Tag Archives: tomato

BLT Tomato Bites (Gluten Free)

BLT Tomato Bites

These are the tastiest little bites I’ve had in a while. Tomatoes are in their prime at the moment and I suggest you make these as soon as you can! Every single bite was a little bit sweet, a little bit salty, a little bit spicy, and a whole lot of delicious.

I have been attempting to make these nearly all summer, but seemed to encounter a Goldilocks dilemma every single time. Definitely make sure you get actual cherry tomatoes. I made the mistake of buying a Costco sized box of grape tomatoes, twice, and they are just too small. Then I tried Campari tomatoes and they are just too big, but finally I actually found cherry tomatoes! And they are just right. I used the small end of a melon baller to ‘pit’ the tomatoes and it was the easiest thing ever.

You can use just about any hot sauce you want. I personally used chipotle Tabasco for just about everything and it was absolutely perfect for these. I am sure your personal favorite will work just fine. I think sriracha or a Mexican hot sauce, like Cholula or Tapitio, would be great as well.

BLT Tomato Bites (Gluten Free)

Ingredients

  • 2 pints cherry tomatoes (about 32)
  • 6 slices bacon, cooked crisp and broken into big pieces
  • 1/2 cup mayonnaise or plain Greek yogurt (I used half and half of each)
  • 2 teaspoons of your favorite hot sauce (I recommend Chipotle Tabasco)
  • 1 cup finely chopped romaine lettuce leaves from the heart

Instructions

  1. Cut off the stem ends of the tomatoes and discard. Using a paring knife or the small end of a melon baller, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.
  2. Stir together the mayonnaise/yogurt and chipotle and spoon into a resealable bag. Cut off the tip of one corner.
  3. Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.
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Blue Barn Arugula Salad

Blue Barn Arugula Salad

So, this is my recreation of a salad I’ve never eaten, from a restaurant I have never been to, but have talked about going to a lot. Blue Barn is a deli in San Francisco that has a creative menu with a local and organic focus. I think every time I have gone to visit my friends in San Francisco we have discussed going there and even attempted to go twice, but every single time something thwarts our plans. Since so many attempts have been made to get to this restaurant I have looked over their menu many times and every time this salad stood out to me.

Blue Barn Arugula Salad

After my last trip to San Francisco and another failed visit to the restaurant, I decided to attempt my own version. I have absolutely no idea how close or accurate an interpretation this is of the Blue Barn original, but damned if I can, it was absolutely delicious!

Blue Barn Arugula Salad

I did make a couple minor changes. Instead of sun-dried tomatoes, I used oven roasted roma tomatoes and instead of grilled balsamic onions, I again used oven roasted balsamic onions (I used this recipe, minus the sugar). For the crispy chickpeas, I made garlic and paprika roasted chickpeas (using this recipe). They were delicious and the leftovers made for a great snack later in the week.

Now, I will admit, there are a lot of parts to this salad and most of them have to be prepared individually ahead of time, which is kind of a major pain, but since I knew I would like all the ingredients in the salad, I didn’t mind taking the extra time and effort to prepare everything. Plus, you’ll have a lot of leftovers of the individual ingredients, so they are perfect for other salads during the week, adding to other meals (the roasted tomatoes and balsamic onions were heavenly with a turkey burger), or as snacks.

Blue Barn Arugula Salad

1 salad

Ingredients

    For the Vinaigrette:
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon grainy dijon mustard
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • freshly ground pepper, to taste
  • For the Salad:
  • 1 large handful mixed greens
  • 1 large handfuls arugula
  • 1 ounce grated manchego
  • 1/4 cup marinated artichoke hearts
  • 2 Tablespoons slivered almonds, toasted
  • 2 whole roasted roma tomatoes
  • 1/3 cup roasted balsamic onions
  • 1/3 cup roasted chickpeas

Instructions

    For the Vinaigrette:
  1. Whisk all the ingredients together in a small bowl and set aside.
  2. For the Salad:
  3. Prepare all the ingredients. Combine all ingredients in a large bowl. Drizzle with dressing. Add freshly ground pepper to taste and serve.
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Pineapple Jicama Salad with Cilantro Vinaigrette

Pineapple Jicama Salad

This salad is sweet, tangy and delicious. I originally read a similar recipe in a magazine while sitting in the waiting room at my dentist’s office. I was intrigued because I love love pineapple, but it had cucumber in it, which I absolutely abhor! Cumber is one of the four foods in the world that turn me into a picky eater toddler throwing a tantrum at the dinner table. I will not eat them. I do not like them touching my food and I will sit and pout if they are near my plate (bananas, celery and eggplant would be the others). I have been using a lot of jicama this summer and thought that it would make a great substitute for cucumber. It has the same kind of crunchy texture.

I served this salad with a side of chips for a super chunky chips and salsa kind of thing. You could also serve it over a bed of mixed greens or it would also go great with some grilled shrimp or tequila lime chicken as well.

Pineapple Jicama Salad

Pineapple Jicama Salad with Cilantro Vinaigrette (gluten free)

Ingredients

    For the Vinaigrette:
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons rice vinegar
  • 1 bunch fresh cilantro, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2-4 Tablespoons olive oil (I used 3)
  • For the salad:
  • 1/2 fresh pineapple, peeled, cored, and cut into chunks
  • 1 small jicama, peeled and diced into cubes
  • 1 small red onion, finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pitted and diced

Instructions

    For the Vinaigrette:
  1. Combine all the ingredients in a bowl and whisk together until well blended. Set aside. (Vinaigrette can be made ahead of time and will keep in the fridge for about 1 week.)
  2. For the salad:
  3. Combine all ingredients, except the avocado, in a bowl and mix together. Add desired amount of vinaigrette and toss to coat. Salad can now be kept in fridge for up to 4 hours or served immediately.
  4. Right before serving add avocado and gently toss to to coat avocado with dressing, but be sure not to mush it too much.
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Gluten Free BLT Spring Rolls

Gluten Free BLT Spring Rolls

I love coming up with new ways to eat my favorite sandwiches in gluten free ways. A good BLT (I guess these are technically BLATs) are pretty amazing sandwiches and these spring rolls do not disappoint despite the lack of bread. The lime-sriracha dipping sauce is also pretty delicious. It’s creamy, spicy and tangy and really worked well the rest of the BLT ingredients.

These rolls are also super, super filling. I had originally planned on using these as an appetizer, but they were so tasty and filling, they ended up being the perfect (almost) no cook meal. I would recommend serving these as soon as possible after making them, but if you have to they will keep pretty well for up to three hours after assembly.

Gluten Free BLT Spring Rolls

Gluten Free BLT Spring Rolls

16 rolls

Ingredients

    For the Dipping Sauce:
  • 2 Tablespoons mayo
  • 2 Tablespoons Greek yogurt
  • 2 Tablespoons lime juice
  • 1-5 teaspoons Sriracha or garlic chili sauce (depending on you spice preference)
  • For the Spring Rolls:
  • 8 8-inch rice paper (spring roll) wrappers
  • 2 cups baby lettuce/spring mix
  • 2 large tomatoes, cut into thin slices
  • 8 slices crispy, cooked center-cut bacon
  • 1 avocado, pitted and cubed

Instructions

    For the Dipping Sauce:
  1. Combine the mayo, yogurt, lime, and sriracha in a small bowl. Whisk it together and set aside.
  2. For the Spring Rolls:
  3. Make an assembly line with the bacon, tomato avocado and lettuce. (These spring rolls are best when served immediately, but can be served up to 3 hours later)
  4. Fill a large pan with hot water and add one rice paper round. Allow it to sit in the water until it softens, about 15-30 seconds. (If your rice paper has a pattern on it, it will be ready to remove when the pattern disappears.)
  5. Stack shredded or baby lettuce leaves on the lower third of the rice paper. Add tomatoes then a strip of bacon.
  6. Fold the bottom of the rice paper up over the lettuce, tomato and bacon. Fold in the sides, then roll up. Repeat with remaining ingredients. If one of the wrappers rips, carefully overlap the two edges then continue to assemble the roll.
  7. Cut each roll in half. Serve with dipping sauce.
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Halloumi, Snap Pea & Tomato Quinoa Salad

Halloumi, Snap Pea, Tomato & Quinoa Salad I’ve been on a bit of a halloumi kick lately. Normally I would feel bad about sharing recipes with ‘exotic’ ingredients in them, like halloumi, but now that Trader Joe’s now sells this amazing cheese, I would hardly count it as exotic anymore. This salad is not only quick and easy to make, it is delicious too. The snap peas and tomatoes around here are absolutely delicious at the moment. Their sweetness combined with the salty halloumi help makes every bite delicious. The dressing is light and flavorful. It really adds to the salad and helps all the delicious flavors come together. Halloumi, Snap Pea, Tomato & Quinoa Salad

 

Halloumi, Snap Pea & Tomato Quinoa Salad

Ingredients

    For the Dressing:
  • 4 Tablespoons plain Greek yogurt
  • 2 Tablespoons lemon juice
  • 1/2 Tablespoon fresh parsley, minced
  • 1/2 Tablespoon fresh basil, minced
  • 1/2 Tablespoon fresh chives, minced
  • For the Salad:
  • 2 teaspoons olive oil
  • 1 pack Halloumi, cut into slices
  • 1/2 pound cherry tomatoes
  • 4 ounces snap peas, cut into pieces
  • 12 ounces mixed spring greens
  • 2 cups cooked quinoa

Instructions

    For the Dressing:
  1. Combine all ingredients in a small bowl. Mix to combine and set aside.
  2. For the Salad:
  3. In a large pan heat the olive oil over medium-high heat. When oil is hot, add halloumi and cooked until golden brown, about 2-3 minutes. Flip and repeat on the other side. Place cooked halloumi on paper towels to drain excess oil.
  4. In a large bowl, combine greens, snap peas and tomatoes and about half the dressing. Toss to mix all the ingredients.
  5. Divide between 4 serving bowls. Top with about 1/2 cup of the cooked quinoa and 2-3 slices of the halloumi and serve.
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Zucchini Noodles with Cilantro Pesto & Halloumi AND a Giveaway!

Zucchini Noodles with Cilantro Pesto & Halloumi

Disclosure: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel. All thoughts and opinions are my own. 

I have wanted to get a spiralizer for a while now, but the cost, size and valuable kitchen storage space it would take up always prevented me. Enter the Veggetti! The Veggetti is a handheld device that quickly turns your veggies into veggie noodles. Veggie noodles offer not only a healthier, lower-carb alternative to regular pasta, but a gluten free one too. The Veggetti is also quick and easy to use and it’s dishwasher safe, which makes clean up a breeze.

I have used my Veggetti with zucchini, squash, potatoes, and carrots. All of them worked out perfectly, except for the carrots. I think the carrots I tried to use were too narrow. So far I am really impressed by how easy the Veggetti is to use, how sturdy it is and how small it is. It fits perfectly in a kitchen drawer. The only downside I have found, and it’s kind of a silly one, is how insanely long the noodles are. I would definitely recommend cutting them up once you are done spiralizing them.

If you would like to get your own Veggetti® , you can go here to learn more at www.getveggetti.com OR you can enter my giveaway! One reader will win a Veggetti of their very own – plus a $25 Visa Gift Card to stock their vegetable crisper!

TO ENTER: 

a Rafflecopter giveaway

Zucchini Noodles with Cilantro Pesto & Halloumi AND a Giveaway!

Ingredients

  • 1 zucchini
  • 1 summer squash
  • 1 pack of halloumi cut into slices
  • 1 teaspoon olive oil
  • 1/2 cup cherry tomatoes
  • 1/4 red onion, diced
  • 1/4 cup kalamata olives, halved
  • For the Cilantro Pesto:
  • 1/4 cup blanched almonds
  • 4+ garlic cloves, minced
  • 1/4 cup cotija cheese (or parmesan), grated
  • 1 bunch cilantro, with most of the stem removed
  • 1/4 cup olive oil
  • 1/2 of a lemon, juiced
  • 1 generous pinch red chili flakes (optional)

Instructions

  1. Use the Veggetti to spiralize the zucchini and squash and set aside.
  2. In a medium skillet, heat the olive oil over medium-high heat. When oil is shimmering, add halloumi and cook until golden brown, about 3 minutes. Flip and repeat on the other side. Place on a paper towel to drain.
  3. In a large bowl, toss the zucchini noodles with as much cilantro pesto as you like and the rest of the ingredients, except the halloumi. Divide between two plates and top with halloumi and serve.
  4. For the Pesto
  5. Place the almonds in a food processor until they are finely ground. Add the remaining ingredients and pulse until desired consistency is reached.
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Tomato Basil Spread

Basil Tomato Spread

A few weeks ago I was up visiting my best friends and her husband and pugs in San Francisco. They have the cutest farmers’ market right around the corner from them on the weekends and we took a visit before I had to head home. One of the stalls (Hummus Heaven) was selling absolutely delicious hummus and pita chips. They also had some incredible dips and spreads. I fell in love with the tomato basil spread. It was light, tangy, garlicky and fresh. It was delicious with pita chips, but I also used it for dipping veggies, crackers and as a sandwich spread. All wining combinations.

Since I (tragically) have no clue when my next visit to San Francisco will be, I decided I needed to attempt to recreate it. I will say that the original was a little more creamy (almost mayo/aioli like), but I wasn’t really in the mood to keep adding oil or mayo to get mine to the same consistency. I thought that some greek yogurt might take it more in that direction, but it didn’t. It did help it make it more like a dip or sandwich spread, which was perfect for me. I did save a little of the original to do a side by side taste test and that my version is  just as good as the original, if not a little bit better.

Tomato Basil Spread

Ingredients

  • 4+ cloves garlic
  • 6 ounce can tomato paste
  • freshly ground pepper, to taste
  • 4 sprigs fresh thyme leaves
  • 1/2 teaspoon oregano, dried
  • 10-15 basil leaves, roughly torn
  • 1 Tablespoon olive oil
  • 1/2 cup greek yogurt, plain

Instructions

  1. Combine all ingredients in a food processor and pulse to combine until desired consistency is reached (I did mine so it was very smooth).
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Slow Roasted Tomatoes with Goat Cheese & Gluten Free Focaccia

Oven Roasted Tomatoes with Goat Cheese & Gluten Free FocacciaSummer seems to be flying by and I feel like the end of it, is unfortunately in sight. This week I want to share recipes that feature some of my favorite summer produce so everyone can get as much tasty enjoyment out of the month or so we have left.

Oven roasted tomatoes became one of my favorite things this summer and if I can keep some around long enough (most are consumed via fork straight from pan), this is one of my favorite ways to eat them. I know turning on the oven in the middle of summer is something only crazy person would do, but just trust me, it’s worth it. Plus, you are turning on the oven so low, you won’t be able to notice any big temperature change. I promise!

I cannot even begin to describe how incredibly delicious these tomatoes are. I used cherry tomatoes in this particular instance, but I’ve used just about every tomato imaginable and they are all just as amazing. I served these with softened goat cheese and gluten-free focaccia, but the possibilities are endless. I’ve used them on salads, in a caprese salad, the top of soups, crackers and, as I already mentioned, my favorite method with a fork straight from the pan.

One minor note, if you are using larger tomatoes: cut the tomatoes in half first, remove the stem (if desired) and place them cut side down on the pan when you go to roast them.

Oven Roasted Tomatoes with Goat Cheese & Gluten Free Focaccia

Ingredients

  • around 1-1.5 pounds cherry tomatoes
  • 2 Tablespoons olive oil
  • 8-10 sprigs fresh thyme
  • 4-5 sprigs fresh rosemary
  • 4-8 cloves garlic, very thinly sliced
  • Kosher salt and freshly cracked pepper
  • For Serving:
  • softened goat cheese (or Boursin)
  • gluten free focaccia (I made my own from a Chebe mix)

Instructions

  1. Heat oven to 225F.
  2. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
  3. Toss the tomatoes with the oil and seasonings in the dish.
  4. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
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