Fresh Tomato Salads
Tomato season is too short around here. I can never get enough of what my mom called “real tomatoes”. The first few tomatoes never made it in the house. Warm from the sun, they were too tempting. We would pick them right off the plant and eat them. Deer have made it pretty impossible for me to grow tomatoes right now. Luckily, local farm markets have many beautiful tomatoes.
I am enjoying eating fresh tomatoes right now. Later in the season, I will purchase enough tomatoes to can and dehydrate to enjoy once the season is over.
I thought I would share a few of my favorite tomato salad recipes with you.
They are pretty simple. I think that is how it should be. When you have something as close to perfection as a ripe tomato, little more is needed.
Marinated Tomato Salad
3 large tomatoes, cut in wedges, or 2 pints cherry tomatoes, halved
1 T. olive oil
1 clove garlic, minced
2-3 basil leaves, cut into thin strips
2 T. balsamic vinegar
salt and pepper to taste
Combine ingredients and serve at room temperature. Serves 4-6.
Tomato and Feta Salad
3 tablespoons crumbled feta cheese
12 cherry tomatoes, thinly sliced
1/2 sweet onion, diced
1 tablespoon olive oil -I used a lemon infused olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Add salt and pepper to taste. Serve immediately. Serves 2.
Warm Pasta Salad
1 lb. Plum tomatoes, chopped
1 medium sweet onion, chopped
4 oz. Fresh mushrooms, sliced
2 cloves garlic, minced
¼ c. fresh parsley, chopped
1 T. dried basil or 1/4 c. chopped fresh basil
1 T. capers, optional
1 t. dried oregano
½ c. olive oil
¼ c. red wine vinegar
3 T. balsamic vinegar
Dash of hot red pepper flakes
Salt to taste
1 lb. Uncooked pasta
Combine all ingredients, except pasta and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away . Serves 6.
BLT Salad
6-8 slices bacon
2 slices rye bread
2 slices Swiss cheese
5 c. torn up lettuce or mixed greens
3 T. olive oil
2 T. apple cider vinegar
1 T. balsamic vinegar
Salt and fresh ground pepper
2-3 tomatoes, diced
Cook bacon until crisp. Remove from pan, drain and crumble. Remove most of the bacon grease from the pan. Make a sandwich with the rye bread and the Swiss cheese. Toast in the skillet over medium heat until golden brown and cheese is melted. Set aside. Place lettuce in bowl and toss with the oil to coat the leaves. Toss with the vinegars and season with salt and pepper to taste. Add the tomatoes and the bacon and toss. Cut the sandwich into cubes and place on the top of the salad. Serves 2.
Note: you can make two sandwiches if you want more bread and cheese in the salad.
Tomato Feta Salad
Warm Pasta Salad
Cherry Crumb Cake
I was experimenting with a new cake recipe this week. I wanted to use some fresh cherries in a cake and I ended up deciding to make a cherry crumb cake. I already had a recipe for a blueberry crumb cake. I changed the recipe a little and I really like the way it came out. I added an extra egg to the original recipe. Not because of some intuitive idea of how to improve the recipe. I just thought it had two eggs in it to begin with. Turns out I prefer the recipe with the extra egg.
So here is the cherry crumb cake recipe. I loved it and think you will, too. I used sweet cherries, because that is what I had. Sour cherries would also work well in this cake.
Cherry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
2 eggs
½ c. milk
2 c. pitted cherries, coarsely chopped
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in cherries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Versatile Bean Dip
We made bean dip in cooking camp a couple of weeks ago. The kids were not sure they would like it. Once they tasted it, they ate it all. I just served it with corn chips.
If you only use bean dip as an appetizer you are really missing out. Bean dip is often served with chips and veggies and it is always a hit. But, it can be used for a lot more than that.
Certainly in other Tex-Mex dishes like burritos or enchiladas. I like to spread it on fresh tortillas and top with cheese, chopped peppers, onions and olives- then bake until hot and cheese has melted. Bean dip can also be spread inside pita bread and then the bread filled with sprouts or sliced veggies for a quick sandwich. You can also add the bean dip to hot cooked veggies like corn, green beans, or carrots, in place of, or in addition to, the butter. It also can be added to stir-fries for extra flavor or to soup as a thickener. I sometimes add it to chili, too. I often make a big batch and freeze some for later use.
I have a couple of recipes for bean dip, so I included them both. A friend requested a version without the tomatoes ( salsa).
Bean Dip
2 cans kidney beans, drained and rinsed – you can use other beans
1 c. salsa, store bought or homemade
¼ c. olive oil
2 T. cider vinegar
2 t. chili powder
1 t. cumin
Healthy dash of hot sauce
Salt and pepper to taste
In food processor blend all ingredients until smooth. I usually start the beans first for 30 seconds or so and then add everything else. If you want it thinner you can add some extra oil. Makes 3 cups. Freezes well.
Bean Dip Recipe#2
Creamy Bean Dip
2 c. cooked beans (pinto, black or kidney preferred)
1 c. cottage cheese
2 T. sour cream
salt and pepper sauce to taste
1 t. each chili powder and cumin
1/2 t. each paprika and oregano
Combine all ingredients in a blender or processor until smooth. Adjust seasonings. Chill. Serve with taco chips or fresh veggies. Makes 3 cups.
Note: You can also spread on tortillas and top with salsa, cheese, peppers and olives for Mexican pizza. Just heat and eat.
Giant Fruit-Filled Pie Tart
We made these in camp a couple of weeks ago and the kids loved them. They are fun and easy to make, especially if you use pre-made pie crusts. Homemade crusts are great, but sometimes time is a factor.
They should remind you of the ubiquitous square toaster pastries of our childhoods. Only round and much bigger. We used homemade strawberry jam and the kids decorated them when finished. They came out so cute and they were fun to make, serve and eat. These are great for parties.
Giant Fruit- Filled Pie Tart
2 prepared pie crusts – store bought or homemade
1-1½ cups fruit jam, preserves or pie filling
1 egg
2 c. Powdered sugar
milk or lemon juice
non pareils or sprinkles
Preheat oven to 375. Roll out one pie crust on baking sheet. Spread jam over the surface, leaving a one-inch border. Moisten the edge with a little water. Place second pie crust on the jam covered crust. Use a fork all around the edges to seal the tart. Combine egg with a little water then brush over the crust. Pierce crust all over with a fork. Bake for 15-20 minutes, or until golden brown. Make a frosting with the powdered sugar and milk or lemon juice, Tint with food coloring, if you like. Pour the frosting over the tart. Add sprinkles. Serve by cutting into wedges, like pie. Serves 8.
Before decorating
Decorated “pop tart”
Cauliflower and Broccoli Salad
I make broccoli salad pretty often, but sometimes like to switch it up a little by adding cauliflower. The result is a salad that has a great mixed of flavors, colors and textures. The addition of bacon also adds a wonderful smoky flavor. Certainly, feel free to omit the bacon for a vegetarian salad. With or without the bacon, this is a great salad for the warmer days ahead.
Cauliflower and Broccoli Salad
1 small head cauliflower, trimmed and broken into bite- sized pieces
2 broccoli crowns, cut into bite- sized pieces
1 sweet pepper, seeded and chopped
1 c. shredded cheese- I used a sharp cheddar
8- 10 slices of bacon, cooked and chopped
1/2 cup of mayo – or more according to your taste
salt and pepper to taste
Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.
Sweet Cherry Vanilla Jam
I look forward to cherry season every year. I love eating fresh cherries, but I also like to preserve them, to enjoy year round. One of my favorite things to make is cherry jam.
This must be a great year for cherries. They seem bigger than usual, and very sweet.
While I normally make jam from sour cherries, I knew the sweet ones would work. Besides the cherries, sugar and pectin, this jam also contains lemon juice, vanilla and cinnamon. Those extra ingredients give the jam a more complex flavor and a little bit of a tang.
This may be one of my favorite jams ever!!! I was worried it would be too sweet, but it isn’t. The flavor of the cherries comes through as well at the flavor of the vanilla and cinnamon. Thinking I made need to buy more cherries and make another batch….
Here is the recipe. Enjoy.
Sweet Cherry Vanilla Jam
4 c. chopped pitted sweet cherries, about 2 lbs.
6 T. powdered pectin
6 T. lemon juice
2 T. pure vanilla extract
1 t. cinnamon
4½ c. sugar
Wash jelly jars and lids and keep warm until ready to use. Place a large pot of water, with a rack, on to boil for the water bath. In large saucepan combine cherries with pectin, lemon juice, vanilla and cinnamon. Bring to a rolling boil, stirring often. Add the sugar and bring mixture back to a rolling boil, stirring often. Once the mixture gets to a full, rolling boil, cook for one minute longer, stirring constantly. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, filling to about 1/4 inch from the top. Wipe off rim and screw on the lids. Repeat with remaining jam. Process in a hot water bath for 10 minutes. Turn off heat and let jar sit in canner 5 minutes before removing. Remove from water bath and allow jars to cool. Yield: about 6 half pint jars of jam.
Adapted from The Ball Blue Book
Peach Sorbet with Basil and Mint
Sorbet is such a nice dessert for summer. Light, fruity and fresh. I try to keep a few different kinds on hand. So many fruits are abundant this time of year. They are the perfect start for a great sorbet.
This peach sorbet combines ripe peaches with both basil and mint from my garden. The combination worked well together. Adding herbs and other flavorings can make sorbet even more fun to eat.
You don’t need an ice cream machine to make it, either. You just puree the fruit with the other ingredients and freeze. The secret to a smooth sorbet, is to puree the frozen mixture a time or two. I place the frozen sorbet in my food processor and run it until the sorbet looks creamy. Then I put it in the freezer again. For extra creamy sorbet , repeat this process a third time. Easy to make, but there is wait time for the sorbet to freeze.
Here is the recipe for the peach sorbet. I thought the herbs added a really nice touch to the final product. Feel free to experiment with the flavors you like.
Peach Sorbet with Basil and Mint
5-6 medium peaches, pitted. You can peel, if you like
honey to taste – I used 1/4 cup, but depends on how sweet the fruit it
3-4 basil leaves
2 sprigs of fresh mint
Puree all ingredients together until smooth. Adjust sweetener and seasonings. Mixture will taste less sweet after it freezes. Freeze until solid. Remove from freezer and break into chunks. Process in a food processor until mixture looks creamy. Depending on how cold your freezer is, you might have to let the sorbet soften a few minutes before processing it. Place back in freezer until ready to serve. Makes about 1 quart.
Note: For even creamier sorbet- process a another time or two- refreezing after each time.
Pesto Sauce
In cooking camp last week the kids made fresh pesto sauce. I wasn’t 100% sure if they would like, but it turns out it was one of their favorite dishes. Pesto is most often made with basil, but there are a lot of variations out there. Pesto can be made from parsley, sun dried tomatoes, spinach or mint.
I must admit to being a big fan of the original.
I make pesto often when I have fresh basil. I also freeze basil with olive oil, so I can make it all year long. Pesto can be tossed with pasta, rice, cauliflower or other veggies. I also like pesto on chicken and I love pesto potato salad.
Basil Pesto Sauce
1 c. tightly packed basil leaves
1/4 c. olive oil, or more as needed
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts- I like to toast the nuts first
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Cherry and Blueberry Clafoutis
So what is clafoutis? Clafoutis is a sort of pancake, sort of custard, sort of quiche. It is a lovely dessert for fresh fruit, for sure. You can serve clafoutis plain, or topped with powdered sugar or whipped cream. On a hot day, I like to serve it with a scoop of ice cream.
Clafoutis is really simple to make, too. You start by putting the fruit in a prepared pan. The batter is made in a blender, and takes just a couple of minutes to prepare. You pour the batter over the fruit- and bake.
I used cherries and blueberries in this one, but you can use all sorts of fruits- peaches, plums, raspberries…..
Most people enjoy it as a dessert, but it is also nice with that morning cup of tea or coffee.
I used a combination I thought would make a nice dessert for summer.
Cherry and Blueberry Clafoutis
2 c. pitted cherries, I cut them in half, but you can leave whole
1 c. blueberries
3 eggs
1 c. sugar
3 T. melted butter
½ c. flour
2 t. vanilla extract
1 t. almond extract
pinch of salt
1 c. half and half
powdered sugar, optional
Grease a 9×9-inch baking dish or pie pan. Preheat oven to 350 degrees. Place cherries and blueberries in the prepared pan. In blender, combine eggs, sugar, butter, flour, flavorings and salt.* Blend until smooth. Add half and half and blend again until smooth. Pour batter over the cherries and blueberries. Bake for 45-50 minutes or until clafoutis is browned around edges and puffed up. Allow to cool and dust with powdered sugar, if you like. It will deflate as it cools. Serves 6.
* You can whisk the ingredients together by hand, if you prefer.
Pineapple Tortilla “Blintzes”
These were the last dish we made in cooking camp this week. We actually used several fruit fillings. Pineapple was a favorite. We also had apple pie filling and peach pie filling. The kids loved them and made 40 of them!!
I often use flour tortillas in place of crepes to make blintzes. The blintzes can be a dessert, breakfast or brunch dish. Since I had a can of crushed pineapple, I made pineapple filling.
You could use any ready made pie filling, if you prefer.
I soaked the tortillas in milk. That is the secret to make this dish work. By soaking the tortillas in milk, they soften up, and can be used like a crepe. It changes their texture completely. Soak them for at least 5 minutes, or up to 20 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with milk as I added them to the pan. They will stick together if softened too long, so you might want to separate the tortillas with sheets of plastic wrap or wax paper to keep them separate as they soften. You could also soak them in almond or rice milk, or even fruit juice.
For the filling, I used the can of crushed pineapple, sweetened with sugar, a little vanilla and thickened with Clear Gel. Here is the recipe for the pineapple filling along with directions on how to assemble and prepare the blintzes.
Pineapple Blintzes
Filling:
1 can ( 20 oz.) crushed pineapple, packed in juice, un-drained
½ c. sugar, or more to suit your taste
1 t. vanilla
¼ c. Clear Gel or cornstarch*
2 T. cold water
Butter for frying
12 flour tortillas- 8-inch
Powdered sugar
In sauce pan, heat together pineapple, sugar and vanilla and bring to a boil. Combine Clear Gel with cold water and stir until smooth. Slowly drizzle this mixture into the pineapple, stirring constantly. Mixture will thicken quickly. You might not need to add all of the Clear Gel mixture. Once it thickens, remove from heat and cool down a little before making the blintzes. Makes about 3 cups, enough for about 12 blintzes.
To assemble the blintzes, place a softened tortilla on your work surface and spoon a little pineapple filling in the middle. You can do this with hot filling, but easier if the filling has cooled down or is even cold. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and then roll the tortilla up to cover the filling. Place seam side down until ready to fry them.
Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm.
Note: They can be assembled ahead of time, then kept in the fridge until ready to cook. You can also cook them up ahead of time, and just warm in the oven when ready to serve. If rewarming them, cover to keep them from drying out.
I have made these before and use different fruit fillings. I’ve also made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch. Nice brunch or breakfast dish, too. For dessert, you can also top them with ice cream or whipped cream.
* Clear Gel is modified cornstarch. It is used in commercial pie fillings and in many frozen dinners. It looks just like regular cornstarch. The big difference between Clear Gel and traditional cornstarch is that Clear gel won’t get runny when reheated. If you have ever used cornstarch to thicken a stir fry, you know that the next day, if you reheat it, the sauce thins out. Clear Gel does not do that- it stays thick. Clear Gel is available at stores in Amish communities and on-line.
