Tag Archives: tomatoes

Garden Vegetable Burgers

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Garden Vegetable Burgers

Ingredients:

1 lb extra lean ground beef
1/2 cup chopped cilantro
1/4 cup chopped red onion
1/4 cup tiny capers, drained
1/4 cup dijon mustard
2 ripe plum tomatoes, seeded and diced
1/4 cup chopped green bell pepper
2 tbsp dry breadcrumbs
1 egg white
1 tsp caraway seeds
1 tsp pepper

Directions:

Combine all ingredients in a bowl and gently mix them together with your hands or with a fork.
Divide the mixture into four equal portions, and shape them into 1/2-inch-thick patties.
Place the patties on your prepared grill rack and cook for about 5 minutes on each side or until they reach the desired degree of doneness.

Carpaccio of Beef with Asparagus and Tomato Salad

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Carpaccio of Beef with Asparagus SaladCarpaccio of Beef is usually a raw beef appetizer, but in this recipe you can cook the beef to your likeness.

1 pound lean beef tenderloin
1/4 t salt
freshly ground pepper
1 pound thin asparagus
10 ounces tomatoes – chopped
1/4 c fresh basil, chopped
10 ounces baby lettuce
freshly ground pepper
3 T red wine vinegar
1 1/2 T olive oil
1 T water
1 t grained Dijon mustard
freshly grated pepper
Anchovy-Caper Dressing
4 ounces fat-free ricotta
1 c non-fat plain yogurt
1/4 c red wine vinegar
2 t capers
2 t anchovy paste
1 shallot, chopped
2 cloves garlic, chopped
1/4 c fresh basil leaves
1/4 c flat leaf parsley
freshly ground pepper

1. Preheat oven to broil
2. Salt and pepper the beef. Broil or grill until done to your desired degree. Set aside for at least 20 minutes.
3. Cook the asparagus in 2 tablespoons water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
4. Make vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
5. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper until smooth. Refrigerate until ready to serve.
6. Toss the asparagus with 1 tablespoon of the vinaigrette. Toss the tomato and chopped basil with 1 tablespoon of the vinaigrette. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
7. Slice the beef against the grain into paper thin slices. Arrange on the plate and drizzle each serving with 2 tablespoons (30 ml) of the Anchovy-Caper Sauce. Serve immediately.

Broiled Tomatoes Parmesan

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broiled parmesan tomatoes

Ingredients:

2 medium ripe tomatoes
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs
1 tablespoon freshly grated Parmesan cheese

Directions:

Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.

Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.

While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes.

Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.

Baked Flounder with Peppers and Tomatoes

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Ingredients:

4     6-ounce fillets of flounder
1/4     teaspoon salt
freshly ground pepper
2     bell peppers, red and yellow
olive oil cooking spray
1     8-ounce sweet onion
3     large cloves garlic
2     tomatoes, 12 ounces
1     tablespoon fresh tarragon or 1 teaspoon crushed dried
1     tablespoon balsamic vinegar

Directions:

1.    Preheat oven to 350°F (180° C)
2.    Place the fillets in an oven proof baking dish. Sprinkle with salt and pepper. Set aside.
3.    Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.
4.    Coat a non-stick skillet with cooking spray. Sauté the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.
5.    Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.

Bruschetta with Feta Cheese

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BruschettaIngredients:

6     slices French or Sour Dough bread
2 Garlic cloves
2     teaspoons (10 ml) olive oil
12     cherry tomatoes (cut into quarters)
1/4     cup (15 g) fresh basil or parsley
2     ounces (60 g) feta cheese (reduced fat and crumbled)
freshly ground pepper

Directions:

1.    Toast the bread on both sides. Use Olive oil to brush over toast and rub with the garlic.
2.    Combine the tomatoes, feta cheese and basil/parsley. Then spoon equal amounts of the mixture on each slice of toast. Add pepper to taste and serve.