Power Foods: 150 delicious recipes with the 38 healthiest ingredients is the book, we are using. Each week, we take one of the power foods and make a dish, using it. For me, this has been an introduction to a few vegetables that are new to me and also, some that are staples. If you would like to join us, please contact the coordinator and creator of the group, Mireya - My Healthy Eating Habits.
This week, we used the multi-faceted tomato. Keep in mind, I am speaking of real tomatoes, fresh from the ground, filled with flavor and not the usual store-bought which is forced to be red.
I use tomatoes many ways from fresh to soups, chili, stews, salads sides and cobblers plus many more that are not on the tip of my tongue, right now.
"One of the most well known tomato eating benefit is its' Lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases."
Yellow Pear and Cherry Tomato Salad (adapted from Food.com)
2 tablespoons wine vinegar (sherry, red)
1 tablespoon shallot (minced)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups pear tomatoes (yellow, halved)
1 1/2 cups cherry tomatoes (orange, halved)
1/2 cups cherry tomatoes (halved)
1 1/2 cups baby spinach, torn
To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes.
Add the olive oil, salt and pepper and whisk until well blended.
In a large serving or salad bowl, toss together all the tomatoes.
Pour the vinaigrette over the tomatoes and toss gently to mix well and coat evenly. Add the spinach and mix a little more.
Stop by the other Power Food members and see their delicious recipes. It is well worth the time.