tomato

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Be Our Guest: Ziti Green Bean Salad! Citrusy and Refreshing, that’s how to describe this incredibly vibrant cold pasta salad. Thin and crunchy green beans are paired with luscious cherry tomatoes wrapped in highly fragrant minced parsley bits. Make-ahead options give you time to spend on leisure activities to maximize the final days of summer. Skip the mayonnaise and revel in the burst of lemon vinaigrette for a seasonal change. Life is good!
ZITI GREEN BEAN SALAD
Ingredients:

16 ounces whole wheat ziti pasta

8 ounces fresh green beans, cut into 1 inch pieces

16 ounces cherry tomatoes, halved

1/4 cup fresh parsley, chopped
3/4 cup Lemon Citrus Vinaigrette (recipe follows)
Instructions:

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain again. Combine pasta mixture, tomatoes, and vinaigrette. Toss to coat. Cover and chill overnight. Just before serving, gently fold in minced parsley. 
LEMON CITRUS VINAIGRETTE 

Ingredients:

1/4 cup fresh lemon juice

1 minced shallot

1/2 cup olive oil

1/8 cup fresh parsley, minced

1/2 tablespoon natural honey

1/2 tablespoon whole grain Dijon mustard
Instructions:

Combine lemon juice and minced shallot. Set aside for 5 minutes. Add olive oil, fresh parsley, natural honey, and Dijon mustard. Whisk together to blend. Store in refrigerator. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Be Our Guest: Wacho Nachos! What do you get when you mix sweet potato waffle fries and savory nacho toppings? Wacho Nachos! The grilled chicken, vine-ripe tomatoes, and spicy jalapeños provide a familiar face, but it’s all about the base. By choosing a healthy serving of sweet potato waffle fries, the crispy crunch offers an appealing meal instead of a junk food snack. Step aside tortilla chips, waffle fries are taking center stage!
WACHO NACHOS

19-ounce bag frozen sweet potato fries

2 cups precooked grilled chicken strips, cut into chunks

2 cups Colby and Monterey Jack Cheese, finely shredded

1 large vine-ripe tomato, chopped

1/4 cup sliced jalapeños 

1/4 cup Greek yogurt

1/4 cup green onion snips
Instructions:

Bake the waffle fries according to package directions. Arrange individual casserole dishes with a single layer of crispy sweet potato waffle fries, lining the edges to hold in the toppings. Divide the grilled chicken chunks and shredded cheese equally. Top with tomatoes and jalapeño slices. Return to the oven until cheese is melted, about 10 minutes. Remove casseroles from the oven. Top with Greek yogurt and green onions. Serve immediately. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Be Our Guest: Street Tacos! This is literally Cooking 101. I have been making tacos since I was 16 years old, before microwave ovens and gourmet kitchens were commonplace. My Aunt Gail, in Michigan, taught me the timeless secrets of a classic Mexican staple. First of all, you must use authentic yellow corn tortillas. Forget the box because you’re going to fry up the shells for freshness. It’s worth the effort, believe me. 
STREET TACOS
Ingredients:

16-ounce package yellow corn tortillas

2-4 tablespoons vegetable oil

1 pound ground beef, lean

2 cloves garlic, minced

1 teaspoon cumin powder

1/8 teaspoon onion powder

1 teaspoon sea salt

1/8 teaspoon black pepper

2 green onions, snipped

1 cup cheddar cheese, finely shredded

Shredded lettuce

Fresh cilantro

Pico de Gallo or salsa
Instructions:

Preheat oven to 250°. Brown ground beef in a medium skillet over medium-high heat. Cook until the beef is crumbly. Drain, if necessary. Season beef with garlic, cumin powder, onion powder, sea salt, and black pepper. Set aside. In a small skillet, heat 2 tablespoons oil over medium-high heat. Add tortilla; cook 10 seconds per side. Remove to a paper towel-lined plate. Repeat until all tortillas have been fried. Reduce heat. One at a time, place a tortilla back into the skillet. Add 1-2 tablespoons ground beef mixture into each tortilla. Fold in half and place on a baking sheet. Repeat until all tortillas and ground beef are used. Warm in the oven until ready to serve. Assemble street tacos, per taste, with shredded lettuce, onion, cheese, cilantro, and Pico de Gallo. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Be Our Guest: Roasted Corn Salad! Nothing tastes better than fresh corn. Shuck it off the cob to make a spectacular side dish that goes well with quesadillas, tacos, and grilled meats. This make-ahead roasted corn salad is another picnic basket favorite that travels well and satisfies a crowd. Simply modify the portions to match the event. It’s fresh, it’s spicy, and it’ll keep ’em coming back for more. 
ROASTED CORN SALAD
Ingredients:

3 ounces cider vinegar

1/2 teaspoon water

1/4 cup olive oil

1/2 cup sugar

1/2 teaspoon sea salt

1/4 teaspoon white pepper

3 ears bicolor corn, shucked off cob

2 tablespoons vegetable oil

1/2 cup black beans, drained

1/8 teaspoon garlic powder

1/8 teaspoon cumin powder

1/4 teaspoon Cajun seasoning 

1 jalapeño pepper, chopped

1 ripe tomato, chopped

1 green pepper, chopped

2 celery stalks, chopped

1/2 red onion, chopped

1 tablespoon fresh cilantro, chopped
Instructions:

Combine the cider vinegar, water, olive oil, sugar, sea salt, and white pepper in a saucepan; bring to a boil, stirring occasionally. Set aside to cool at room temperature. In an iron skillet over medium-high heat, add vegetable oil. Drop the corn kernels into the skillet; stir to coat. Every few minutes, turn corn with a spatula. As the kernels begin to char, continue turning until corn is tender, about 6-7 minutes. It may be necessary to reduce heat. Place black beans in a large covered bowl. Transfer roasted corn to same bowl. Sprinkle with garlic powder, cumin powder, and Cajun seasoning. Add chopped jalapeño pepper, tomato, green pepper, celery, red onion, and cooled marinade. Mix thoroughly. Refrigerate overnight. Before serving, garnish with fresh cilantro. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich. 
X-TRAORDINARY PESTO PEPPERONI PITA
Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni 

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento
Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Eat More: Tomato Feta Egg Au Gratin! I’m all for trying new things, so when I saw this recipe featured at Williams-Sonoma, I knew it had to be good. The fact that I already had all the ingredients on hand was sheer bliss. I confess, I may have tweaked the original by adding a buttery crouton topping, but that’s just me. You may do without. As everything warms together in the oven, the aroma arising is staggering. How much longer? There’s something about serving individual casseroles that make a dish eloquent, wouldn’t you agree?
TOMATO FETA EGG AU GRATIN
Ingredients:

2 tablespoons olive oil

1 Vidalia onion, chopped

1 can (28 ounces) whole plum tomatoes and juice

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons whole-grain mustard

1 teaspoon red pepper flakes

1/3 cup light cream

Kosher salt and black pepper to taste

4-8 eggs

1/4 cup feta cheese, crumbled

2 tablespoons parsley, chopped

2 slices bread, torn into bite size pieces

2 tablespoons butter, melted
Instructions:

Preheat oven to 400°. In a sauté pan over medium heat, warm olive oil. Add onion and sauté until lightly browned, 6-8 minutes. Add tomatoes, basil, marjoram, and oregano; reduce heat to medium-low and simmer, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in mustard, red pepper flakes, and light cream. Season with sea salt and pepper. Divide tomato mixture evenly among 4 small au gratin dishes. Carefully crack 1 or 2 eggs into each cocotte and use a spoon to gently swirl egg white into tomato mixture, without breaking yolk. Season yolks lightly with salt and pepper. Toss the bread crumbs in the melted butter until completely absorbed. Divide among the 4 casseroles. Bake until egg is cooked to your liking, 10-15 minutes. Sprinkle with feta cheese and parsley. Serve. 

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!
ICEBERG LETTUCE 7-LAYER SALAD IN A JAR
Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked
Dressing:

2 cups mayonnaise 

2 tablespoons sugar
Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Eat More: Gyro-mania! The debate continues…do you pronounce the sandwich like the Greeks, “(h)year-oh”, or the American standby, “Jai-roh”? Either way, it’s a taste sensation. Think about it: rotisserie meat crispy shaved into strips wrapped into a soft pita pocket topped with onion, tomato, cucumber, feta cheese, and tzatziki sauce. The bold foodie will pick it up with both hands and devour it until not a crumb remains. Others may eat it with a fork. Whatever you choose, with Eastern Mediterranean spices, this sandwich is not for the meek. 
GYRO-MANIA
Ingredients:

1 box Kronos Gyros Kit*

1 Vidalia onion, sliced

1-2 tablespoons olive oil

1 tomato, chopped

1 cucumber, diced

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt

Watercress sprig, for garnish

Dill weed, for garnish
Instructions:

In an iron skillet, lightly grill both sides of pita bread on medium heat until light golden brown, about 30 seconds. Set aside. Add olive oil to skillet and sauté onions until tender. Remove and set aside. Add gyro slices of meat to skillet. Heat both sides on medium heat for 20 seconds per side. In a small bowl, mix Greek yogurt with tzatziki sauce. Stir until creamy. To assemble gyro sandwich, top pita bread with gyro meat slices, onions, tomatoes, cucumbers, feta cheese, and tzatziki sauce. Garnish with watercress leaves and dill. Enjoy!
* I receive no recompense for the suggestion of using Kronos Gyro Kit in this recipe. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Guacamole-Stuffed Tomatoes! Avocados are so convenient to use as a modern salad alternative. Adding fresh lime, tomatoes, and herb seasonings make it a winning combination for more than a Super Bowl Party or Cinco de Mayo celebration. Whether the results are chunky or smooth, once the dish is made it needs to be eaten before the natural exposure to oxygen turns the guacamole sauce brown. The lime juice slows down the process a bit, but this is definitely not a “do ahead” recipe. Make fresh and eat fresh!
GUACAMOLE-STUFFED TOMATOES 
Ingredients:

2 romaine lettuce leaves

2 medium size tomatoes 

1 ripe avocado 

1 teaspoon lime juice

1/8 teaspoon garlic powder 

1/8 teaspoon sea salt

1/8 teaspoon red pepper flakes

1/8 teaspoon chia seeds

Fresh cilantro 
Instructions:

Place one romaine lettuce leaf on a small luncheon plate. Take one whole tomato; remove top stem; score tomato into 8 sections leaving the bottom intact. Transfer to luncheon plate, atop romaine lettuce leaf, opening tomato to form a serving well. Scoop the flesh from the avocado and place in a mini chopper. Add lime juice, garlic powder, and sea salt. Pulse to thicken. Fill tomato centers. Top with red pepper flakes, green onion snips, and chia seeds. Garnish with fresh cilantro.