This week, Chef Nancy and I had the pleasure of participating in a health fair at the King and Spalding Law Firm. We had a great time meeting many people and giving them some healthy eating tips. After all of the meet and greets, book signings etc... that we have participated in over the past 6 months, I still get such pleasure out of turning a skeptic into a believer. You would be surprised by how many people are still in awe of the fact that healthy food can be delicious and fun. It is an obscure concept to many, and I love it when even the biggest skeptic leaves our table with a smile on their face and an extra tasting sample in their hand.
This week we showed how even the most time-crunched person can prepare a couple of simple items early in the week and enjoy them in a variety of different ways throughout the rest of the week. We featured Nancy's Tomato-Basil Dressing from her cookbook. It is such a versitile sauce and the recipe is especially delicious this time of year when tomatoes are at their peak. This dressing can be used as a dip with crudite, as a sandwich spread, a salad dressing or as a marinade for fish or shellfish.
I hope you will take the time to taste and savor Chef Nancy's wonderful tomato dressing before the summer season slips away.
Fresh Tomato Basil Dressing:
1 Large Ripe Tomato, seeded
1/4 Cup Fresh Parsley, chopped
2 TBSP Fresh Basil, chopped
1/4 Cup Balsamic Vinegar
1/2 Cup Light Mayonnaise (I like the Kraft Light Olive Oil Mayo)
1 TBSP Dijon Mustard
2 Garlic Cloves, grated
2TBSP Extra Virgin Olive Oil
Sea Salt and Fresh Cracked Black Pepper to taste
Step I: In a food processor, puree all the ingredients except for the Oil, Salt and Pepper.
Step II: With the processor running, add the oil slowly and S & P to taste.
This week we showed how even the most time-crunched person can prepare a couple of simple items early in the week and enjoy them in a variety of different ways throughout the rest of the week. We featured Nancy's Tomato-Basil Dressing from her cookbook. It is such a versitile sauce and the recipe is especially delicious this time of year when tomatoes are at their peak. This dressing can be used as a dip with crudite, as a sandwich spread, a salad dressing or as a marinade for fish or shellfish.
I hope you will take the time to taste and savor Chef Nancy's wonderful tomato dressing before the summer season slips away.
Fresh Tomato Basil Dressing:
1 Large Ripe Tomato, seeded
1/4 Cup Fresh Parsley, chopped
2 TBSP Fresh Basil, chopped
1/4 Cup Balsamic Vinegar
1/2 Cup Light Mayonnaise (I like the Kraft Light Olive Oil Mayo)
1 TBSP Dijon Mustard
2 Garlic Cloves, grated
2TBSP Extra Virgin Olive Oil
Sea Salt and Fresh Cracked Black Pepper to taste
Step I: In a food processor, puree all the ingredients except for the Oil, Salt and Pepper.
Step II: With the processor running, add the oil slowly and S & P to taste.
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