Tag Archive: cherry tomatoes


Salmon Burger Salad

Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 lb. ground salmon (made into 4 small burgers)
1/4 sweet onion (minced)
1/4 cup plain bread crumbs
1 tsp. sea salt
1 tsp. black pepper
4 tbsp. fresh lemon juice
olive oil
1 cup of cherry tomatoes
1/2 cup black olives sliced
Directions:
1. In a large bowl, mix ground salmon, bread crumbs, onion, lemon juice, sea salt and black pepper. Form into burgers.
2. In a large skillet, put 2 tbsp. of olive oil. Cook salmon burgers for about 8-10 minutes. (about 4 minutes on each side) Let drain on paper towel.
3. In a large bowl put mixed greens, cherry tomatoes and black olives. (You can sprinkle a pinch of sea salt on top.)
*You can cut up salmon burgers and add on top or you can serve whole burgers on individual salads. (Serves 4)
Serve with a dressing of your choice. A “citrus” dressing goes well with it.

Veal With Tomatoes and Mushrooms

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Ingredients:
8 slices of veal cutlets
2 cups of mushrooms (sliced)
1 cup cherry tomatoes (sliced)
1/2 cup sundried tomatoes (chopped)
5 pieces of basil (ripped into pieces)
2 cloves of garlic (sliced)
sea salt
olive oil
3 tbsp. butter
Directions
1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.
2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.
3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.
Serve on a platter with basil on top.

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Ingredients:
6 chicken cutlets
1 lb. fresh spinach
1 cup cherry tomatoes (cut in half)
1 cup black olives (pits removed and sliced)
1 clove of garlic (chopped)
3 tbs. olive oil plus 2 tbs.
2 tbs. balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a Ziploc bag, add chicken cutlets, olive oil, balsamic vinegar, sea salt and black pepper. Let marinate in refrigerator for at least one hour.
2. Grill chicken cutlets on both sides until done. Keep warm.
3. In a large skillet, add 2 tbs. of olive oil. Add garlic. Let brown for a minute. Add tomatoes and spinach. Sprinkle a pinch of sea salt. Stir. Add cooked cutlets to the pan.
4. Cook for an additional 3 minutes. (heat through)
Serve hot.

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Ingredients:
2 boneless chicken breasts
1 lb. rigatoni pasta
1 cup cherry tomatoes (cut in half)
2 cloves of garlic (chopped)
2 tbsp. fresh parsley chopped
olive oil
sea salt and black pepper
*Parmesan cheese
Directions:
1. Sprinkle chicken breasts with sea salt and black pepper. Grill for about 20 minutes.(turning over periodically) Brush with a drop of olive oil while grilling. Chicken should be well cooked. (cut open to make sure it’s cooked) Let cool for a few minutes and slice thin.
2. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for 2 minutes. Add cherry tomatoes and cook for about 5 minutes until tender.
3. Boil pasta until desired consistency. (drain well)
4. Put tomatoes and chicken on top of pasta. Sprinkle with parsley and parmesan cheese.
Serve warm.

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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

Cannellini Spread with Endive

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Ingredients:

1 (10 oz. can) cannellini beans (rinsed and drained)

1/2 cup sweet onion (chopped)

1 cup vegetable stock

1 tbsp. fresh parsley (chopped)

1 tsp. fresh mint (chopped)

1 tsp. sea salt

1 tsp. black pepper

1 tbsp.olive oil

2 bulbs of endive (rinse, dry and separate leaves)

1 cup of cherry tomatoes (sliced)

Directions:

  1. In a large skillet put olive oil and onions. Cook until tender and then add cannellini beans.
  2. Sprinkle with sea salt and black pepper. Stir.
  3.  After about 2 minutes, add vegetable stock.
  4. When vegetable stock is almost absorbed, take off of heat.
  5. In a food processor, put beans with parsley and mint. Puree until a thick consistency.
  6. Remove and let cool in refrigerator for one hour.
  7. Fill the ends of endive leaves with cannellini dip and put a tomato slice on top. (see photo)

Italian Salad

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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup cherry tomatoes
1 cup of red roasted peppers (cut in thin slices)
1 cup fresh mozzarella (grated)
1/2 cup black olives (sliced)
1 cup shredded carrots
1 cup artichoke hearts
Directions:
1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)
2. Serve with a simple Italian dressing. Mix well and serve.

Pesto and Tomato Linguine

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Ingredients:

1 lb. linguine

1 cup fresh basil (rinsed and patted dry) *pack the basil in the cup

1/4 cup grated parmesan cheese

1 clove of garlic

1/2 cup pignoli nuts

1/4 cup olive oil

1 cup cherry tomatoes (cut in halves)

Directions:

1. In a food processor, put basil, parmesan cheese, garlic, pignoli nuts and olive oil. Beat until smooth and creamy. Add a drop more of olive oil, if needed.

2. Boil linguine to desired taste. Drain well.

3. Put linguine in a big bowl. Pour pesto on top. Mix well.

4. Add cherry tomatoes with a sprinkle of parmesan cheese. Mix again and stir.

Baked Filet Of Sole

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Ingredients:

4 slices of sole

1/4 cup bread crumbs (optional)

1 cup cherry tomatoes (cut in half)

1 cup chick peas

2 celery stalks (chopped)

1/4 cup red onion chopped

olive oil

balsamic vinegar

salt and pepper

Directions:

Preheat oven to 375 degrees

1. Brush each slice of sole with olive oil and sprinkle a pinch of salt and pepper on each side. (optional: you can bread the sole with bread crumbs or leave plain)

2. Brush the bottom of a large baking pan with a little olive oil. Add slices of sole and bake for 15-20 minutes. (depending on how thick the slices are)

3. While sole is baking, put tomatoes, chick peas, celery and onions in a bowl. Add 1 tbs. of olive oil and 1 tbs. of balsamic vinegar. Add a pinch of salt and pepper. and mix well. Put to the side.

4. Place filet of sole on a platter. Spoon tomato mixture on top of each slice.

Serve warm.