Confit Garlic and Saladette Tomatoes

Serves 2
Ingredients:

-4 garlic bulbs
-4 saladette tomatoes
-tbsp olive oil
-tbsp balsamic vinegar
-4-6 slices of grilled baguette
Cooking Instructions
Preheat oven to 220
Score and blanch tomatoes
peel back skin without removing
cut garlic in half and wrap in pre-oiled aluminum sheets
Roast for 25 minutes
Once garlic has roasted pan fry in olive oil to give the garlic a nice colour
Assemble garlic and tomatoes on grilled sliced baguette
drizzle plate with olive oil and balsamic
Serve!

Dorine’s Tofu skewers

Hello GEO Customers, My name is Dorine, I am an intern from France at Green Earth Organics! I have been here for just one month, in hopes of improving my English. Thanks to you and GEO. I like working at GEO, people are very nice and the organic food is so delicious! I would love your opinion and feedback on my newsletter. I hope you are enjoying your summer. Sun appears, summer comes, and it’s time to barbecue! Meat, fish, vegetables, is what we want! As well in France when a little ray of sunshine comes, we have a barbecue! We love it so much. Let me introduce you to a BBQ vegetarian recipe I’ve enjoyed in France before: Dorine’s Tofu skewers :

Makes 7 skewers Ingredients -250g of Tofu cut into cubes - ½ each green and yellow Zucchini sliced thick - 2 Mushrooms cut into quarters - Cherry tomatoes - ½ Lemon juiced - 1 Onion cut into chunks - 2 cloves of Garlic crushed - Approximately 30ml of soy sauce - 140ml of Olive oil -10ml Balsamic vinegar - 2 tablespoons water - Spices Preparation for the marinade In a bowl, put the soy sauce, olive oil, vinegar, a little water (about 2 tablespoons), garlic, the juice of half lemon, a little salt / pepper and spices (put in a lot!) and mix well. Then add your diced tofu. Let marinated for about 3 hours while stirring from time to time. The skewers Put 1 zucchini, 1 of tofu, 1 of mushrooms, 1 onion, 1 cherry tomato and so on. Finally sprinkle with marinade. Cook it from 10 to 20 minutes at 200 degrees. You can serve this on it’s own as a light lunch, or for dinner with side of steamed rice or salad. Enjoy!

Avocado, Mozzarella and Tomato Salad

INGREDIENTS
Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves

METHOD
Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side

Cold Garbanzo and Cucumber Salad

3/4 c Extra virgin Olive Oil
2 tb red wine vinegar
1 1/2 ts Salt
1 1/2 ts Freshly-ground black pepper
2 c Canned garbanzo beans; drained
1 cucumber peeled and diced
3 Radish; diced
2 Tomatoes; peel, seed, dice
1 bn Fresh basil; chopped

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

Tomato, Cucumber, and Feta Salad

Serves 2
Ingredients
1 teaspoon Red Wine Vinegar
1/4 teaspoon Sugar
1 tablespoon Olive Oil
1 1/2 cups sliced Ontario Campari Tomatoes
1 Ontario English Cucumber, peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices (about 1 1/2 cups)
1/2 cup crumbled Herbed Feta Cheese
1/4 cup shredded fresh basil or dill
Preparation
In a bowl whisk together the vinegar, the sugar, the oil, and salt and pepper to taste, add the tomatoes, the cucumber, the Feta, and the basil, and toss the salad well.
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Cilantro & Garlic Baked Tomatoes

Serves 2 as a side

1 tomato
1/4 cup packed fresh basil cilantro, washed well and spun dry
1 garlic clove
½ tbsp extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Coarsely grated cheese for topping (optional)
Preheat oven to 400° F.
Halve tomato lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.
In a small food processor blend cilantro, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half. Top with cheese if desired.
Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.