Monday, July 9, 2012

Simple, Healthy Suppers

For me, every summer meal starts with the tomato. We have this quality for such a short time, so I don't mind 'overdoing it', and incorporating them into any dish possible. Honestly. I love the flavor and  can never get enough.

Tomatoes from my sister's backyard garden. Gorgeous and delicious! 


One large sweet yellow onion finely diced
Two ripe tomatoes, cored with outer portion and skins chopped into fine pieces
One small red pepper, chopped
1.5 Tbsp Lucini Olive Oil
1.5 lbs ground turkey
Texas Ketchup from The Southern restaurant
Fine texture, plain breadcrumbs (I like Fresh Market's)
1 egg
Salt and pepper

Warm up the olive oil in a medium skillet. Once heated to med/high heat, toss in onion and pepper pieces and reduce to medium. Cook for 5 minutes and add the tomato. Continue to sauté until  onions are soft/transparent (about 6 minutes). Remove and let rest to room temperature. Put turkey into bowl with cooled mixture, 2 Tbsp of the ketchup, 2/3 cup of bread crumbs and egg. Combine with your hands until fully mixed.
Place mixture evenly in 4 ramekins, lightly sprinkle with salt and pepper and spread a thin layer of the ketchup on top. Place ceramic ramekins on a cookie sheet and bake at 350 for 40 minutes. Remove from heat, transfer to a ceramic mixing bowl, and allow to rest for 5-10 minutes prior to serving.

The key to getting super-moist turkey is in softening the peppers and onions and tomato skins first.


Six ripe but firm tomatoes
2 Tbsp Italian seasoning
3 Tbsp Lucini Olive Oil
Coursely ground parmesan cheese and loosely grated for topping.
Sea Salt

Slice tops off the tomatoes and cut out the cores. Rub a bit of oil into the bottom of a round, metal cake pan, place tomatoes inside. Pour 1/2 tsp of oil into each tomato and rub a bit on the sides. Evenly sprinkle first with the seasoning and then enough cheese to cover the tops of each tomato (I like lots!). Bake for 25 minutes along with the Turkey, or until browned and bubbly (I like to broil the last 2-3 minutes for a crisp finish). Sprinkle lightly with grated cheese and sea salt: serve. PS: these are also great the next day sliced and tossed with a light pasta and fresh basil, so save any leftovers.

I also browsed the web for inventive ways to use tomatoes while they are at their best, and found the most interesting/useful tips on Tomato Recipes.

It isn't fancy, but is a high protein, low calorie/low fat meal with great flavor!

4 ears of fresh corn from The Produce Place
2 Tbsp butter, softened to room temperature
1/4 cup fresh oregano, finely chopped

Husk and clean the corn thoroughly.  Soften butter and mix with oregano. Rub butter mixture over corn and place each ear on a plate once coated. Char either in a cast iron skillet or on the grill on each side-- about 10 minutes total. Remove from heat and let cool slightly. (Most of the butter drips off if you grill, so I suggest that option).

This is a typical dinner at our home this time of year. Light...and celebratory of the summer tomato. We are also putting The Southern's spiced-up ketchup on everything. It has an amazing flavor. I would love to hear your ideas on how you utilize this super-fruit in your own kitchen?

I hope that you will follow the Southern Sophisticate for more inspiration!