It’s summer time, let’s have some tomatoes
• 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!
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