Green bean and Tomato Salad

Here is another summer time favorite that makes use of fresh ingredients and best served in season. I went to our local farmers market for the first time in years this weekend and lucky me it was the tomato festival! So many colorful and flavorful varieties of tomatoes for the tasting and buying! I ended up getting alot of little cherry style tomatoes in a variety of colors. I am not sure how I left the market without any larger tomatoes for sandwiches ... oh well! I also bought some fresh green beans knowing I wanted to make this salad. It is super easy and makes a great side dish. Use any kind of tomato you like .... I used cherry tomatoes although the recipe calls for two large tomatoes. Really, it does not matter so get creative and use what you've got.

Green bean and Tomato Salad

1 pound fresh green beans, trimmed and snapped in half
2 large tomatoes, cut into wedges OR lots of cherry tomatoes halved OR whatever kind of tomato you fancy
2 TBS balsamic vinegar
3 TBS EVOO
2 tsp or less minced garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper

1. Bring large pot of water to a boil. Add green beans and cook 3 - 5 minutes until crisp tender. Drain. Run under cold water to stop cooking process. Place in large bowl. Add tomatoes.
2. Combine vinegar and remaining ingredients. Whisk together. Pour over beans and tomatoes and gently toss until coated.

Yum!

Fresh Tomato and Basil Quiche

This dish is perfect for summer time as it uses fresh basil and tomatoes ... both abundant and delicious during the summer season. Do this dish justice and only make it when tomatoes are in season. It is just wrong to buy tomatoes in winter when they are hard, pale and tasteless!

I want to post this recipe now as our local farmers market is having a tomato festival this weekend!

Fresh Tomato and Basil Quiche (adapted from Cooking Light)

1 frozen/ refrigerated roll out style pie crust thawed
olive oil
1 cup sliced onion (I halved my onion then sliced)
1 clove garlic, minced
1 cup shredded sharp cheddar cheese
1 cup sliced tomato (I mixed cherry and traditional tomato on my quiche)
1/4 cup shredded fresh basil
1 cup 2% milk
1 1/2 TBS flour
salt and pepper to taste
3 large eggs, beaten

1. Unroll pie crust and carefully place in quiche pan. Par bake at 400 degrees about 10 minutes. Poke a few holes in the crust before placing in oven.
2. Add a bit of olive oil to a non-stick skillet. Heat over medium-high until hot. Add onion and garlic, saute 8 minutes or until lightly browned. Spread onion mixture in bottom of the prepared crust.
3. Sprinkle cheese over the onion and arrange tomato slices over the cheese. Top with basil.
4. Whisk milk and flour together. Add to beaten eggs and whisk a bit more. Pour over tomatoes. Bake at 400 degrees for 35 - 45 minutes until golden and knife inserted near center of quiche comes out clean.

Serve with a fresh summer salad! Yum!

Lemon zested shrimp salad

Here is a lovely dish for late summer. Refreshing, easy and full of wonderful veggies and if you are lucky to live near (or near enough) the coast, local shrimp! This recipe was found in Cook.ing Lig.ht 2010 and modified by me.

Lemon zested shrimp salad

12 oz multi-color corkscrew pasta

1 lb peeled and deveined shrimp

1 clove garlic, mashed

lemon juice of 1/2 lemon

pinch of salt

1 cup halved cherry tomatoes

3/4 cup sliced celery

1 avocado, chopped *

1 pablano pepper, seeded and chopped

2 TBS fresh cilantro, chopped

2 TBS grated lemon rind

3 TBS fresh lemon juice

5 - 6 TBS Extra virgin olive oil

salt/ pepper

1. Cook pasta according to package directions. Drain and rinse with cool water. Drain again.

2. Heat large skillet over medium heat. Add a bit of olive oil. While skillet heats, drizzle the lemon juice from the lemon half over shrimp then sprinkle with a bit of salt. Add shrimp to skillet and saute 2 minutes on each side. Add mashed garlic during the last minute of cooking, giving a nice stir around just before removing shrimp from pan. Let shrimp cool a little bit.

3. Combine pasta, tomatoes and remaining ingredients through cilantro.

4. Mix together olive oil, lemon ride and juice, salt/ pepper. Stir with a whisk until combined.

5. Add shrimp to pasta mix and drizzle dressing over salad, stirring to coat.

* Because avocado turns funky in a short time, I tend to leave it out and add to individual salads just before serving. This keeps any leftovers from having icky looking avocado to pick out.

Tortellini Summer Salad

This recipe captures summer time at it's freshest. The past 90 degree weather got me in the summer time mood a little early, but it was still tasty. My sister in law made this years ago and I had to get the recipe from her. Simple and Delicious. If you can wait until summer is actually here, the flavors will be even fresher. Even better, visit your local farmers market for most of the ingredients!

I love the smell of fresh basil and lemon! This dish not only looks pretty, but fills the kitchen with the aroma of summer time!

I served this tonight with a side of peas, Italian flavored tofu and dinner bread.

Tortellini Summer Salad

Family size cheese tortellini

11 oz can corn

1 TBS grated lemon peel

1/8 cup lemon juice

1/4 cup extra virgin olive oil

1/4 cup fresh chopped basil

1 cup chopped tomato

salt/pepper

1. Cook tortellini, rinse with cold water

2. Mix together lemon juice and olive oil

3. Mix together remaining ingredients, add tortellini and lemon juice mixture. Salt/ pepper to taste. Gently stir to combine.