Tulip Tomatoes

Tulip Tomatoes

Tulip Tomatoes

by www.survivingateacherssalary.com/

 

Ingredients:

15 Large Cherry Tomatoes

16 stalks of chives

8 oz. cream cheese

1 cucumber

1 teaspoon dried basil

Salt and pepper

Directions:

1. With stem side down, cut a cross in the top of each cherry tomato (about 3⁄4 down the tomato).

2. Using a spoon (grapefruit spoon works very well) to gently scrape out the tomato seeds.

3. Take a grilling skewer or toothpick and make a hole where the stem currently is. You may need to twist the skewer in a circle a few times to make room for the chive to fit through.

4. Finely chop or grate cucumber.

5. Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste.

6. Add a teaspoon of cream cheese mixture into each tomato tulip (adjust depending on size of tomatoes).

7. Insert a chive into the hole at the bottom of each tomato.

8. Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.

9. Prepare the tulip bouquet on a large plate or platter. Use the extra chive stalk to wrap around the tulip stems to complete the bouquet.

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

 

This easy Roasted Root Vegetables recipe is simple to make.

INGREDIENTS:

  • 1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes)
  • 4 carrots, peeled and chopped into 2-inch pieces
  • 3 parsnips, peeled and chopped into 2-inch pieces
  • 2 Tablespoons olive oil
  • favorite spices
  • salt & black pepper

 

Honey Sriracha Sesame Cashews

Honey Sriracha Sesame Cashews

Ingredients

  • 1 egg white
  • 2 Tablespoons honey
  • 1 Tablespoon Sriracha hot sauce
  • 1/2 teaspoon sea salt
  • 3 cups cashews (I used roasted, salted cashews)
  • 1/2 cup sesame seeds

Instructions

  1. Preheat the oven to 270 F. Spray a baking sheet with cooking spray.
  2. Put the egg white in a small mixing bowl. Using an electric mixer, beat until the whites are frothy but not stiff. Blend in the honey, Sriracha and sea salt. Add the cashews and stir to coat all the nuts.
  3. Pour the cashews onto the baking sheet and sprinkle liberally with sesame seeds.
  4. Bake at 270 F. for 30 – 45 minutes, stirring every 15 minutes, until the cashews are golden brown.
  5. Remove from oven and let cool, then transfer to an airtight container–or a tin or gift bag, if you are sharing these with a friend.

Notes

These nuts are not spicy, despite the Sriracha, and they are not very sweet either, despite the honey. They are just very tasty, with a nice crunch and a hint of sweet and spice.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

Tomato and Mozzarella Salad

Tomato and Mozzarella Salad
INGREDIENTS
  • Salad:
  • 2 cups of cherry tomatoes
  • 8 oz fresh mozzarella – bocconcini or ciliegine – small round cheese
  • 2 tbs minced parsley
  • Dressing:
  • 3 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 small garlic cube – minced
  • 8 twists of black pepper
INSTRUCTIONS
  1. Slice cherry tomatoes in half – I used a combination of yellow and red tomatoes.
  2. Slice mozzarella balls in half (you want the size to be similar to the sliced cherry tomatoes). It’s important to use fresh mozzarella in this salad.
  3. Whisk together olive oil, red wine vinegar, minced garlic and pepper. Pour over mozzarella and cherry tomatoes.
  4. Sprinkle parsley over salad and toss gently until combined.
  5. Let sit 15 minutes before serving so the flavors marinate.

Paleogang Sourdough Bread

Paleogang Sourdough Bread

 

INGREDIENTS
  • 3 cups sourdough starter.
  • 3 cups flour blend (I use a combination of quinoa flour, tiger nutflour, flax meal and/or almond flour.),
  • 1 tablespoon sea salt
  • ½ cup filtered water
    INSTRUCTIONS
    1. Blend sourdough starter with remaining ingredients by hand or mixer.
    2. Pour into parchment lined loaf pans.
    3. Cover with plastic and allow to rise 4 hours or more.
    4. Remove plastic and cover loaf pans with a lid or place them in a dutch oven. (Covering them allows them to cook from the inside and avoid burned edges.)
    5. Place in cool oven.
    6. Turn oven to 400 degrees.
    7. Bake for 45 minutes.
    8. Remove from dutch oven or remove lid and cook an additional 10 minutes till done.
    9. Remove from pans and allow to cool.
    10. Enjoy immediately or save until the next day for improved texture.
     Author: Andrea Fabry http://it-takes-time.com/