Tag Archives: cherry tomatoes

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.


2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

Spaghetti With Grape Tomatoes And Chicken Sausage


A delicious and quick pasta dish perfect for a mid week dinner. The savory of the sausage compliments the sweetness of the tomatoes. The white pepper makes the flavor of the cherry tomatoes pop. Try whole wheat pasta for extra fiber and texture.  We did our with chicken sausage, but turkey sausage is just as great.  Great with a glass of Pino Noir

8 oz of spaghetti or linguini
1 & 1/2 cups grape tomatoes or cherry tomatoes cut in half
1/2 cup yellow onion diced
1 chicken and sun dried tomato sausage, cooked and thinly sliced
3 tablespoons virgin olive oil
1/2 cup white wine
fresh cracked white pepper and salt to taste
grated cheese such as grana padano or reggiano parmigiano

While cooking the pasta al dente, prepare the sauce as follows. Sauté the onions in the olive oil till golden brown, add the sausage let cook for 3 minutes. Add the white wine to deglaze the pan, stir in the tomatoes and the salt and pepper.
Drain the pasta and serve in a deep pasta bowl, with the sauce on top. Sprinkle with the grated cheese and enjoy!

Grape Tomato & Mozzarella With Shallot-Citrus Vinaigrette

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.

Spanish Tortilla

This is a wonderful part of the traditional tapas and is not related to corn or flour tortillas . Spanish tortilla is a tasty and satisfiying potato fritatta. It can be served hot or cold and is the best answer to potato leftovers. Enjoy with a glass of wine and some olives . OLE!


Ingredients: (for one 8-inch tortilla)

2 small boiled potatoes, peeled and cubed
2 eggs, beaten
1 Tbls minced onion
2 Tbls olive oil
2 cherry tomatoes, sliced
1 tsp chopped parsley

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the potatoes, salt & pepper to taste. Add the parsley and the tomato slices. Pour the eggs, let cook till barely set. Slide the tortilla on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish and enjoy!

Pan Roasted Cherry Tomatoes

The world is a great place , there is always fresh produce available year round!  So if it hot or if it’s snowing, cherry and grape tomatoes are available and at their peak.  Have you ever enjoyed them quick roasted?

The deep sweetness makes them great side dish for meats, a quick pasta or rice topper, and they certainly go divinely on top of toasted Italian or French bread.


Ingredients: (for 4 servings)

1 pint cherry or grape tomatoes
3 Tbls Olive oil
1/2 cup chopped yellow or green pepper
2 garlic cloves, chopped
fresh or dried oregano, to taste
Salt and Pepper to taste

Heat the oil in a 4 heavy salute pan, add the garlic and the chopped peppers, let cook for 3 minutes. Add the tomatoes and let cook over high heat for 15-20 minutes stirring occasionally. Sprinkle the oregano, salt and pepper to taste. Serve as a side dish or as a toping for focaccia or any other bread.