Earthly Eating

• Basil and Tomato Pasta Salad
Serves: 12

8 ounces dried pasta like Rotini
6 ounces fresh green beans, trimmed and cut into 1-inch pieces
3 medium tomatoes cut into wedges
1 cup vinaigrette dressing
1 cup shredded Parmesan cheese
1/2 cup sliced, and pitted ripe olives
1/2 cup shredded fresh basil

Cook the pasta as the package directs and add the green beans in the last 5 minutes of the cooking time. Drain and rinse in cold water and drain once more.

Mix the pasta, tomatoes, salad dressing, and shredded cheese in a bowl and add olives and basil and mix just to incorporate. Refrigerate and top with Parmesan cheese before serving.

• Stuffed Cherry Tomatoes
Serves: 12

3 dozen cherry tomatoes
2 tbs. pesto, you can make this homemade or purchased it already made.
2 tbs. fresh parsley
2 tbs. fresh chives
1 tbs. fresh tarragon or dill
1 (8oz.) packaged cream cheese
4 ounces fresh goat cheese or cream cheese
Fresh parsley

Cut off the top of each cherry tomato on the stem end. Don’t cut in half, just cut the tops. Set aside the tops and hollow out the tomatoes and place insides in a bowl.

Combine tomato insides with pesto, garlic, and 2 tbs, parsley and chives. Add tarragon and dill and place the mixture into a food processor. Process for 15 minutes and add the cream cheese and goat cheese. Process until smooth and add to a pastry bag. Pipe the filling into each cherry tomato and garnish with the parsley and dill springs. Place the tomato tops back on and serve.
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Earthly Eating Recipe

Shrimp Linguine
Serves: 4

1 package shrimp scampi or lemon butter shrimp
1 package frozen broccoli florets
8 oz. linguine dry pasta

Cook the linguine according to how the package directs. Place the shrimp and frozen broccoli in a non-stick skillet over medium heat. Following cooking instructions according to how the frozen shrimp package directs. Cook for about 5 minutes. Stir together the shrimp and broccoli mix with the linguine and serve with Parmesan cheese sprinkled on top.

Happy Eating!

These recipes are awesome because they utilize one of the summer’s most delicate fruit, the tomato.

• Steamed Veggies
Serves: 6

1 cup zucchini, cut into wedges
1 cup button mushrooms
1 cup each red and yellow peppers, cut into wedges
1 large tomato, cut into chunks
1 cup large cherry tomatoes
1/2 cup Italian Dressing
2 tbs. 100% grated Parmesan cheese

Preheat the oven to medium high heat. Toss the vegetables and tomatoes with the dressing. Place in the center of an 18-inch piece of baking foil and then place on a cookie sheet. Fold the edges and sides of the foil up over the vegetables and fold to close to contain the entire contents. Place the cookie sheet in the middle of the oven rack. Bake for about 15 minutes or until done to your liking. Cut open the foil bag and dump contents into a serving bowl. Sprinkle with the cheese and serve.

• Grilled Tomatoes
Serves: 4

4 large tomatoes, cut lengthwise in half
1/2 cup Italian dressing
1/2 cup Mozzarella cheese
2 tbs. 100% Parmesan cheese, grated
1 tbs. fresh basil herbs

Preheat oven to medium high heat. Place the tomatoes cut sides up and in a baking dish. Drizzle with the dressing and sprinkle with the cheeses. Cover with wax paper than with foil and bake 15 minutes or until the cheese is melted and browned. Sprinkle with herbs before serving.

• Tomato and Chicken Sandwiches
Serves: 4

1/2 cup sliced onions
1/2 cup sliced tomatoes
1/2 cup green pepper strips
1 tbs. oil
4 small boneless, skinless chicken breast halves
1/3 cup BBQ sauce
4 Mozzarella cheese slices
4 Kaiser Rolls, split and toasted

Preheat oven to medium high heat. Cook and stir onion and pepper in the oil in a skillet on medium heat for about 5 minutes. Cover and set aside. Keep them warm while you grill the chicken for about 8 minutes turning over and brushing with BBQ sauce. Cook an additional 10 minutes, turning occasionally and brushing with remaining BBQ sauce.

Fill the tools with chicken, cheese, onion and peppers and finish off with a fresh chilled tomato and serve.
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Earthly Eating Recipe

Creamy Ham and Potato Soup
Serves: 4

12 ounces new potatoes, quartered and enough to make 2 cups worth
1 cup water
1 cup chopped carrot
1/2 cup onion
1/2 cup celery
1/4 tsp. dried thyme or basil
1/4 tsp. black pepper
1-1/2 cups half, light cream or milk
1 10-3/4 ounce can cream of celery soup
1 cup cooked ham, cut into cubes
3/4 cup shredded American cheese
Snipped fresh chives
Coarsely cracked balk pepper for taste
Shredded American cheese for garnish

In a large saucepan combine the potatoes, water, carrot, onion, celery, thyme, and pepper and bring to boil. Reduce the heat and simmer with the lid on for about 15 minutes or until everything is tender.

Stir in cream, soup and ham. Heat through and reduce to low and add the cheese. Serve with chives, pepper and cheese on top of each serving.

Happy Eating!

With one can of tomato soup you have a variety of different meal options. Here are three to try with your can tonight.

• Tomato soup and Meatball Parmesan: Heat the soup in a soup pan over medium heat and add 1/4 tsp. garlic powder. Stir to combine and add Italian seasoning, alt and pepper to taste. Add your own recipe for already cooked meatball or prepackaged meatball and bring to a boil. Remove from heat and place a scoop with a few meatballs onto sub rolls and top with mozzarella cheese and serve.

• Tomato Soup Spaghetti: Place a can of tomato soup in a stock pot and add marinara sauce to the soup. Add a bit of parmesan added to the mix. Top angel hair pasta that has been precooked with the sauce mix and serve with garlic bread and a bit more parmesan cheese added to the top.

• Tomato and Tortellini Soup: Heat a can of tomato soup with a can of whole milk until warmed. Stir in some cooked cheese tortellini and grated Parmesan cheese and stir till combined. Serve in individual serving dishes and serve.
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Earthly Eating Recipe

Oven Roasted Chicken and Veggies
Serves: 6

1 roasted chicken, giblets removed
1/2 tsp. each of slat and pepper
1/2 tsp. dried thyme
6 small red potatoes, halved
1 medium sized red onions, cut into small wedges
2 large carrots cut in have them cut into smaller pieces
3 small parsnips peeled and cut into 2 inch lengths.

Heat the oven to 400 degrees and in a large roasting pan sprayed with nonstick cooking spray, place the chicken and sprinkle with halt the salt, pepper and thyme.

Roast the chicken for 25 minutes. Add the veggies and sprinkle with the remaining salt, pepper and thyme. Toss to coat every piece and roast for an additional 45 minutes. Remove the chicken and cut on a cutting board. Arrange the vegetables on platter and place the chicken that has been sliced against the grain in the middle. Serve with garlic bread or rolls and a bit of the parsnips sprinkled on top.

Happy Eating!

Here are some tomato recipe ideas that are simply divine and easy as well.

• Tomato Sauce
Makes: 4 to 6 pints

5 pounds (about 25) paste tomatoes
2 tbs. olive oil
2 onion, chopped
4 garlic cloves, crushed
5 tbs. chopped green pepper
2 tbs. parsley
2 tsp. basil or oregano
1 bay leaf
Pepper to taste
2 tsp. Worcestershire sauce
Water or red wine
1/4 cup lemon juice

Loosen tomato skins by plunging them into boiling water for about 1 minute, then into cold water. Remove the skins with ease after this process. Cut the tomatoes into chunks. Meanwhile, heat oil in a large stock pot and sauté the onions and garlic. Stir in pepper and the tomatoes. Simmer for about 1 minute then add the spices, herbs and simmer for up to 1 hour, stirring after every 20 minutes. If the liquid is reduced and boiled down add a cup of water or red wine. Once the hour has past remove from the heat and add the lemon juice.

• Tomato Juice Cocktail
Makes: 4 quarts

12 large, ripe tomatoes
4 medium, sized carrots
2 large sweet green or red peppers (optional)
4 celery stalks, diced (include the leaves with this recipe)
2 onions, diced
1 garlic clove, minced
1/4 cup lemon juice
2 tbs. honey to your taste
2 tsp. Worcestershire sauce
1/2 tsp black pepper
2 bay leaves
2 springs fresh basil, dill, or thyme to you liking

Wash the tomatoes and remove the cores then cut into small chunks. Scrub and grate the carrots. Core and seed the peppers. Once the peppers are seeded mince into small pieces. Combine all ingredients into a large stock pot. Simmer over low heat for 45 to 50 minutes, stirring occasionally. Once the vegetables are soft, pick out the herbs and strain the liquid though a sieve or thin strainer.

• Homemade Ketchup
Makes: 1 pint

2 cups tomato puree
2 cups tomato juice
1 cup cider vinegar
1/2 cup honey
1 tsp. Worcestershire sauce
1 tsp. dry mustard
2-inch piece of cinnamon stick
1/2 tsp. ground allspice
2 stalks celery with the leaves
2 onions

In a heavy saucepan, add the tomato puree, tomato juice, cider vinegar, honey, Worcestershire sauce and dry mustard. Place over medium heat and bring to a boil.

Put the cinnamon and allspice in a spice bag and add to the ketchup mixture. Add the celery and onions as well. When the mixture reaches boiling, reduce the heat and simmer uncovered for about 3 hours. Stir occasionally during the cooking time. Remove the spice bag after the cooking time and the celery and onions as well. Store in the refrigerator.
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Earthly Eating Recipe

Lentil Loaf
Serves: 6

2 cups cooked lentils (soak these about 2 hours and then boil for 30 minutes before using)
1 cup rolled oats
1 cup grated organic cheddar cheese
1/2 cup tomato sauce (can be the homemade version above if you like)
2 organic eggs, beaten
1 bunch chopped parsley, chives or scallions
2 tsp. tamari
1 tsp. garlic or onions granules
1 tsp. oregano

Mix all the ingredients together in a large bowl. Pour the mixture into an oiled casserole dish and bake at 375 degrees for about 45 minutes.

Happy Eating!

• Red and Green Tomato Sauce with Yellow Peppers
Makes: 3 1/2 cups

3 cloves garlic
1 tbs. olive oil
2 large onions, thinly sliced
4 medium size green tomatoes, slices
3 sweet yellow peppers, cut into 1/2-inch strips
5 large ripe red tomatoes, peeled and cubed
1/4 tsp. crushed red pepper
1/4 tsp. dried rosemary
Pinch of dried oregano
1/4 tsp. pepper
2 tbs. minced fresh parsley

Place the garlic cloves and oil in a large heavy skillet and sauté over medium heat. When the garlic sizzles and browns, remove it from the skillet and discard. Quickly add the onions and cook with stirring, do this for about 8 minutes. Add green tomatoes and yellow pepper, then cook for 15 more minutes. Stir in red tomatoes, red pepper, rosemary and oregano, and then cook for another 5 minutes. Add the pepper and 1 tbs. of parsley. Serve over hot pasta, garnished with remaining parsley.

• Fried Green Tomatoes
Serves: 4 to 6

1 cup whole wheat flour or cornmeal
1 1/2 tsp. pepper
6 large tomatoes cut into 1/2-inch slices
2 tbs. cooking oil
1 tbs. minced fresh basil or 1/4 tsp. dried

Combine flour or cornmeal and pepper together. Dip the tomato slices into the mixture. Pour oil into a large heavy skillet. When hot, add the tomato slices one layer at a time. Reduce heat and cook slowly until they are brown on one side. Turn carefully and cook until the inside is tender and second side is brown. Remove each slice as it is finished and place it on a warm serving dish. Continue with all the slices. Pour pan drippings over the tomatoes and sprinkle with basil and serve.

• Green Tomato Ketchup
Makes: 6 pints

6 pounds green tomatoes
3 pounds onions
1 tbs. black pepper
1 tbs. mustard
1 tsp. Worcestershire sauce
1 quart vinegar
1 cup honey

Slice the tomatoes and onions and put in a pot with seasonings; pour vinegar over all and cook for 4 hours over slow heat, stirring occasionally. Put the mixture through a sieve or feed mill, return it to the pot and bring to a boil again; then add the honey.
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Earthly Eating Recipe

Feta-Stuffed Chicken Burgers
Serves: 4

1 pound uncooked ground chicken breast
1 tbs. fresh oregano
1/4 tsp. garlic powder
7 tbs. feta cheese, crumbles
4 small wheat pitas
4 pieces lettuce, romaine
2/3 cup roasted red peppers, sliced (without the oil)
Black olives, sliced

Preheat grill or broiler. Mix the chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and press them gently into patties. Grill or broil patties until internal temperature of the burger reaches 165 degrees, about 7 to 8 minutes per side. Serve each burger in a pita with lettuce leaf, 1/4 of pepper and 1 tsp. of olives.

Happy Eating!

Tomato varieties such as oxheart, beefsteak, plum, cherry and grape are incredibly popular from use in cuisine today, and the colorful fruit is known for its high lycopene content-an antioxidant present especially when cooked. The tomato is botanically a fruit, although it is nutritionally categorized as a vegetable, and is used in ketchup, sauces and pizza, as well as its many varied uses in cooking. Although, the BLT may be on the less complex side of the fare that this fruit graces, as a topping, the tomato can’t be beat. Probably originating in the highlands of South America, the vividly hued fruit was distributed throughout the Spanish colonies after the Spanish colonization of the Americas, and soon it became favored worldwide. -Skin 2007

Below are some choice ways to enjoy the tomato in juice form. These juices not only have a great deal of lycopene content they are also fun to make and drink. Try serving these juices at a get together or social function and hear the raves for more.

• Tomato Juice
Use 2 or 3 ripe tomatoes, quartered

Fresh Tomato Juice
Makes: 1 1/4 cups
Quarter clean tomatoes and remove the stem end core. Place tomatoes in a blender and process for 30 to 60 seconds, until smooth. Chill and serve.

Traditional Tomato Juice
Makes: 1 1/4 cups
Follow the same directions as above. Pour juice into a saucepan and simmer over medium heat for 5 to 10 minutes. Salt to taste, chill and serve.

Canned Tomato Juice

Fill a blender with 6 to 8 cups clean tomato quarters (for each batch). Process for 30 to 60 seconds, and stir if need to. In a large saucepan, bring juice to a boil, stirring occasionally. Salt to taste. Add 2 tbs. lemon juice per quart of tomato juice. Freeze or can. To can, pour into hot, scalded jars, leaving 1/4-inch headspace for pints and 1/2-inch headspace for quarts. Seal and process pints 35 minutes and quarts 45 minutes in a boiling water bath.

• Spicy Tomato Juice

4 medium ripe tomatoes, quarters (480g)
1/4 sweet green bell pepper (30g)
1/2 small onion (18g)
1 clove garlic (3g)
1/2 fresh hot chili pepper, seeded (7g)
Salt to taste

Place all the ingredients listed into a blender. Process for 1 to 1 1/2 minutes. Chill and serve.

• Herbed Vegetable with Tomato Juice Blend
Makes: 6 cups

3 lbs. (1.36kg) ripe tomatoes, quartered
1 medium carrot (60 g)
1/2 sweet green bell pepper (60g)
1 celery rib, with leaves (40g)
1/4 medium onion (28g)
1/2 garlic clove (3g)
1 tbs. (15mL) lemon juice
1 tsp. (5mL) honey (optional)
1/8 tsp. (1mL) black pepper
Salt to taste
1 small bay leaf (cooked juice only)
1 large fresh basil leaf (cooked juice only)

Fresh juice:
Makes: 6 cups

Place tomatoes, carrot, bell pepper, celery, onion, garlic, lemon juice, honey, black pepper and salt in a blender. Process for 1 to 1 1/2 minutes. Chill and serve.

Cooked juice:
Makes 6 cups

Follow the directions the same as above. Pour juice into a saucepan; add bay leaf and fresh basil. Simmer over medium-low heat for 5 to 10 minutes. Remove bay leaf and basil. Serve cold.
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Earthly Eating Recipe

Apple-Cinnamon Granola Bread
Makes: 1 loaf, 12 servings

2-1 / 2 to 3 cups all-purpose flour
1-1 / 4 cups whole wheat flour
3 / 4 cup granola
2 tbs. sugar
1 envelope rapid rise yeast
1 tsp. salt
1 tsp. ground cinnamon
1 / 2 cup water
1 / 2 cup milk
1 / 2 cup applesauce
2 tbs. butter or margarine

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, granola, sugar, undissolved yeast, salt, and ground cinnamon. Heat water, milk, applesauce, and butter until hot. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 F for 30 minutes or until done. Remove from pan; cool on wire rack.

An Apple a Day Info:
If your child has asthma, add apple juice to your grocery list. A recent study found that kids who drink the juice from concentrate at least once a day are at 47% lower risk for wheezing than children who drink it less often.

Happy Eating!