Posts Tagged ‘tomato’

Eat Your Colors

admin | May 15th, 2010

Picnic Cherry Tomatoes

This was just one of the colorful dishes we prepared today in our “Eat Your Colors” workshop.

Picnic Cherry Tomatoes

These little, tasty orbs of giant sized nutrition are delicious all year-round but are at their height of flavor from July until well into fall. Cherry tomatoes are off the charts with vitamin C, are a super antioxidant, have abundant lycopene that helps the heart and is a strong cancer fighter. To get the greatest amount of lycopene choose organic tomatoes and find the deepest red color possible. The cornbread center is a great taste partnered with the tomatoes, basil and garlic.

40+ yellow and red grape or cherry tomatoes (depending on size)
4 garlic cloves minced
2 chopped green scallions or a handful of chopped chives
3 T. extra virgin olive oil

1 slice of cornbread or a corn muffin (to make 1/3 to 1/2 cup crumbs) full recipe below
2 T. fresh basil
2 T. of fresh chopped parsley
1/3 cup grated parmesan
Sea salt
Fresh black pepper
Fresh basil chiffonade and leaves, for garnish

Preheat the oven to 400 degrees F.

Drizzle a little olive oil in the bottom of a casserole dish. NOTE: if you love an intense garlic flavor rub the sides and bottom of the dish with a fresh cut clove.
Cut all of the tomatoes in half.

In a food processor , process the cornbread (or corn muffin) until you achieve an even crumb. Add in the basil, garlic, parsley, sea salt, black pepper and process just a few seconds. Then add green onions pulsing a second or two.
Drizzle 2 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.

Place half of the grape tomato halves into the prepared dish. Sprinkle half of the parmesan over this.

Scatter the seasoned cornbread crumbs to create a layer saving a cupful to top off the dish. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes. Scatter the remaining cornbread mixture over top. Add the remaining parmesan on top. Season to taste

Bake for 25-30 minutes.

Garnish with fresh basil chiffonade. These beauties can be served hot from the oven, warm, or at room temperature.
Serves 4. -To your good health, Lee Newlin

*Larry’s Favorite Cornbread

6 T. butter
2 cups deep yellow cornmeal coarsely ground if you can find it
1/2 of a onion chopped or 1 T. dried onion flakes

2T spelt or rice flour
1 t. sea salt
4 t. baking powder

2 T maple syrup
2 large eggs
2 cups buttermilk
2 chopped Pepperoncini peppers seeds and stems removed

Put butter in a cold cast iron skillet (10″)
Place in a cold oven and preheat to 425º. Watch closely as not to burn butter.
As the butter melts add the dried onions.
Meanwhile mix all dry ingredients with a whisk in a bowl
In another bowl mix with a whisk all wet ingredients along with peppers
Add wet to dry and just mix till moistened. Do not over mix.

When the onions are sizzling pull out of oven and carefully pour the batter in the hot pan (this process makes for a great crunchy crust with soft insides)

Return to oven and bake 20-25 minutes.
Flip cornbread on a chopping block and cut into 8-10 wedges.

Quinoa and Chickpea Salad

admin | July 6th, 2008

Quinoa is a tiny, ancient Peruvian seed with a mild, nutty flavor, which is often used like a grain. The protein content reigns supreme at an average of 16%, compared with 7% for rice, 10% for millet and 14% for wheat. Some varieties of Quinoa have more than 20% protein content.

This recipe is a great way to “beef” up dinner so you can serve a meatless meal with plenty of nutrition as well as protein and it is delicious!

Serves 3-4

1 cup quinoa
1 1/2 cups vegetable broth
1/8 teaspoon salt
1 cup canned or cooked chickpeas, rinsed and drained
1 ripe tomato, seeded and chopped
1 clove garlic, minced
Juice of 1 fresh lime
2 tablespoons fresh cilantro, finely chopped
1 tablespoons fresh parsley chopped
4 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander


Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the broth to a boil in a medium saucepan over high heat. Add the cleaned, drained quinoa and salt and return to a boil. Reduce the heat to simmer, cover, and cook for 15 minutes or until tender and the liquid is absorbed.

Meanwhile, in a large bowl combine the chickpeas, tomato, garlic, lime juice, cilantro, parsley, oil, and spices. Add the cooked quinoa and toss to coat well. Serve with avocado slices or on a bed of lettuce.

Nutritional Analysis Per Serving
Calories: 283 calories
Carbs: 46 g
Sodium: 200 mg
Fat: 8 g
Protein: 9 g
Fiber: 6 mg