Tomato

Slow-Roasted Bell Pepper with Red Lentils

INGREDIENTS:

  • 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones

  • 2 tablespoons canola oil

  • 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped

  • 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)

  • 1 medium-size tomato, cored and cut into 1/2-inch pieces

  • 1 1/2 teaspoons coarse kosher or sea salt

  • 1/2 teaspoon ground turmeric

  • 1/4 cup finely chopped fresh cilantro leaves and tender stems

PREPARATION:

  1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

  2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes.

  3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes.

  4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.

  5. Stir in the cilantro, and serve.

Pico de Gallo Salsa

INGREDIENTS:

  • 1/2 medium red onion, diced

  • 2 cups diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon minced jalapeño (optional)

  • Kosher salt

PREPARATION:

  1. Place 1 cup cold water and 2 ice cubes in a medium bowl.

  2. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl.

  3. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.INGREDIENTS

Eggplant & Sausage Linguine

INGREDIENTS:

  • Olive oil cooking spray

  • 1 1/4 lb eggplant, cut into 3/4-inch cubes

  • Fresh ground black pepper, to taste

  • 8 oz whole-wheat linguine

  • 1/2 onion, chopped

  • 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2 cloves garlic, chopped

  • 1 1/2 cups chopped tomatoes

  • 1/4 cup unsweetened golden raisins

  • 1 tbsp capers, rinsed and drained

  • 2 tbsp red wine vinegar

  • 1/3 packed cup parsley, chopped

  • Sea salt, to taste, optional

  • 1/2 cup low-fat ricotta cheese

PREPARATION:

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

  2. Meanwhile, cook linguine according to package directions. Drain and set aside.

  3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

  4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Crisp Cucumber Salsa

INGREDIENTS:

  • 2 cups finely chopped cucumber, peeled and seeded

  • 1/2 cup finely chopped seeded tomato

  • 1/4 cup chopped red onion

  • 2 tablespoons minced fresh parsley

  • 1 jalapeno pepper, seeded and chopped

  • 4-1/2 teaspoons minced fresh cilantro

  • 1 garlic clove, minced

  • 1/4 cup reduced-fat sour cream

  • 1-1/2 teaspoons lemon juice

  • 1-1/2 teaspoons lime juice

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon seasoned salt

  • Tortilla chips

PREPARATION:

  1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

  2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Tomato-Beet Salad

INGREDIENTS:

  • 1 pound scrubbed small beets

  • 2 pounds tomatoes, preferably heirloom

  • 1 pint cherry tomatoes

  • 1/4 cup crumbled feta

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup extra-virgin olive oil

  • Salt and pepper

PREPARATION:

  1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice.

  2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.

  3. Top with feta, cilantro, and olive oil; season with salt and pepper.