Warm Tomato and Kale Pasta

Serving size: 8 servings
Total Time: 55 minutes

Ingredients:

• 12 ounces (4 cups) uncooked whole grain rotini pasta
• 2 tablespoons Mazola Canola Oil
• 1/3 cup chopped onion
• 2 cups cherry tomatoes, halved
• 2 cups chopped kale
• 1/2 cup no-salt or reduced sodium vegetable broth
• 1/4 cup lime juice
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon red crushed pepper
• 4 ounces feta cheese, crumbled
• 2 tablespoons chopped fresh cilantro

Directions:

1. Cook and drain pasta according to package directions.
2. Set aside.
3. Heat oil in large skillet over medium heat until hot.
4. Add onion; cook and stir until tender, about 3 minutes.
5. Stir in tomatoes, kale, vegetable broth, lime juice, chili powder, garlic salt and crushed red pepper.
6. Cook 7 to 10 minutes, stirring occasionally.
7. Combine hot pasta, tomato mixture, feta cheese and cilantro in a large serving bowl.
8. Toss lightly and serve.

Note: Pasta shapes such as cellentani or rotelle also work well in this recipe.

The post Recipe for Warm Tomato and Kale Pasta from Mazola appeared first on Toronto Guardian.

Heirloom Tomato Tarte Tatin Recipe from Victor Restaurant

Ingredients

-3 Large Heirloom Tomatoes, cored and cut into wedges
-1 Shallot, thickly julienned
-1 Clove Garlic, minced
-2 Tbsp Olive Oil
-1 Tbsp Fresh Thyme, chopped
-2 Tbsp Brown Sugar
-2 Tbsp Balsamic Vinegar
-2 Tbsp Unsalted Butter
-1 Sheet Puff Pastry, rolled .5cm thick into a 9 inch round
-Salt and Pepper to taste
-Parmesan Cheese to for garnish

Directions

1. Preheat oven to 400 °C

2. In a bowl, toss together tomatoes, shallots, olive oil, thyme, salt and pepper until combined

3. Arrange seasoned tomatoes in a single layer within a 9-inch cast-iron pan

4. Place in the oven and roast until tomatoes start to caramelize (approximately 15 minutes)

5. Carefully remove tomatoes from the pan, and set aside

6. Place the cast-iron pan on the stove over medium-high heat, add in sugar, butter and balsamic vinegar and heat, stirring slowly until ingredients form a thick syrup

7. Arrange tomatoes back into the pan and place the rolled puff pastry on top, tucking down the sides around the tomatoes

8. Place back into the oven for 20-30 minutes or until the pastry has puffed and is golden brown

9. Remove from oven and let cool

10. Run a knife along the edges to loosen pastry, carefully invert pan onto a serving platter, puff pastry side down

11. Garnish with shaved Parmesan cheese and more fresh thyme

For more information about Victor Restaurant, please visit their website.

The post Heirloom Tomato Tarte Tatin Recipe from Victor Restaurant appeared first on Toronto Guardian.

Goa Indian Farm Kitchen’s Spicy Eggplant and Tomato Salad
Serves 4

Ingredients

-3 medium Japanese eggplant, cut into ¾ inch wedges
-12-15 cherry tomatoes, cut in halves
-olive oil
-2 tbsp of spice mix (curry powder, roasted cumin powder, chaat masala & corn starch) – equal parts
-salt per taste
-1 tsp ground black pepper
-2 tbsp pine nuts
-15-20 seeds of pomegranate seeds
-10-12 basil leaves
-5 oz coconut yogurt
-pinch of saffron threads
-3 tbsp olive oil
-sea salt, to taste

Directions

1. Preheat oven to 425 F. Place eggplant wedges on baking sheet, brush both sides with plenty of olive oil and sprinkle the spice mix, salt and pepper. Roast 30 minutes, until it is light brown colour. Place it in the fridge and cool it.

2. To serve, place the eggplant slices on a large plate. Add cherry tomatoes. Combine coconut yogurt with saffron threads, drizzle this saffron yogurt over eggplant and tomatoes, sprinkle with pine nuts and pomegranate seeds, and lay basil leaves on top.

For more information on Goa Indian Farm Kitchen, please visit their website.

The post Goa Indian Farm Kitchen’s Spicy Eggplant and Tomato Salad Recipe appeared first on Toronto Guardian.