Posts tagged with Tomatoes
Honestly, Mondays are one of the most hectic nights every week in our household. The kiddo has sports practice, the husband has a long-standing workout and I'm on dinner duty.
I'd imagine that many people also have a similar Monday, and if you're trying to keep dinner meatless, your schedule might just complicate things. Especially if you're only meatless one night per week (it does take practice if you're not used to it).
Busy people, this recipe is for you. There's nothing to cook, really, except the broccoli, and you could probably skip that part if you need to, or use frozen broccoli you've defrosted in the microwave. Everything else in the recipe is no cook, relying on canned goods and a zesty dressing to make the recipe hearty and tasty.
Garbanzo, Broccoli & Tomato Salad with Mustard Dressing
15 ounces garbanzo beans (1 can), rinsed and drained, or cooked dry garbanzo beans
2 cups broccoli florets, blanched 2 minutes
14 1/2 ounces (1 can) diced tomatoes, well drained
1 tablespoon brown mustard
2 tablespoons red wine vinegar
1/4 cup red onion, finely minced
1 tablespoon cold water
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Place the garbanzo beans, broccoli and tomatoes in a bowl. Mix the dressing ingredients together and pour over the salad. Toss to mix and evenly coat with the dressing. Serve chilled or at room temperature.
Variation: Cannellini beans can be used as a substitute for garbanzo beans.
(recipe from www.edenfoods.com)
Meatless Monday recipe of the week: Tri-color penne pasta salad with arugula, cherry tomatoes, chives and fresh mozzarella
Admittedly, this is more of a “summery feeling” dish, going by just the ingredients and flavor profile.
However, it’s still possible to get very good cherry tomatoes and arugula this time of year, and fresh mozzarella is always a given. If you make it this week, it’ll not only warm you after our recent cold snap, but it’ll probably taste better than if you made it in, say, January.
Serve it with a crusty baguette, maybe some olives and a light soup or salad. You should be able to have dinner on the table in under an hour, no big production needed.
Tri-Color Penne Pasta Salad with Arugula, Cherry Tomatoes, Chives, and Fresh Mozzarella
1 box tri-color penne
6 tbsp olive oil
1 clove garlic
2 cups baby arugula
¼ cup chives
2 balls fresh mozzarella
2 pints (red and yellow) cherry tomatoes
¼ cup Parmigiano cheese
2 tbsp lemon juice
salt to taste
Black pepper to taste
Bring a large pot of water to a boil. Season with salt and cook pasta 1 minute under the required cooking time. Drain and toss with 1 tbsp olive oil, place on sheet tray to cool down. In a small skillet saute garlic in 2 tbsp olive oil until slightly yellow in color, set aside to cool down.
In a large bowl combine, halved cherry tomatoes, minced chives, fresh mozzarella and arugula, season with salt and black pepper. Toss with remaining olive oil, garlic, and lemon juice to combine.
Sprinkle with Parmigiano cheese and toss again. Let it rest for 30 minutes before serving. Serves four.
— Recipe from www.barilla.com
A Meatless Monday dinner that also doubles as breakfast the next day? Yes, please.
Moreover, this time-saving dinner can be a celebration to the summer that just officially ended. Here, the last of your tomatoes and basil star right along next to yummy cream cheese in a base of hearty eggs.
Serve with a salad and some crusty bread or maybe some quinoa or brown rice. Then pull it out and enjoy it the very next morning, hot or cold, at the breakfast table.
Heirloom Tomato, Basil and Cream Cheese Frittata
12 large eggs
Garlic salt, to taste
Pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon unsalted butter
2 large heirloom tomatoes, sliced
1 cup basil, cut into ribbons
8 ounces cream cheese, cubed
In a large bowl, whisk together the first five ingredients. In a large skillet, sauté the tomatoes in the butter and season to taste.
Cook the tomatoes until they are just sweated, about 1 to 2 minutes. Add the basil and sauté until just wilted, about 1 minute.
Arrange the tomatoes in a single layer in the skillet and pour the egg mixture over the top.
Top with the cream cheese. Cover the skillet and reduce the heat to low. Cook for about 40-45 minutes or until set.
Note: If you want a more pungent flavor, substitute the cream cheese with good bleu cheese.
— Recipe from www.melissas.com
Unless you’ve been living under a rock, chances are that you have heard about the fantastic pseudo-grain known as quinoa. Unlike members of the cereal grass family (wheat, etc.), quinoa is a complete protein, and has tons of antioxidants, phytonutrients and even some omega-3 fatty acids.
This Meatless Monday recipe takes quinoa and pairs it with another great protein, tempeh, and the star of the season: heirloom tomatoes. Totally can’t go wrong with any of that, now can we.
Quinoa Stuffed Tomatoes
1 cup low-sodium vegetable broth
1/2 cup quinoa, rinsed
4 large ripe but firm tomatoes (preferably heirloom)
1/2 small onion, diced
3 garlic cloves, sliced
6 ounces tempeh, diced
2/3 cup raisins
2 teaspoons chopped fresh thyme
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
Bring broth and quinoa to a boil in a small saucepan. Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
Preheat oven to 400 degrees. In a large skillet, combine onion and 2 tablespoons water. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.
— Recipe from www.wholefoodsmarket.com
OK, this time we're not doing a sandwich for Meatless Monday.
There's not been a break in the heat and, thus, we could probably do sandwiches or salads (or other cold things) forever, but that wouldn't make for a very exciting run of Meatless Mondays. So, we decided to go for some quick, yummy comfort food this week.
This twist on classic butter noodles adds those great seasonal heirloom tomatoes you've been seeing at the farmers' market and the grocery stores right now. Plus, it adds garlic, which you can also get locally if you prefer. The recipe calls for Colossal Garlic, but any type will work, you may just have to do an extra clove.
Super Colossal Garlic Buttered Noodles with Heirloom Tomatoes
1/2 pound spaghetti, cooked
1 stick unsalted butter (1/4 pound)
3 cloves Colossal Garlic sliced thin
3 large Heirloom tomatoes
Salt and pepper to taste
Italian parsley washed and chopped as needed
In a sauce pan over medium heat, melt the butter and add the garlic. Sauté until garlic is aromatic but do not over cook. You don't want brown butter. Gently toss together the pasta, garlic butter, tomatoes and parsley. Season to taste and serve.
— Recipe by Tom Fraker for www.melissas.com
Good news, folks. Because of our crazy warm winter and spring, it's already sweet corn and tomato season, even though it's mid-June.
That's right, at Bismarck Gardens you can find some of the best sweet corn around. Though the specialty farm shop in north Lawrence doesn't normally open until July, it's open early this year, thanks to the weather. Couple that corn with the tomatoes that are already showing up at the Lawrence Farmers' Market and you've got yourself a mid-summer meal in June.
This simple little Meatless Monday dinner is a great showcase for those two summery items. Simply take already made pie crust, fill with a mixture of tomatoes, corn, feta and yummy summery basil and call it dinner. With a side salad or vegetable, it's a fun way to get into summer cooking nearly a week before the summer solstice.
Savory Corn, Tomato and Feta Hand Pies
4 teaspoons extra virgin olive oil, divided
3/4 cup chopped onion
1 1/2 cups fresh or thawed frozen corn (from 2 or 3 ears)
2 tomatoes, cored, seeded and chopped
1 cup feta crumbles
1/4 cup chopped basil
All-purpose flour, for dusting
2 recipes prepared pie crust (or two rolled out 9-inch crusts)
Preheat oven to 375 degrees. Heat 2 teaspoons oil in a large skillet over medium-high heat, add onions and cook until golden brown, 3 to 4 minutes. Add corn and tomatoes and cook 5 minutes more. Remove from heat, stir in feta and basil and let cool.
On a floured surface, roll out dough until about 1/8-inch thick. Cut into twelve (5-inch) circles, rerolling dough as needed. Spoon about 1/3 cup filling into the center of half of the circles; brush edges with water. Top with remaining six circles, crimping edges to seal. Brush with remaining oil and cut three small slits in the top of each pie. Bake on a large, parchment-paper-lined baking sheet until golden brown, about 35 minutes. Serves 6.
Note: Use premade pie crust dough or try this recipe. If you don't have a 5-inch cookie cutter, use a small bowl or make smaller pies.
— Recipe from www.wholefoodsmarket.com.
The snow is almost gone. Hopefully, by tonight the only white stuff left should be those big melting mounds in cleared-off parking lots.
But, in case you're not totally over the cold, we've got a warm Meatless Monday recipe sure to make you toasty from the inside out: Collards with Lentils, Tomatoes and Indian Spices. It's inviting, hearty and super easy.
A recipe for a good Monday thaw-out, if you ask us.
Collards with Lentils, Tomatoes and Indian Spices
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15-ounce) can no-salt-added diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup red lentils
Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. Serves 4.
— Recipe and photo from www.wholefoodsmarket.com