Baked Cherry Tomatoes With Garlic And Black Olives
Baked Cherry Tomatoes With Garlic And Black Olives
Here's a simple takeoff on classic baked Provençal tomatoes. Try sprinkling a little parmesan or emmenthal cheese over the top and broiling the tomatoes at the end for a richer dish.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
Watermelon Salad With Arugula, Ricotta Salata And Walnuts
Watermelon Salad With Arugula, Ricotta Salata And Walnuts
In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.
Meaning "fresh water" in Spanish, agua fresca is a water-based drink infused with fruit. I love basil and watermelon together. The basil-infused simple syrup gave a herbal note to the drink that really cut the sweetness and made it extra refreshing.
Read more about this recipe at Coconut & Lime.
Bulgur And Lentil Pilaf With Fava Beans
Bulgur And Lentil Pilaf With Fava Beans
The combination of bulgur and lentils makes this a satisfying dish on its own; cherry tomatoes, fava beans, mint and fennel inject lighter accents.
Read more about this recipe at the Washington Post.
Grilling leafy escarole gently tempers its innate bitterness, resulting in a lush, nutty flavor. It's a quick and easy side dish that goes particularly well with rich meat or seafood or can be tossed into a pasta dish for extra flavor.
Sliced Tomatoes With Olive Oil, Salt And Pepper
Sliced Tomatoes With Olive Oil, Salt And Pepper
Sometimes, you just don't need to do much to really good ingredients. This is one of our favorite afternoon snacks -- two just-picked tomatoes drizzled with oil and sprinkled with salt and pepper. To embellish it would be to ruin it.
Baked Tomatoes With Spinach-Sundried Tomato Crust
Baked Tomatoes With Spinach-Sundried Tomato Crust
This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms.
Read more about this recipe at hogwash.
