Tomato-Based Salad (4)

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This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified

 

 

 

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Italian Flag Salad (4 as appetizer)

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This is an alternative to the traditional Italian mozzarella and tomato appetizer or salad. My recipe replaces the mozzarella with feta cheese and then I added diced avocado . No dressing is needed. Lovely summer dish and the feta prevents it being bland. Use a nicely ripe beefsteak or other large tomato.

1 large beefsteak tomato – cut in thin slices

Pinch of salt

Slices of feta cheese – halved so they fit on the tomato, and 2 pieces of feta per slice of tomato

1 avocado – diced

Place slices of tomato on a large plate and sprinkle with a pinch of salt.

Place 2 pieces of feta cheese on each slice of tomato.

Top with diced avocado.

 

 

Chipotle Tomato Soup (serves 4)

Chipotle Tomato Soup (serves 4)

I made this soup with leftovers and it turned out to be a winner – lovely red color, rich flavor and somewhat on the fiery side (which was intentional). For the first time in my life I used a tomatillo – green with a papery skin and are as good raw as cooked. The man in the veg. department told me that I should always buy firm tomatillos and you have to wash them before using as they are sticky.

1 tbsp. extra virgin olive oil

1 x medium onion – chopped

1 x large clove garlic – chopped

1 x tomatillo – washed and chopped into chunks

1 cup passata/strained tomatoes

8 baby tomatoes

1/2 a 7oz. can of chipotle peppers in adobo sauce

2 1/2 cups veg. broth

Place olive oil in a cast iron casserole dish and when sizzling add onion and garlic and let soften and brown for a minute or two.

Add all the other ingredients, bring to a boil, then simmer for 30 minutes.

Puree in the food processor