Red Pepper Tomato Soup

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Burrata and Roasted Asparagus and Tomato Salad

I like pretty things. Guilty as charged.

I’d have to guess that most of us in the world do. Am I right or am I right? Who wouldn’t rather gaze at a burgeoning, flowering garden of spring tulips than a pile of sheet metal covered in dust? Well, unless the light is just right and we’re being all ultra edgy and hip and arty. Then the sheet metal would probably win.

Being a fan of ‘the pretty’ more often than not inspires me to take the longer route, whether it be by car or on foot. I avoid the drab and make time for the fab. And why shouldn’t I?

I realized this the other night when I was driving home from teaching my university kids. It was 10:45 p.m., it was dark, and true to every Tuesday night for the past few years, I jumped off of the freeway one stop before my exit and took the old highway road that winds along the base of the mountains and headed toward home.

The funny thing is the freeway sits right next to the old highway road, divided only by a steep hill. Ah, but that hill affords the most beautiful, 4 mile unobstructed view of the valley below and the mountains beyond plus a gander at the downtown skyline. It doesn’t matter which time of year it is, or even when it’s pitch dark, I still take that extra 10 minutes to get home because its just that much more…inspiringly pretty.

It’s so easy to forget to take time out to look around and find pleasure in the little things, the sights you see every day but don’t. really. see. I’m challenging you to take the long way around, the harder route, the longer path and see what you can see. And then be inspired by it.

Yesterday I spent most of the day photographing gorgeous hunks of the most savory cheeses paired with some cold and very drinkable summer beverages for a client of mine. While there was quite an assortment of cheeses, from crumbly and stinky (in all the right ways) to mellow and melty, the star of the day in my book is also the star of this salad.

This salad is pretty. And it’s look is no match for it’s taste. At the center of it’s loveliness is the creamy, deliciously unctuous burrata, a fine example of someone taking their passion for cheese and choosing the laborious approach, the longer route, to create something pretty awesome. And lovely too.

If you haven’t had the chance to try burrata, you HAVE to put it on this year’s bucket list. Burrata is a fresh cheese with an outer shell of soft mozzarella that encases a center of  mozzarella plus cream to produce an incredibly soft texture that nearly melts on the tongue. It’s like the Cadbury egg of cheeses.

There was no way the burrata wasn’t going to be emjoyed for dinner, so with a quick scope of the crisper and a few slices of the knife, veggies were roasted, the salad was pulled together and photos were taken. It may have been the fastest shoot I’ve ever done because I couldn’t wait to eat it, and keeping my husband’s paws off the goods was a feat upon itself what with him walking back and forth and picking at what was left of the ball of cheese on the counter.

The ingredients are beyond easily adaptable and the only priority is a really great extra virgin olive oil to top the high grade burrata.

Another great recipe option is to move the dish from the bowl to the appetizer plate. Just make mini toasts and top with the ingredients used in the salad in smaller portions, and wa-la, crave-worthy appies for guests. Or hungry husbands who can’t wait for dinner.

Burrata and Roasted Asparagus and Tomato Salad

Ingredients

This recipe doesn’t require exact measurements, just make it to fit your appetite. Good quality extra virgin olive oil Freshly ground pepper and kosher saltInstructions

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of french bread slices and burrata into chunks or sections. Layer in a bowl with tomato, proscuitto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt. http://www.foodiecrush.com/2013/03/burrata-and-roasted-asparagus-and-tomato-salad/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: arugula, asparagus, basil, burrata, cheese, fresh, healthy, meatless, recipe, salad, tomato

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Savory Pies: Summer Tomato Pie

Sep 02, 2012 Absolutely delicious and easy. I only made one change. I coated the prepared, cooled,crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped, but, the pie didn't last long enought to find out. A real keeper for fresh tomatoes and basil.

—Cathy Wagner 

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Burrata and Roasted Asparagus and Tomato Salad

I like pretty things. Guilty as charged.

I’d have to guess that most of us in the world do. Am I right or am I right? Who wouldn’t rather gaze at a burgeoning, flowering garden of spring tulips than a pile of sheet metal covered in dust? Well, unless the light is just right and we’re being all ultra edgy and hip and arty. Then the sheet metal would probably win.

Being a fan of ‘the pretty’ more often than not inspires me to take the longer route, whether it be by car or on foot. I avoid the drab and make time for the fab. And why shouldn’t I?

I realized this the other night when I was driving home from teaching my university kids. It was 10:45 p.m., it was dark, and true to every Tuesday night for the past few years, I jumped off of the freeway one stop before my exit and took the old highway road that winds along the base of the mountains and headed toward home.

The funny thing is the freeway sits right next to the old highway road, divided only by a steep hill. Ah, but that hill affords the most beautiful, 4 mile unobstructed view of the valley below and the mountains beyond plus a gander at the downtown skyline. It doesn’t matter which time of year it is, or even when it’s pitch dark, I still take that extra 10 minutes to get home because its just that much more…inspiringly pretty.

It’s so easy to forget to take time out to look around and find pleasure in the little things, the sights you see every day but don’t. really. see. I’m challenging you to take the long way around, the harder route, the longer path and see what you can see. And then be inspired by it.

Yesterday I spent most of the day photographing gorgeous hunks of the most savory cheeses paired with some cold and very drinkable summer beverages for a client of mine. While there was quite an assortment of cheeses, from crumbly and stinky (in all the right ways) to mellow and melty, the star of the day in my book is also the star of this salad.

This salad is pretty. And it’s look is no match for it’s taste. At the center of it’s loveliness is the creamy, deliciously unctuous burrata, a fine example of someone taking their passion for cheese and choosing the laborious approach, the longer route, to create something pretty awesome. And lovely too.

If you haven’t had the chance to try burrata, you HAVE to put it on this year’s bucket list. Burrata is a fresh cheese with an outer shell of soft mozzarella that encases a center of  mozzarella plus cream to produce an incredibly soft texture that nearly melts on the tongue. It’s like the Cadbury egg of cheeses.

There was no way the burrata wasn’t going to be emjoyed for dinner, so with a quick scope of the crisper and a few slices of the knife, veggies were roasted, the salad was pulled together and photos were taken. It may have been the fastest shoot I’ve ever done because I couldn’t wait to eat it, and keeping my husband’s paws off the goods was a feat upon itself what with him walking back and forth and picking at what was left of the ball of cheese on the counter.

The ingredients are beyond easily adaptable and the only priority is a really great extra virgin olive oil to top the high grade burrata.

Another great recipe option is to move the dish from the bowl to the appetizer plate. Just make mini toasts and top with the ingredients used in the salad in smaller portions, and wa-la, crave-worthy appies for guests. Or hungry husbands who can’t wait for dinner.

Burrata and Roasted Asparagus and Tomato Salad

Ingredients

This recipe doesn’t require exact measurements, just make it to fit your appetite. Good quality extra virgin olive oil Freshly ground pepper and kosher saltInstructions

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of french bread slices and burrata into chunks or sections. Layer in a bowl with tomato, proscuitto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt. http://www.foodiecrush.com/2013/03/burrata-and-roasted-asparagus-and-tomato-salad/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: arugula, asparagus, basil, burrata, cheese, fresh, healthy, meatless, recipe, salad, tomato

View the original article here

Savory Pies: Tomato Pie II

Jul 24, 2004 Great taste and way to use up our garden overflow! Tasted like a pizza or BLT, can't decide! It was runny, despite my chopping tomatoes at room temp, draining them in a colander and then on paper towels; but - they are tomatoes after all! Tomatoes are watery! I actually prefer more of a tomato quiche (basically tomato pie with eggs) but this was a nice alternative. I let this set up but it still kind of fell apart when sliced. I diced my tomatoes and onions (yea, I think adding onions is a MUST!), maybe next time I will do slices but I thought diced made it easier to cut and serve. Next time I will use only 4 tomatoes or 5 smaller ones; 5 tomatoes were just too much! This is best served hot, right after the cooling period. I added more basil and it was well received. Thank you for sharing.

—Butterfly Flutterby 

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Quiche Recipes: Tomato and Basil Quiche

Jan 14, 2009 UBER YUMMY!! The floured, fried tomatoes were so good, I could have eaten a plate of them straight. However, once they're baked into the quiche, it's dubious how necessary the frying step is. By the time they're cooked in the quiche, their light, crispy exteriors have dissipated. So the time and mess used to fry them doesn't serve much useful purpose. To eliminate that step, simply place the peeled, sliced tomatoes on paper towels, sprinkle lightly with salt on both sides, then allow to sit undisturbed for at least 20 minutes to draw out the excess moisture, sprinkle liberally with basil, then add to the quiche as directed. Carmelizing the onions (sauteeing until a deep, golden color) eliminates the sharp, in-your-face taste that can overwhelm the delicate flavor of the tomatoes, and tames it down to make it a delectable "team player." You can vary the flavor of this quiche simply by using any cheeses, in any combination, that you happen to like. I used brie with rinds removed, Jarlsberg and Asiago. The flavor was sensational. Even using only skim milk, the taste was sumptuous, the texture ethereal. Most excellent!

—Baricat 

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Ribs: Meat Bones Tomato Soup

Jan 02, 2012 OK. I tried this. I substituted two bags of frozen mixed vegetables (corn, green beans, carrots, etc.) and frozen potatoes as desired and followed everything else, but no soy sauce. Well, I added a few standard soup seasonings from my kitchen, also. Stellar! Wonderful. The ribs add just the right touch of "weight" to the vegetables to make the dish hearty. And, the soup thickens up over a couple of days very nicely. It gets better over time. You may think the five cups of water is a alot, but it's not. You may even want to add more, depending on how thin you like your soups. I really don't like the taste of beef in a vegetable soup but I like my soups hearty so this was a perfect option.

—Arnice 

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Pesto Recipes: Easy Fusilli with Tomato Pesto Sauce

Feb 13, 2007 Very good recipe! Definitely add salt. I added a splash of red wine and some Italian spice and a dash of fat-free creamer, and I think it would have been fantastic without the pesto, which itself was great. The addition of the pesto makes the red tomato sauce an unusual color...I didn't mind but it might throw off kids or people who aren't expecting it. All in all, a success.

—vanessajbaca 

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Crispy Avocado, Bacon and Tomato Salad

Crispy fried avocado. Yes, this is a thing. And I couldn’t be more excited!

Two of my favorite foods, right here on a bunch of lettuce leaves. I can totally let the lettuce leaves slide, if only because the big bacon slices and crunchy avocado pieces make up for it. Actually those two things make up for everything, period. What a fabulous combination.

When I came across this Crispy Avocado Bacon and Tomato Salad recipe from TK member Colleen, I immediately made it for dinner. If the title alone doesn’t sell you, perhaps the honey lime vinaigrette or spicy ranch drizzle is convincing enough? Total flavor domination. I cannot say enough good things.

Plus, we put this stuff on a SALAD. So it’s healthy, right?

Right.

Let’s see. We need: your lettuce of choice, a lime, one egg, garlic, avocados, olive oil, balsamic vinegar, panko bread crumbs, flour, ranch dressing, Sriracha (or your favorite hot sauce), honey, tomatoes and Parmesan cheese. Lots of stuff for lots of flavor.

First, slice the avocado and season it with salt and pepper.

Set up a little dipping station with bowls of flour, beaten egg and a Parmesan panko mixture. Ummm yes.

Dip the avocado into the flour, then into the egg and finally into the panko, gently press to coat.

Carefully place the dipped avocado on a cutting board or baking sheet and heat a bit of olive oil in a skillet. Time to fry!

Once the oil is hot, place each avocado slice into the oil and cook until golden brown…

…then flip! I used kitchen tongs to gently flip each slice, and the breading held on very well. Once each slice is crispy and golden, remove from the skillet and let drain on a paper towel.

While that’s happening, combine the vinegar, honey, salt, pepper, lime juice and garlic in a Mason jar to make the dressing.

Shake, shake shake!

You can also throw together the Sriracha ranch at this time. You can do it beforehand if you prefer, same with the dressing. I personally think it would be wise to keep a very large vat of this ranch in the fridge at all times. Like, I’m ready to go swimming in it.

Time to assemble your salad! Arrange the greens, tomatoes, bacon and avocado on a plate.

Drizzle in the honey lime balsamic and spicy ranch. Oh mylanta. Add some cheese shavings.

I love cheese shavings.

Go to town!

Wow wow wow. This salad is turning my non-salad loving self into a giant salad lover. I am a pretty big “texture person” and the texture on this salad is incredible, not to mention the flavor. A lot going on, but all of it is fabulous.

Thank you so much to Colleen for the recipe! Be sure to check out her blog, Soufflé Bombay where she shares tons of decadent recipes.

Crispy avocado, bacon and cheese put this salad over the top!

For the crispy avocado:
Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

For the salad:
Assemble your salad(s) with the greens, tomatoes, shaved Parmesan cheese, and crumbled bacon. Top with crispy avocado.

For the honey-lime dressing:
Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar or shaker; shake until fully combined. Adjust to your liking (sweeter or add more vinegar—I went for a sweet flavor). Drizzle over salad.

For the drizzle:
Combine the ranch dressing and chili with garlic sauce (or Sriracha or Tabasco) in a small bowl and mix until fully incorporated. Adjust to your taste. Drizzle over salad.

Enjoy!

FOR THE CRISPY AVOCADO:1 whole Avocado, Semi-firm, Not MushyPinch Of Kosher Salt And Pepper? cups Flour1 whole Egg Beaten½ cups Panko2 Tablespoons Grated Parmesan CheeseOlive Oil, For FryingFOR THE SALAD:Field Greens Or Spring MixTomatoes2 Tablespoons Shaved Parmesan Cheese2 slices Cooked Bacon, CrumbledFOR THE HONEY-LIME DRESSING:2-½ Tablespoons Honey2 Tablespoons Balsamic Vinegar1 clove Garlic, Minced3 Tablespoons Fresh Squeezed Lime JuicePinch Of Salt And PepperFOR THE SPICY RANCH DRIZZLE:? cups Ranch Dressing½ teaspoons Or More Of Chili With Garlic Sauce (or You Can Use Tobasco Or Sriracha)

_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

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Shrimp & Tortellini in Tomato Cream for Two

This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's easy to double for company. —Mary Kay LaBrie, Clermont, Florida

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Steaks and Chops: Tomato Bredie

"This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice." — WILLIAM R 

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Savory Pies: Fresh Tomato Pie

Aug 11, 2003 This looked really interesting to me, so I decided to give it a try and bring it to a party this past weekend. Because there were a lot of non mayo and onion eaters I left those two ingredients out. Instead, I roasted a head of garlic, squeezed it out, mashed it and spread it on the bottom of the pie crust. I used a combo of Fontina and parm cheeses on the bottom of the crust and also over the top of the tomatoes. To make life a little easier, I baked it in a tart pan with a removeable bottom and sliced with a pizza cutter. When it came out, half the guests thought it was pizza and the other half thought it was a fritatta. Whatever you prefer to call it, the pie was delicious and gone in minutes. Thanks Britt!

—LINDA MCLEAN 

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Speedy Tomato Soup

After browning 1/2 pound of ground beef in a Dutch oven, Wilma Wood turns it into a speedy soup. She adds two cans of tomato soup, diluted with milk, and 1 cup of cooked macaroni. “I also like to sprinkle in some parsley flakes for additional color,” writes the Milton, Wisconsin cook.

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Pesto Recipes: Cream of Tomato Soup with Pesto

Dec 07, 2009 While this is very good, it is also a fairly common tomato soup recipe with the standard chicken broth, tomatoes and cream. It's certainly easy to throw together in a pinch with pantry staples, but if you want to really make this special use homemade chicken broth (I had some in the freezer), homemade marinara (also in my freezer, put up from my garden) and heavy cream rather than the half and half. I did use the half and half this time for comparison's sake and found that the soup is just not as good as it is with rich, heavy cream - and for some reason it even looks better made with cream too! Loved the pesto swirl at the end -again, I used homemade that I'd frozen. Reducing the chicken broth really isn't necessary, and I don't add the cream until after the tomatoes and broth have simmered a bit. Great soup for little time and effort.

—naples34102 

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Meatballs: Sweet Tomato Meatballs

Aug 20, 2009 Very tasty, however, I used a lean ground beef, and there were not enough drippings to make any brown sauce, so I just stirred in some ketchup, brown sugar, mustard into the skillet after taking out the meatballs for a more traditional sauce.

—PM Stover 

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Tomato Paste Drops

Here’s a tip that’s handy when making soups or sauces that call for a few tablespoons of tomato paste. When I purchase a large can of tomato paste, I line a baking sheet with waxed paper. I drop the paste by tablespoonfuls onto the paper and place the baking sheet in the freezer. When frozen, the tomato paste “drops” easily peel off the paper and can be stored in a resealable bag or freezer container. —Janine Daniels, Baton Rouge, Louisiana

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