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How Do You Make A Tomato Basil Salad Recipes - Yahoo Recipe Search
Food.comAdjust red pepper as desired! Romantic little recipe for two that wont leave you too full to flirt! Yummy garlic and wine sauce coat the shrimp and pasta. A salad and some crusty fresh bread would be very nice with this and a nice chablis or chardonnay wouldn't hurt either! I came up with this after totally revamping a recipe found on healthycookingrecipes.com. "PLEASE adjust the seasonings to make it perfect for you and DO let me know how you change it up." Enjoy! UPDATE! Yes, as listed portion is quite large as you would find in a restaurant. Feel free to reduce the amount of pasta to save calories. We always have leftovers which is fine by me! I remove the shrimp to reheat. Zap pasta in micro for a few minutes then add the shrimp on top for about 20 seconds to remove the chill! Also feel free to experiment! More tomatoes, canned tomatoes (just use organic or add a pinch of sugar) less red pepper, more red pepper. You get the idea. Enjoy!YummlyToday I thought I would share this simple mozzarella salad recipe just to show you guys how I use mozzarella in various ways. I do love it with the classic red and sweet juicy tomatoes, along with fresh vibrant basil but I decided to use my garden produce this time and I only had green tomatoes (as I think it’s a bit too cold now for them to turn red!). So, below is just one extra way in which you can serve and combine fresh mozzarella. I used Burraduc Farm mozzarella…as you’ve probably seen I do get their dairy produce all the time. The reason being, not only are they our good friends, but they also are extremely passionate about running a very sustainable dairy farm with caring for their buffaloes as the main priority. Their mozzarella is made in their cheese room with fresh milk produced right there on the farm. This salad would be lovely as part of lots of other share plates, or with some roasted chicken, grilled seafood and so on!Yummly## What is a frittata? The frittata is the Italian cousin to quiche - basically a big, veggie-packed omelet. The traditional cooking approach often involves stirring, broiling or (eek!) flipping the eggs to make sure it's fully cooked and golden brown. This easy spinach frittata recipe skips the tricky bits: Instead, the eggs cook all the way through in the oven. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## What veggies can go into a frittata? The frittata is a very flexible dish: Making one from whatever veggies are in the fridge is a common approach. Asparagus, red bell pepper, green onions, and fresh spinach are all delicious. In this recipe, sun-dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors. It’s a flavorful spin on the classic spinach frittata. Don't forget at least a pinch of salt and a few good grinds of black pepper. Frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in. For good looks and a punch of bright flavor, you can “float” a few grape tomatoes on top of the egg mixture right before it goes into the oven. ## So...just veggies? Heavens no. Meat, cheese, and milk are all welcome additions. Parmesan cheese is the classic flavor booster, but anything you’d put in an omelet works: sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk. If you add bacon, you can skip the salt. If you leave out meat and cheese entirely, you may need up to one teaspoon salt. Be sure to cook any meat ahead of time: A few minutes in a frying pan on medium heat will do it for bacon. Whatever your final mix, ground black pepper is a must-have. ## How to cook a frittata Remember to preheat the oven just as soon as you get into the kitchen - part of the secret to the gloriously quick cooking time (total time of 15 to 20 minutes) is high oven heat (425º F). You’ll need all of your sundried-tomato-cutting / egg-whisking time for the oven to preheat. Pan size is somewhat flexible: A 10- or 12-inch cast-iron skillet or non-stick frying pan is perfect for this. However, if you don’t have either, improvise: A pie pan, well coated with nonstick spray (or olive oil or butter), will also work. ## An easy make-ahead dish There are several different ways to create a make-ahead frittata. The simplest: Cook it the night before and serve it cold straight from the fridge. Frittata is one of those rare dishes that tastes good warm, cold, or at room temperature. Another make-ahead option is to combine the ingredients in a large bowl the day before. Store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook. If grating Parmesan before you’ve had your first (or fourth) cup of coffee is not for you, having everything prepped the night before can be a lifesaver. ## Is a frittata healthy? That depends on what “healthy” means to you - it’s gluten-free, high in protein and low carb. It’s perfect for a keto diet - and see below for a paleo frittata variation, if that’s your style. Frittata is also vegetarian (assuming you don’t add meat) and an easy way to get your veggies (if you fill it with veggies). It’s also high-fat, because it’s chock-full of eggs. But you knew that, right? A frittata can be made with egg whites (or some egg whites and some whole eggs) to reduce the fat content. ## Side dishes to serve with frittata What goes well with a frittata? Something bright and crunchy (like a salad), salty (like ham), or carby (toast or biscuits) are all good choices. Serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch. Another option is to reflect the veggies in the frittata: A Tex-Mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado. A feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil.Food.comI saw this being made on a Robin Miller episode on Food Network. I printed out the recipe and it's been sitting in my "to do" pile for quite a while. We finally tried it tonight for dinner and were delighted at how all the flavors blended together and it just couldn't be any easier or more versatile. You can make your own basil pesto, of course, and use any flavor of tortilla, or just use plain (we used spinach). The original recipe called for canned artichoke but we don't like those and so I used marinated artichokes in the jar and rinsed the oil off, then squeezed them dry in a paper towel. The sun-dried tomatoes added a lovely bite of flavor, I do not recommend leaving them out. These will make a really nice, light summer meal served with a couscous salad, or some other Mediterranean type salad.Food and Wine"I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting a chicken for Sunday supper, Besh pulls any remaining meat off of the bones to serve on another night with a warm tomato salad. Alternatively, you can start with uncooked quartered chicken, as we do here, and prepare the tomatoes as the chicken roasts. Plus: More Chicken RecipesFood52What is dirt cheap anymore? Inexpensive or economical and feeds many, I recall a big pot of bean soup going a long way to feed a big family on a skinny budget. Without a doubt I immediately go to "beans" and a big pot of pasta fagioli for my cheap but wonderful dinner for eight. Beans because I heard how cheap they were in the Great Depression. Today is sausage making day and the soup is on, no time for anything fancy here today. I have to have something ready for the two day process and this is one of my go to recipes. I would love to say that this is a family recipe and it is, mine, I didn't have the advantage of growing up with my Italian relatives so I don’t know what their recipes are and dad was a sailor you know so we spent little time with relatives. When he cooked, he threw in elements of what he remembered on his plate and in his bowl. He was a good cook; I miss his face and his food! Then again I would love to give credit to my mother and her version I do, a slight nod, for adding cabbage and calling it cabbage and beans to serve 7 of us. Over the years to create a more expensive version and fancy things up a bit for a company dinner, I added chicken and/or beef broths, still economical because I make my own stocks and broths and freeze. Select greens and garnished with pesto. My notes later in the recipe mention other additions, not necessarily budget friendly. Great for a casual dinner, serve a fresh loaf of bread and a salad. Most definitely better the second day.Jan 25, 2019 · Made with garden-fresh tomatoes, spicy red onions, delicious sweet basil, and an easy three ingredient balsamic dressing, this Tomato Basil Salad takes just 10 minutes to prepare start to finish.
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- 194
- Salad
Showcase fresh tomatoes with this light and refreshing tomato basil salad! It's tossed with aromatic herbs, olive oil, and vinegar for a fresh, bright flavor that is hard to resist! Prep Time: 8 minutes minutes
- Appetizer
- 154
- American
Aug 7, 2024 · This salad with fresh tomatoes and basil is simple to make with olive oil and red wine vinegar for a quick, flavor-packed dish, ready in 10 minutes.
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- 157
- Lunch
Jul 6, 2020 · This tomato basil salad captures the magic of the season! Marinate with olive oil and balsamic vinegar for a recipe that's pure summer.
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- American
- Salad
Mar 4, 2020 · This fresh, juicy tomato salad brings together two of the greatest flavour combinations known to mankind – tomato and basil! Make this with cherry tomatoes or grape tomatoes, or even normal tomatoes cut into chunks.
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- Italian, Western
- Sides, Vegetables
- 115
May 24, 2021 · Ingredients. Tomatoes: cherry and heirloom tomatoes are delicious for salads, but you can use any tomatoes or combination of different tomatoes that you like. Shallot: or small onion. Oil and Vinegar: I use extra virgin olive oil and balsamic vinegar. Basil: or a combination of fresh herbs like parsley and chives.
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Aug 13, 2023 · This Tomato Basil Salad is reminiscent of a caprese salad with a few extra goodies, a refreshing version that is easier to eat and serve than its predecessor! With a 4 ingredient dressing, the hardest part making this recipe is the chopping.
