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Chilled Artichokes with Champagne Vinaigrette

http://summertomato.com This recipe serves: 2 Preparation time: 10 minutes Cooking time: 40 minutes INGREDIENTS 2 large artichokes 2 teaspoons Champagne vinegar 2 teaspoons fresh lemon juice 1 teaspoon finely chopped shallots 1 tablespoon macadamia nut oil salt to taste freshly ground black pepper COOKING INSTRUCTIONS 1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. 2. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath. 3. Place the artichokes on the rack (stem end down) and steam uncovered, until ...
https://www.flickr.com/photos/roseannadana/

Zucchini Salad with Tomatoes and Basil Vinaigrette

https://www.flickr.com/photos/roseannadana/ This recipe serves: 6 Preparation time: 10 minutes Cooking time: 10 minutes INGREDIENTS 1 large organic zucchini, cut into half-circles about 1/2 inch thick 1 large organic yellow squash (or 2 small), cut into half-circles about 1/2 inch thick 2 teaspoons organic dijon mustard (MSG Free) 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon finely chopped organic shallots 1 tablespoons macadamia nut oil 2 tablespoons freshly chopped, organic basil salt to taste 1 large fresh organic tomato, diced freshly ground black pepper Cooking Instructions 1. Place about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the zucchini and ...
https://www.flickr.com/photos/77568040@N08/

Spinach, Honey Tangerine and Cashew Salad

https://www.flickr.com/photos/77568040@N08/ This recipe serves: 4 Preparation time: 15 minutes Cooking time: 5 minutes Ingredients For the vinaigrette: 2 teaspoons Coconut Secret Coconut Aminos 4 teaspoons fresh lime juice 2 teaspoons finely chopped shallots 4 teaspoons macadamia nut oil Salt to taste Freshly ground black pepper For the salad: 4 tablespoons coarsely chopped, unsalted cashews 2 1/2 cups fresh, organic spinach, cleaned and torn into bite-sized pieces 2 honey tangerines, peeled and sectioned Instructions For the vinaigrette: 1. Place all the ingredients in a container with a tight-fitting lid. Shake well. 2. Add the salt and pepper to taste. For the salad: 1. Preheat the oven to 350°F. 2. Spread the cashews on a baking sheet and toast in the oven ...
http://thestonesoup.com/blog/2011/08/the-easiest-way-to-save-time-in-the-kitchen-and-eat-more-vegetables/

Raw Broccoli Salad

http://thestonesoup.com/blog/2011/08/the-easiest-way-to-save-time-in-the-kitchen-and-eat-more-vegetables/ Ingredients 4 cups organic broccoli florets or broccolini 1/4 cup organic red onion, minced 2 tablespoons coconut sugar 2 tablespoons cider vinegar 2 tablespoons homemade mayonnaise 2 tablespoons sunflower seeds, roasted and salted 3 tablespoons seedless organic raisins Instructions Discard Broccoli stems and finely chop florets. Set aside. Place remaining ingredients into a meduim mixing bowl. Mix well. Add broccoli. Toss until coated. Chill until ready to serve. Serves 6 Nutrition Info (per serving): 90 calories, 5 g fat, 3 g protein, 10 g carbs, 2 g fiber
https://www.flickr.com/photos/mealmakeovermoms/

Cranberry Walnut Quinoa Salad

https://www.flickr.com/photos/mealmakeovermoms/ INGREDIENTS 1 cup quinoa 1 cup dried organic cranberries 1 cup canned beets, drained & chopped 1 cup organic walnuts, chopped ¼ cup green onions, sliced ¼ cup balsamic vinegar 1 ½ tbsp macadamia nut oil 4 cloves organic garlic, minced ½ tsp salt ¼ tsp pepper COOKING INSTRUCTIONS Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and continue cooking until all liquid is absorbed (per package directions). In a medium bowl, combine cooked quinoa, dried cranberries, beets, walnuts and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, macadamia oil and garlic until well blended. Pour over quinoa mixture and ...
https://www.flickr.com/photos/rusvaplauke/

Baby Greens with Grilled Turkey, Cranberries + Roasted Shallot Vinaigrette

https://www.flickr.com/photos/rusvaplauke/ This recipe serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes INGREDIENTS For the roasted shallot vinaigrette: 1 shallot drizzle of coconut oil 1/4 teaspoon sea salt 1 tablespoon organic Dijon mustard 1 tablespoon macadamia nut oil 2 tablespoons bone broth 1 tablespoon red wine vinegar 1/2 tablespoon freshly chopped chives freshly ground black pepper For the grilled turkey: 4 organic, pastured, turkey cutlets, (about 4 ounces each) 2 teaspoons coconut oil salt and pepper to taste For the green salad: 8 cups fresh organic baby greens, washed 1/2 cup dried cranberries COOKING INSTRUCTIONS For the roasted shallot vinaigrette: 1. Preheat the oven to 350°F. 2. With the skin on, cut the shallot in half lengthwise.  Grease a ...
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