water to boiling.
  • With sharp knife, cut shallow X in bottom of each tomato.
  • Add to boiling water, 2 or 3 at a time, for 10 seconds.
  • Using slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold.
  • Drain.
  • Peel and chop tomatoes.
  • In heavy 3-quart saucepan, heat oil over medium heat.
  • Cook onion in oil 3 to 5 minutes, stirring frequently, until tender.
  • Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 5 minutes or until tomatoes are soft.
  • Stir in whipping cream.
  • In blender or food processor, place 2½ cups tomato mixture.
  • Cover; blend on medium speed 30 seconds or until smooth.
  • Pour mixture into large bowl.
  • Repeat with remaining tomato mixture.
  • Return pureed mixture to saucepan.
  • Heat over medium heat, stirring frequently, until hot.
  • Top each serving with basil.

Notes & Wine Advice

For the best flavor, use fully ripe, juicy tomatoes in this soup.
Use a kitchen scissors to cut fresh basil quickly and easily.
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Course; Main Course / Soup