My Favorite Recipes and Restaurants » Tomatoes

Scallops with Artichokes and Tomatoes

slmetcal — Thu, 21 Jul 2011 03:09:09 +0000

1 pound bay scallops
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon salt
1/8 teaspoon white pepper
1 garlic clove, finely chopped
1 package (9 ounces) frozen artichoke hearts, thawed and drained
1 cup cherry tomato, cut in fourths
1 cup shredded spinach or romaine
1 tablespoon lemon juice

1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

Pasta with Fresh Tomatoes and Pine Nuts

slmetcal — Tue, 17 Nov 2009 12:42:26 +0000

Pasta with Fresh Tomatoes and Pine Nuts
From:
Everyday Food

Prep: 5 minutes
Total: 15 minutes
Ingredients

Serves 4

* Coarse salt and ground pepper
* 2 medium tomatoes, diced
* 1 garlic clove, minced
* 2 tablespoons olive oil
* 8 ounces angel-hair pasta
* 2 tablespoons pine nuts, toasted if desired

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.