Tag Archives: Tomatoes

A few last dates between zucchinis and tomatoes before they are gone!

It’s October; that means if we are lucky, we have several more weeks of the best veggies that we can pick up at our local farm.  Yesterday, I picked up the juiciest cherry tomatoes and zucchinis that looked absolutely beautiful in the most exuberant shade of green.  So for lunch today, I created a salad for one with these two ingredients being the mainstay.  Not only was it delish, you’ve got to agree that it is just a beautiful sight to behold as well!

Ingredients:

One small zucchini converted into ribbons with a vegetable peeler

8-10 cherry tomatoes halved

8-10 pistachios (or any nut for crunch)

One tsp extra virgin olive oil

One tsp lemon juice

Half a tsp of berbere, paprika or chili powder

Salt to taste

 

How to:

Put the zucchini ribbons at the center of a plate.

Arrange the sliced tomatoes, cut side up, in a circle around the zucchini.

Sprinkle salt to taste and berbere (or paprika or chili powder) on the zucchini ribbons and tomatoes.

Pour the olive oil and lemon juice over the salad.

Garnish with pistachios (or other nuts) and dig in!

Apricots and tomatoes create grilltopia!

The summer fresh bounty of fruits and vegetables in our part of the country leaves me drooling on so many fronts – the colors, the smells, the textures and most of all the possibilities for creating countless combinations of dishes that play magic on the tongue.

This week, two such ingredients created magic for me – apricots and Aleppo pepper. Here’s what I pulled together to assemble a plate of the most amazing, melt in your mouth salad.

2 small apricots, pitted and sliced

4 small tomatoes, sliced

4 balls of bocconcini, sliced,

4 basil leaves shredded

A couple of turns of freshly ground salt

A heaped tsp of Aleppo pepper

I grilled the apricots and tomatoes and arranged them on a plate along with the sliced bocconcini.  I spread the basil leaves over the assembled veggies and cheese.  The final touch was a couple of turns of really good salt and a sprinkling of my new culinary find….Aleppo pepper.

image

 

A Crunchy, Yummy Salad Rich In Antioxidants Is Bliss Inducing

By Lakshmi:

One look at the picture of this salad and there was no doubt in my mind that this is one culinary experience I did not want to forgo.  Yes, it came from the kitchen of Ottolenghi, a chef whose body of work I have only recently discovered.  He was inspired by flavors he experienced in Turkey and vacillating prose like this…”This salad is so crunchy and sweet you can eat it with a spoon, and never stop.”  And the best part…it was so easy to put together.

A few staples (onion, garlic, peppers, tomatoes, oregano, allspice, garlic, olive oil), a dash of the slightly exotic (pomegranate seeds) and some not readily available ingredients (pomegranate molasses which I substituted with some Modena Vinegar and brown sugar) came together in a happy marriage that looked beautiful on the plate and just as tasty on the palate.

As the weather gets warmer, try this salad whose recipe is featured on this link.

http://www.ottolenghi.co.uk/recipes/tomato-and-pomegranate-salad-with-garlic-dressing

I plan to serve it the next time with a slight twist in tiny phyllo cups.  It’ll look like a million bucks and taste like that too.

PS.  The picture here is my creation!