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Here we are in the last weeks of summer...bittersweet as we say goodbye to all that summer means and transition to fall and its many traditions. For all you gardeners and farmer's market fans out there, I thought it was a good time to give you some brain-healthy and yummy ideas on how to use the ever versatile, and seasonally abundant, tomato!
Here are two Mayo Clinic Mediterranean Diet recipes to showcase those red beauties. Click the embedded links for nutritional information.
Recipe 1: Braised Kale with Cherry Tomatoes
Ingredients
2 teaspoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound kale, tough stems removed and leaves coarsely chopped
1/2 cup low-sodium vegetable stock or broth
1 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
- In a large frying pan, heat the olive oil over medium heat.
- Add the garlic and saute until lightly golden, 1 to 2 minutes.
- Stir in the kale and vegetable stock.
- Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.
- Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer.
- Remove from the heat and stir in the lemon juice, salt and pepper.
- Serve immediately.
Recipe 2: Fresh Tomato Crostini
Ingredients
4 plum tomatoes, chopped
1/4 cup minced fresh basil
2 teaspoons olive oil
1 clove garlic, minced
Freshly ground pepper
1/4 pound crusty Italian peasant bread, cut into 4 slices and toasted
Directions
- Combine tomatoes, basil, oil, garlic and pepper in a medium bowl.
- Cover and let stand 30 minutes.
- Divide tomato mixture with any juices among the toast.
- Serve at room temperature.
How do you like to use fresh tomatoes? Share your ideas below!
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