Warm Green Bell Pepper & Tomato Salad

recipe via Food and Wine

The salad can be made up to 4 hours ahead. Just wait until just before serving to stir in the parsley.

1/4 cup vegetable oil
1 pound small green bell peppers, stems trimmed
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon ground cumin
2 pounds tomatoes, peeled, seeded and cut into 1-inch pieces
1 teaspoon distilled white vinegar
1/4 cup flat-leaf parsley leaves

1. Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

2. In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute.

3. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through.

4. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.


Corn & Tomato Salad

recipe and image via Sunset

I have not made this exact recipe, but Mamma’s in the East Village used to make something similar that I LOVED. The goat cheese and corn wins every time! – Jessica

You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.

1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes (about 10 oz.), halved if larger than 3/4 inch
1/4 cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled

1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

3. Sprinkle goat cheese over salad; serve warm or at room temperature.

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Yield: 4 to 6 servings


Roasted Fennel and Red Onion Salmon

Recipe and image via Real Simple

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)

1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.

3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.

4. Serve immediately, with the rice, if desired.



Image via DieKatrin

A quick & easy, almost no cook recipe; ideal for summer.

1/2 cup bulgur
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped mint leaves
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green onions
Avocado slices (optional)

1. Cover bulgur in boiling water and let stand for 5-15 minutes. Fluff once water is soaked up.

2. Toss with oil, lemon juice, salt and pepper to taste.

3. Add onions, parsley, tomatoes, mint and mix well.

4. Cover and chill.

5. Garnish with avocado slices before serving, if desired.


Tomato, Chard & Black Bean Salad with Spicy Lime Vinaigrette

recipe and image via fridgeandtunnel

Juice of 1 lime (2 Tbsp)
2 Tbsp Extra Virgin olive oil
1 small jalapeno with some seeds, minced
1 large clove garlic, minced
3/4 tsp sea salt, or to taste
2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
1 (15 oz) can black beans, drained, not rinsed
2 vine-ripened tomatoes, diced
1/3 cup finely diced red onion

1. Whisk lime juice, oil, jalapeno, garlic, & salt in a medium bowl.

2. Add the chard, beans, tomato, and red onion and gently toss.

3. Serve at room temperature.


Spicy Braised Escarole

recipe via Andrew Carmellini

3 TB extra virgin olive oil
1/4 lb thickly sliced soppressata, cut into 1/4-inch dice
2 garlic cloves, minced
1/2 ts crushed red pepper
4 heads of escarole (2 1/2 lb), dark outer leaves removed, inner leaves coarsely chopped
One 14-ounce can diced tomatoes (or use fresh)
1 tablespoon minced oregano
Salt and freshly ground pepper
1/4 cup panko
2 TB freshly grated Parmesan cheese

1.In a large soup pot, heat 2 TB evoo. Add soppressata, garlic & crushed red pepper & cook over high heat, stirring, until the garlic is golden, about 2 minutes.
2.Add escarole in batches & cook. Add tomatoes & oregano, season with salt & pepper & bring to a boil. Cook over low heat until escarole is tender, 15 minutes; transfer to a bowl.
3.Meanwhile, in a small skillet, heat the remaining 1 TB of olive oil. Add panko & cook over moderate heat, stirring, until golden, about 1 minute. Remove from heat and stir in Parmesan.
4.Sprinkle the escarole with the Parmesan crumbs. Serve & enjoy!

What the veg?


Nutritional Value
1 cup of chopped tomatoes has 32 calories.  It has 2 grams each of protein and fiber.  It is freakishly high in Vitamin A and C with 30% and 32% of your reccomended daily intake.

General Facts
Tomatoes are members of the fruit family, but they are served and prepared as a vegetable.
Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.  Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.

Store tomatoes at room temperature until they have fully ripened. Try to store tomatoes out of direct sunlight, because sunlight will cause them to ripen unevenly. If you must store them for a longer period of time, place them in the refrigerator. Chopped tomatoes can be frozen for use in sauces or other cooked dishes.

Freezing tomatoes is one of the simplest ways to preserve them. Rinse them, then spread out on a cookie sheet, and freeze overnight. When frozen, put them in a freezer bag and return to the freezer. To use, remove from bag and thaw. When thawed, slip the skins off, and use in your favorite recipes.