Tomato-and-Cucumber Salad with Dill

from www.pottedfrog.wordpress.com

-2 Tablespoons fresh lemon juice
-2 Tablespoons olive oil
-1 garlic clove, pressed or minced (sub green garlic)
-1/2 teaspoon salt
-2 large tomatoes, chopped into bite-size cubes
-1 cucumber, peeled, seeded and chopped
-1shallot, sliced
-4 radishes, sliced (sub black radish if still have adds nice colour)
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh dill
Whisk together first 5 ingredients in a small bowl; set aside. Place all vegetables in serving bowl. Pour dressing over vegetables. Toss gently to coat. Yield: 4-6 servings.

Swiss Chard With Tomatoes Recipe

from ifood.tv

Ingredients
-1 pound Swiss chard, tough stems discarded, leaves coarsely chopped
-1/2 tablespoon canola oil
-1 garlic cloves, finely chopped 
-1-2 tomatoes, seeded and coarsely chopped
- Optional – ½ to 1 jalapeno pepper, seeded and minced

-1/2 teaspoon grated lemon zest
-1/2 onion, finely chopped
 -pinch salt
Directions
1 Bring a Dutch oven of lightly salted water to a boil. Add the chard and cook until bright green, about 1 minute. Drain.
2 Heat the oil in the same Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about
3 minutes. Add the garlic and jalapeno; cook, stirring frequently, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Add the chard and salt; cook, covered, stirring occasionally, until the chard is tender, 6-8 minutes. Stir in the lemon zest and serve at once.

Fresh Salsa Recipe

Ingredients

3 Tbsp finely chopped onion

2 small cloves garlic, minced

3 large rip tomatoes, peeled, seeds removed & chopped

2 hot chile peppers, Serrano or Jalapeno, finely chopped

2 to 3 tbsp of minced cilantro

1 1/2 to 2 tbsp lime juice

Salt and pepper for seasoning

Directions

Put chopped onioin and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2 to 4 hour to blend flavours. Makes about 2 cups of salsa. Enjoy!

Roma Tomatoes Parmesan

From Bigoven

Ingredients:

-fresh spices (dill, coriander, etc); Your favourite, or dried

-Parmesan cheese

-Salt

-Roma tomatoes; Ripe

-Margarine; or butter; melted

Directions:

Cut tomatoes in half lengthwise and place on a baking pan cut side up. Drizzle margarine or a butter on each half. Sprinkle lightly with salt. Sprinkle finely chopped fresh herbs or dried on each half. Then, simply sprinkle a generous amount of Parmesan cheese on the prepared tomatoes. Place underneath a preheated broiler for 3 to 4 minutes and remove when the Parmesan cheese has melted. Also, this recipe will work in the microwave on medium-high for 1 to 2 minutes (watch closely, or tomatoes will overcook). Serve as either an appetizer or hors doeuvre, or as a tasty side garnish on a main plate entree.