July 18, 2011: Tomato Salad Recipe

This is the time of year when we’re overrun with tomatoes from the garden and at the market. Plump and juicy, no matter the variety tomatoes are abundant.

I ended up with an excess of tomatoes recently because the ones I found at the farmer’s market were just too beautiful to pass up. But how to use them all up? Although my husband loves eating raw slices of them, I’m not that big a fan of raw tomatoes without any seasoning. So I made up this recipe to add a bit of different flavor and crunch.

Tomato Salad

1 large tomato, diced (about one cup)
5 small sweet peppers (red, yellow, or orange), thinly sliced
1 small red onion, (about half a cup), thinly sliced
2 T. balsamic vinegar
2 T. olive oil
½ t. dried dill (or 1 t. fresh dill)
Black pepper and kosher salt, to taste

Combine all ingredients. Chill several hours or overnight to allow flavors to blend.

Tip: This salad goes great with a breakfast frittata or just about anything cooked on the grill. It's a light summer side perfect for dinner on a balmy night. 

July 5, 2011: Veggie Soft Tacos Recipe

Summertime is made for eating more fruits and veggies. To that end, I wanted to come up with a way to use some bits and pieces of vegetables while making a healthful, but filing lunch. Here’s what I came up with.

Veggie Soft Tacos

Veggie Patty:
¼ cup cooked carrots (to cook quickly, chop finely and out in a small bowl; add a couple tablespoons of water and microwave on high for 2 – 3 minutes)
¼ cup chopped bean sprouts
2 T. brocco sprouts (or other sprouts such as alfalfa)
1 T. minced onion
1 t. minced garlic
2 T. prepared hummus
1 T. sunflower seeds
1 t. soy sauce
1 egg
½ cup coarse bread crumbs, such as Panko
Salt and freshly ground black pepper to taste

Combine all ingredients. Shape into one large patty and fry in a teaspoon of olive oil over medium heat, a couple minutes per side, until cooked through and crispy on the outside.

For Soft Tacos:
2 taco size flour tortillas
3 T. feta cheese (I used sundried tomato and basil flavored crumbles)
2 T. plain Greek yogurt
1 t. dried dill weed
1 t. lemon juice
1/2 t. garlic salt
Mixed baby greens

Combine yogurt, dill, lemon juice, and garlic salt.

To assemble soft tacos, divide cheese between the two tortillas; sprinkle on half of each tortilla. Microwave on high for half a minute to melt slightly. Place half the fried veggie patty on each tortilla. Top each with half the yogurt mixture and handful of greens. Fold in half and serve.

Tip: Use any veggies in your fridge as substitutes for the sprouts – cucumbers, radishes, broccoli, cauliflower, peppers, etc. would all be good. Feel free to experiment with flavor/crunch combinations.

June 3, 2011: Pea Salad Recipe

Looking for a cool side dish to serve with your barbecue dishes this summer? A pea salad fits the bill! I’ve had several versions of this before and this one is a good conglomeration of some of the best. Not only does it taste good, but it looks colorful on the plate, too!

I made this version of pea salad without the red onions in deference to my niece Kira's preference.

Pea Salad

1 lb. package frozen green peas, thawed
¼ cup diced red onion
½ cup cubed sharp cheddar cheese
1/3 cup mayonnaise
¼ cup sweet pickle relish
1 t. dill weed
Salt and pepper to taste
4 slices bacon, crisply cooked and crumbled

Combine all ingredients (up to bacon) in a bowl. Refrigerate for several hours to allow flavors to meld. Just before serving, top with bacon crumbles.

Serves 4 – 6