Tomato-Olive Summer Salad

The spice is right

Originally appeared in the July 29, 2010 edition of the Southside Times.

Summer menus are peppered with lighter fare—specialty salads, succulent fruits, and vibrant vegetables.  It’s also a season when our personal menus aren’t quite as “heavy.”  Yet all too often I hear complaints that some low-fat, low-sodium recipes are too bland or too boring.  Here’s a solution:  using fresh herbs and dry spices is an ideal way of eating “lighter” without sacrificing flavor.  More after the jump: (more…)

Published in: on July 29, 2010 at 11:51 am  Leave a Comment  
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Caprese Pizza for the Grill

Pizza:  No Oven Required

Originally appeared in the July 15, 2010 edition of the Southside Times

If you’ve had your fill of the grill this summer, don’t put away those tongs just yet.  Grilled pizzas are different and delicious.  And because they’re so simple, making your own signature pizza is an enjoyable challenge.  They may sound unconventional, but that’s what makes them fun.  Read more after the jump:  (more…)

Published in: on July 16, 2010 at 6:49 pm  Comments (2)  
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Summer Gazpacho

  • 28 oz. Tomatoes, Peeled, Diced (or two cans: 13.7 oz.)
  • ½ White or Red Onion, Medium Chop
  • 1 Green Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
  • 1 Red Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
  • 1 Cucumber, Peeled, Seeded, Divided (small dice half, reserve, add last)
  • 1 Head Garlic, Rough Chop
  • 2 fl. oz. Red Wine Vinegar
  • 2 fl. oz. Balsamic Vinegar
  • 1 T. Lemon Juice
  • 2 fl. oz. Olive Oil
  • 1-1 ½ C. Fresh Cilantro, Rough Chop
  • To Taste Cayenne
  • 1 t. Dry Oregano
  • 2 Pinches  Pepper Flakes (Optional)
  • 2 T. Freeze-Dried, or 1 T. Fresh Basil
  • 2-3 Whole Vine-Ripened or Roma Tomatoes, Seeded, Small Dice
  • 23 oz. (2 Cans) V-8 Tomato Juice
  • To Taste Kosher Salt and Black Pepper

—Pour peeled and diced tomatoes into a food processor or blender.  With the exception of the tomato juice and small-diced vegetables (bell peppers, cucumbers, and tomatoes), add all ingredients and pulse to puree—but don’t over do it.

—Season with kosher salt and pepper and adjust if necessary.

—Transfer pureed soup into a storage container.

—Stir in small dice vegetables, and incorporate tomato juice.

—Refrigerate at least twelve hours before serving.

Published in: on June 30, 2010 at 7:05 pm  Leave a Comment  
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