sprinkle with lemon juice, and gently toss.
In large
Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
Stir.
Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
Stir before serving.
ayer paper towels and sprinkle lightly with salt and pepper; cover with
eat. Cook the onion, mushrooms and garlic, stirring, until softened. Add
In a large saucepan or a Dutch oven, brown beef and onions; drain.
Puree the tomatoes in their liquid; add to pan with tomato sauce, water, beans, corn and taco seasoning.
Bring to a boil. Reduce heat and simmer for 5 minutes.
If desired, top each serving with cheese, tomato and corn chips.
Yield:
10 servings. 2 1/2 qt.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1.
Combine spices, garlic, oil, and lemon peel and juice in a shallow dish. Add lamb chops; rub mixture all over lamb. Let stand 10 mins.
Meanwhile, for the tomato and cilantro salsa, combine all ingredients in a medium bowl. Season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb chops until browned on both sides and cooked to desired doneness.
Serve lamb chops topped with salsa.
br>Add feta, flours, egg and milk; pulse until a thick
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Steam bacon, onion and pepper until it browns.
Cut up tomatoes and add to steamed bacon, onion and pepper.
Let it cool for about 10 minutes or longer.
Add okra and corn.
Season to your taste.
Let it cook until it gets tender.
It is very good over some rice.
In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; saute about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
Variation: Garnish with low fat grated mozzarella or Parmesan cheese.
killet, saute kalua pork, onion, and won bok until done.
Combine corn, pepper, cheese and chili pepper in large bowl.
owl, combine honey, vinegar, tomato paste, mustard and chili. Reserve 1/4
Cover with plastic wrap and refrigerate for 30 mins to
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
Combine chicken and creamed corn in a large bowl. Season
Combine tomato sauce, barbecue sauce, Worcestershire sauce and mustard. Add beef and toss to coat. Cover with plastic wrap and chill for 20 mins.
Thread beef, pepper and corn onto 12 skewers.
Preheat grill. Cook skewers over medium heat for 3-4 mins per side for medium, or until cooked to your liking. Let rest, covered.
Grill potatoes for 3-4 mins per side, or until golden and tender. Serve with skewers.
b>and slice
vinegar, basil, diced tomatoes, garlic, and rosemary in small bowl until