Part 2 I Tomato-Themed Dinner Party #summerrecipes
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Recipes in this Video
7 recipes
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
The Heirloom Tomato Basil Margarita Mocktail is a refreshing twist on traditional margaritas, celebrating the vibrant flavors of summer. Heirloom tomatoes, known for their rich taste and color, are paired with aromatic basil and zesty lime, creating a mocktail that is both sophisticated and accessible. This drink has gained popularity in recent years as more people seek non-alcoholic alternatives that still deliver on flavor and presentation, making it perfect for summer gatherings and parties.
Ingredients
- ●heirloom tomatoes
- ●fresh basil
- ●lime juice
- ●agave syrup
- ●sparkling water
- ●salt
- ●ice
- ●basil leaves for garnish
Instructions
- 1Muddle heirloom tomatoes and fresh basil in a shaker until well combined.
- 2Add lime juice and agave syrup to the shaker.
- 3Fill the shaker with ice and shake vigorously for 15-20 seconds.
- 4Strain the mixture into a glass filled with ice.
- 5Top with sparkling water and stir gently to combine.
- 6Garnish with fresh basil leaves and a slice of heirloom tomato.
Ingredient Alternatives
agave syrup
Healthier: honey
Cheaper: simple syrup
Honey is a natural sweetener, while simple syrup is cost-effective.
sparkling water
Healthier: soda water
Cheaper: club soda
Club soda is often less expensive and provides a similar fizz.
Techniques
muddlingshakingstraining
Equipment
shakerstrainerglass
🌶️🌶️🌶️Low
Also Known As
Tomato Basil MocktailHeirloom Tomato Mocktail
Ingredients
- ●500g all-purpose flour
- ●350ml water
- ●100g sourdough starter
- ●10g salt
- ●2 tbsp olive oil
- ●2 tbsp fresh rosemary, chopped
- ●Coarse sea salt for topping
Instructions
- 1In a large mixing bowl, combine the flour and water. Mix until no dry flour remains. Cover and let it rest for 30 minutes (autolyse).
- 2Add the sourdough starter and salt to the dough. Mix well until fully incorporated.
- 3Knead the dough for about 5-10 minutes until it becomes smooth and elastic.
- 4Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- 5Once risen, gently stretch and fold the dough in the bowl to deflate it. Cover and let it rest for another 30 minutes.
- 6Grease a baking tray with olive oil. Transfer the dough to the tray and gently stretch it to fit the shape of the tray.
- 7Cover the dough and let it rise for another 1-2 hours until puffy.
- 8Preheat the oven to 220°C (428°F).
- 9Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with chopped rosemary and coarse sea salt.
- 10Bake in the preheated oven for 20-25 minutes or until golden brown.
- 11Remove from the oven and let it cool slightly before slicing and serving.
Equipment
Mixing bowlBaking trayOvenMeasuring cupsMeasuring spoons
Ingredients
- ●1 1/4 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and diced
- ●4-5 tbsp ice water
- ●1 cup ricotta cheese
- ●1/4 cup fresh basil, chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●2-3 heirloom tomatoes, sliced
- ●1 egg, beaten (for egg wash)
- ●1 tbsp olive oil
- ●1/2 tsp sea salt
Instructions
- 1In a large bowl, combine the flour and salt.
- 2Add the diced butter to the flour mixture and mix until it resembles coarse crumbs.
- 3Stir in the ice water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
- 4In a separate bowl, mix the ricotta cheese, chopped basil, chopped parsley, black pepper, and garlic powder until well combined.
- 5Preheat the oven to 400°F (200°C).
- 6On a floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- 7Spread the ricotta mixture over the dough, leaving a 2-inch border around the edges.
- 8Arrange the sliced heirloom tomatoes on top of the ricotta mixture. Drizzle with olive oil and sprinkle with sea salt.
- 9Fold the edges of the dough over the tomatoes, pleating as necessary to create a rustic edge.
- 10Brush the edges of the dough with the beaten egg to give it a golden color when baked.
- 11Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.
Equipment
mixing bowlrolling pinbaking sheetparchment paperknifemeasuring cupsmeasuring spoons
vegetariangluten-freedairy-free
Summer Salad is a refreshing dish commonly enjoyed in Bangladesh during the hot months. It showcases the vibrant produce available in local markets, celebrating the season's bounty. Traditionally served as a side dish, it complements grilled meats and rice dishes. Today, variations of this salad can be found globally, often incorporating diverse ingredients to suit local tastes.
Ingredients
- ●mixed greens
- ●cucumbers
- ●cherry tomatoes
- ●red onion
- ●bell peppers
- ●avocado
- ●feta cheese
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Chop cucumbers into bite-sized pieces.
- 3Halve the cherry tomatoes.
- 4Slice the red onion thinly.
- 5Dice the bell peppers into small cubes.
- 6Cut the avocado in half, remove the pit, and slice the flesh.
- 7Crumble the feta cheese over the salad ingredients.
- 8In a small bowl, whisk together olive oil and lemon juice until emulsified.
- 9Season the dressing with salt and black pepper to taste.
- 10Drizzle the dressing over the salad.
- 11Toss the salad gently to combine all ingredients.
- 12Garnish with fresh herbs before serving.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese reduces fat while still providing protein.
olive oil
Healthier: avocado oil
Cheaper: sunflower oil
Avocado oil offers similar health benefits with a different flavor.
mixed greens
Healthier: spinach
Cheaper: iceberg lettuce
Spinach is nutrient-dense while iceberg is more economical.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice provides a similar tang, while vinegar is often less expensive.
Techniques
washingchoppingmixingtossing
Equipment
large bowlsmall bowlwhiskknifecutting board
🌶️🌶️🌶️Lowdairy
Also Known As
Seasonal SaladFresh Garden Salad
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●1/2 cup grated Parmesan cheese
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup olive oil
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Place the flour in a shallow dish. In another dish, beat the eggs. In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- 3Pound the chicken breasts to an even thickness for uniform cooking.
- 4Dredge each chicken breast in flour, shaking off the excess.
- 5Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- 6Coat the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken.
- 7In a large skillet, heat the olive oil over medium heat. Add the chicken cutlets and cook for about 3-4 minutes on each side until golden brown.
- 8Transfer the browned chicken cutlets to a baking sheet and bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 9Remove from the oven and let rest for a few minutes before serving.
- 10Garnish with chopped parsley before serving.
Equipment
measuring cupsmeasuring spoonsshallow dishesskilletbaking sheetmeat mallettongs
Sicilian cuisine is known for its rich flavors and fresh ingredients, often incorporating local produce and seafood.
Ingredients
- ●8 oz pasta (your choice)
- ●1 cup fresh basil leaves
- ●1/2 cup extra virgin olive oil
- ●1/4 cup pine nuts
- ●2 cloves garlic
- ●1/2 cup grated Parmesan cheese
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 oz burrata cheese
- ●Cherry tomatoes for garnish (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, salt, and black pepper.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary.
- 4In a large mixing bowl, combine the cooked pasta with the pesto sauce, tossing until the pasta is well coated.
- 5Tear the burrata cheese into pieces and gently fold it into the pasta mixture.
- 6Serve the pasta warm, garnished with cherry tomatoes if desired.
- 7Drizzle with additional olive oil and sprinkle with extra Parmesan cheese before serving.
Equipment
pot for boiling pastafood processormixing bowlserving dish
Ingredients
- ●1 cup mascarpone cheese
- ●1/2 cup heavy cream
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/2 cup brewed espresso, cooled
- ●1/4 cup coffee liqueur
- ●1 package ladyfinger cookies (about 24)
- ●2 cups chocolate ice cream
- ●1/2 cup egg whites (about 4 large eggs)
- ●1/4 cup granulated sugar
- ●1/4 tsp cream of tartar
- ●1/4 cup cocoa powder, for dusting
Instructions
- 1Preheat your oven to 450°F (230°C).
- 2In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 3In a shallow dish, mix the cooled espresso and coffee liqueur together.
- 4Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- 5In a muffin tin, place a layer of the soaked ladyfingers at the bottom of each cup.
- 6Spoon a layer of chocolate ice cream over the ladyfingers, filling each cup about halfway.
- 7Add another layer of the soaked ladyfingers on top of the ice cream, followed by another layer of the mascarpone mixture, filling to the top of the muffin tin.
- 8Freeze the assembled mini baked Alaskas for at least 2 hours until firm.
- 9In a clean bowl, beat the egg whites until foamy, then add cream of tartar. Gradually add granulated sugar while continuing to beat until stiff peaks form.
- 10Remove the mini Alaskas from the freezer and top each with a generous amount of meringue, spreading it to cover completely.
- 11Using a kitchen torch or placing them in the oven, bake the meringue for about 2-3 minutes until golden brown. Serve immediately, dusted with cocoa powder.
Equipment
muffin tinmixing bowlswhiskkitchen torch or oven
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