12 summer and toss Recipes

  • Summer Squash Toss
    yellow summer squash , julienned, zucchin , julienned and
    8 More
    yellow summer squash , julienned, zucchin , julienned, tomato , julienned, olive oil, cider vinegar, sugar, dried basil, dried thyme, salt, pepper
    10 min, 10 ingredients
  • Bok Choy Toss
    head bok choy, thinly sliced, tomatoes, seeded and chopped and
    3 More
    head bok choy, thinly sliced, tomatoes, seeded and chopped, yellow summer squash, quartered and sliced, orange ginger vinaigrette, sesame seeds, toasted
    5 ingredients
  • Summer Pasta Toss I
    spaghetti, broken into pieces, grated parmesan cheese and
    4 More
    spaghetti, broken into pieces, grated parmesan cheese, chopped salami, italian-style salad dressing, tomatoes, chopped, green bell pepper, chopped
    6 ingredients
  • Summer Pasta Toss II
    spaghetti, italian-style salad dressing, olive oil and
    3 More
    spaghetti, italian-style salad dressing, olive oil, tomatoes, chopped, cooked and cubed chicken, grated parmesan cheese
    6 ingredients
  • Simple Healthy Summer Salad, Green and Tossed
    head lettuce, washed , torn into bite sized pieces and
    4 More
    head lettuce, washed , torn into bite sized pieces, spinach, fresh whole leaf, cucumber, peeled, quartered, and sliced thin, fresh tomato, washed and diced, green onion, washed and minced
    7 min, 5 ingredients
  • Summer Eggplant Lasagna Summer Eggplant Lasagna
    eggplant, salt, eggs, beaten with 1 tsp water and
    23 More
    eggplant, salt, eggs, beaten with 1 tsp water, plain bread crumbs, grated parmesan, freshly ground black pepper, dried oregano, dried parsley leaves, garlic powder, olive oil, for frying, butter , depending on taste, red wine vinegar, olive oil, scant 1/4 cup chopped peppadew peppers, sugar, dried oregano, garlic cloves pressed through a garlic press, salt and freshly ground black pepper, mint leaves, italian parsley leaves, minced garlic, shredded parmesan, lasagna noodles, ball fresh mozzerella cheese, cubed or shredded, basil leaves, grape tomatoes, halved and tossed with some vinaigrette, for garnish
    45 min, 26 ingredients
  • Summer Black Bean Salad Summer Black Bean Salad
    black beans, drained and rinsed and
    13 More
    black beans, drained and rinsed, sweet corn, drained and rinsed, fat cloves of garlic, chopped fine, diced celery, tomatoes, diced, big bunch of scallions, diced, vidalia onion, diced fine, cooked brown rice, chilled and tossed in olive oil, sweet peppers -- 1 each yellow , orange, red and green, diced, young, small carrots, slivered very finely with a peeler, fresh cilantro, chopped fine, couple tablespoonfuls of extra-virgin olive oil, couple teaspoonfuls of vinegar (i like white wine/tarragon, but balsamic is nice too), salt & coarse-ground or cracked black pepper to taste
    14 ingredients
  • Summer Vegetable Toss Summer Vegetable Toss
    yellow squash, thinly sliced, zucchini, thinly sliced and
    5 More
    yellow squash, thinly sliced, zucchini, thinly sliced, salt, butter or margarine, lemon juice, sliced cooked and crumbled bacon, grated parmesan cheese
    7 ingredients
  • Early Girl Tomato Carpaccio with Grilled Prime Beef Early Girl Tomato Carpaccio with Grilled Prime Beef
    summer truffles, grapeseed oil, black truffle oil, salt and
    17 More
    summer truffles, grapeseed oil, black truffle oil, salt, cabernet sauvignon, veal stock (can be purchased from specialty stores), a pinch sugar, a pinch salt, a pinch freshly cracked black pepper, sized early girl tomatoes, beef tenderloin portions, olive oil, salt and freshly ground black pepper, head radicchio cut in quarters and tossed in 1 tbsp balsamic and 2 tbsp olive oil, banyuls vinegar or substitute aged balsamic, aged balsamic vinegar, extra-virgin olive oil, divided, chopped fresh oregano leaves, sliced chives, capers removed from brine and rinsed , fried in 1/4 cup olive oil until, crispy, approximately 2 minutes . remove and drain from oil.
    15 min, 21 ingredients
  • Polenta Poundcake (Michael Chiarello) Polenta Poundcake (Michael Chiarello)
    all-purpose flour, polenta , fine grind, baking powder and
    16 More
    all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.
    1 hour 15 min, 19 ingredients




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