Seeing RED!!

It's been a cold winter - colder than usual for us here in Southern Utah.  I'm more than ready to get in the dirt and start planting wonderful things to eat.  RED Tomato Wednesday's is a welcome reprieve from the grey winter we are in!   These "hot house" tomatoes are picked ripe from the Castle Valley Greenhouses just up the "street" in New Castle.  Traveling less than 60 miles - packed with nutrition, fresh, sweet, and bursting with flavor ... I can't wait!!

Here are a few recipes I love to make with my fresh Utah tomatoes!!  (SEND me your favorite tomato recipes & I'll share them! .... ichowlocal@gmail.com)

Kaladaiscope Salad

Ingredients:

·         3 Vine ripe tomatoes diced

·         2 mangos – peeled, cubed

·         2 avocados – peeled, cubed

·         1 orange bell pepper, chopped

·         1 Cup fresh blueberries

·         1 Red onion, chopped

·         ½ bunch cilantro, chopped

·         ¼ C fresh lime juice

·         ½ C pineapple juice

Directions:

Mix lime & pineapple juices together.  Place all other ingredients into a large bowl.  Pour juice over the top, stir until combined.  Serve immediately for freshest results.

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Fresh Tomato & Feta

“Olives, tomatoes, red onion & cucumbers are outfitted with olive oil and a splash of lemon juice & finished with crumbled feta cheese”

Ingredients:

·         3 large ripe tomatoes, chopped

·         2 cucumbers, peeled & chopped

·         1 small red onion, chopped

·         ¼ C olive oil

·         4 tsp lemon juice

·         1 ½ tsp dried Oregano

·         Salt & Pepper to taste

·         1 C crumbled Feta cheese

·         6 black green olives, pitted and sliced.

Directions:

Combine tomatoes, cucumber & onion.  Sprinkle with oil, lemon juice, oregano & salt & pepper to taste.  Sprinkle feta cheese & olives over salad. 

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Quinoa with Tomatoes & Mint

Ingredients:

·         2 ½ C Water

·         1 ¼ C Quinoa

·         1/3 C raisins

·         1 pinch salt

·         2 Medium tomatoes, diced

·         1 Medium onion, minced

·         10 radishes, quartered

·         ½ Cucumber, diced

·         3 T sliced almonds, toasted

·         ¼ C chopped fresh mint

·         2 T chopped fresh parsley

·         1 tsp ground cumin

·         ¼ C lime juice

·         2 T sesame oil

Directions:

1.        Bring water to boil.  Pour in Quinoa, raisins and a pinch of salt.  Cover, let simmer for 12-15 minutes, then remove from heat & allow to cool to room temperature.

2.       Toss tomatoes, onion, radish, cucumber & almonds in a large bowl.  Stir in the cooked quinoa, then season with mint, parsley, cumin, lime juice, sesame oil and salt.  Chill 1-2 hours before serving.

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Tomato, Red Onion & Chickpea Salad

“Make sure you chill this salad – it makes all the difference”

 

Ingredients:

·         19 oz Garbanzo Beans, drained (or soak & cook your own)

·         2 T Red onion, chopped

·         2 Cloves of Garlic, minced

·         1 Tomato, chopped

·         ½ C chopped parsley

·         3 T Olive Oil

·         1 T Lemon juice

·         Salt  Pepper to taste

Directions:

In a large bowl, combine everything.  Chill for 2 hours before serving.  Taste & adjust the seasonings the way you like them.