Corn Avocado and Tomato Salad
A perfect light salad for summer! Eat as a side dish or scoop up with tortilla chips dip style! I can eat an enormous amount of pictured salad…
Ingredients
· 3 Grilled Corn on the Cob
· 1 cup Grape Tomatoes (about half a pint)
· 1 Avocado
· 1 tbsp. Cilantro, Diced
· 1/2 Lime, Juiced
· 1/8 tsp Cumin Powder
· 1/4 tsp Chili Powder
· 1/4 tsp Salt
Directions
1. On a cutting board, remove the corn off the cob. Place in a large bowl.
2. Then halve the grape tomatoes and dice the avocados and place those in the bowl. Sprinkle cilantro, lime juice, cumin, chili powder and salt.
3. Gently fold the salad so that all the spices marry together. Serve immediately.
Baked Margherita Spaghetti Squash
So healthy and SO delicious!
I adore Spaghetti Squash…
That is all I have to say.
Ingredients…
- 1 large spaghetti squash
- 2 tbsp. olive oil
- 1 large Roma tomato, finely chopped
- 2 tbsp. finely chopped fresh basil
- 1/4 cup shredded mozzarella cheese
- 1 tsp. each salt & pepper
- 1 tsp. garlic powder
Make this…
1. Preheat the oven to 400 degrees.
2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
4. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
5. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.
recipe from hoopfinity
Spinach + Tomato
Quesadilla with Pesto
I love the two cheese combo of mozzarella and feta. The mozzarella holds everything together while the feta adds awesome flavor. The spinach wilts as it heats,
so don't be afraid to pile it on!!
Ingredients
· 1 Roma tomato, thinly sliced
· Baby spinach
· Pesto
· Feta crumbles
· Shredded mozzarella
· 2 large flour or gluten-free tortillas
Directions
1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
2. Add a light layer of mozzarella cheese, then feta.
3. Add tomato slices, spinach, and top with another layer of mozzarella cheese.
4. Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.
recipe source...thegardengrazer
recipe source...thegardengrazer
Cheesy tomato and avocado toasts
This recipe really couldn’t be easier.
Bread + tomato + avocado + cheese.
It’s not rocket science, nor brain surgery…
just simple and delicious!
In my opinion, the best thing about cheese on toast is those little crispy bits of burnt cheese you
get around the edge. HEAVEN!!
Ingredients
- 2 thick slices of good quality bread
- 1 large tomato, sliced
- 1 avocado, sliced
- 1/2 cup cheddar cheese, grated
Instructions
1. Lightly toast the bread on both sides.
2. Place a couple of slices of tomato on each slice, and then the slices of avocado. Top with the grated cheese, and place under the broiler for a few minutes, until the cheese is golden brown. Serve immediately.
Author: Becca
Summer Tomato Salad
You will need a seat since you knees will buckle when you try this salad. So simple but the flavors are so complex. This gem is Gluten – Free
and Kid - Friendly.
Ingredients
- 1 tsp. of Olive Oil
- 1 Tsp. of Balsamic Vinegar
- 5 - 8 fresh basil leaves- finely chopped
- 1 pint of small tomatoes cut in half
- garlic powder
- Mozzarella cheese ( optional )
Instructions
1. In a bowl add tomatoes, basil, oil and vinegar together.
2. Season with salt, garlic powder, and pepper to taste.
3. Chill before eating - right before serving add a small handful of mozzarella cheese (optional).
Recipe source… budget savvy diva.com
Totally Fresh
Tomato Lasagna
This is lasagna that just can’t be beat. Fresh tomatoes sprinkled with olive oil and then layered with noodles, buffalo mozzarella and béchamel sauce. The End.
Ingredients
· 2 pounds fresh ripe tomatoes
· 8 ounces fresh mozzarella, preferably buffalo
· 8 Barilla no-boil lasagna noodles
· 5 cups water at 150º
· 2 Tablespoons good olive oil
· 1 teaspoon dried oregano
· 3/4 teaspoon salt
· 1 ounce grated parmesan
For the béchamel sauce
· 2 Tablespoons butter
· 3 Tablespoons + 1 teaspoon flour
· 1 cup milk
· 3/4 teaspoon salt
· 1/8 teaspoon finely ground pepper
· 1 large egg
To make the béchamel sauce
1. Melt butter in a quart-sized saucepan over medium heat.
3. Now add small amounts of milk, an ounce or two at a time, and let the milk get hot before you work it into the roux.
4. Be sure the previous batch is fully incorporated and the sauce is smooth before you add more milk.
5. Once you have successfully added all the milk and the sauce is hot and smooth, add the salt and pepper. Cover tightly with a lid and set aside until ready to use.
**********************************************
Instructions
1. Preheat the oven to 375º.
2. Make the béchamel sauce. (Just before building the lasagna, beat an egg in a small bowl. Add a small amount of sauce, whisk the sauce and egg together, and then add a bit more sauce and whisk again. Now add a quarter cup of sauce and whisk it in. Add the egg mixture back to the pan and whisk thoroughly.)
3. Slice 8 ounces of Buffalo mozzarella (or other fresh mozzarella) into 1/4 inch pieces and sprinkle lightly with salt.
4. Slice the tops and bottoms off of the tomatoes and discard. Cut the rest of each tomato into 1/4 inch rounds.
5. Put 5 cups of hot water (not boiling) into a loaf pan or casserole and slip the no-boil noodles in one at a time. Let noodles soak for 15 minutes.
6. In either an 8” square casserole (2 noodles wide, 4 high) or glass loaf pan (1 noodle wide, 8 high) build the lasagna in this order…
Totally Fresh Tomato Lasagna
ready for baking
1) A layer of uncooked tomato slices. Drizzle with olive oil and sprinkle with salt and oregano.
2) 1 noodle (or 2 wide if building in an 8” square pan)
3) 1/4 of the mozzarella distributed on top of each noodle
4) 1/4 cup of béchamel distributed on top of each noodle
5) Sprinkle with
6) 1 noodle (or 2 wide if building in an 8” square pan)
7) A layer of uncooked tomato slices. Drizzle with olive oil and sprinkle with salt and oregano.
8) Continue the sequence with remaining noodles and filling, finishing with a layer of tomato slices drizzled with olive oil and sprinkled with salt and oregano.
9)Bake at 375º for 40-45 minutes, until béchamel has puffed up and the edges are bubbling. Let cool for 15 minutes before serving.
recipe from... woodfirekitchen.com
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