Bayou stewed tomatoes PDF Print E-mail

Bayou Stewed Tomatoes

1/2 cup sliced scallions
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 whole clove
1 teaspoon minced chile peppers
3 cups canned plum tomatoes
1 tablespoon chopped fresh parsley
1/2 cup thinly sliced fresh okra

In a saucepan, saut? the scallions in oil over medium heat for 1 minute. Add the vinegar and clove. Stir, cover and cook for 3 minutes. Remove and discard clove. Stir in the okra, chiles, tomatoes and parsley. Simmer, covered, for 10 minutes.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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