Tag Archives: tomato

A Sunday Twofer: Zucchini-Tomato Salad and Pesto

9 Aug

zucchini tomato pesto salad

A friend had given us a giant zucchini, one that will probably feed us for at least three meals, and I wasn’t sure what to do with it. She had also given us some lovely tomatoes. And I had half an onion in the fridge. So I was really happy to see a recipe in the paper just a day or so ago for a zucchini, tomato and basil salad.

Problem was I had no fresh basil. Another friend had given us a big bag of basil a few weeks earlier, and I had already turned it into pesto! No worries; I decided to make the salad using pesto and a little red wine vinegar instead of the basil and vinaigrette. It worked great!

I also discovered I had already run the tomato, zucchini and basil salad recipe, or one very much like it, in 2013, the year I started this blog.

I figured if I’m now going to give you the variation using pesto, I should give you the pesto recipe as well, because it’s so easy. So the basil recipe follows the salad recipe. I usually make half a batch, using two cups of basil, and then freeze the pesto in small amounts (enough to make a nice pasta sauce for two to four people). Freeze it in an ice cube tray, if you have one, then save the frozen cubes in a plastic freezer bag.

Of course you can use store-bought pesto if you don’t want to make your own.

In 2013 I also wrote about what to do with too much basil. It was one of my earliest pieces for this blog. You can find it here.

Zucchini and Tomato Salad with Pesto

Ingredients:

2 – 3 small zucchini or an equivalent amount from a large zucchini, sliced or diced
3 plum tomatoes or an equivalent amount of cherry/grape tomatoes, chopped
½ small onion, sliced thin
1 Tbs. fresh parsley or 1 tsp. dried parsley
2 Tbs. pesto, homemade or jarred
1 Tbs. red wine vinegar

Directions:

Mix all ingredients in a large bowl and allow to sit at room temperature for at least an hour before serving.

Serves 4

Basic Pesto

Ingredients:

4 cups packed fresh basil leaves
½ cup pine nuts, lightly toasted
¾ cup grated Parmesan or Pecorino cheese
6 cloves garlic, or more to taste
¼ cup olive oil
Warm water as needed
Salt and pepper to taste

Directions:

In the bowl of a food processor, combine all the ingredients and pulse until smooth but not a paste. Adjust seasonings and pulse again to mix. Add a little bit of warm water if it seems too thick.

If you don’t want to serve it all at once, freeze it in small quantities (an ice cube tray is a great way to do this).

Serve either warm or at room temperature. You might want to thin the pesto with a little milk or cream before using it as a sauce.

Makes 2 cups (enough to serve 8 or more as a pasta sauce)

Avocado salad

26 May

avocado saladAvocadoes were on sale this week, so it was a good opportunity to make this yummy salad. I would say it’s very easy, but it’s kind of a pain cubing four avocados. It’s well worth the effort, though!

You can tell an avocado is ripe when the skin is very dark, almost black, and it has some “give” to it. But don’t wait till it’s too soft, or the flesh will be mushy and may even turn black.

It looks like there’s no red onion in this photo. If you don’t have red you can cheat and use a regular ol’ yellow onion. But red looks prettier.

Ingredients:

4 or 5 ripe avocados (the small “Hass” type)
1 pint grape or cherry tomatoes
1 can hearts of palm, drained
1/2 cup red onion, chopped
3 Tbs. lemon juice
2 Tbs. mayonnaise
1 tsp. salt or more to taste
black pepper to taste

Directions:

Slice each avocado lengthwise, and twist to open it. Remove the pit. (I do this by sticking a knife into the pit and pulling it out, probably not the safest method.)

Cut the avocado into cubes by slicing lengthwise and widthwise while it’s still in the skin; then use a tablespoon to scoop out the cubes into a large bowl. Scrape any avocado meat that remains into the bowl as well.

Cut each grape or cherry tomato in half, unless they are very small, and add to the bowl.

If your hearts of palm aren’t already sliced or in pieces, slice them and add to the bowl.

Add the chopped onion.

Sprinkle with lemon juice and add just enough mayonnaise to hold the ingredients together. The avocado is very moist and also full of oil, so you won’t need much mayo.

Season with salt and pepper to taste.

If you serve on individual plates (rather than letter people help themslves), it looks nice on top of a lettuce leaf.

Serves 4 to 6

 

Spinach-Tortellini Soup

9 Apr

Spinach-Tortellini SoupI adapted this recipe from a recipe I clipped from the Detroit Free Press, whose food editor adapted it from Fine Cooking magazine (November 2001). It’s a nice, hearty soup – serve it with a salad and some crusty bread and you’ve got dinner! It’s great for a dreary, rainy, not-quite-spring day like we have today in Detroit.

Warning: it’s quite garlicky, so make sure everyone in the family eats it — and don’t breathe on anyone who doesn’t!

Ingredients:

2 Tbs. olive oil
4-6 cloves garlic, finely chopped
½ cup chopped onion
4 cups vegetable broth or chicken broth
2 cups water
9 oz. fresh or frozen cheese tortellini, or 2 cups of the dry tortellini in a bag from Costco
1 can (14½ oz.) diced tomatoes
10 oz. fresh spinach, wash, stemmed and coarsely chopped, or 1 10-oz. pkg. frozen spinach, thawed and squeezed dry
8-10 basil leaves, coarsely chopped, or 2 tsp. dried basil
1 egg
½ cup grated or shredded Parmesan cheese
Salt and pepper to taste

Directions:

In a large saucepan, heat the olive oil and sauté the garlic and onion until fragrant, about 3 minutes. Add the broth, water and tomatoes (with the juice) and bring to a boil. Add the tortellini and cook over low to medium heat until the pasta is tender. Reduce heat to a simmer. Stir in the spinach and basil; if using fresh, cook until they are wilted, about 2 minutes. In a small bowl, whisk together the egg and Parmesan cheese. Drizzle the egg and cheese mixture into the soup and cook, stirring, for about 3 minutes more. Season with salt and pepper to taste.

Serves 6