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Fresh Tomato Vinaigrette

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My sister, Glenda, grew a wonderful garden this year and I was the lucky recipient of huge, beautiful tomatoes fresh from the vine. You always hear there’s nothing like a fresh tomato and it’s true – there’s nothing like a fresh tomato!

I had a few that ripened at the same time and since Bret doesn’t eat fresh tomatoes (the acid in them kills him), and I’ve had about my fill of slicing and eating them, this recipe was a perfect way to use them. This Fresh Tomato Vinaigrette is simple, but uses flavorful ingredients like garlic, onions, and basil.

It’s not a creamy or an oily dressing – the grated tomato is almost a puree that gives the dressing a hearty texture. Vinegar and olive oil is one of my favorites and adding it to these ingredients completes the dressing. You could just about add any herb you like to it – my favorite happens to be basil, but I can see rosemary working well in it.

I would say this is definitely a successful use of fresh tomatoes and will make this again. Thanks, Sis!

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Fresh Tomato Vinaigrette

***1/2  Thick, hearty dressing - perfect to use up those summer tomatoes. Adapted from FoodAndStyle.com

Ingredients
  • 2 medium ripe tomatoes quartered and seeded
  • 1 tsp onion minced
  • 1 garlic clove minced
  • 1 tbsp white balsamic vinegar
  • 1/2 tbsp balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • 1/2 to 1 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • dash of cayenne (optional)
Instructions

  1. Place a box grater in a medium bowl.  Cut the vine end nub off of the quartered tomatoes and grate each tomato down to the skin.  Discard the skin.

  2. Remove the grater and add the onion, garlic, both vinegars, basil, salt, pepper and cayenne. Whisk together and adjust seasonings to taste.  Use immediately or refrigerate.  Keeps up to 2 days, but best the same day.

Recipe Notes

Tips and Stuff:

Adjust the seasonings to your tastes.  I prefer a full teaspoon of basil, but that may be overwhelming for some.  You may omit the cayenne if you'd like.

Oriental Coleslaw

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With the holidays coming up, I wanted to get back to my family cookbook recipes since most of them can be made successfully for parties or potluck gatherings. Besides, it’s fun going through the cookbook and fondly remembering the recipes my mother and sisters have made.

Different styles of oriental coleslaw pop up occasionally at family get-togethers and I really like the dressing on this particular one.  It’s tangy, sweet, and a little salty and doesn’t overpower the salad.
Oriental Cole Slaw Bowl
This particular coleslaw comes from my sister, Glenda, and I can’t believe I haven’t tried it till now. Of course I waited until Bret (aka the onion-hater) was out of town since this has green onions in it and I don’t think it would be good without them. It’s been fun filling my plate with tiny girly croissant sandwiches and salads while he’s gone!
Oriental Cole Slaw Plate
This is fresh and crunchy and perfect for a side salad with any meal. You want to make sure it gets eaten within a day or so of making it so the noodles don’t get soggy. I really have been enjoying this one!

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Jeff's Oriental Coleslaw
****from my sister Glenda (I don't know who Jeff is...?); crispy, crunchy, sweet, salty and tangy! Simple to throw together.
Ingredients
  • 1 pkg. coleslaw mix
  • 1 bunch green onions , chopped (about 2 tbsp. or to taste)
  • 1 pkg. shelled sunflower seeds
  • 1/2 can rice noodles (about 1 1/2 cups full)
  • Dressing:
  • 2 1/2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1/4 C vegetable oil
  • salt and pepper to taste
Instructions
  1. Combine coleslaw ingredients in a medium bowl.   Whisk the dressing ingredients in a small bowl until well blended, and pour over the coleslaw mixture.  Toss and chill for about 1 hour before serving.
Recipe Notes

Tips and Stuff:

I added a small package (about 2 oz.) of slivered almonds for extra crunch.

If you can't find rice noodles, use one package of ramen noodles, crushed by hand.

I used apple cider vinegar and canola oil because that's what I had.

If you're not going to serve this until the next day, go ahead and combine coleslaw ingredients together and chill overnight - then wait to add the dressing an hour before serving.

Hearty Tuna Salad

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There are friends who come in and out of your life throughout the years and one of those for me is Molly.   She helped me during a hard time in my life and we have been somehow attached ever since.  I lost touch with her for awhile, but in the last five years we have reconnected and our conversations started up as though we’d seen each other just yesterday instead of fifteen years ago!  Besides the friendship, one of the things she gave me is one of my now favorite recipes for this Hearty Tuna Salad.

Hearty Tuna Salad

It does have tuna in it which, even though mentioned in the name of the salad, is actually not the most noticeable ingredient! There are tons of crunchy little vegetables in it along with a creamy mayonnaise-based dressing that combine together to make the perfect salad. Sometimes I change up the ingredients a little if I don’t have everything on hand, but the original recipe is the best. I could eat this salad every day….

Hearty Tuna Salad 3

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Hearty Tuna Salad
****My favorite salad.  Got this from Molly in the early '90's.
Servings: 4 -6
Ingredients
  • 2 (6 oz.) cans Tuna
  • 1 (10 oz.) package frozen peas, unthawed
  • 1/2 medium onion , finely chopped
  • 1 cup thinly sliced celery
  • 1/2 cup water chestnuts , sliced
  • 1 cup canned chow mien noodles
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1 cup toasted , sliced almonds
  • Lettuce leaves
Instructions
  1. Drain tuna and break into pieces.
  2. Stir in frozen peas, onion, celery, and water chestnuts.
  3. Add noodles to tuna and lightly mix.
  4. Combine mayonnaise, lemon juice, and soy sauce.
  5. Just before serving, add mayonnaise mixture and toss lightly.  (I would add some noodles at the last minute too, to keep them crunchy.)
  6. Serve on lettuce cups or on a single plate with lettuce and sprinkle almonds on top.
Recipe Notes

Tips and Stuff:

Make sure the peas are frozen - that gives it a nice extra crunch.

I use only about 1/4 of a chopped onion and that enough, but if you like more feel free to use the entire onion.  Don't complain to me when you have onion breath.

Use canned whole water chestnuts and slice them yourself - it's way cheaper.

Best when the tuna mixture (without the noodles) is refrigerated a couple of hours before serving (then put in the noodles just before serving).

My photos show pecans instead of almonds and its good that way, too.  We still have a ton of pecans from the fall crop!  I think almonds are a little better on it, though.