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Posts Tagged ‘tomato’

Ingredients:img_1530-2

– 1 cup quinoa, uncooked
– 2 cups water
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 cucumber, diced
– 1 cup fresh parsley, chopped
– 3 medium tomatoes, diced
– 1/4 cup crumbled Feta cheese
– 1/4 cup SOOC Dill extra-virgin olive oil
-1/4 cup SOOC Sicilian Lemon balsamic vinegar

Instructions:

– Thoroughly rinse quinoa before using. Add quinoa and water to a medium pot, and bring to boil. Once boiling, cook for 10-15 minutes or until tender and fluffy. Transfer to a large bowl and let cool completely.
– Combine Dill EVOO, Sicilian Lemon balsamic, cucumber, tomatoes, onion, garlic, parsley, and feta into a large bowl. Once quinoa is cool, add to the mixture. Fold together completely. Enjoy on its own, or pair with grilled shrimp! Enjoy!

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Ingredients:

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper25746_l
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
Dried oregano
Sea salt
SOOC Koroneiki EVOO
SOOC Traditional 18-year Balsamic
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
Pickled pepperoncini hot peppers (garnish)

Directions:

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.  Slice the cucumber into 1/4-inch slices, cutting slices in half, and peeling if desired.  Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings. Salt lightly, to taste.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano. Pour olive oil over the salad, and toss. Just before serving, top the salad with Feta cheese and olives.  Drizzle balsamic vinegar over the top, and garnish with hot peppers. For a more traditional option, serve over a bed of fresh greens.

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Ingredients

3 Tbsp SOOC Garlic Olive Oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/2 cup celery, minced
1 clove garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

Instructions

  1. Heat olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, garlic, zucchini and green beans, about 5 minutes.
  2. Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  3. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Nutritional Information

Serving Size: 1 1/4 cups * Calories: 190 * Fat: 4 g * Carbs: 30.4 g * Fiber: 9 g * Protein: 8.9 g

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Serves Two:
2 large vine ripe tomatoes
4 oz. baby lettuce or field greens
6 each red onion rings
2 oz. capers
8 oz. fresh lump crab meat
6 oz. mayonnaise
1 lemon for juice
1 tsp minced garlic
salt and black pepper to taste
chopped fresh herbs to taste
8 oz balsamic vinegar, such as the Traditional 18-year
toasted French bread
Directions:
In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)
In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.
Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool. Slice the French bread and toast in oven or toaster, set aside when done. Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked. Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.
Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.
Serve, impress and enjoy!

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