by Angela Carlos in In Season, August 30, 2016
by Alexandra Caspero in Grilling, Healthy Recipes, August 15, 2016
Finally! Sweet summer tomatoes have arrived in this week’s CSA from Mountain View Farm. For a cook, being handed a bag full of unadulterated produce is like being a kid handed an ice cream cone; it’s a moment of pure wonder. Still, it’s easy to grow weary during a long season of squash, squash and more squash.
Don’t get me wrong — summer squash is outstanding roasted, tossed into stir-fries and grated for slaws. But sometimes you yearn for something more … something just like a sweet, juicy tomato.
Now that we’ve gotten our wish, here are a few ideas for what to do with those fresh-from-the-farm tomatoes.
Salads: What says summer more than a fresh tomato salad? Good produce means very little work is required; just a simple vinaigrette, some fresh herbs and light seasoning will make the natural sweetness in your tomatoes pop. Read more
by Emily Lee in Healthy Recipes, August 11, 2016
This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It’s a slightly smoky, refreshing salsa that’s miles away from any canned version.
I love the sweet and acidic combination of peaches and tomatoes. They’re both a little juicy, a little tart and perfect for topping just about everything that comes off of your grill this summer. Try this salsa as is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi. With the texture of mozzarella and the flavor of feta, halloumi is my favorite unexpected pairing for most dishes highlighting summer produce. Layer fresh salad greens, slices of halloumi, and a generous serving of this grilled peach and tomato salsa on top. Serve with grilled baguette slices for an unexpected fresh appetizer or side dish.
As with most fresh salsas, this one will develop a better flavor the longer it sits. So don’t hesitate to make a big batch of this salsa for meals and snacks throughout the week. Read more
by Silvana Nardone in Healthy Recipes, August 7, 2016
Save your canned tomatoes and jarred sauces for winter, when ripe-off-the-vine tomatoes are impossible to come by. Now that we’re in the height of summer, we’re taking every opportunity to consume this ruby-red fruit in its freshest forms, and preferably the same day we buy it (or shortly thereafter). Whether you get your tomatoes from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use this essential summer ingredient in smooth soups, hearty salads and more. Here are just a few of our favorite applications.
Stuffed Cherry Tomatoes
If you can get your hands on some heirloom tomatoes — or better yet, if they’re growing in your garden — put them to use in Food Network Magazine’s easy summer appetizer. Each tomato is stuffed with a salty cube of feta cheese.
by Michelle Dudash in 5-Ingredient Recipes, Healthy Recipes, Uncategorized, August 1, 2016
There’s nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own in your garden or get seduced at the market, these recipes are perfect individually or even as a complete menu for a get-together on a hot summer night. Bonus: The recipes are not only satisfyingly refreshing, but also easy on the waistline.
Shrimp Scampi Risotto-Stuffed Tomatoes (pictured above)
Entertaining? Just double this recipe for your next get-together.
1/4 cup finely crushed brown rice cereal
2 tablespoons plus 2 teaspoons chopped fresh parsley
2 cloves garlic, finely chopped
4 large ripe tomatoes (about 3 pounds)
1/4 cup uncooked Arborio rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon zest
1/2 pound medium shrimp — peeled, deveined and chopped into 1/2-inch pieces
1 teaspoon olive oil, plus more for drizzling
2 tablespoons dry vermouth, optional
Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
Cut tops off tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the rice, salt, pepper, lemon zest, shrimp, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley and vermouth, if using.
Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled. Read more
by Dana Angelo White in Healthy Tips, In Season, August 28, 2015
There’s something particularly appealing about tossing aluminum-foil pouches on the grill: The simplicity. Memories from camping. No messy pan or counter cleanup! Possibilities exist beyond chicken and potatoes, like halibut. Fresh Alaskan halibut is in peak season late spring through early fall. When cooked properly, halibut is moist and “creamy,” yet light. Halibut is a good source of potassium and contributes roughly an entire day’s requirement (300 to 500 milligrams) of the Omega-3s EPA and DHA, which are recommended by the World Health Organization due to their protective benefits against coronary heart disease and stroke.
Corn adds more staying power to this dish with a light balance of complex carbs to round it out. And let’s not forget that corn counts as a vegetable, too. The juices from the corn, halibut and tomatoes simmer into a flavorful broth that you’ll find yourself sipping with a spoon. Next time you’re thinking about cooking fish for dinner, elevate your senses with these juicy halibut pouches. Read more
by Emily Lee in Healthy Recipes, Uncategorized, August 6, 2015
It’s peak tomato season at the local farmers market and the best time to explore heirloom varieties in all their imperfect glory. Read more
by Dana Angelo White in In Season, August 24, 2014
Canned tomatoes and jarred sauces are key to surviving winter. But as long as summer’s here, we should make the most of this ruby-red treat in its purest form by consuming our tomatoes fresh, the same day of purchase (or shortly thereafter). Whether you’re converting sweet cherry tomatoes into chunky gazpacho or juicy heirlooms into a hearty salad, this versatile fruit is the winning ingredient in many a summer dish. When choosing tomatoes, look for smooth, bright, blemish-free skin. And remember: A ripe tomato should be fragrant and yield slightly to pressure. Whether you get them from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use summer’s essential fruit in everything from soups to salads, and even homemade jam.
Crustless Caprese Quiche (pictured at top)
Food Network Kitchen offers a mealworthy riff on the classic caprese salad in the form of this creamy quiche. Forgoing the crust will not only cut back on preparation time but also save significant calories. Before baking, adorn the top with thinly sliced plum tomatoes for an eye-catching dish.
by Silvana Nardone in Healthy Recipes, August 17, 2014
Plump and juicy tomatoes aren’t just a summertime seduction, they’ve got nutrition credentials as well. They’re low and calories and high in vital nutrients, including choline, fiber and folic acid. They also feature cell-protecting antioxidants lycopene, vitamins A and C, and lutein. (Interestingly, a 2013 study found that organic tomatoes contain more antioxidants than their conventionally grown counterparts.) But whichever type you buy — and however you prepare tomatoes — just remember not to refrigerate them.
Spicy Green Tomato-Avocado Salad (above, from Food Network Magazine)
Green tomatoes are firmer and less sweet than their red equivalents and downright delish. Pair wedges with heart-healthy avocado and a handful of greens, then add a kick from fresh jalapeno. Read more
by Amy Chaplin in Amy's Whole Food Cooking, August 12, 2014
No need to pigeonhole a perfectly good chilled tomato soup to its classic definition. Instead, let go of your preconceived concepts and you’ll see gazpacho was just waiting to break loose.
Charred Tomato Gazpacho (above, from Food Network Magazine)
Smoky grilled tomatoes take the chill off this otherwise cold gazpacho. But the sultry cumin-coriander oil really makes it sizzle.
This time of year, a bowl of sliced fresh tomatoes and a simple dressing can become a delicious meal in itself. Once you’ve had your fill of tomatoes dressed with the classic olive oil and balsamic or red-wine vinegar, try this recipe for a change of pace.