Saturday, July 11, 2009

Tomatoes

My tomato plants are producing new red and yellow fruits for me everyday now and I'm trying to use them up as quickly as I can. I have two preparations that never fail to satisfy......
*BOBBY FLAY'S CUBAN SALAD* VEGAN ( modified by moi )
2 cups ripe cherry tomatoes halved
1 med red onion thinly sliced
2 large Haas avocados cubed (the dark brown ones from California...they are the best)
Lime -Toasted Cumin Vinaigrette - Recipe follows
Place tomatoes, avocado and onions in large salad bowl and toss. Garnish with chopped cilantro.
*LIME-TOASTED CUMIN VINAIGRETTE* VEGAN
1/4 fresh lime Juice, 2 TB rice wine vinegar, 1 TB local honey, 1 TB cumin seeds lightly toasted and ground, 1/4 cilantro ( coriander ) chopped, 1/2 cup Canola or good organic Olive oil, salt and pepper to taste.
Combine lime juice, vinegar, honey, cumin, cilantro, salt and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil to emulsify. Re season with salt and pepper if necessary. Pour over salad and toss.
*MARINATED BOCCONICI* VEGETARIAN ( recipe from my favorite cheese cookbook " The Cheese Course" by Napa based Janet Fletcher )
1/2 cup good organic Olive oil
1 large clove of garlic, minced
2 tsp. fresh chopped oregano
1/4-1/2 tsp red pepper flakes
1 LB Bocconcini, well drained
1 TB capers coarsly chopped
2 TB chopped fresh parsley
Sea salt
Halved Cherry tomatoes, mixed colors
Kalamata olives for garnish
In a small sauce pan, heat oil, garlic, oregano and pepper flakes over med heat until the garlic sizzles and just begins to color, 1 to 2 min. Remove from heat and cool to room temp. Put cheese in a bowl and cover with this seasoned oil. Add capers and parsley and stir to coat. Cover and let stand for several hours, stirring occasionally. Toss with tomatoes. Season to taste with salt just before serving. Garnish with Olives.


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