Chilled Cumin-Spiked Tomato Soup

Recipe from “Sylvia’s Table” by Liz Neumark

Ingredients (serves 4-6):
2 tsp cumin
2 lb ripe tomatoes, cored and coarsely chopped
1/2 cup chopped red onion
1/4 cup plus 2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tsp salt
1 cup Greek yogurt
1 cup ice water (optional)

1) Toss the cumin in a small skillet over low heat, stirring, just until fragrant, 1-2 minutes; do not let it burn.

2) Combine tomatoes, onion, and 2 tbsp cilantro in a blender and puree until smooth. Transfer mixture to a large bowl; add the toasted cumin, 2 tbsp lime juice, and salt and stir to combine. Refrigerate the soup until it is thoroughly chilled, at least one hour.

3) Meanwhile, puree the yogurt and remaining cilantro in a blender until smooth. Cover and refrigerate until ready to serve. Before serving, adjust the soup to taste with additional salt and lime juice; add ice water as needed if you would like a thinner texture.

4) Divide the soup among individual chilled bowls and garnish with a generous swirl of cilantro yogurt.

Kale with Rice and Tomatoes

1/2 cup long-grain rice
1 large bunch kale
1 tbsp olive oil
1 small garlic clove, minced
6 large plum tomatoes, seeded and chopped
Freshly ground pepper


  1. Bring 1 cup water to a boil in a small saucepan; add a big pinch of salt and rice, cover, cook over low heat for 20 minutes, or until water is absorbed.
  2. While the rice is cooking, remove the kale leaves from the ribs and rinse and drain them well. Chop the leaves finely.
  3. Heat the oil in a large heavy skillet over medium-low heat; add the garlic and stir until it is golden, about 1 minute. Raise the heat to medium, add tomatoes and kale and cook the mixture for 3-5 minutes, stirring, until kale is tender.
  4. Fluff the rice and combine it in a serving dish with the kale mixture; season to taste with salt and pepper.
Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

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Donna's Tomato Pie

© Some rights reserved  "Tracy Williams" , Flickr Creative Commons user   Recipe courtesy of Donna Machinist

© Some rights reserved "Tracy Williams", Flickr Creative Commons user

Recipe courtesy of Donna Machinist


Pie crust
1 leek, white part only, sliced
5-6 large tomatoes, sliced
1 tbsp butter
1/2 cup mayo
1/2 cup Parmesan cheese
1 egg

1. Bake crust for 8-10 minutes at 375 degrees. Remove and allow to cool. 
2. Saute 1 leek (white part only) in 1 tbsp butter. Spread leek mixture in bottom of pie. Cover with sliced tomatoes.
3) In a small bowl, mix together mayo, cheese, and egg. Spread on top of crust.
4) Bake pie at 375 for approximately 30 minutes, or until golden brown.

Eggplant & Cherry Tomato "Pizzas"

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

"Usually you have to pry me away from bread. I'm not one to ever leave it out of recipes, but sometimes you just have to use up those veggies. Let's do it in a delicious way.

These little eggplant mini pizzas are perfect for summer get-togethers. This is an easy and fun recipe to get kids or guests of any age involved." 

1 Eggplant- cut into 1 inch slices
3 Cloves garlic
2 Cups mozerella
1 Pint of cherry tomatoes- cut in half
1 Bunch of shredded fresh basil
Olive Oil
Crushed red pepper, salt to taste
1 shallot

1. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

2. Line eggplant rounds on baking sheets and brush with olive oil and sprinkle with salt. Bake for 15-20 minutes.

3. Mix 2 tablespoons of olive oil with minced garlic, shallot, salt, and crushed red pepper. Brush the olive oil mixture on the cooked golden eggplant slices. 

4. Turn the oven to the broil setting. Assemble eggplant pizzas with mozzarella cheese and cherry tomatoes. Place the pizzas in the oven for 5-8 minutes, until cheese is melted and slightly browned. 

5. Finish pizzas with fresh basil.  Serve with a light crisp salad.

Tomato, Fennel & Basil Salad with Thyme-Oregano Balsamic Vinaigrette

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

cherry tomatoes.jpg

Ingredients for the salad:
4 plum tomatoes, quartered lengthwise and cut into 1/4-inch slices
2 large fennel bulbs, cored and thinly sliced
1 shallot, minced
½ ounce basil, sliced into thin ribbons
Shaved parmesan
Ingredients for the vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon local honey
1 teaspoon Dijon mustard
1 tablespoon chopped thyme leaves
1 teaspoon chopped oregano leaves
½ teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil

1) In a large bowl, combine tomatoes, fennel, shallot and basil.
2) In a separate bowl, whisk together balsamic vinegar, honey, mustard, thyme, oregano, salt and pepper. While continually whisking, slowly stream in olive oil.
3) Toss salad with vinaigrette. Sprinkle with fresh Parmesan and serve.