Recipes

Black-Eyed Pea, Tomato and Corn Salad

Black-Eyed Pea, Tomato and Corn Salad

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic.
  • Add peas, corn, tomatoes and onion; toss gently to combine.
  • Divide among 6 serving plates; top with cilantro and cheese.

Notes & Wine Advice

For intense spice flavor, toast whole coriander and cumin in a skillet 2 to 3 minutes or until fragrant, then grind in a clean coffee grinder.
Cover and refrigerate any remaining salad, and serve within 3 days.
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Course; Salad / Vegetables
Diets; Vegetarian

Tomato Basil Pasta Salad

Tomato Basil Pasta Salad

Couverts24
Total time 2 hours 25 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese.
  • Cover; refrigerate 2 hours to blend flavors.
  • Meanwhile, cook and drain pasta as directed on package.
  • Rinse with cold water to cool; drain.
  • In large serving bowl, mix cooked pasta and tomato mixture until well combined.
  • Sprinkle Parmesan cheese over top of salad.
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Course; Pasta / Salad / Vegetables
Diets; Vegetarian

Cherry Tomato–Brussels Sprouts Salad

Cherry Tomato–Brussels Sprouts Salad

Couverts4
Total time 3 hours 15 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook and drain Brussels sprouts as directed on box.
  • Pour dressing over hot Brussels sprouts, turning each until well coated.
  • Cover; refrigerate at least 3 hours.
  • Add tomatoes to Brussels sprouts; toss.
  • Serve on lettuce leaves
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Course; Salad / Vegetables
Diets; Vegan

Broccoli, Feta and Tomato Salad

Broccoli, Feta and Tomato Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 2-quart saucepan, heat 4 cups water to boiling over high heat.
  • Add broccoli; cook 10 to 20 seconds or until broccoli is bright green.
  • Drain broccoli; rinse in cold water until cool.
  • In small serving bowl, stir broccoli and remaining ingredients.

Notes & Wine Advice

Cooking the broccoli for a very short time is called blanching. It brings out the bright green color of the broccoli and softens it just a bit.
Chopped red onion and diced red bell pepper would be nice additions to this salad, too.
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Course; Cheese / Salad / Vegetables
Diets; Vegetarian

Fresh Tomato–Onion Salad

Fresh Tomato–Onion Salad

Couverts8 about ½ cup each)
Total time 20 minutes
Deel op Facebook Print Recipe

Ingredients

Salad

Dressing

Instructions

  • In large bowl, toss salad ingredients to mix.
  • In small bowl, mix all dressing ingredients except oil.
  • Slowly add oil, beating with whisk until well blended.
  • Pour dressing over salad; toss to coat.

Notes & Wine Advice

Instead of tossing the salad together in a bowl, try an arranged presentation. Slice the tomatoes and arrange colors alternately with onion on a decorative platter. Drizzle the dressing over the top, and sprinkle with the fresh herbs.
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Course; Salad
Diets; Vegetarian

Fresh Tomato–Basil Caprese Kabobs

Fresh Tomato–Basil Caprese Kabobs

Couverts34 servings
Total time 1 hour 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large bowl, mix oil, lemon juice, basil, salt and pepper, using whisk.
  • Add tomatoes, zucchini and cheese.
  • Cover and refrigerate about 30 minutes.
  • Drain vegetables, reserving olive oil mixture.
  • Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf.
  • Serve kabobs with reserved olive oil mixture.

Notes & Wine Advice

Virtually any skewer-able vegetable will work in this recipe. Try red, green or yellow bell pepper pieces or fresh pea pods.
Thread the vegetables and cheese between large leaves of fresh basil for different look.

Nutrition values

Calories: 290 kcal | koolhydraten: 32 g | Eiwitten: 20 g | Vet: 8 g | Verzadigd vet: 3 g | Natrium: 620 mg
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Course; Snack
Diets; Vegetarian

Mexican Plum-Tomato Cups

Mexican Plum-Tomato Cups

Couverts20 servings
Deel op Facebook Print Recipe

Ingredients

Tomato Cups

Topping

Instructions

  • Cut each tomato in half crosswise.
  • Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell.
  • If necessary, cut small slice from bottom so tomato half stands upright.
  • In medium bowl, mix remaining tomato cup ingredients.
  • In small bowl, mix topping ingredients.
  • Spoon about 1 tablespoon avocado mixture into each tomato shell.
  • Top each with about 1 teaspoon topping.

Notes & Wine Advice

The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.
Sprinkle the tops of the tomatoes with additional chopped cilantro.
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Course; Appetizer / Starters / Vegetables
Diets; Vegetarian

Cucumber-Dill Stuffed Cherry Tomatoes

Cucumber-Dill Stuffed Cherry Tomatoes

Couverts24 appetizers
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Remove stems from tomatoes.
  • To level bottoms of tomatoes, cut thin slice from bottom of each.
  • Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving â…›-inch shell.
  • Invert tomato shells on paper towels to drain.
  • In small bowl, combine cream cheese and mayonnaise; blend well.
  • Stir in cucumber, onion and dill; mix well.
  • Fill tomato shells with cream cheese mixture; place on serving platter or tray.
  • Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving.
  • Store in refrigerator.

Notes & Wine Advice

To reduce the fat in each serving of these tomatoes by about 1 gram, use nonfat cream cheese and reduced-fat mayonnaise.
To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle’s tip with a kitchen scissors. Squeeze the cream cheese mixture into the tomato shells.

Nutrition values

Calories: 20 kcal | koolhydraten: 1 g | Vet: 2 g | Verzadigd vet: 1 g | Natrium: 20 mg
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Course; Appetizer / Cheese / Starters / Vegetables

Bacon, Lettuce and Tomato Dip

Bacon, Lettuce and Tomato Dip

(2 slices baguette and 2 tablespoons dip each)
Couverts16 servings
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In small bowl, mix sour cream and mayonnaise until blended.
  • Stir in bacon.
  • Arrange lettuce in shallow bowl or on small platter.
  • Spoon sour cream mixture over lettuce.
  • Top with tomatoes; sprinkle with chives.
  • Serve with baguette slices.

Notes & Wine Advice

Precooked bacon can be purchased in strips or chopped. You’ll find packages of it with the sandwich meats or at the deli.
This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are ready to serve it, assemble as directed.

Nutrition values

Calories: 120 kcal | koolhydraten: 11 g | Vet: 7 g | Verzadigd vet: 3 g | Natrium: 180 mg
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Course; Sauce / Side Dish

Tomato-Artichoke Appetizers

Tomato-Artichoke Appetizers

Couverts30 appetizers
Total time 1 hour
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • Grease cookie sheet or spray with cooking spray.
  • In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes.
  • On work surface generously sprinkled with Bisquick mix, gently roll dough to coat.
  • Shape into a ball; knead 10 times.
  • Roll out dough to â…›-inch thickness.
  • Cut with 2-inch round cutter dipped in Bisquick mix.
  • Place rounds about 2 inches apart on cookie sheet.
  • In small bowl, mix mayonnaise, Parmesan cheese and onion juice; mix well.
  • Spread each round with ½ teaspoon mayonnaise mixture.
  • Top with slightly less than 1 teaspoon artichokes and another ½ teaspoon mayonnaise mixture.
  • Place 1 tomato slice on each round, and top with 1 teaspoon mayonnaise mixture.
  • Bake 10 to 12 minutes or until golden brown and puffy.
  • Garnish with parsley.
  • Serve warm or at room temperature.
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Course; Appetizer / Starters / Vegetables
Diets; Vegetarian