The recipes this week focus on tomatoes and corn, two of my favourite summer foods! I also have a bonus recipe to share with you using another prolific summer vegetable, zucchini.
Zucchini Noodles with Garlicky Tomatoes
1 cup zucchini noodles
1 large tomato, diced
1 large clove garlic, finely minced
Salt and pepper to taste
Roughly chop the tomato. Mix with the garlic, salt, and freshly ground pepper to taste. Let sit at room temperature for a short while to allow the flavours to mingle.
To make zucchini noodles, peel a small zucchini. Pare off thin 'noodles' with a vegetable peeler. Pile into a pasta bowl. Top with the tomato mixture. Garnish with a bit of fresh basil. Enjoy!
Makes 1 serving.
Two Thrifty Tomato Recipes
You don't have to spend a lot of money to eat healthy. Here are two thrifty recipes using seasonal tomatoes and corn. And guess what? They use almost the same ingredients!
Cooking Tip: Herbs that pair well with tomatoes include dill, basil, thyme, and rosemary. The general ratio of fresh herbs to dried is 3:1 or 1 tablespoon fresh to 1 teaspoon dried.
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Emmy Lynn, Healthy Foods Editor
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