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Based on a recipe from Regina Rae (q.v. for detailed instructions on sectioning the grapefruit; see also my youtube video howto):

  • 2 red grapefruit, sectioned
  • 3 avocados, coarsely chopped
  • juice of 1 lime
  • forkful of mustard
  • 1 clove garlic, minced
  • olive oil
  • freshly ground white pepper to taste

Make dressing by squeezing lime into a measuring cup, and whisking in a little mustard with a fork. Add garlic and white pepper, then add an equal amount of olive oil. Whisk to mix (the mustard will act as an emulsifier to hold the dressing together).

Section the grapefruit and place the slices in a small bowl. Squeeze the juice from the membranes into the bowl. Use a slotted spoon to remove the sections from the juice and place into a larger bowl to mix the salad. Peel & coarsely chop the avocados and toss with the grapefruit juice to retard browning, then add to the grapefruit and toss gently with the dressing.

This dressing is also good with tomatoes and avocados (3 avocados, 1 pint of campari tomatoes, quartered):
Tomato-avocado salad


I used all that pretty fresh spinach from the P.H.E.L.P.S. mk1 to make this tuna and white bean salad based on a recipe from Donna Hay’s New Food Fast. She uses lime juice in place of the rice vinegar for the dressing (I would have too, but I was out of limes–the rice vinegar added a nice sweetness, so I’ll probably do it this way again).

Serves 2:

  • fresh spinach
  • grape tomatoes
  • 1 cucumber, chopped
  • 1 can white beans, drained and rinsed
  • 2 cans tuna in olive oil (Use the good stuff, and do not under any circumstances be tempted to use tuna in water. The less said about that abomination the better.)
  • 1/4 cup chopped fresh parsley
  • 2 Tbs rive vinegar or lime juice
  • 2 Tbs olive oil
  • fresh ground pepper to taste (I like fresh white pepper; YMMV)

Arrange spinach on two plates. Top with tomatoes, cucumbers, tuna, and white beans. Sprinkle chopped parsley on top. Mix Vinegar (or lime) with olive oil and pepper; drizzle over salads.

This was pretty good, and gave us some colorful vegetables now that it’s early spring and we’re ready for summer food, which still won’t be here for months. As Claire noted, this was good, but would be significantly better with the addition of a few capers, some chopped kalamata olives and perhaps a bit of lemon zest.

Adapted from a recipe of a package of pasta:

  • 1 lb. conchiglie or other short, chunky-type pasta
  • 1/2 lb. green beans, cut in half crosswise
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cans tuna in olive oil (use the good stuff! no tuna in water)
  • 1 pint grape tomatoes, cut in half
  • chopped fresh parsley
  • salt
  • freshly ground white pepper

Cook pasta in boiling salted water. just before it is finished, add green beans to blanch.

Heat oil in a large skillet over medium heat. Add garlic, saute for one minute, then add remaining ingredients and cook until heated through. Season with salt and white pepper to taste.