Tag Archives: Tomatoes

Farro Salad with Tomatoes, Spinach and Feta

Farro Salad with Tomatoes, Spinach and Feta
Serves 4
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Ingredients
  1. 1 1/2 cups semi-pearled farro
  2. 1 container grape tomatoes, halved and roasted
  3. 1/2 red onion, chopped
  4. 2 cups baby spinach
  5. 6 tablespoons chopped basil
  6. 1/2 cup olive oil
  7. 1/4 cup white wine vinegar
  8. Salt and pepper to taste
  9. 6 ounces crumbled feta
Instructions
  1. In a large pot, cook farro just until tender, about 10 minutes. Drain.
  2. Transfer farro to a large bowl. While still warm, add tomatoes, onion and spinach, allowing spinach leaves to wilt.
  3. In a small bowl, whisk together oil and vinegar. Season with salt and pepper and add to farro salad, along with the feta. Toss to coat. Can be served warm or cold.
Notes
  1. Recipe Created For: Dutch Oven
  2. © 2015 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Halibut with Cherry Tomatoes & Tarragon

Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon
Serves 4
Blogger and author of The Nourished Kitchen, Jennifer McGruther, shares this summertime recipe today, join us this weekend to see what else is in store!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Fish
  1. 4 (4- to 6-ounce) halibut fillets
  2. 1/2 teaspoon finely ground unrefined sea salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1 teaspoon chopped fresh thyme leaves
  5. 1 tablespoon clarified butter
Tomatoes
  1. 2 tablespoons extra-virgin olive oil
  2. 1 shallot, minced
  3. 2 cloves garlic, minced
  4. 1 pound cherry tomatoes, halved
  5. 1/4 cup coarsely chopped fresh tarragon
Instructions
  1. Sprinkle the halibut with the salt, pepper, and thyme. Set the fillets on a plate and let them rest a bit while you prepare to cook the fish.
  2. Melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the halibut skin side down in the hot fat and sear for 4 or 5 minutes, until the skin crisps and browns. Flip the fish and continue cooking for another 2 to 3 minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate and tent it with parchment paper or foil to keep it warm.
  3. To prepare the tomatoes, set the skillet you used to cook the fish over medium heat and pour in the olive oil. Toss in the shallot and garlic and cook, stirring frequently, until fragrant and translucent, about 6 minutes. Toss in the tomatoes and sauté them with the shallot and garlic until they soften and release their juice, about 2 minutes. Add the tarragon and continue cooking, stirring frequently, for 1 minute.
  4. Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish and serve immediately.
Notes
  1. Copyright 2014 Ten Speed Press, "The Nourished Kitchen" by Jennifer McGruther. Recipe used with author's permission
Adapted from The Nourished Kitchen
Adapted from The Nourished Kitchen
Cooks Recipes http://recipe.cookswarehouse.com/

Fried Green Tomatoes

Fried Green Tomatoes
Serves 8
Gardens and farmers markets are overflowing with summer vegetables! Tomatoes are especially plentiful! Harvest a few of those tomatoes while they are still green and enjoy a Southern summer favorite! Cooking class instructor Aletia Dupree shares her recipe for this iconic dish. Learn more recipes that highlight the flavors of the summer garden in her upcoming class Summertime in the South: Fresh Vegetables from the Garden which is being held on July 28 at our East Cobb location. Only a few seats remain, register today before the class is sold out!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 5 large, firm green tomatoes
  2. 2 tablespoons sugar
  3. 2 eggs, slightly beaten
  4. 3/4 cup milk
  5. 3/4 cup buttermilk
  6. 1 1/4 cups self-rising flour
  7. 1/2 cup cornmeal
  8. 1/8 teaspoon black pepper
  9. 2 cups vegetable (for frying)
Instructions
  1. Slice tomatoes into 1/4-inch slices and place in a small bowl. Sprinkle sugar over tomatoes and set aside.
  2. In another bowl, whisk together eggs, milk and buttermilk and set aside.
  3. Mix flour, cornmeal and pepper together.
  4. Dip tomatoes in milk mixture, then dredge in the flour mixture.
  5. Heat oil in a heavy duty skillet, add tomatoes and fry until light golden brown, turning one time.
  6. Drain on paper towels, serve immediately.
Notes
  1. These are wonderful as a side dish or served as an appetizer with ranch dressing or horseradish sauce.
Adapted from © Copyright 2010, "Deliciously Southern" by Aletia Dupree Moon
Cooks Recipes http://recipe.cookswarehouse.com/