Tomato Cucumber Salad

Tomato Cucumber Salad
Servings: 4
Prep Time:  10 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/2 medium onion
  • 3 small cucumbers
  • 3 tomatoes
  • 1 handful parsley
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoons salt

Instructions

  1. As far as a day in advance, cut the onion into bite-size squares. Soak them in a bowl of water in the refrigerator for up to a day, changing the water a few times in between.
  2. When you're ready to make the salad, drain and dry the onions with paper towels.
  3. Chop the cucumbers and tomatoes into bite size pieces and add them into a bowl along with the onions, parsley, lemon juice and salt.
  4. Toss to distribute everything evenly and serve immediately.

 

Sourced from http://norecipes.com/

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Posted Wednesday, April 23, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

Tomato and Crab Soup

Tomato and Crab Soup
 
 
Prep Time: 10 minutes     Cook Time: 30-40 minutes
    Total Time: 40-50 minutes
Yield: 6 Servings     

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 tablespoons olive oil
  • 5 scallions, thinly sliced
  • 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
  • 1 Fresno or Thai chile, seeded, minced
  • 2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
  • 2 1/4 cups chicken or vegetable stock
  • 1/2 cup coconut milk
  • 3 tablespoons fresh orange juice
  • 1 tablespoon (or more) fresh lime juice
  • Kosher salt
  • 1/2 pound fresh lump crabmeat
  • 6 snow peas, trimmed, thinly sliced on diagonal

 

Instructions

  1. Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5–6 minutes. Stir in chicken stock, coconut milk, and orange juice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
  2. Working ...

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Posted Wednesday, June 5, 2013 by Michael Gonzales in Recipes, Soups

 
 
 

Garlic Grilled Tomatoes

Garlic Grilled Tomatoes

 

Prep Time: 10 minutes     Cook Time: 10 minutes    
Total Time: 20 minutes
Yield: 12 Servings     Serving Size: 1/2 Tomato    
Calories per serving: 59 calories
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 6 large fresh tomatoes
  • salt and pepper
  • 6 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1 -2 ounce parmigiano-reggiano cheese
  • 2 tablespoons fresh thyme leaves, to taste

Instructions

  1. Cut your tomatoes in half crosswise, season with salt and pepper.
  2. In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden, take off the heat and add in grated parmigiano-reggiano cheese.
  3. Place your tomato halves cut side down on and oiled grill until you get grill marks, then turn them over with tongs and spoon the garlic cheese mixture on top and continue cooking.

Notes

modified slightly from Food.com

 

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Posted Thursday, April 11, 2013 by Michael Gonzales in Recipes, Appetizers, Side Dish

 
 
 

Spinach Polenta Topped with Tomatoes

Prep Time: 25 minutes     Total Time: 25 minutes     
Yield: 4 servings

 

Ingredients

  • 2 C Water
  • 2 C Milk
  • 1 t salt
  • 1 C Polenta Cornmeal
  • 1 C Grated Parmesan Cheese
  • 8oz Fresh Baby Spinach

Tomato Topping

  • 4 Large Tomatoes or 8-10 Plum Tomatoes
  • 2 Garlic Cloves, minced or pressed
  • 2 T Olive Oil
  • 1/2 t Salt
  • 1 t Oregano
  • 2 T Balsamic Vinegar

Instructions

  1. For polenta, bring water, milk and salt to a boil. Slowly add polenta while whisking. Simmer for about 5 minutes, stirring occasionally, until polenta is think.
  2. Meanwhile, prepare the tomato topping. Cut the tomatoes into wedges. In a saucepan in medium-low heat, cook the garlic in the oil for one minute. Add the tomatoes, salt, oregano and vinegar and simmer for about 5 minutes, just until hot.
  3. When the polenta is thick, reduce the heat to low and stir until the cheese until melted and ...

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Posted Thursday, Aug. 23, 2012 by Michael Gonzales in Recipes, Appetizers, Entrees, Side Dish