Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Monday, August 12, 2013

Tomato Watermelon Salad

Tomato Watermelon Salad recipe

You all must be pretty hungry. I haven't shared a new recipe with you in so long, and I'm sorry for being such a food blogging slacker. Let's just call it quality over quantity.

This salad was a huge hit at the family BBQ we had while out in Seattle. It has this unexpected pairing of sweet, salty, and tangy flavors.  I was really surprised at how well watermelon worked with what is basically my all-time favorite salad (tomato and cucumber with basic balsamic vinaigrette).  Anyways, the watermelon really makes this salad special.  It is light and refreshing, and full of flavor.  We still have over 40 days left of summer, so put this on the menu at your next BBQ or picnic!

Tomato Watermelon Salad

Adapted from Women's Health magazine
Serves 4 (I doubled this)

2 cups watermelon, diced
2 cups mixed heirloom cherry tomatoes, halved or quartered
2 cups English cucumber, peeled and sliced
1/4 cup sweet onion, thinly sliced (I used Walla Walla onions)
10 basil leaves, chiffonaded
2 tablespoons aged balsamic vinegar
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Combine watermelon, tomatoes, cucumber and onion.  Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.  Add the basil just before serving.

Monday, March 25, 2013

SRC: Remy's Ratatouille

It is Secret Recipe Club reveal day!  Secret Recipe Club is a really fun way to explore new blogs.  Each month, the participants are assigned someone else's blog to secretly stalk and on reveal day, we share our recipes and are finally allowed to tell our new friend how much we love their blog.

This month, I was assigned Finding Joy in My Kitchen, a blog written by a lovely lady who goes by the pseudonym "SnoWhite."  She and her now husband learned to cook wholesome, budget-friendly meals as students, in part as a way to manage her food allergy, and SnoWhite now uses her blog as a way to document her adventures in the kitchen.  She does meal plans (something I really, really need to get better at) and is quite prolific, with tons of easy, delicious recipes to choose from!

In the end, I decided to make Remy's Ratatouille (named of course after the star of Pixar's movie).  In part, I picked it because it looked so cool.  The other reason I chose this recipe was that over the past month, I've seen a bunch of takes on ratatouille and I have been dying to make a version myself.  The dish turned out beautifully and of course, it was delicious too!  This would make a great side dish at a dinner party.  The only thing that I would change is the eggplant.  You will see below that I have added instructions to salt the eggplant and let it sit for a bit before assembling the casserole.  I find that helps reduce the bitterness that sometimes comes from roasting eggplant.  Otherwise, this is definitely a dish that I will make again!

Ratatouille for Secret Recipe Club

Remy's Ratatouille

Adapted from Finding Joy in My Kitchen (originally adapted from Smitten Kitchen)

1 medium eggplant
1 medium bell pepper
1 large tomato
1 medium zucchini
1 medium summer squash
2 teaspoon olive oil
1 cup tomato sauce
2 tablespoons red wine (optional)
1 garlic clove, minced
1/2 teaspoon dried oregano
Salt and pepper
Parmesan cheese
Fresh basil

Begin by slicing your eggplant, bell pepper, tomato, zucchini and summer squash into very thin slices.  This would be easiest with a mandolin cutter.

Lay the eggplant on some paper towels and sprinkle it with salt.  Cover with more paper towels and let it sit for 10-15 minutes. (This will ensure the eggplant isn't bitter).

In a large oval baking dish (approximately 10 inches in length), pour 1 tsp. olive oil, minced garlic, tomato sauce and wine.  Stir together and spread over the base of the dish.

Layer the veggies in the dish.  To do so, pick a location along the outside edge of the dish to start, and layer the zucchini, tomato, eggplant, bell pepper, summer squash (I used extra peppers in place of the squash).  Repeat layers until you have the entire dish filled around.  Then, fill in the center of the dish.  Drizzle the remaining olive oil on top, then sprinkle with salt, pepper, and oregano.

Cover the dish – using a cookie sheet, parchment paper or foil.  Bake at 375 for 45 minutes.  If you use foil or parchment paper, do not tightly seal the dish, you want the steam to escape.

Remove the dish from the oven and shred some Parmesan cheese over the top of the veggies.  Return the dish to the oven, uncovered, and bake for an additional 5-7 minutes until cheese is melted.

Serve as a side or with rice or quinoa as a main.

Monday, August 20, 2012

Sausage and White Bean Cassoulet

Roasted Sausage, Beans and Cherry Tomatoes

Do you have a "go-to" dish?  Something that you know will turn out every time and taste delicious?  I have a few.  Chicken Parmesan is definitely one.  And for the last few months, this sausage and white bean cassoulet has been a go-to dish in my kitchen.  It isn't exactly a summery meal, but it is easy and of course, it is also amazing.  So rich and hearty, with the most divine sauce imaginable. I am pretty sure that I negated every single workout I did last week by standing over the pot, soaking up the sauce with half a baguette.  It is hard to resist.  I was so excited to eat dinner that I burned the roof of my mouth on a steaming hot tomato.    So let it cool before you chow down.  You can always dip a few pieces of bread in the pot while you wait!

I hope you all had a lovely weekend.  Mine was jam packed with fun and delicious food (I'll tell ya more about that in the Thursday update).

Roasted Sausage and Bean Recipe

Sausage and White Bean Cassoulet

Adapted slightly from Sweet Sugar Bean (originally from Dinner with Julie)

2 pints of cherry tomatoes
4-6 hot Italian sausages
4 large garlic cloves, smashed
1 onion, diced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and pepper
6 sprigs fresh thyme
1- 19 ounce can of white beans, rinsed and drained well
1/2 cup red wine

Adjust oven rack to lowest position and heat oven to 425°F.

Scatter tomatoes over bottom of a Dutch oven, large skillet, or 9x13 inch casserole pan (reserve about 1/2 cup to add later). Add garlic, onion, and sausages over top. Drizzle with balsamic and olive oil. Tuck the thyme into the pot and sprinkle with salt and pepper. Bake for about 25-30 minutes, for sausages to be golden and tomatoes start to burst. Remove from oven and stir in beans and reserved 1/2 cup of cherry tomatoes. Add the red wine (be generous, the resulting sauce is amazing). Return to oven and bake 20 minutes longer or until beans are cooked through.

Sausage, White Bean and Cherry Tomato Recipe

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