Posts Tagged ‘tomatoes’

Cucumber Salad

Alexis Jonathan Salyers

Alexis Jonathan Salyers

3 Med. Cucumbers Peeled and Sliced 1/4″
1 Med. Sweet Onion sliced and separate into rings ( we prefer the red onion)
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
1 teaspoon of celery seed (optional)
1 teaspoon of pepper flakes(optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving

Parmesan Ramono Tomato Bites

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

2 Tomatoes, sliced
1 1/2 oz Parmesan and Romano Cheese
1 dash of Italian Herb Blend for each tomato slice
1 dash Salt
1 dash Black Pepper
1 tablespoon Olive Oil

Directions

Preheat the oven to 450 F.
Cut the tomatoes lengthwise into approximately 1/3-inch slices. Place them on a baking sheet. Top with shredded Parmesan Romano, Italian Herb Blend, salt and fresh ground pepper (season according to your taste).
Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.

Cranberry, Pecan, Sweet Onion and Tomato Salad

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Serves Two!

Ingredients

1 sweet onion

1 large tomato

1/4 cup dried cranberries

1/4 Chopped Pecans

1 tablespoon chives

1 tablespoon extra virgin olive oil

1 teaspoon finely chopped Parsley

2 tablespoons Red Wine Vinegar (add extra for bold flavors)

Even mix of sugar and salt to taste

 

Directions

Mix all ingredients and refrigerate several hours before serving. This will allow the onion to marinate and soften slightly with the red wine vinegar and take on all the flavors of the salad.

 

Butter Beans, Spinach, Tomato and Parmesan

 

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Ingredients
Olive oil
1 large shallot, chopped
1-2 cloves garlic, chopped
2 oz fresh mild spinach
1 can butter beans, mostly drained
1 handful fresh flat leaf parsley, chopped
1 tomato, diced
Salt and freshly ground black pepper
Parmesan cheese

Heat a little olive oil in a nonstick pan over medium heat. Saute shallot until it softens, then add the garlic and saute a minute more. Stir in the beans and a pinch of salt (unless your beans are already highly salted) and continue to cook for another minute or two, then fold in the spinach and sliced tomato and saute 2 to 3 minutes.

Garnish with freshly grated Parmesan cheese!

 

Cheesy Chunky Marinara Sauce

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Photo By Carolyn Davidson Hicks

I can of Mexican Style Diced Tomatoes 14.5 oz can with Jalapenos and onions
1/2 cup of shredded colby and cheddar cheese
2 tablespoons of Pesto
1 tablespoon of Garlic paste
Salt and pepper to taste

Mix all ingredients and heat in a microwaveable sauce dish for about 3 minutes. Stir to blend in the cheese and serve as a topping or a dipping sauce on pasta, egg wrapper rolls, etc.

Okra, Corn and Tomatoes

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Photo By Carolyn Davidson Hicks

Ingredients:
2 cups of fresh corn (1 cup yellow and 1 cup white)
2 cups of diced okra
1 small can of Hunts Diced tomatoes with Basil, Garlic and Oregano
1 small onion chopped
1 stalk of celery diced thinly
1 tablespoon fresh crushed garlic
1/4 cup of crumbled up bacon pieces (about 4 or 5 slices)
2 tablespoons of bacon fat or duck fat for flavor (optional)

Directions:
Combine all ingredients, cover and cook on low to medium heat about 20 to 25 minutes or until celery and onions become tender. You can add up to 1/2 of water or vegetable broth if mixture becomes to thick.  Serve as a side  or over rice!