From "Zingerman's Guide to Good Eating" (a cookbook I HIGHLY recommend), this is an absolutely delicious Catalan garlic toast soaked with tomato juices and drizzled with olive oil and sea salt! It can be topped with chopped olives, capers, anchovies or serrano ham and is incredibly wonderful when the bread is grilled and a good olive oil is used. And, this is a good way to use up fresh tomatoes that are getting a little past their prime.
This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.
This recipe is healthy, simple, and elegant enough for a party. It originally came from a restaurant in the Napa Valley of California. This cooks fast, so have the rest of your dishes ready or nearly ready by the time you put the fish in the oven. I have used tilapia but any white fish fillets should work.
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
I love to get recipe cards at the store and that's where this easy one comes from. This is actually prepared by broiling. This is a light recipe. The card states that halibut is an excellent source of vitamin B12, and it is a good source of niacin which keeps your body building red blood cells.