Tag Archives: Tablespoon

Grape Tomato Italian Bruschetta

Bruschetta are delicious starters, they appeal to most palates and are so easy to prepare. A key ingredient is a tasty tomato, but where to get a tomato that is tasty in the middle or winter? It’s not that there are dozens of farmers markets with luscious fruits on display. Market tomatoes are , well, forcefully ripened, mushy and bland in flavor. The solution a miniature gem that grows year-round in hothouses :the grape tomato! If you never had one they are sweet, have the taste of a a full size summer tomato and are simply delightful to serve! Up until now they were reserved to prepare salads, but when duty calls this mighty fruit can live up to the most demanding fresh tomato recipes, like this bruschetta. Enjoy!

2 1/2 cups grape tomatoes, cut in half
1/4 cup black pitted olives, sliced
1/3 cup green olives, sliced
1 small clove garlic, peeled and minced
1/3 sweet onion, finely minced
1 tablespoon virgin olive oil
1/2 tablespoon balsamic vinegar
salt and freshly ground pepper to taste

Combine tomatoes, onion and garlic in bowl and mix gently. Let sit for a minute , then add the olives, the oil, vinegar and salt pepper to taste. Let stand at room temperature about 30 minutes. Serve over grilled sliced Italian or French bread sliced 3/4 inches thick. If you are on  a gluten-free diet, serve on rice crackers instead.

Tomatoes Stuffed With California Style Chicken Salad


This is a wonderful dish to serve as an appetizer, or as a light lunch and it “brown bags”  very well!

Make up to two days ahead for a party and chill in plastic covered trays. We tried many chicken salad recipes but they were all bland once placed in the tomatoes.  

Finally, we tried it ” california style” with fresh red grapes and it was PERFECT! . Grapes not in season? Try using California raisins instead , you will still get the hint of sweetness to the salad that makes it satisfying and unique.

The recipe is great for using “less than perfect”  tomatoes; once the salad is in they will look scrumptious !



8 medium size tomatoes

For The Salad:
2 cups cooked chicken breast, finely chopped
1 cup California seedless grapes, quartered
1/2 cup chopped celery
1/4 cup chopped walnuts
1 tablespoon chopped shallot
1 cup canola oil mayonnaise
Salt & pepper to taste

Mix the chicken with the rest of the ingredients, remember to taste for salt & pepper before adding the mayo. Let it rest in the fridge for 30 to 45 minutes so the flavors blend.
Meanwhile, cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid ( about 15 minutes).
Fill the tomatoes with the mix and return to the fridge for 10 minutes or until chilled . Serve over a bed of mixed greens or white rice salad Click here to see recipe for Tuscan Rice Salad .

Baby Back Ribs

So you are in the mood to make your own baby backs and it’s raining, too hot or too “buggy” outside.  Try this simple oven version. They are finger licking delicious! Keep a meat thermometer handy and no more guess work.

Try our Low-carb Buffalo version if you are watching your figure or are concerned with food allergies since many commercial sauces contain the most unexpected ingredients.

Ingredients: (for 4 servings)

One rack of baby back ribs
Salt and pepper to taste
2 Tbls olive oil
1/2 cup of sauce of your choice or use our Low Carb Buffalo sauce (please double check ingredients for allergens)

Preheat oven to 375 degrees. Trim rack of excessive fat, then and salt and pepper to taste, lightly coat with olive oil. Place rack, meat side up on a flat baking sheet and place in the oven. Let cook for 20 minutes, then turn, let cook for another 30 minutes or till the meat reaches a temperature of 155 degrees.
Take out of the oven then coat with the sauce, turn the oven off and place the ribs back in, let the meat stand in the sauce for 10 minutes. Take them out and enjoy!

LOW CARB Buffalo sauce:

1/2 stick of butter
1/4 cup apple cider vinegar
2 Tbls  artificial sweetener ( Splenda works well)
Hot sauce to your taste

In large sauté pan, melt the butter and slowly incorporate the vinegar and the sweetener. Add hot sauce to taste, start with a tablespoon and remember to taste often. Once the sauce is to your desired heat 

Buffalo Sauce