Gastronomous

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.

Viva la diet!!!! This is a great salad that is satisfying and figure-friendly and is ready in a cinch!

It combines the sharpness of dark mixed greens with the sweetness of grape tomatoes and the bouquet of savory vinaigrette. Can be served as lunch or as an appetizer.

Makes two hearty portions that brown bag very well.

Ingredients:

4 cups of mixed greens or flat leaf lettuce
1 cup grape tomatoes
2 half chicken breast chopped
2 cloves garlic peeled
stripped leaves of 1 spring fresh rosemary
6 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Fresh ground pepper to taste

Heat 2 Tbsp of the olive oil in a heavy skillet, toss in the rosemary leaves and the garlic cloves and stir. Add the chicken and let cook. The oil will now infuse the chicken with flavor. Meanwhile, toss the mixed greens in a bowl with the remaining oil and vinegar till all leaves are evenly coated, assemble the mixture on the serving plates. Place the tomatoes and the cooked chicken, ground pepper and serve immediately.

This salad is a cinch to make! The lovely fresh taste of peppers combined with tomatoes and onions for a pleasant and refreshing surprise. It makes good use of those “less than perfect” tomatoes and peppers

The flavors and texture of this salad makes it the great partner to grilled and roasted meats.

Ingredients: (4 servings)

8 Roma tomatoes, diced
2 yellow or green bell, chopped
1 small shallot or a sweet onion, chopped
3 springs of parsley, chopped
1 spring of fresh basil, chopped
salt to taste
Fresh cracked black pepper to taste

In a large salad bowl, toss the tomatoes with the pepper and the onion, keep as much of he tomato juice as possible. Let the mixture sit for at least 10 minutes. Mix in the chopped parsley and basil. Then salt and pepper to taste. Serve as a salad or a side dish to grilled and roasted meat and fish. Enjoy!

Who knew? leftovers can taste  so great!

This wonderful salad was created out of necessity: hungry patrons but not many supplies or time in the kitchen. It has a little bit of chopped lettuce, chopped tomatoes, chopped leftover chicken,  some blue cheese and hard boiled eggs. We omitted the bacon to cut some fat and sodium, the croutons to make it low-carb  and the Worcestershire sauce to make it fish and shellfish free

If you don’t have blue cheese , try gorgonzola or feta if you are allergic to penicillin.

Enjoy as a side dish or as lunch or a light summer diner.

Ingredients: (4 servings)

4 cups lettuce or mixed greens, chopped
2 cooked chicken breasts, chopped
1/2 cup crumbled Blue Cheese
4 Roma tomatoes, chopped
4 hard boiled eggs, sliced
1 small avocado, cubed
1/4 cup ranch salad dressing

salt & fresh ground pepper to taste

Arrange a bed of lettuce on each individual serving dish, place on top arranged in strips, the tomatoes, the avocado, the Blue cheese, the chicken and the sliced hard boiled egg. Present the dish with the dressing on the side with enough salt and pepper to taste. Mix well the ingredients and enjoy at once

Ever seen those wonderful yellow tomatoes? They are just the thing to make this springtime favorite : Yellow Tomato Salad! Add range tomatoes and tomatillos and enjoy!

Ingredients

2 yellow tomatoes
2 orange tomatoes
2 red tomatoes
2 tomatillos
1 spring fresh parsley, chopped
3 Tbls extra virgin olive oil
1 Tbls balsamic vinegar
salt & fresh cracked pepper to taste

Cut tomatoes in eighths or quarters (depending on the size). Place in a salad bowl, add the chopped parsley, the olive oil and the vinegar. Toss slightly just to mix without destroying the tomatoes. Sprinkle with salt and cracked pepper. Serve immediately.