Currently viewing the tag: "cherry tomatoes"
Another item inspired by a trip to a taqueria. This time it was a plate of tacos, with the charred meat, lettuce, tomatoes, and green onions that led to this. I really like the surprise of grilled lettuce with the hot/cold contrast and the play of flavors the lettuce gains from the light charring from the grill. There are plenty of fun options that can be added to the salad listed to add interest as well. Having a spritzer for your oil makes this dish simpler, and keeps it lighter.
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Tagged with: cheese • cherry tomatoes • cilantro • little gem lettuce • salad • scallions • tomatoes
Slaw like in texture, this salad is crunchy and lightly sweet from the cabbage and tomatoes, and has a refreshing aroma from the cilantro. The baby leeks, which could be replaced with scallions, add a bit of pungency and the allium funk. This salad would be great under grilled salmon or snapper, or as a side to grilled pork or barbecued ribs.
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Serve this in bowls with slices of cheese toast. Add leftover chicken or grains such as farro or barley, or Israeli couscous.
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Tagged with: cauliflower • cherry tomatoes • filet beans • oregano • parsley • potatoes • Purplette onions • stew
There is almost always a jar of tapenade in the refrigerator, just as there should be one in yours. It is like a magic wand in the kitchen, able to take disparate ingredients and turn them into a trip to far off lands. To get the right kind of sear on this dish, you want to use your biggest pan, like a 14-incher. If the vegetables are too close they will just steam and get mushy, so if you do not have a big pan, do this in a couple pans or batches.
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Tagged with: basil • cherry tomatoes • filet beans • lemon • parsley • Purplette onions • saute • summer squash • tapenade
This salad is dressed with a variant of Basil Vinaigrette, hence the v.2 appellation. It has no garlic since the scallions provide enough allium “funk”, and uses white wine vinegar rather than white balsamic for a little more snap. Lastly, it uses olive oil in addition or instead of a neutral oil to round out the flavors.
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This dressing is meant to go with Salad of Romaine Hearts with Cherry Tomatoes and Scallions. This dressing would be good as a sauce for pork chops or grilled halibut as well.
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Tagged with: basil • cherry tomatoes • dressing • fish • pork • romaine • salad • scallions • vinaigrette
This dish has both brightness and depth of flavor. Use this as a pasta sauce tossed with orecchiette pasta, to sauce fish or chicken, or just eat it as is. Although the tomato/basil water adds a lot of extra flavor and will reduce to add a bit of a glaze to the dish, the dish is fine without it if you don’t feel like taking the time. The tomato/basil water can be used in other dishes as well.
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