nd arugula.
To make tomato salad, combine all ingredients in a
Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.
Preheat grill. Lightly coat tuna in oil. Season. Grill tuna for 1-2 mins per side, or until cooked to your liking. Transfer to a shallow dish and drizzle lemon juice and remaining oil over top. Keep warm.
Meanwhile, to make the tomato salad, in a serving bowl, combine tomatoes, mint leaves, shallots and capers. Drizzle with olive oil and vinegar.
Serve tuna with tomato salad and baba ghanoush.
eep warm.
For the tomato salad, toss all ingredients in a
nd cooked through.
Combine tomato, onion, remaining oil and lemon
To make mint yogurt, combine all ingredients in a bowl, cover and refrigerate until needed.
Cook the lamb on a heated, oiled grill or grill pan for about 10 minutes or until cooked as desired. Transfer to a warmed plate and cover to keep warm.
Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl and toss gently.
Serve sliced lamb with the tomato salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.
Tomato Salad:
Toss the tomatoes together
arm.
Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado
Make the tomato salad: slice the little plums in
Bring 16 cups water to a boil and add 1 tbsp butter, 1 tbsp sugar and 4 tbsp salt. Add corn, cover and simmer for 30 mins.
Meanwhile, mix vinegar with 1 tsp sugar then whisk in oil. Season and toss with onions, basil and tomatoes. Adjust seasoning and let marinate for 15 mins.
To finish, drain corn and grill or broil for 5 mins. Heat remaining butter and add chopped chilies and salt to taste. Serve corn drizzled with chili butter and the potatoes with sour cream. Garnish with basil and tomato salad on the side.
or salad for step 2. RESERVE rest of dressing for topping tomato
Wrap corn in microwave-safe plastic wrap
eanwhile, for the tomato salad, combine the remaining onion, tomato, cucumber and dressing
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
oft. Add garlic, stock, wine, tomato paste, barley, lentils, chickpeas and
In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
Layer ingredients into a large bowl.
Pour salad dressing on top and gently toss.
Let sit, covered, in fridge for a couple hours - if you can wait that long!
Serve with tortilla chips.
Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes.
Drain; cool to room temperature.
Cut kernels from cobs.
Transfer corn to large bowl.
Add remaining ingredients; toss to blend.
Season salad to taste with salt and pepper.
After steaming the chayote, cool, peel and cut into 1/2\" cubes.
Combine the chayote, corn, tomatoes& green onions.
In your blender or food processor blend together the lime juice, salt& red pepper flakes.
Slowly pour in the olive oil with the blender on.
Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.
Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.
In blender combine cilantro, olive oil, lemon juice, salt, and pepper till smoth.
In bowl combine corn, tomatoes, mozzarell, avocado, cilantro dressing and toss lightly.
Refrigerate 15 minutes to 3 hours.