Tag Archives: Tomatoes

Zucchini, Tomato and Corn Fettuccine with Walnuts and Feta

Dish shown here with parmesan instead of feta

Dish shown here with parmesan instead of feta

It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.”

This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia.

On the menu:
Zucchini, tomato and corn fettuccine with walnuts and feta
Serves 3
Adapted from Real Simple

1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]
3 Tbsp olive oil
2 garlic cloves
1 ear of corn, kernels cut off
2 small zucchini, cut into thin ribbons with a vegetable peeler
2 medium sized tomatoes, diced
2 tsp dried oregano
1/2 cup walnuts
1/2 cup feta cheese, crumbled

Cook pasta according to directions on box. Drain, reserving 1/2 cup pasta water.

In a medium sized skillet, heat olive oil over medium heat. Add garlic and corn and cook for about 4 minutes or until corn is cooked through. Add a liberal pinch of salt and pepper.

Add corn, zucchini, and tomatoes to pasta plus the 1/2 cup pasta water. Heat over medium heat for 8 – 9 minutes or until pasta is coated with sauce and vegetables are heated through. Add oregano and toss to combine. Plate pasta and top with walnuts and feta*.

*NOTE: The BF isn’t a big fan of feta, which does have a strong flavor. I thought this flavor made the dish but I topped his with freshly grated parmesan and he still went back for seconds. So if you hate feta, try parmesan. But definitely top with cheese. Always cheese.

Second note: I served this pasta with garlic bread (CARBS ON CARBS ON CARBS!) and The BF and my dad were preeeetty into it. Here’s the secret to incredible garlic bread: melt butter with garlic powder, stir to combine, spoon over slices of fresh bread, and broil for a minute or two until tops are lightly browned. De.Lish.

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Steak Salad with Blue Cheese and Tomatoes

Steak salad by LaurenFoodE
This dinner seems like a no-brainer but I needed to see it on another blog to make me think, “Oh yeah… that’s different!” It is so easy, relatively cheap, and takes all of 15 minutes to prepare. You’re welcome.

On the menu:
Steak salad with blue cheese and tomatoes
Serves 2

1 lb. flank steak
2 Tbsp olive oil
1/2 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
6 cups arugula (or however much you want – this is the bed for the salad)

Heat olive oil over medium heat in a large frying pan until the oil shimmers. Cook steak on each side for 4 – 5 minutes. Once cooked, move steak off the heat and cover with a foil tent. Let meat rest for at least 15 minutes. Slice steak with a sharp knife into slices, cutting against the grain of the meat.

Plate the arugula and top with sliced steak, tomatoes, and blue cheese.

Dressing:
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp honey
1/4 cup olive oil

Whisk together all ingredients and pour over salad.

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Vegan Chickpea Chili Over Rice


I have a new project that I’m working on that I’m SO excited about but can’t talk about quite yet (don’t worry, mom, I told you already). In the meantime, I can tell you it involves this: delicious food. And that’s all you really care about anyway, isn’t it?

This chili should come with a warning: contains colon cleansers. Get my drift? Don’t eat more than one heaping bowl if you’re like, going on a date or something and you prefer not to asphyxiate said date with vicious flatulence.

Do you guys read other food blogs that talk about flatulence? No? Well then I win!

On the menu:
Vegan chickpea chili over rice
Serves 5

2 cups jasmine rice
4 cups water
Salt
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 red bell pepper, seeded and roughly chopped
1 28-oz. can crushed tomatoes
1 tsp chili powder (chipotle chili powder if you can find it)
1/2 tsp ground cumin
Fresh ground black pepper
1 15-oz. can chickpeas, drained
1 15-oz. can kidney beans, drained

In a medium pot over medium heat, add the olive oil, the chopped onion, and the red pepper and sautee until the vegetables soften, around 10 – 15 minutes. Add the tomatoes, the cumin, and the chili powder and stir to combine. Let simmer over low heat for 20 minutes.

While the tomatoes are simmering, make the rice according to the package.

Season tomatoes with salt and pepper. Add chickpeas and kidney beans and cook over low/medium heat until beans are heated through, around 15 – 18 minutes. Put rice in bowls and serve chili over the top.

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Roasted sausage with garlic and cherry tomatoes


This meal requires such little preparation, I will probably make it every week from now until I start to smell like sausage. Remember, I’m trying to find a job so I don’t want to smell like a sausage factory when I walk into interviews…

… do I?

In any case, this takes an hour to roast but about 5 minutes to prepare. All you need is a roasting pan or an ovenproof skillet and you’re good to go.

On the menu:
Sausage with garlic and cherry tomatoes
Serves 2 – 3

1 lb sweet Italian sausage
2 cups cherry or grape tomatoes, washed
1 head of garlic, cloves separated and unpeeled
1/4 cup olive oil
3 Tbsp balsamic vinegar
2 tsp dried basil
2 tsp dried thyme
1 tsp salt
1 tsp pepper
1 cup small pasta (such as orzo) or white beans or wilted greens to serve the dish over, cooked according to box directions

Preheat oven to 425. Prick each sauce a few times on each side with a sharp knife or toothpick.

Add sausage, cherry tomatoes, garlic cloves, and spices to a roasting pan or ovensafe skillet. Pour over olive oil and balsamic vinegar. Using your hands*, toss until the herbs are distributed and everything is coated in olive and vinegar. Make sure everything is in one solid layer in your pan or skillet. Bake for 30 minutes. Flip sausage and roast for another 30 minutes. Serve over small pasta or beans or wilted greens. Splash a tiny bit more balsamic if desired.

*Do not use a spoon and deprive yourself of the slippery, crazy-cool feeling of tossing all this together with your hands. You’re giggling thinking about tossing slippery sausage with oil (hardy har har) but sexual undertones aside, it just feels so dang cool! Seriously. Okay, you’re still laughing. Fine fine, the cheese stands alone.

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Vegetarian Week: Peach, Tomato, and Corn Salad with Feta


Prepare yourselves: this salad is a hit. I know, you’re like, “Seriously? An exciting salad?” But in the dead of summer, when fruit is at its ripest and heat is at its hottest and your pits are at their sweatiest (no? just me?), you want something cool and refreshing even if you’re sittin’ pretty in Arctic/office air conditioning. This salad is it. When I served it to my parents my dad said, “What made you think this would all go together?” But truthfully, the geniuses over at WSJ thought this would go together. And I trust them.

On the menu:
Peach, tomato, and corn salad with feta
Serves 4
Adapted from this recipe from Wall Street Journal

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil

Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

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Mediterranean Chicken Salad

I love to cook (…duh) but sometimes weeknight meals feel like a chore to come up with. The BF and I do our weekly grocery shopping on Sundays and sometimes I just can’t think past Sunday night as far as meals go. “Are you sick of penne vodka?” I always ask, staring down at the shopping list with the same twenty items as last week and the week before.

If you’re like me, and you often run out of ideas, there’s a savior: Epicurious Weekday Meal Planner. It’s literally a meal for every night of the week. Not just an entree, not just a soup or a sandwich, a whole meal: salad, entree, and even a dessert suggestion. Epicurious even offers up suggestions on what to do with leftovers (for example, 2 cups of rice made on Monday could serve as the base for Tuesday’s soup). And the best part? Most meals are working-girl/guy friendly. You won’t find any four-hour-long roasting menus or Thanksgiving-sized turkey dinners. If you’re ever stuck for a meal idea, you gotta check it out.

The below meal comes straight from Epicurious’ Weekday Meal Planner and it exceeded my expectations. And I love that it makes enough leftovers for my lunch tomorrow and The BF’s dinner on Thursday.

On the menu:
Mediterranean chicken salad
Serves 5
Adapted from Epicurious.com 

4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh tarragon, chopped
1 Tbsp lemon juice
1/2 Tbsp dijon mustard
Salt and pepper to taste
3 cups cooked, diced chicken

1 cup orzo
1/3 cup dried cranberries
1 6-oz. jar of artichoke hearts, drained
2 Tbsp capers, drained
3 cups mixed greens
1/2 cup grape tomatoes, halved
1/2 cup cucumbers, diced

In a small bowl combined oil, vinegar, tarragon, lemon juice, and mustard, and whisk together until combined. Add salt and pepper to taste. Toss the chicken with 1/4 cup dressing until coated.

Cook orzo as directed and once drained, toss cooked orzo with the remainder of the dressing. Add chicken to the orzo, then add the cranberries, artichoke hearts, and capers.* Plate mixed greens and then chicken salad on top of the greens. Add tomatoes and cucumbers on the side (or on top if the mood strikes you).

*This salad is “supposed” to be served cold (I don’t really do a lot of things I’m supposed to when it comes to cooking) but I looooved the flavor of the balsamic vinegar when the chicken and orzo warmed it up, so feel free to serve it warm or at room temperature.

Note: I warmed up some naan and served it alongside the salad. It was the cherry on the sundae… and yes. Afterward I ate a sundae.

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Chicken Ragu with Tortellini


This is probably not news to anyone who knows me or reads this blog on the reg, but I love comfort food. I’m sure comfort food is different for everyone, but for me it’s cake, scrambled eggs, tomato sauce and pasta, macaroni and cheese… you get the idea. If it adds to your cholesterol, it makes me feel good.

In that same vein, ragu is probably one of my favorite pasta sauces. Ragu is defined as a vegetable-based sauce with meat in it, but in my mind I define a ragu as a tomato based sauce with shredded meat in it. Okay, so maybe culinary experts might disagree. Look at me give a care.

On the menu:
Chicken ragu with tortellini
Serves 4

1 28-0z. can crushed tomatoes
2 chicken breasts
1 onion, chopped
2 garlic cloves, minced
1/4 cup fresh basil, chopped
1/4 tsp salt
1/4 black pepper
1 lb. pasta (I used tortellini but you can use any pasta you like)
1 honking loaf of garlic bread (optional… but really… is it?)

Pour tomatoes, basil, onion, garlic, salt, and pepper into a slow cooker and mix well until combined. Nestle chicken into the tomato sauce and turn on slow cooker to 275 degrees or low heat. Cook for 6 – 8 hours.

Cook pasta according to directions.

Remove chicken and place on cutting board, and then use 2 forks to pull apart chicken. Return chicken to slow cooker, add pasta, and toss. Add salt and pepper to taste. Serve with garlic bread. Impress your friends. Be full and happy.

Chicken ragu in the slow cooker

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