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Posts Tagged ‘tomatoes’


We’ve been having corn all summer, but this was the first time I decided to put some into a pasta dish. We took some leftover grilled corn and cut it off the cob, combined it with sweet end-of-summer cherry tomatoes and anchovies, and it was a perfect weekend lunch. The sweet corn and tomatoes combined with the salty bite of anchovies made the perfect complement to a light salad.

Grilled Corn Linguine

1/2 box linguine fine or your favorite long pasta

2 ears of corn, grilled in their husks, cut off the cob

2 cups cherry tomatoes

6 anchovies

2 tablespoons extra virgin olive oil

1/2 onion, chopped

2 cloves garlic, minced

1/2 cup white wine

1/2 cup grated parmesan

Cook the pasta in salted boiling water a minute less than the package instructions. Meanwhile, saute the onion and garlic in a tablespoon of olive oil with the anchovies for 2 minutes. The anchovies will start to break up and the onion will soften. Add the corn and tomatoes and stir to combine. Deglaze the pan with the wine and add a little pasta cooking water. Add the linguine and cook for the final minute together.  Add the parmesan and the olive oil and toss to combine.

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I love heirloom cherry tomatoes from the farmer’s market. They are so sweet and flavorful, and I love to make a big batch of these slow-roasted tomatoes and keep them in the fridge to toss in everything. They’re also fabulous on their own, just on a couple slices of toasted baguette. The olive oil mixes with the tomato juices, and it’s delicious.

Roasted Thyme Tomatoes

1 pint assorted heirloom cherry tomatoes (or whatever ones you can get)

4 tablespoons extra virgin olive oil

6 thyme springs

salt and pepper

Combine all the ingredients, making sure to coat the thyme in oil. Roast at 350 degrees for an hour. Spoon over toasted baguette slices or use in other recipes!

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This is a perfect quick spring dish– I came home from work late and made it in 15 minutes. (That’s also why there are no “after” pictures– in those few minutes it got dark out.) You can do this with any kind of fish or any toppings you want (although it works better with less watery toppings).

I combine blanched fresh favas with farmstand grape tomatoes and some herbes de provence on a nice flounder fillet and fold the parchment into a pouch. It goes in the oven for a few minutes, and voila! You could be in the south of France. Or in my kitchen.

Flounder in Cartoccio

1 flounder fillet

a handful of cherry or grape tomatoes, halved

a handful of favas, blanched with the skins removed

1 teaspoon herbes de provence

1 tablespoon white wine

1 round of parchment or foil

Place the flounder on one half of the parchment so that you will be able to fold it over into a semi-circle with a couple inches extra around. Sprinkle the tomatoes and favas over the top. Season with some salt, pepper and the herbes de provence. Start folding from one edge of the semi-circle, repeating all the way around to seal the pouch. Just before the final fold, pour the wine in and seal the edge. Make sure the liquid is distributed. Bake at 375 for 10-15 minutes until the fish is fragrant and cooked through.

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Pictures are always a little more difficult on the road, but I tried my best given the lighting….here are the cooking adventures. Puglia is the home of burrata, so of course I had to make some burrata and tomato crostini. I also did some mozzarella and tomato crostini because these little bocconcini were so delicious. Both had local olive oil and salt on top, and they were absolutely amazing.

I saw some really beautiful zucchini with the blossoms still attached at the little supermarket, so I combined those with some fresh langoustines from the fish guy and some onion and fettuccine.

And of course, Puglia is known for orecchiette with sausage and broccoli rabe. So I had to have some while there, along with some artichokes (which were not a great success because I couldn’t get them to cook through after being on the stove for an hour and a half!). For the orecchiette recipe, stay tuned because I have my official version later this week!

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Spring is definitively here, and maybe we’re already into summer with temperatures hitting close to 90 degrees today. It’s time for some no-cook or quick cooking recipes so that I don’t overheat the apartment with the stove. One of my favorites from the cleanse earlier this year was this salmon with pepita pesto. The pesto is really quick and just requires a food processor, and the salmon cooks in less than 10 minutes. It’s delicious and very healthy…perfect for a day like today!

This wonderful fava bean and pecorino salad with mint would pair nicely with the salmon, and it’s a light and refreshing salad for warm days.

A quick and simple pasta is also a good bet when I want dinner in 10 minutes. This spaghetti with cherry tomatoes tastes like spring, with the first good tomatoes of the season. Cherry tomatoes usually have more flavor early in the season than other tomatoes, and when you can get delicious ones, the simplest recipes will show them off the best.

A spring menu would not be complete without a fruit dessert, and this berry pie is so quick and easy.  No need to have the oven on as long as you would for a crisp or regular fruit pie, this flavorful pie is one of my summer night favorites!

And if you absolutely need some chocolate, these broiler s’mores are done in 2-3 minutes and you’ll wish you made more!

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After more than a week of eating healthy, this soup tasted so great with just a little ground lamb. I’ve started craving carbs, but not meat– until I started smelling this meat cooking. Because it had been a while, the soup was even more satisfying. I don’t cook a lot with all these spices, so it was nice to have an excuse to try them out. They make it a warm and hearty soup, almost a stew. It definitely inspired me to cook more Moroccan food, especially with some Israeli couscous once I’m back on carbs! If you don’t like cilantro, you could definitely substitute parsley.

Moroccan Lamb Soup

1/2 pound ground lamb

1/2 teaspoon chili flakes

1 cinnamon stick

1 teaspoon ground cumin

1 large onion, chopped

3-4 slices ginger

3 tablespoons tomato paste

1 cup French lentils

1/2 cup chopped cilantro, plus extra for garnish

1 cup cherry tomatoes

1 can chickpeas, drained well

5 cups water

1 lemon, zested and juiced

Roast the cherry tomatoes at 350 degrees for 1/2 hour with a little olive oil and salt and pepper. Meanwhile, start browning the meat in a large pot or dutch oven. Once browned, stir in the cinnamon stick, red pepper flakes, and cumin. Add the onion and ginger and stir through. Add in the tomato paste and season with salt. Add the lentils and the cilantro. Add the water and deglaze the pan by scraping up all the bits on the bottom. Cook for 20 minutes. Add the roasted tomatoes and chickpeas and simmer for another 10 minutes. Add the lemon juice and zest and season to taste. Serve with some cilantro on top if you wish.

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This was part of a very healthy Saturday lunch, and it was quite filling due to the edamame. The combination of colors was really quite pretty, and the broth was really tasty. It was another recipe designed to use up some leftovers in the fridge, and it worked well.

Edamame, Mushroom, and Tomato Salad

1 bag frozen edamame, boiled 5-6 minutes in salted water

1.5 cups sliced mushrooms

1 cup cherry tomatoes, halved

1 tablespoon rosemary, chopped

1 cup arugula

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

2 tablespoons extra virgin olive oil

Saute the mushrooms and rosemary in the olive oil for 3-4 minutes. Add the edamame, arugula, and tomatoes. Add the lemon and lime and honey. Simmer until everything has combined and some of the liquid has cooked off. Check the edamame to make sure they are cooked through.

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