Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “tomatoes”

Pasta with Roasted Tomatoes and Mini Peppers

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I created this lusty dish last week when my stepson, Ethan Peck, squeezed in a dinner with us before heading to Milan. He stars in a 2 minute video for the luxury fashion company Ferragamo, and he was invited to make an appearance at Italian fashion week. Having little warning about his visit with us, I looked in my fridge and cupboards for inspiration, and this recipe was born. 


Penne with Eggplant, Peppers, and Goat Cheese

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For a super quick and tasty dinner, I mixed pasta with the eggplant, pepper, and tomato sauce leftover from a couple of nights before. Soft fresh goat cheese added creaminess, and to freshen it, a handful of fragrant herbs. We liked it every bit as much as the first meal, maybe even a little more.


Albacore Tuna with Eggplant, Peppers, and Tomatoes

albacore-eggplant-pepper.JPGEggplant and peppers are abundant at the end of summer, and I indulge in them frequently before they are replaced by winter squash, pumpkins, and sweet potatoes. I can’t resist experimenting with slender lavender eggplants, bulbous white ones, and magenta striped Italian versions. And it’s fun to compare the long red lipstick peppers, green smoky poblanos, and meaty pimientos. I often include peppers and eggplant in the same dish because the creamy richness of roasted eggplant balances the tangy sharp flavor or browned peppers.
 
I recently braised eggplants and sweet peppers in a tomato and white wine sauce, seasoned with capers and olives. I made a big batch of this colorful dish so I would have plenty of leftovers for a second meal. Chunks of albacore tuna simmered in the sauce turned it into a piquant fish stew to spoon over quinoa on the first night. The extras became a hearty pasta dish a few days later.


Spaghetti with Tomatoes, Olives, and Feta Cheese

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During the summer, when I get home from my weekly visit to the farmers’ market, it always seems like I have purchased too many heirloom tomatoes. But every week we devour them all.
 
A few of my favorite preparations:
- a quick salad of large tomato wedges, sprinkled with salt and pepper, drizzled with balsamic vinegar, and finished with a shower of fresh marjoram or basil
- to accompany grilled fish or chicken, sweet cherry tomatoes halved and sautéed with red onion and thyme
- for an intense cold soup, the ripest specimens pureed with extra-virgin olive oil, shallots, and breadcrumbs


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Kristine Kidd
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