1/2 cup packed fresh basil leaves, stemmed and washed
1/4 cup DeLallo extra virgin olive oil
1 tablespoon water
2 cloves garlic
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
DIRECTIONS
Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.
★★★★★ Quick & Easy, Summer, TRIED & TRUE, Vegetable Prep Time: 10 min Cook Time: 10 min Difficulty: Easy Servings: Yield: 6 to 8 servings Source: foodnetwork.com INGREDIENTS
8 to 10 ears of corn on the cob (yellow or white corn) 3 tablespoons unsalted butter 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper DIRECTIONS
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
NOTES
The older the corn, the starchier it becomes. When I’ve had corn from the farmer’s market in my fridge for a few days, I make this recipe. As Ina says in the recipe, 8 to 10 minutes over medium low heat cooks off the starch, leaving only sweetness. It’s fantastic.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a ½ tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145°F.
When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.
This crustless pizza the ultimate low carb comfort that has all the best parts of a pizza, minus the crust! Cheesy, meaty, and easy to customize, it’s made in just ONE skillet and takes 15 minutes to make.
Start by adding your olive oil into a 12-inch skillet and placing it over medium heat. Once hot, add the garlic and cook until fragrant. Add the ground turkey and use a spatula to break it apart. Cook the ground turkey for 5-6 minutes, until it is no longer pink.
Next, remove the skillet from the heat. Stir through the cheddar cheese and mix until fully incorporated and form the base of the ‘pizza’. Add the pizza sauce, followed by the pizza toppings, then add the mozzarella cheese on top.
Now, bake the crustless pizza for 12-15 minutes, or until the cheese is bubbling on top. Remove the pizza from the oven before slicing and serving it.
Preheat the oven to 200C/400F.
Add the olive oil to a skillet and place it over medium heat. Once hot, add the garlic and cook for a minute. Add the ground turkey and break apart using a rubber spatula. Cook for 4-5 minutes, until no longer pink. Stir through the Italian seasonings.
Remove the skillet off the heat. Stir through the cheddar cheese. Spread the pizza sauce on top, followed by the mushrooms, olives, and pepperoni. Top with the mozzarella cheese.
Place the skillet in the oven and bake the crustless pizza for 10-15 minutes, or until the cheese is bubbly and golden.
Remove the skillet from the oven and slice into four portions and serve immediately.
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (recipe below)
Directions
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will -finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons (Serves 4 to 6)
4 (½-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyère cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
When garden tomatoes are at their juiciest, this classic eat-it-over-the-sink sandwich—with its mayo-gilded drips—is a must.
★★★★★
Sandwich, TRIED & TRUE
Prep Time: 5 mins Cook Time: 5 mins Servings: 1 Source: southernliving.com
INGREDIENTS
2 (1/2-inch-thick) slices beefsteak tomato
1/4 tsp. kosher salt or 1/8 tsp. table salt
1/4 tsp. freshly, coarsely ground black pepper
2 slices white sandwich bread
3 Tbsp. mayonnaise (homemade or Dukes)
DIRECTIONS
Prepare tomato slices:
Arrange tomato slices on a paper towel; sprinkle evenly with salt and pepper. Let stand until tops of slices are beaded up with juices, 3 to 5 minutes.
Spread one side of each bread slice with 1 1/2 tablespoons mayonnaise.
Arrange tomato slices on mayo side of one bread slice; top with other bread slice, mayo slice down. Enjoy immediately.
It’s probably safe to say that most Southerners with tomatoes in their garden (or with generous friends who grow tomatoes) mark the official beginning of summer with their first tomato sandwich. It’s a delicious kickoff to a season of produce goodness, a ritual enjoyed often and with great enthusiasm while tomatoes are at their peak. It’s one of the simplest sandwiches you can make, and to enjoy a true taste of summer in the South, you really do need to keep it simple.
Of course, there are embellishments you can add if you want (more about that later), but the basic formula of soft white bread, mayonnaise, tomatoes, salt, and pepper produces a Southern ideal. The bread soaks up the yummy tomato juices, which mingle with the creamy mayo, but it doesn’t get soggy because you eat this yumminess right away, and quickly. The tomato sandwich is so irresistible, you might just gobble down two in a row. It’s shockingly easy to do.
What Kind of Tomato Is Best for a Tomato Sandwich?
The most important thing for a good tomato sandwich is that you start with a fresh beefsteak tomato from the garden or the farmers’ market. You’re not going to get the same sort of intense joy from a grocery store tomato, which typically lacks the same level of juiciness, sweetness, and flavor complexity.
Beefsteak tomatoes are the big guys, the ones you might sometimes call slicer tomatoes; a slice of this kind of tomato should cover a piece of sandwich bread or a hamburger bun. You can go with heirloom or conventional tomatoes; either type will be delicious.
What Kind of Bread Is Best for a Tomato Sandwich?
Soft white bread is what you want here. Baguettes and artisanal boules are beautiful loaves, and whole-grain bread is downright delicious, but they’re not right for this a tomato sandwich. Squishy white bread from the bread aisle, not the bakery section, is the right choice. The softness marries perfectly with the juicy-meaty texture of the tomatoes, so preferably leave the bread untoasted.
Note that some white sandwich bread is very sweet (from lots of added sugar), so for the best flavor—bread that truly complements the tomatoes—look for brands such as Sara Lee, which contains just two grams of added sugar per serving.
What Is the Best Mayonnaise for a Tomato Sandwich?
If you really want to go for the most luxe, top-notch experience, try making your own homemade Mayo. (It’s easier than you think, and it tastes fantastic.) Short of that, Duke’s gets the gold star for its supreme creaminess and balanced flavor with a hint of tang and loads of savory richness.
Our Top Tip for the Best Southern Tomato Sandwich
With something this simple, quality ingredients are of course key. We’ve already discussed those crucial garden tomatoes, the best bread, and the right mayo. To make all of those elements come together in perfect harmony, you need to season the tomatoes to enhance their flavor and juiciness.
We recommend placing the slices on a paper towel, sprinkling with generous amounts of kosher salt and coarsely ground black pepper, and letting them hang out for 3 to 5 minutes. Some of the juices will soak into the paper towel, but don’t worry—there will still be plenty to run down to your elbow as you take a bite. That brief hang time allows the seasonings to permeate the tomato (making it taste like tomato to the 10th degree) and really gets the juices going.
Possible Embellishments for a Tomato Sandwich
Trust us: The simple tomato sandwich recipe below is a thing of beauty, the sandwich you’ll crave all your life.
If you want a little more oomph, however, you can try adding some very thinly sliced Vidalia onion for crunch and additional savory notes. You can even soak that shaved onion in cider vinegar for a minute for a puckery pickled onion effect. Or chop some basil and stir it into your mayo for an herbal punch.
In place of kosher salt, you could try smoked salt, seasoned salt, or garlic salt, and you could replace the black pepper with crushed red pepper flakes.
Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!
4.8 stars (12 ratings)
INGREDIENTS
1 head romaine, shredded
4 cups shredded napa cabbage
3 cups leftover shredded rotisserie chicken
1 (15-ounce) can mandarin oranges, drained
½ cup chopped fresh cilantro leaves
½ cup roasted salted cashews
3 green onions, thinly sliced
2 cups crispy wonton strips, homemade or store-bought
2 teaspoons toasted sesame seeds
FOR THE SESAME GINGER DRESSING
¼ cup rice vinegar
3 tablespoons orange marmalade
2 ½ tablespoons canola oil
2 ½ tablespoons toasted sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
Serve immediately, topped with wonton strips and sesame seeds.
FOR THE SESAME GINGER DRESSING
In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
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