Stuffed Tomatoes
Equipment: Stainless steel bowl Spatula Heat proof baking paper (parchment paper) Cookie sheet Food Processor (for breadcrumbs & pesto) Large saucepan (for barley) Medium skillet Instructions: Preheat oven… Read More »
Caprese Salad
Directions: Line plate with lettuce. Slice roma tomato and arrange it on plate alternating with slices of fresh mozzarella. Tuck some fresh basil leaves into the salad. Sprinkle… Read More »
Panzanella Salad
Directions: 1. Preheat oven to 350, cut garlic clove in half. 2. Rub the garlic over the slices of bread. 3. Cut the bread into medium size cubes…. Read More »
Bethany Says: Tomatoes
This veggie has long been an icon for the summer season! Technically a fruit, tomatoes are typically used as a vegetable in the kitchen. When stored below room… Read More »
Bean Enchilada
Equipment: Large saucepan Medium skillet Large bowl Food processor 9 x 13 casserole pan Instructions: Preheat oven to 350 degrees F Make sauce by combining tomato sauce, chili… Read More »
Homemade Tomato Sauce
Equipment: Large saucepan Directions: Heat oil in saucepan. Toast the garlic until fragrant, about 1 minute. Add the tomatoes, Italian seasoning, red pepper flakes, sugar, vinegar, salt and… Read More »