Tomato

Core each fresh tomato (see Chef’s Note, below), mark a shallow X in the opposite end, and blanch in a pot of boiling water for 30 seconds. Transfer to cold water to cool briefly, then peel th...

Cut the large Tomatoes into 1⁄2-inch-thick slices and  cut the slices in half. Cut the smaller Tomatoes into wedges and arrange on the plates so each serving shows a variety of colors and sizes,...

Season Tomatoes with Salt and Pepper.  Roast in 300° oven for 1 hour. Sauté Shallots in Olive Oil for 3 minutes. Add Risotto and sauté for 2 more minutes. Add Wine and reduce until almost dry. ...

Cut the large Tomatoes into 1⁄2-inch-thick slices and  cut the slices in half. Cut the smaller Tomatoes into wedges and arrange on the plates so each serving shows a variety of colors and sizes,...

Eritrean Rub: Combine all rub ingredients. Mix thoroughly. Yields 3 cups. Store mixture in an airtight container for up to three months. Barbecue Chicken Dressing: Mix Barbecue Sauce and Mayo...

Quarter, seed and dice the Tomatoes. Transfer to a bowl. Wearing rubber gloves, seed and finely chop chilies. (Remember to use your favorite…some varieties are very HOT!). Finely chop the Onion a...

In a bowl,  use a fork to coarsely mash the avocados in the lime juice. Next, add the Onion, Tomato,  and Cilantro,  to the mashed avocados. Add Salt and Pepper to taste. To spice it up you can c...

Vinaigrette: Place the chopped Shallots and Vinegar into a bowl. Blend with a hand blender. Add Olive Oil slowly until emulsified. Season with salt and pepper. Cut each slice of Bread into ½” ...

  Instructions: ***Note: For best results, I like to double puree using an immersion blender first, then transfer to a high powered blender like a  Vita Prep for a smooth, light airy texture...