2teaspoonschopped fresh or 1 teaspoon dried oregano leaves
Instructies
In 2-quart saucepan, heat 4 cups water to boiling over high heat.
Add broccoli; cook 10 to 20 seconds or until broccoli is bright green.
Drain broccoli; rinse in cold water until cool.
In small serving bowl, stir broccoli and remaining ingredients.
Notes / Tips / Wine Advice:
Cooking the broccoli for a very short time is called blanching. It brings out the bright green color of the broccoli and softens it just a bit.
Chopped red onion and diced red bell pepper would be nice additions to this salad, too.
In small bowl, mix all dressing ingredients except oil.
Slowly add oil, beating with whisk until well blended.
Pour dressing over salad; toss to coat.
Notes / Tips / Wine Advice:
Instead of tossing the salad together in a bowl, try an arranged presentation. Slice the tomatoes and arrange colors alternately with onion on a decorative platter. Drizzle the dressing over the top, and sprinkle with the fresh herbs.
⅔cupcoarsely chopped fresh basil or lemon basil leaves
¼teaspoonsalt
¼teaspoonfreshly ground black pepper
1pintred cherry tomatoes
1pintyellow cherry tomatoes
2mediumzucchini or yellow squashcubed
1lbfresh mozzarella cheesecubed
346-inch bamboo skewers
Fresh basil leavesif desired
Instructies
In large bowl, mix oil, lemon juice, basil, salt and pepper, using whisk.
Add tomatoes, zucchini and cheese.
Cover and refrigerate about 30 minutes.
Drain vegetables, reserving olive oil mixture.
Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf.
Serve kabobs with reserved olive oil mixture.
Notes / Tips / Wine Advice:
Virtually any skewer-able vegetable will work in this recipe. Try red, green or yellow bell pepper pieces or fresh pea pods.
Thread the vegetables and cheese between large leaves of fresh basil for different look.
1ripe large avocadopitted, peeled and finely chopped (about 1 cup)
½cupfinely chopped cucumber
1mediumjalapeño chileseeded, finely chopped
4tablespoonschopped fresh cilantro or parsley
2tablespoonslime juice
½teaspoonsalt
Topping
½cupsour cream
2teaspoonswhipping cream or milk
½teaspoongrated lime peel
½teaspoonsalt
Instructies
Cut each tomato in half crosswise.
Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell.
If necessary, cut small slice from bottom so tomato half stands upright.
In medium bowl, mix remaining tomato cup ingredients.
In small bowl, mix topping ingredients.
Spoon about 1 tablespoon avocado mixture into each tomato shell.
Top each with about 1 teaspoon topping.
Notes / Tips / Wine Advice:
The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.
Sprinkle the tops of the tomatoes with additional chopped cilantro.
2teaspoonschopped fresh dill or ¼ teaspoon dried dill weed
Instructies
Remove stems from tomatoes.
To level bottoms of tomatoes, cut thin slice from bottom of each.
Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving ⅛-inch shell.
Invert tomato shells on paper towels to drain.
In small bowl, combine cream cheese and mayonnaise; blend well.
Stir in cucumber, onion and dill; mix well.
Fill tomato shells with cream cheese mixture; place on serving platter or tray.
Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving.
Store in refrigerator.
Notes / Tips / Wine Advice:
To reduce the fat in each serving of these tomatoes by about 1 gram, use nonfat cream cheese and reduced-fat mayonnaise.
To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle’s tip with a kitchen scissors. Squeeze the cream cheese mixture into the tomato shells.
32slices¼ inch thick baguette-style French bread (from 10-oz loaf)
Instructies
In small bowl, mix sour cream and mayonnaise until blended.
Stir in bacon.
Arrange lettuce in shallow bowl or on small platter.
Spoon sour cream mixture over lettuce.
Top with tomatoes; sprinkle with chives.
Serve with baguette slices.
Notes / Tips / Wine Advice:
Precooked bacon can be purchased in strips or chopped. You’ll find packages of it with the sandwich meats or at the deli.
This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are ready to serve it, assemble as directed.
Meanwhile, in small bowl, mix remaining ingredients.
Spoon tomato mixture onto bread slices.
Serve at room temperature.
Notes / Tips / Wine Advice:
Pronounced “broo-SHEH-TAH” (or “broo-SKEH-TAH”) and meaning “to roast over coals,” bruschetta is a traditional Italian garlic bread that’s drizzled with olive oil. Coarsely chop the capers to release their flavor-rich juices. Just give them a whack with the side of a chef’s knife before adding them to the tomato mixture.
