Tag Archives: tomato

Sunday Dinner #1

This past Sunday, friends joined me for my inaugural                         Green Eyes Sunday Dinner: IT WAS DELICIOUS!

Here’s the menu:

IMG_4454

Here’s my plate:

my plate

I know this picture doesn’t do the meal any justice because grilled okra …. sweet potato fries….corn-tomato salad…tofu hoagie all tasted better than it looks (here) but luckily my friend Dominique, who is a photographer, captured these photos. Thanks girl! 🙂

tofu hoagie
Chipotle – Peach Tofu Hoagie with Cabbage Slaw, Summer Salad, and Herb – Yogurt Sauce.
cabbage slaw
Cabbage, carrot, and cilantro slaw.
tastes like summer salad
Tastes like Summer Salad: Tomato, Corn, Cucumber, and Red Onion.
IMG_0281
Dessert: Local Cantelope and Blueberries.

If you’re interested to join Sunday Dinner, RSVP!

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Saag Channa

We can all agree that Indian food is delicious! The depths of flavor created with a variety of spices makes for a flavor bomb in your mouth. My sister’s favorite dish is Saag Chanaa–it is the only thing she orders when we go to an Indian restaurant. So, in honor of her, I made it! I didn’t have spinach on hand (which is a common green used for this dish) but I had collard greens! I figured it was worth the try and YESSS — better than spinach! The heartiness of the collards holds up to the heat of cooking and the complexity of spices. A bowl of this is a complete meal full of nutrients, textures, and flavors. YUMMMYY!

saag channa

Ingredients:

Onion, 1

Garlic, 4-5 cloves

Ginger, fresh, 2-3 tsp diced

Collard Greens, 2 bunches

Tomato Sauce (I used a homemade version of a roasted sauce because that’s what I had on hand), 1/2 cup

Tomato, fresh, 1/2 cup (I used cherry tomatoes)

Jalapeno, 1/3, diced

Chickpeas, 1 can

Cumin, 1/2 tsp for spice mix; 1/2 tsp for chickpeas

Corrinader, 1 1/2 tsp seeds

Fennel Seeds, 1 tsp

Turmeric, 1-2 tsp

Chilli Flakes, 1/2 tsp

1. Dice onion and begin to sautee in a pot with salt at a medium heat. You want to slowly cook down the onion to really develop the flavor.

2. Spice blend: Add seeds to your spice grinder and blend down to a powder: cumin, corrinader, fennel, chilli flakes, turmeric.

3. Dice garlic, ginger, and jalapeno. Once onions have cooked for about 5-7 minutes and are translucent, add garlic and ginger. Allow for cook out for about 5 minutes.

4. Add the spice blend to the pot. Stir together for a minute then add the tomato sauce/puree. I used a variation of this recipe.

5. Wash, de-stem, and chop collard greens. Here’s a tutorial on de-stemming collards.

6. Once the onion, garlic, ginger, jalapeno, spices, and tomato sauce have cooked together, add the collard greens. Mix the greens in the pot with the sauce and put a lid on it to allow the greens to cook down.

7. In a separate pan, add cumin seeds and toast with rinsed chickpeas. Allow the spice and beans to toast until you see the shade of cumin turn darker brown (not burnt so use a medium heat) and you’ll see some brown toasty-ness on the beans.

8. Add chickpeas and cumin to the pot of greens, add some water and allow to cook together on a medium heat for up to 5 minutes. You will be able to tell when the greens are cooked–they don’t have to be brown! Allow the pot to simmer for a few minutes then let rest before you dig in!

I served with coconut jasmine rice–and will try with roti/naan soon!

I know it may seem like there a lot of steps to this but really it is EASY and well worth the effort.

Remember, you can use any type of leafy green for this dish if you don’t have collard greens on hand. But, give collards a chance with this dish and try something new!

Let me know what you think 🙂

Salsa Trio

With salsa and chips, life is complete. You can quote me on that.

So today I bring you recipes for three salsas. You’re welcome. 😉

salsa trio
LEFT: Tomatillo-Corn Salsa MIDDLE: Roasted Tomato Salsa with Cumin RIGHT: Grilled Poblano Salsa

Keep in mind that each of these recipes can be adapted to your spice palate.

Ingredients for Tomatillo-Corn Salsa:

Tomatillo

Jalapeno

Onion

Oregano, fresh

Corn, fresh off cob

1. Peel and rinse tomatillos then add to a vegetable grill tray with jalapeno and grill until charred and blistered.

grilled tomatillo

2. Dice onion and garlic and sautee with vinegar and fresh oregano.

3. Add sauteed items to grilled items and blend until combined.

tomatillo salsa

4. Add fresh corn from cob to the salsa.

5. Season to taste. Crumbled feta is a nice addition to this

Ingredients for Roasted Tomato Salsa :

Tomato

Yellow Pepper

Tomatillo

Hot Pepper

Cumin

Onion

Salt

Cilantro

1. Add tomato, onion, tomatillo, and peppers to a baking dish. Drizzle with olive oil, salt, and cumin seeds.

2. Roast for 30ish minutes at 350.

tomato salsa

3. Add ingredients to a bowl and blend with fresh cilantro.

4. Season to taste and eat!

Ingredients for Grilled Poblano Salsa:

Poblano Peppers

Jalapeno

Garlic

Red Wine Vinegar

Salt

Sugar

1. Add poblano peppers and jalapeno to vegetable grill pan and grill until charred.

grilled poblano

2. Meanwhile, add diced garlic to a bowl with vinegar, salt, and sugar.

3. Once peppers are evenly blistered and look cooked through, remove from the grill and add to a bowl then put a lid or layer of plastic wrap on top of the bowl. This process helps separate the skin of the pepper from the flesh. After about 10 minutes, peppers should be cool enough to touch: peel the skin off of the peppers. As you peel the skin, you can also remove some seeds. Remember: the seeds of peppers contain the heat so depending on how spicy you want it, keep that tip in mind.

4. Once peppers are cleaned, add to the the garlic-vinegar and blend until a smooth consistency is formed.

5. It’s that easy and ready to serve! This is a great hot sauce as well. Don’t be shy to add drops of this to your tacos/soup/etc. Also, if you like it spicier, add more jalapenos to the mix. With one jalapeno used in this recipe, it was a medium heat (IMO).

When properly stored, these should last up to two weeks…in the fridge that is. 😉

 

 

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy 🙂

summer salad

Ingredients:

Zucchini

Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil

Salt

1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.

 

Chopped Summer Salad with Oregano Vinaigrette

Be inspired by the ingredients in your kitchen!

This salad was not planned. It developed as I found new things that needed to be used…And you can’t go wrong with a chopped salad!

chopped salad

Ingredients:

Romaine Lettuce

Cucumber

Red Pepper

Radish

Cherry Tomatoes

Corn

Feta Cheese

Chickpeas

Black pepper

1. Chop ingredients.

2. Assemble on a plate.

3. Make a dressing (see below).

4. EAT!!

Oregano Vinaigrette:

Lemon, zest and juice

Vinegar (champagne, raspberry, white etc)

Oregano, fresh

Agave

Scallions

Salt

Olive Oil

1.Chop scallions and add to a bowl with lemon to ‘cook’ the raw onion taste out for a few minutes.

2. Add ingredients to a bowl and blend with hand blender until emulsified.

Grilled Tomato Soup

grilled tomato soup with tarragon

Say NO to canned soup! This soup is easy to make and perfectly delicious as it combines the flavors of summer with the char of the grill. Try it!

Ingredients:

10-12 Tomatoes

1 Onion

4 cloves Garlic

1 Jalapeno

2-4 tsp Salt

2-3 Tb. Tarragon

1 + cups Water

Lemon Zest, to finish

1. Rinse tomatoes and put on a vegetable grilling tray. If you don’t have one, order NOW…trust me!

grilled tomato soup

2. Grill tomatoes, onion, garlic, and jalapeno until nicely charred.

grilled tomato

3. Remove grilled items and put in a soup pot. I mashed the tomatoes, garlic, and jalapeno with a fork first then added in the onion before blending with my hand blender.

4. Add some water to your desired consistency, probably 1 cup.

5. Complement with fresh garden tarragon (thyme, basil, rosemary, oregano would also work) and fresh lemon zest.

6. Serve hot or room temperature. This is also a great base for a gazpacho.

 

Persian Salad

persian salad

Ingredients:

Cucumber

Tomato

Red Onion

Flat Parsley, fresh

Cilantro, fresh

Dill, fresh

Mint, fresh

Lemon

Olive Oil

Honey

Salt and Pepper

1. Chop vegetables and herbs.

2. Juice lemon and zest and combine with diced onion. Allow onion to sit with juice for at least 10 minutes then add salt, honey, and olive oil.

3. Add chopped vegetables, herbs, and vinaigrette to a a bowl and mix to combine.

4. Allow to sit for up to a day before serving.

Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!

gazpacho

Ingredients:

See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!

summerinabowl

Ingredients:

Shallot

Jalapeno

Lemon, juice and zest

Tomato

Cucumber

Corn

Mint, fresh from garden

Basil, fresh from garden

Salt

1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!