Photo: Chef Danielle Steffener joins in the fun at todays Heirloom Tomato Tasting with fast easy tomato dishes.  No Cooking!

Danielle’s Delightful Twist on Fattoush Salad
Makes A Big Bowl! 
2 cups Cucumber, diced
2 cups Fresh Tomato (cherry or regular)or both), cut in half or diced
3 cups Romaine Lettuce, sliced to small ribbons
½ cup to 1 cup Onion (you decide how much you like onion!)
1 cup Bell Pepper (traditionally its a green pepper, I prefer more color!)
4 cups TOTAL of Cilantro, Parsley and Mint (traditionally it was all parsley! again here you decide what you like most! I find the combo of these 3 herbs are great!)
¼ cup Olive Oil
½ Cup Lemon Juice
1 Teaspoon Salt
2 Garlic cloves crushed
*In a large bowl combine the crushed garlic, olive oil, lemon and salt.
*Here you can decide how big of a dice you like for your vegetables.
*Small, Medium or Large.As long as there all about the same size you’re great!
*Add all your diced vegetables and mix well.
*Now time to EAT!!

Raw Fresh Marinara  with Zucchini Noodles
Serves 4  

Noodles:
6 Medium sized Zucchinis or Summer Squash (the straighter the better!)
  carrots, beets, or radishes will also work.
*Decide if you want to peel the zucchini or not.If you want a more authentic looking noodle:peel.If you want to add a little more color: don’t peel!
*You can use a spiralizer, spirooli, mandolin or vegetable peeler to create noodles with your                                                                     vegetables.
*If using a vegetable peeler to create noodles, go lengthwise along the zucchini to produce long flat ribbons.Once you reach the seeds turn the zucchini and begin slicing the other side.The seeds will prevent the ribbons from holding together.
*Make small stacks of the zucchini’s and slice along lengthwise to create your noodles.
*If using a mandolin, be sure to use the julienne style cut.
Marinara:
1 cup Fresh Tomatoes
1 cup Sundried Tomatoes
  ~soaked in 1 cup water
3 Tablespoons Olive oil
1 Red Pepper
½ cup packed fresh Basil
½ Teaspoon Salt(to taste)
½ Tablespoon Lemon Juice(to taste)
¼ cup Mixed Fresh Herbs(Rosemary,Oregano,Marjoram,Thyme or More Basil)
½ Teaspoon Red Pepper Flakes(optional)
For a smooth marinara place all ingredients except fresh herbs in a blender.
*Blend  for  1 to 2 minutes adding the sundried tomato soak water to reach your desired consistency.
*Taste, add more salt or lemon if needed, then add your fresh herbs and blend briefly to mix the herbs into the sauce.
*For a chunkier marinara you can use your food processor.
*Add all ingredients and pulse adding a little sun dried tomato soak water as need to reach your desired consistency.
Mix with your noodles and ENJOY your fast fabulous fresh creation!!
  1. Chef Danielle Steffener joins in the fun at today’s Heirloom Tomato Tasting with fast easy tomato dishes. No Cooking!

    Danielle’s Delightful Twist on Fattoush Salad
    Makes A Big Bowl!
    2 cups Cucumber, diced
    2 cups Fresh Tomato (cherry or regular)or both), cut in half or diced
    3 cups Romaine Lettuce, sliced to small ribbons
    ½ cup to 1 cup Onion (you decide how much you like onion!)
    1 cup Bell Pepper (traditionally its a green pepper, I prefer more color!)
    4 cups TOTAL of Cilantro, Parsley and Mint (traditionally it was all parsley! again here you decide what you like most! I find the combo of these 3 herbs are great!)
    ¼ cup Olive Oil
    ½ Cup Lemon Juice
    1 Teaspoon Salt
    2 Garlic cloves crushed
    *In a large bowl combine the crushed garlic, olive oil, lemon and salt.
    *Here you can decide how big of a dice you like for your vegetables.
    *Small, Medium or Large.As long as there all about the same size you’re great!
    *Add all your diced vegetables and mix well.
    *Now time to EAT!!

    Raw Fresh Marinara with Zucchini Noodles
    Serves 4

    Noodles:
    6 Medium sized Zucchinis or Summer Squash (the straighter the better!)
    carrots, beets, or radishes will also work.
    *Decide if you want to peel the zucchini or not.If you want a more authentic looking noodle:peel.If you want to add a little more color: don’t peel!
    *You can use a spiralizer, spirooli, mandolin or vegetable peeler to create noodles with your vegetables.
    *If using a vegetable peeler to create noodles, go lengthwise along the zucchini to produce long flat ribbons.Once you reach the seeds turn the zucchini and begin slicing the other side.The seeds will prevent the ribbons from holding together.
    *Make small stacks of the zucchini’s and slice along lengthwise to create your noodles.
    *If using a mandolin, be sure to use the julienne style cut.
    Marinara:
    1 cup Fresh Tomatoes
    1 cup Sundried Tomatoes
    ~soaked in 1 cup water
    3 Tablespoons Olive oil
    1 Red Pepper
    ½ cup packed fresh Basil
    ½ Teaspoon Salt(to taste)
    ½ Tablespoon Lemon Juice(to taste)
    ¼ cup Mixed Fresh Herbs(Rosemary,Oregano,Marjoram,Thyme or More Basil)
    ½ Teaspoon Red Pepper Flakes(optional)
    For a smooth marinara place all ingredients except fresh herbs in a blender.
    *Blend for 1 to 2 minutes adding the sundried tomato soak water to reach your desired consistency.
    *Taste, add more salt or lemon if needed, then add your fresh herbs and blend briefly to mix the herbs into the sauce.
    *For a chunkier marinara you can use your food processor.
    *Add all ingredients and pulse adding a little sun dried tomato soak water as need to reach your desired consistency.
    Mix with your noodles and ENJOY your fast fabulous fresh creation!!

 

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