Orzo Salad with Asparagus and Tomatoes

Tags

artichokes, asparagus, feta, orzo, salad, side dish, tomato

This snowy, coldness is getting on my nerves. I don’t want to be stuck inside any more. I am craving some “trail therapy” and the smell of the woods. Fresh produce and the bright flavors of spring. Until then, I will just do my best to create the illusion of such things. This salad reminds me of summer picnics and my gardening. How many more days until spring??

Orzo Salad with Asparagus and Tomatoes

• 12 oz. orzo
• 1 bunch fresh asparagus with woody ends removed
• 1 pint grape or cherry tomatoes, halved
• Marinated artichoke hearts, halved
• 2 Tbs. fresh parsley, minced
• Kosher salt
• Fresh ground pepper
• Feta
• Vinaigrette of preference (bottled or homemade)

Bring a pot of water with salt added to a boil. Cook the orzo per package directions. Drain and set aside to cool.

Preheat oven to 350 degrees. On a cookie sheet, add the asparagus. Season with olive oil, salt and pepper. Roast until just turning bright green. Remove from the oven and cut into 1 inch pieces.

In a bowl, combine the orzo, asparagus, tomato halves, feta, parsley, and vinaigrette. Toss until evenly mixed. Taste and adjust seasonings as needed. Can serve room temperature or cold. Serves 6.

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Ravioli with a Fresh Tomato Sauce

Tags

cheese, Dinner, fresh, mushrooms, pasta, quick, ravioli, sauce, tomato, vegetarian

This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!

Ravioli with a Fresh Tomato Sauce

• 2 servings of fresh cheese ravioli
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 5 leaves of basil, sliced very thinly
• 1/2 lb fresh mushrooms, sliced
• 1/4 small onion, chopped
• Olive oil
• Parsley, chopped, to garnish
• Salt and pepper, to taste

Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.

My Two Favorite Summer Sandwiches

Tags

bacon, bologna, food, lettuce, mayo, sandwiches, Southern, summer, tomato

Tomato season is one of my favorite parts of the summer. I love them all. Big, little, yellow, red. There really isn’t a home grown tomato I don’t like. I eat them nearly every day they are available. Most often I eat them in BLTs and Bologna Tomato Sandwiches. They add something so special to a sandwich… well, really anything you add them to. In fact, I don’t eat bologna unless it’s in the sandwich below. And I always cut my sandwiches into triangles. For some reason, I am convinced they taste better that way. 😀  What is your favorite summer sandwich?

The BLT

• 4 slices of bacon, fried crispy
• 1 big slice of tomato
• 1 lettuce leaf
• Mayo
• Salt and pepper
• 2 slices of toast

Spread the mayo on one side of the bread. Top with the lettuce, tomato, salt and pepper, then bacon. Add top slice of bread. Cut into triangles. MMM!

The Bologna Tomato Sandwich

• 1 slice good bologna (I used Boar’s Head Beef Bologna)
• 1 big slice of tomato
• Mayo
• Salt and pepper
• 2 slices of toast

Spread the mayo on one side of bread. Top with the bologna, tomato, salt and pepper. Add top slice of bread. Cut into triangles.

Tomato Thai Soup

Tags

Asian, gluten free, soup, Thai, tomato, vegetarian

Bevin at Magnolia Reverie was featured as a Southern Blog Society contributor in late January. Her post was Tomato Thai Soup. I am feeling really fresh produce deprived and the bright flavors of this soup just called to me. I was not disappointed! The layers of spice were phenomenal. For those who don’t like like curry, try this soup anyway. It’s not overwhelming, just warm and delicious. You really should try to make this soon. You won’t be sorry. I promise.

Tomato Thai Soup (from Magnolia Reverie)

• 2 tbsp coconut oil (or extra virgin olive oil)
• 1 small or medium sweet onion, chopped
• 2 tbsp fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups vegetable stock
• 1 (28 oz.) can crushed tomatoes
• 1 tsp honey
• 1 tsp red curry paste
• 1/3 cup coconut milk or light coconut milk
• Garnish with cilantro and Greek yogurt

Melt coconut or olive oil in a soup pot over medium heat.  Add onion and saute for about 5 minutes, or until onions start to become soft and translucent. Stir in garlic, ginger, cumin, salt and pepper to the pot and cook for a minute or two. Add crushed tomatoes and vegetable stock.  Stir, and bring to a boil.  Reduce heat and allow to simmer for 10-15 minutes, stirring occasionally. In a small bowl, mash the curry paste in the coconut milk and mix together.  Add to the pot, along with the honey, and stir. Remove pot from heat, and blend using an immersion blender. Serve with a dollop of Greek yogurt if using, and garish with a pinch of cilantro.

White Bean and Tomato Bruschetta

Tags

appetizer, bean, bruschetta, Italian, tomato, vegetarian

I shamelessly say that I stole this recipe from Savory Salty Sweet. Normally if another blogger posts a recipe, I try to refrain from re-posting it almost immediately. But I couldn’t resist this time. It just looked so yummy. I had to try it. So here it is with minimal changes. And it is just as good as she said it would be.

One Year Ago: Azerbaijan Salad

White Bean and Tomato Bruschetta

• 1 clove of garlic, finely minced
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 ½ cups chopped tomato, seeds removed
• 1 ½ cups cooked white beans (canned, rinsed beans are fine)
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh Italian parsley
• Salt and pepper to taste
• A grating of myzithra or Parmesan cheese
• 1 loaf of crusty bread, cut into slices, brushed with olive oil, and grilled until crisp

In a large bowl, combine minced garlic with olive oil and red wine vinegar. Stir to combine, then set aside while you seed and chop the tomatoes. Add tomatoes to garlic and olive mixture, along with the white beans, chopped herbs, salt and pepper. Stir to combine, then taste for seasoning.

To serve, pile on top of slices of grilled bread then sprinkle with a bit of grated cheese.

Avocado Tomato Corn Salad

Tags

avocado, corn, food, quick, salad, summer, tomato, vegetarian

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This lovely little salad was small on work and big on taste. It was perfect along with grilled chicken. Next time I may add a bit of sweet onion. Thanks to Driven Cook for this recipe.

Avocado Tomato Corn Salad 

• 1 avocado, diced
• 1 ear of corn, husked and cleaned
• 1/2 of a cucumber, peeled and sliced
• 2 ripe tomatoes, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and Pepper

Combine the ingredients above. Chill or serve immediately.

Tomato Basil Bisque

Tags

basil, Dinner, garden, soup, summer, Supper, tomato

This time of year, my tomatoes are really cranking them out. Rather than let them go to waste, I have been on the lookout for new ways to put them to use. One of my favorite soups is tomato bisque. It tastes like it is hard to make but this recipe proves it is not.

Tomato Basil Bisque

• 4 tomatoes – peeled and diced
• 4 cups tomato juice
• 14 leaves fresh basil
• 2 tablespoons onion, chopped
• 1 large garlic clove, chopped
• Red pepper flakes to taste
• 1 dollop of bacon grease or butter
• 1 cup heavy whipping cream
• 1/2 cup butter
• salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat.  In a small skillet, saute onion, garlic, and pepper flakes. Add to tomatoes and juice. Simmer for 30 minutes.  Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.