Tomato-Cucumber Salad

 

Tomato-Cucumber Salad

(4 servings)

Ingredients:

1½ lb. Fresh Summer Tomatoes

1 large English Cucumber

2½ tsp. Kosher Salt, divided

½ tsp. Black Pepper

3 each Scallions, thinly sliced diagonally (see note)

1 medium clove Fresh Garlic, finely grated

1 tbsp. Dried Mint

1 tsp. Lime Zest, grated

¼ cup Fresh Lime Juice

¼ cup Fresh Cilantro, chopped

2 tbsp. Extra Virgin Olive Oil (optional)

Directions:

Core and cut tomatoes into 1-inch pieces.  Slice cucumber in half lengthwise, seed it and slice into ½ inch pieces.  Place the tomato and cucumber in a large colander.  Set in a sink and sprinkle with 2 tsp. salt.  Gently toss to combine and let stand for 20 minutes.  Toss once or twice to encourage the liquid to drain.  In a large bowl, combine scallion whites with ½ tsp. salt.  Then use your hands to gently rub the salt into the scallions until slightly softened and wilted.  Stir in garlic, mint, lime zest and juice.  Set aside until tomato-cucumber mixture is ready.  Add the tomato-cucumber mixture to the bowl with the white scallions.  Next add the black pepper, scallion greens and cilantro.  Toss to combine, taste and adjust seasoning if needed with salt and pepper.  Transfer to a serving bowl and drizzle with a little of the oil and serve.

Notes:              After slicing scallions, keep white and green parts separate.

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Hasselback Caprese Salad

 

Hasselback Caprese Salad

(6 servings)

Ingredients:

6 medium to large Roma Tomatoes

8 oz. pkg. Fresh Mozzarella Cheese

24 to 30 large Fresh Basil Leaves

12-inch square Heavy Foil

as needed Balsamic Vinegar

Directions:

Make a pan out of heavy foil and set aside.  Cut a thin slice off the tops of the tomatoes to remove stem end.  Laying the tomatoes on their sides, slice ¼ inch intervals stopping about a ½ inch from going all the way through.  Cut the fresh mozzarella into ¼ inch thick slices.  Clean basil and start alternating the cheese and basil between the slices in the tomatoes.  Set up your grill for indirect heat cooking with heat on medium-high.  Place foil pan on the indirect heat side and fill with the prepared tomatoes.  Grill for 10-minutes or until cheese begins to melt.  Do this with the lid closed.  Remove tomatoes to a serving platter and sprinkle with balsamic vinegar and serve.

Notes:              You can also do this recipe in your indoor oven.  Place the foil pan on a rimmed baking sheet and a pre-heated 400-degree oven for the same time frame as the grill.

Ideas for Future Efforts

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Salads with Fresh Tomatoes

It’s summer tomato season.  Everyone is eating these delicious fresh tomatoes and looking for different ways to use them.  This week I have a couple recipes using fresh garden tomatoes that I think you will want to try.

You’ve heard of Hasselback potatoes, well try “Hasselback Caprese Salad” for something different.  That’s Wednesday’s recipe.  On Thursday, we have “Tomato-Cucumber Salad” to try.

These are just two of many recipes out there for fresh in-season tomatoes.  I love just slicing, seasoning and eating the tomato all by itself.  But my personal favorite is on a BLT sandwich.  It’s the only time of the year that I eat BLTs.

So enjoy trying these or other tomato recipes.  There are more under the recipe tabs above too.  “Happy Cooking” until next time.  And don’t forget to help spread the word on this food blog link.  Thanks.

Spaghetti Corn-Bonara (GF)

Spaghetti Corn-Bonara (GF)

(6 servings)

 

Ingredients:

6 ears Corn, cooked and cut off cob (see note)

8 oz. Bacon, chopped

1 tbsp. Fresh Garlic, minced

1 cup Half and Half

2 Egg Yolks

1-2 tsp. Cracked Black Pepper

12 oz. Spaghetti

½ cup Parmesan, shredded

Directions:

In a large skillet, cook bacon over medium heat until crisp.  While bacon is cooking, whisk together the half and half, egg yolks and black pepper.  Also have spaghetti cooking so it’s done about the same time as the bacon.  Drain spaghetti but reserve about a cup of the pasta water.  Remove bacon to a paper towel lined plate and set aside.  Keep 2 tbsp. of bacon grease and add the garlic.  Cook about 30 seconds.  Now add the cream mixture, spaghetti, corn, bacon and cheese, stirring to combine.  Bring mixture to a boil, stirring constantly.  Add pasta water as needed to desired consistency.  Serve immediately.

Notes:              You can cook the corn in boiling water, bake it in an oven or microwave it.  You could even grill it.  The choice is yours.  Once cooked, cut it off the cob and set aside until recipe call for it.

Notes:              Because we are talking gluten-free, be sure you have checked that all your ingredient are gluten-free.

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Creamy Baked Spagghetti (GF)

Creamy Baked Pasta (GF)

(8-12 servings)

 

Ingredients:

1 lb. Ground Chuck, browned and drained

1 jar (24 oz.) Spaghetti Sauce

8 oz. Cream Cheese, room temperature

1 cup Sour Cream

1 cup Cottage Cheese

1 lb. Spaghetti Noodles, cooked and drained

1 cup Cheddar Cheese, grated

Directions:

Butter the bottom and sides of a 9x13 baking dish and set aside.  In a medium bowl, combine the cooked beef and spaghetti sauce.  In another medium bowl, beat together the cream cheese, sour cream and cottage cheese.  Season with salt and pepper if desired.  Place half the cooked spaghetti in the baking dish.  Top with half the cream cheese mixture trying to spread it evenly.  Now spread half the meat mixture over it and repeat the process.  Finish with evenly spreading the cheddar cheese over top.  Place in a pre-heated 350-degree oven and bake for 30 minutes or until hot and bubbly.

Notes:              Because we are talking gluten-free, be sure you have checked that all your ingredient are gluten-free.

Notes:              If you like, trade out the ground chuck for sweet or hot Italian sausage for a little different taste.

Ideas for Future Efforts

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Gluten-Free Pasta Dishes

This week I have two pasta dishes for you.  One goes in the oven and the other gets done on the stove top.  The second one is seasonable too.  It uses fresh corn of the cob.

So try the “Creamy Baked Spaghetti (GF)” on Wednesday.  Then give the “Spaghetti Corn-Bonara (GF)” a try while fresh corn is in season.  You could sub frozen corn during the off season.

When you cut the corn off the cob, it’s alright to leave some in chunks for this dish.

Remember to always check your ingredients when cooking gluten-free.  “Happy Cooking” and see you next time.  Please continue to share this food blog link with family and friends.  Thanks.