Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle
August 24, 2010
I love serving fresh tomatoes this time of year instead of a salad. Since Summer Fest 2010 features tomatoes for its last week, I thought this was a perfect healthy and easy side dish or salad while tomatoes are at their peak. Add some thinly sliced mozzarella if you wish, or leave as is. This basil drizzle is also wonderful served over grilled chicken, steak, shrimp or pork. See Margaret and Away to Garden for more information on Summer Fest.
Fresh Tomatoes with Basil Drizzle
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
Preparation
1. In a blender or food processor, combine basil, olive oil, lemon juice, salt and garlic, blending until smooth. Drizzle over sliced tomatoes.
5 Responses to “Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle”
Aimee @ Simple Bites says:
August, 25 2010at 08:26 am
Mmm, I am loving this summer fest theme! I actually have tons of basil to use up...so Lunch!
Here's what cooking in the tomato department over at Simple Bites:
Sow-Roasted Cherry Tomatoes!
http://www.simplebites.net/slow-roasted-cherry-tomatoes-a-simple-summer-appetizer/
14 Simple Ways to Enjoy Ripe Tomatoes:
http://www.simplebites.net/14-simple-ways-to-enjoy-ripe-tomatoes/
Enjoy!
marla {family fresh cooking} says:
August, 25 2010at 05:39 am
This is such a nice basil sauce to put over everything. I would enjoy it over fish, meats as well as these summer ripe tomatoes.
Here is my contribution to Summer Fest this week:
Bacon Guacamole Salsa
http://su.pr/1kaInH
Alison says:
August, 25 2010at 08:43 am
Yum! Nothing like keeping it simple to let the fresh flavors shine through.
Brett says:
August, 25 2010at 09:49 am
I love a simple, fresh dish. My first year w/ a little container garden and have another round of cherokee purple (I think that's what they're called) heirloom tomatoes coming in and fresh basil growing like crazy. We'll put this together when the tomatoes finish ripening.
Elizabeth says:
August, 26 2010at 11:53 am
I made this last night and it was incredible! Everyone was raving how simple but how fabulous it was!
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Summer Fest 2010: Fresh Corn, Cherry Tomatoes and Basil
August 04, 2010
One big job of a recipe developer and blogger is to consistently read as many food blogs as I can. I found out about a wonderful summer blog event that started last week from one of my favorites, White On Rice Couple’s blog. They are part of Summer Fest Community which is in it’s 3rd year celebrating the peak harvest season of produce. This idea was created by Margaret Roach and Deb Puchalla. For the next several weeks, talented bloggers are sharing their recipes or growing tips for ingredients and produce. Margaret Roach from A Way to Garden has chosen to feature corn this week. I love this Corn-Tomato and Basil side dish using fresh corn, cherry tomatoes, basil and Parmesan. Feel free to cook your corn on the grill or however you like. I roasted mine in the oven while I was reading some of my favorite food blogs. For more information on Summer Fest, visit http://awaytogarden.com/3d-annual-summer-fest-starts-wednesday
Fresh Corn-Tomatoes and Basil
Prep:
15 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
6 ears corn, husks removed (I used 3 white, 3 yellow)
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
Preparation
1. Preheat oven to 450F.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.
6 Responses to “Summer Fest 2010: Fresh Corn, Cherry Tomatoes and Basil”
Shelly says:
August, 12 2010at 07:23 pm
Oh my goodness! Anyone who reads this and does not make this recipe this week has missed out on one of the best recipes of the summer! Absolutely delicious! Fantastic, Allison!
Louise Mellor says:
August, 06 2010at 09:17 pm
I love the simplicity of your recipe, keep it fresh I agree. Recipe developer? What does that mean exactly? I am a professional chef who recently stepped out of the kitchen into this world of blogging. Met Marla from family fresh and my interest in blogging... is ever increasing. Summer Fest~ Grilled Corn Serrano Salsa with Cumin Lime Vinaigrette
Alison Lewis says:
August, 07 2010at 01:53 pm
Louise,
I create recipes for national food magazines and food companies.I have had my own company for 8 years. For more information, see "about" on my site!
Nicole says:
August, 04 2010at 08:01 pm
Love simple recipes like this. Looks delicious!
Ranjani says:
August, 04 2010at 09:36 pm
Yum - looks like a great way to use summer produce!
marla {family fresh cooking} says:
August, 05 2010at 08:21 am
Summer Fest is such a great way to be a part of our food blog community! So glad to see you participating. I will post my recipe tomorrow at which point you should link back to yours in my comments. Your recipe looks great :) xo
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Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
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Girls Night Out: Tomato and Avocado with Boursin Appetizer
July 02, 2010
My friend, Kiel, just recently moved to Jacksonville, Florida, and she sent me some recipes from her “Girls Night Out” dinner. She and 10 of her friends get together every Tuesday night and alternate at their different houses trying new, fun and creative recipes. One night, they made Panini sandwiches and homemade tomato soup. Recently, they had an abundance of healthy, fresh salads. She sent me some of the recipes from her latest dinner. This Tomato-Avocado Appetizer with Boursin is such a breeze and tastes delish! It is so perfect for a crowd, especially during the summertime (such as this weekend for July 4th) celebrations. Thanks Kiel and your wonderful friends for sharing your recipes with me.
Tomato-Avocado and Boursin Appetizer
Prep:
20 minutes
Yield:
10 to 12 servings
Ingredients
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, garlic and honey; set aside.
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
7 Responses to “Girls Night Out: Tomato and Avocado with Boursin Appetizer”
marla (family fresh cooking) says:
July, 03 2010at 07:42 am
Now that is my kind of appetizer....not fried, breaded or filled with stuff that will get me too full for dinner. I would put a few of those tomatoes on top of a salad with some bite sized pieces of chicken or fish & have a field day! That girl's night looks like a blast. xo
Alison Lewis says:
July, 10 2010at 05:21 pm
Niki, let me know how it comes out!
Kassady says:
July, 05 2010at 02:45 pm
How fun! I can't wait to try it. I know anythign Keil comes up with and you approve, must be amazing! :)
Kiel Gross says:
July, 02 2010at 07:35 pm
A great start to an amazing dinner and girls night at Liza's...so easy and so delicious!
Niki says:
July, 10 2010at 05:15 pm
Cute pics and recipe sounds good! I agree with Kassady-anything Kiel comes up with is bound to be good! Allison, I am actually about to make the corn-edamame salad.
Heather says:
July, 06 2010at 06:40 pm
Are there other names for hangar steak? Is that the same as london broil?
Jon Lewis says:
July, 02 2010at 12:48 pm
Now that's a cookout!!
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Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni
June 29, 2010
I recently saw a pizza grill pan last week in the window at The Cook Store, a wonderful neighborhood cooking store where I live. I thought to myself, “I want that!”. I received one for a present shortly thereafter, and I was very excited (thanks @jon_lewis -twitter handle). I used it the other night when I was in a pinch as I was testing recipes for my upcoming book (Chipotle Pork Wraps with Slaw). My kids didn’t want that for dinner so I threw this Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni together for them. I ended up eating both (of course) because it turned out so great!
Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
1 (12-inch) thin or traditional pizza crust (I like Mama Marys)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2 Responses to “Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni”
Jon Lewis says:
July, 01 2010at 11:07 am
This was a fifteen minute, easy and fabulous meal. The grill gives a pizza such a good flavor.
Alison Lewis says:
July, 01 2010at 11:09 am
Thanks again for the pan. The kids love it and it and making pizza is easier than ever!
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Healthy Protein-Packed Salad: Edamame-Corn Salad
June 14, 2010
Edamame have become increasingly popular, and my kids honestly love them. Edamame is an excellent source of low-calorie protein, fiber and even iron. This recipe for Edamame-Corn Salad is so light and wonderful using fresh ingredients such as corn, tomatoes, fresh basil and chives. It’s so easy to prepare, but you might want to double it. It goes really fast!
By the way, the incredible pottery in this photo is my absolute favorite from Earthborn Pottery. If you live in Alabama, it can be purchased at The Cook Store in Mountain Brook.
Edamame-Corn Salad
Prep:
20 minutes
Yield:
4 servings
Ingredients
12 oz fresh or frozen shelled edamame (about 2 cups), thawed, cooked and cooled
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
Preparation
1. Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving, tossing gently.
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Healthy, Light and Easy: Roasted Vegetable Wraps
May 06, 2010
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
Roasted Vegetable Wraps
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
1 large red bell peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
Preparation
1. Preheat oven to 500F.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
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Easiest Healthy Tuna Ever: Fresh Basil-Red Pepper Tuna
May 05, 2010
We have tuna salad just about every weekend at my house. I’m fortunate because my kids love it. I’m always trying to come up with new ways to give it a twist. I had some leftover fresh basil and red bell peppers and didn’t want to use any mayonnaise. I threw these ingredients together, and it came out great. You may want double the recipe because it goes fast.
Fresh Basil-Red Pepper Tuna
Prep:
10 minutes
Yield:
4 servings
Ingredients
1 (12-ounce) can white tuna in water, drained
1/4 cup chopped and seeded red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons white wine vinegar
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped and seeded red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons white wine vinegar
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Preparation
1. Combine tuna and remaining ingredients in a medium bowl; toss gently to coat.
2 Responses to “Easiest Healthy Tuna Ever: Fresh Basil-Red Pepper Tuna”
My Top 13 Dinnertime Quick Tips | Ingredients, Inc. says:
June, 27 2010at 01:45 pm
[...] 2. I get my kids involved in making dinner and helping out. (See my Fresh Basil and Red Pepper Tuna Salad) [...]
doggybloggy says:
May, 05 2010at 04:24 pm
what a refreshing twist on tuna - I had simple ol tuna with mayo today but this would have been so much better.
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Caprese Grilled Cheese
April 25, 2010
When I was asked to come up with a unique grilled cheese recipe for the Wisconsin Milk and Marketing Board and their “Grilled Cheese Academy“, I thought, why not take my spring favorite salad and make it a grilled cheese. Caprese Grilled Cheese is the simple combination of tomatoes, mozzarella, basil, balsamic vinegar and olive oil. I added avocado to mine. Feel free to use your favorite bread and any other ingredients you like.
Caprese Grilled Cheese
Prep:
15 minutes
Cook:
4 minutes
Yield:
4 servings
Ingredients
8 slices Challah or sour dough bread (1-inch thick)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
Preparation
1. Heat griddle or large sauté pan over medium heat. Brush one side of each bread slice with olive oil. Brush other side of bread with balsamic vinegar. Place bread, oil side down, on griddle. Layer mozzarella cheeses, tomato, basil and avocado, if desired. Season with salt and pepper, if desired. Cover with top halves of bread. Cook until bread is golden brown and cheese is slightly melted about 3 to 4 minutes, turning once during grilling. Repeat with remaining sandwiches, if needed.
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Low-Fat Simple Side Dish: Easy Tomato-Feta Salad
April 11, 2010
If you get into a rut of serving the same old tossed salad every night, try this. My kids love this Tomato-Feta Salad. It’s so light, fresh and easy to prepare. Serve it with chicken, pork, shrimp or a burger, and you’ve got a great low-fat side dish.
Tomato-Feta Salad
Prep:
15 minutes
Yield:
4 to 6 servings
Ingredients
2 cups chopped tomatoes or 2 pints cherry tomatoes, quartered
2 garlic, cloves, minced
1 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 small cucumber, peeled, seeded and diced
1/4 cup chopped and pitted kalamata olives
4 ounces reduced feta cheese, crumbled
2 tablespoon chopped fresh parsley
2 garlic, cloves, minced
1 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 small cucumber, peeled, seeded and diced
1/4 cup chopped and pitted kalamata olives
4 ounces reduced feta cheese, crumbled
2 tablespoon chopped fresh parsley
Preparation
1. Combine tomatoes, garlic, basil, vinegar and olive oil, tossing gently. Add cucumber, kalamata olives, feta and parsley, mixing well. Serve immediately or store in the refrigerator up to 2 days.
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