|
Roasted Tomato Salad
Ingredients:
½ pound of 3 different kinds of tomatoes
½ pound leeks or shallots
3 cloves garlic, minced
½ bunch basil, chopped
1 ounce truffle butter
1 tablespoon olive oil
Method:
Preheat oven to 400’F. Cut tomatoes to similar size. Cut leek into
similar size. Place tomatoes and leeks in a large mixing bowl and toss
with olive oil. Place in pan and roast in oven for approximately 10 minutes.
Remove from oven and stir in truffle butter and chopped basil and serve.
Enjoy!
Menu Ideas:
Bittersweet Molten
Chocolate Cakes, Broiled
Salmon, Cole Slaw
Creamy Avocado Gazpacho,
Crispy Garlic Tofu Bites, Fresh
Peach Gratin,
Green
Tofu Dressing,
Grilled
Mahi Mahi, Grilled
Peach & Avocado Salad with Goat Cheese
Grilled
Tuna,
Herbed
Quinoa Pilaf, Mango
Black Bean Salsa, Millet
Yam Cakes
Penne
Pomodoro, Poached
Pears, Quinoa Tabbouleh, Roasted
Beet Salad
Roasted Tomato Salad, Salmon
Cakes, Soy
Ice Cream, Tabouli
Salad, Tofu
Stir Fry,
Tofu
Remoulade, Turkey
Sausage, Verdue
Misto
Top
|
