Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: tomatoes.
Tomatoes are at their seasonal peak. There are thousands of varieties of the bright, juicy and incredibly versatile fruit. We’ve narrowed down the list to our favorite ways to prepare six of them:
A sweet and savory combination of heirloom tomatoes, watermelon and feta cheese makes for a Refreshing Watermelon and Heirloom Tomato Salad (pictured above). Use heirlooms in all colors and sizes to get the most pop on your plate.
Continue Reading Summer Fest: Tasty Takes on 6 Types of Summer Tomatoes
I’ve been waiting for months to make this recipe. I didn’t even consider it in the spring when there were no tomatoes to be found at the farmers’ market and the grocery store’s tomatoes were all hard and salmon-colored. But as soon as there were enough ripe tomatoes at the market, I grabbed enough to make this tart, plus tomato salad and a batch of gazpacho (I really, really like tomatoes).
Chuck’s Tomato-Cheese Tart looks fancy enough to serve at a party, but it’s simple enough for a weeknight dinner at home. You don’t need any special equipment, just a baking sheet, and it’s made with store-bought filo dough, so you won’t be slaving over the crust. Tomatoes are usually paired with mozzarella, so the nutty Swiss used in this tart is a welcome change; the cheese and the sharpness of the Dijon mustard pair well with the sweet tomatoes.
Continue Reading Meatless Monday: Tomato-Cheese Tart
Who makes a better summer corn-and-tomato salad — Mark or Kelsey?
Welcome to Friday Food Fight, where we pit two similar recipes against each other and leave it to you, Cooking Channel fans, to tell us which you like better — or why your own take on the dish beats them both!
This week, we’ve got two takes on an August favorite: the corn-and-tomato salad. Both are at their peak right now, so we turned to foolproof recipes from Mark Bittman and Kelsey Nixon to take full advantage of the summer produce bounty before it’s too late.
Continue Reading Friday Food Fight: Corn-Tomato Salad
Giada's Grilled Eggplant and Goat Cheese Salad
This time of year, there’s tons of fresh fruits and vegetables to put to use. Whether it’s blueberries, heirlooms, corn, squash or eggplants you crave, we’ve got recipes galore to get you going. From Bal Anerson’s Zucchini Paneer to Kelsey’s Cucumber, Meyer Lemon and Lavender Granita, we couldn’t help but notice how Cooking Channel Fans have been keeping up to date with the summer’s freshest bounty. With all the great reviews, twists and tweaks piling up, we’re back for another call out to the ones that caught our attention.
Light and summery, Giada’s Grilled Eggplant and Goat Cheese Salad (above) comes to life with fresh basil and mint, and crunch pine nuts.
“YUM… a super easy/fast recipe with intense flavor. I used an herb-garlic goat cheese — it’s what we had in the fridge. My wife loved it. I loved it. I’d make this for guests. Thanks Giada!!!” — digrst in Southern California
Continue Reading Fan Favorite Recipes for Fresh Summer Produce