Fresh tomatoes taste like summer. But if you have so many coming out of your garden that you've run out of recipes, Home Cuisine's Mae Pike has a few ideas. Try these three quick, easy recipes that can serve as appetizers or meals.
Pasta ala Mae
2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
2 cups fresh spinach
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1 Tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini, prepared to package instructions
Grated Parmesan cheese, for garnish (optional)
Directions:
Sautee Tomatoes and garlic for 3 minutes, add spinach, cook until wilted.
Add Basil at last minute, top with pasta, and cheese.
Roasted Peach Salsa
2 tomatoes, halved
1 small peach, halved and pitted
I fresh lime squeezed
1/2 red bell pepper, halved
Chopped Cilantro to taste
S+P and Garlic
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange peach, onion, and red bell pepper,
Broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
Dice the roasted vegetable and peach and transfer to a bowl. Add lime juice, salt and pepper, and cilantro; toss to coat. Refrigerate at least 1 hour for flavors to blend.
Traditional Bruchetta
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
S+P
8 slices Italian bread, cut about 1 inch thick (Or may be purchased prepared in your Deli Section)
2 tablespoons grated parmigiano-reggiano cheese
Directions:
Whisk together chopped garlic, vinegar, salt, pepper, and basil.
When combined slowly drizzle in oil.
Add tomatoes and let sit for 20 minutes at room temp.
Meanwhile back at the bat cave, toast the bread.
This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture.
Sprinkle on a little cheese and enjoy!
Home Cuisine
309 Wallace Avenue
Louisville, KY 40207
502-896-0666
To find Home Cuisine on FACEBOOK, click here.
Additional Information:
Nutritious, fresh meals
Tailored to help customers reach health goals
All dishes adhere to the American Diabetes
Association and the American Heart Association guidelines
All meals made without the use of white flour, sugar, canned ingredients or Trans fats
Home delivery option
About Mae Pike
Mae Pike learned to cook at her mother's hip. Many of her early memories are based around watching her mother, Chef Sandy Pike, fine-tune her recipes in the kitchens of some of Louisville's favorite eateries. Combining 25 years of experience in restaurants and event planning with her positive, upbeat personality, Mae can win over the pickiest of eaters.
About Home Cuisine
Since 2004, Home Cuisine has been preparing healthy, fresh, and delicious meals in Louisville, Kentucky. Our meal plans are tailored to meet our customers' weight management goals and dietary needs, including portion-controlled, vegan, and gluten-free plans. We are committed to using simple, high-quality ingredients, and never use bleached flours, refined sugars, trans-fats, or added preservatives. Home Cuisine adheres to the guidelines of both the American Diabetes Association and the American Heart Association.
