Easy alfresco recipes for lazy summer days

Wednesday, August 11, 2010
By Tricia Stevens

Check out these easy alfresco dining recipes using organic Muir Glen tomatoes for your next summer bash!

Prep Time: 10 Minutes
Start to Finish: 10 Minutes
16 appetizers

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted

1. In medium bowl, mix tomatoes, basil, olive oil and garlic.
2. Spoon mixture onto toasted bread slices. Serve immediately.

Green Beans with Tomatoes and Feta
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
8 servings (2/3 cup each)

2 boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese (2 oz)

1. Cook beans as directed on boxes, reserving almonds; drain.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
3. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
4. Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

Corn and Black Bean Salad
Prep Time: 15 Minutes
Start to Finish: 1 Hour 15 Minutes
8 servings (1/2 cup each)

1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

1. Cook corn as directed on bag. Rinse with cold water; drain.
2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.
3. Stir in avocado just before serving.

Special Touch: Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh sprigs of cilantro.

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