Cherry Tomatoes
There are so many varieties of cherry tomatoes, that
its hard to keep track. At Good Humus, we like the Sweet 100's and the
Sungold, as well as a few other heirloom varieties.
Marinated Cherry Tomatoes over Warm Provolone Garlic Bread
2 pints cherry tomatoes, preferably mixed colors
2 scallions (white part only), chopped coarse
1/4 cup finely chopped parsley
1 Tbs. finely chopped rosemary
3 cloves garlic, minced
1/3 cup extra-virgin olive oil
3 Tbs. balsamic vinegar Salt and freshly ground black pepper
For the Provolone Garlic Bread:
3 to 4 Tbs. extra-virgin olive oil
3 cloves garlic, minced
4 large, thick slices of crusty bread
4 slices provolone cheese, 1-1/2 oz. each
1/4 cup grated Parmesan cheese
For the tomatoes-In a shallow bowl, mix the tomatoes, scallions, parsley,
rosemary, garlic, olive oil, and vinegar. Season with salt and pepper. Cover
the bowl and let the tomatoes marinate at room temperature for at least 1
hour, but preferably 3 to 4 hours. Stir them occasionally so that all the
tomatoes are marinated. If the tomatoes are very ripe and marinate long
enough, they will crack and burst, allowing their juices to mix deliciously
with the marinade.
For the garlic bread-Combine the olive oil and garlic and let the mixture
stand for 10 min. so the flavors blend. Meanwhile, heat the broiler. Brush
one side of each piece of bread with the garlic and olive oil, and broil
them, oiled side up, until lightly browned. Put a slice of provolone and a
generous sprinkling of Parmesan on the toasted side of each slice, saving a
little Parmesan for garnish. Set the bread aside until you're ready to serve
the tomatoes. Just before serving-Heat up the broiler again. Toast the bread
under the broiler until the cheese is bubbly. To serve, put a piece of the
bread in a shallow soup bowl. Spoon about 3/4 cup of the tomatoes and
marinade on or around the edges of the bread. Garnish with more Parmesan.
Summer
Picnic Stir Fry with Lemon and Cabbage
1-2 cloves garlic, minced;
1 inch turmeric or ginger minced;
I small red onion;
2 tbsp coconut oil (or other high heat oil);
1 small cabbage, thinly sliced;
7-10 small mushrooms;
1 tofu block, in 1/2 inch cubes;
1 cup+ sweet cherry tomatoes, halved;
Black pepper;
1 lemon;
2-3 cucumbers in thick halved slices
In a wok or large sautéing pan on med-high heat, heat coconut oil. Then add
garlic, turmeric, onion and black pepper, cooking for 2-3 minutes. Add tofu
and cook 1-2 minutes more. Add cabbage and mushrooms. Cook on high for 4-6
minutes till done. Juice the lemon and stir into veggie mixture. Turn off
heat. Stir in tomatoes and cucumber. Eat with rice or crustini. Can be warm
or cold.