Tag Archives: tomato

So simple

“Simple” is just about the last thing I have to say about finishing my MBA program, but I DID IT!!! Whoo-hoo!

But, when it comes to tomatoes from Red Fire Farm, simple is best:


Quick, healthy, delicious

Amazing little salad to counter the redunculous (and very tasty) breakfast burger I had today at the West Side Lounge.


Farm-fresh tomatos


A clove of garlic

Onion, very thinly sliced

Corn kernels

Stale crusty bread

Dressing is simple lemon juice + olive oil

All veggies are from Red Fire Farm CSA!

Dinner: Broiled Cod and Grilled Asparagus with Truffle-infused Olive Oil

So, much like the rest of the planet right now, I’m trying to eat healthy and exercise – at least for the month of January, haha!

*important detail – this ENTIRE DINNER  takes less than 30 minutes.  The key is to pre-heat the oven right when you walk in with your shopping bags!*

I’ve been going to the gym like mad, and creating new healthy recipes – here is my dinner tonight!

Grilled Asparagus with Truffle-infused Olive Oil    

You will need:

1 bunch asparagus

a pinch of black pepper

cooking spray and/or olive oil (I’m using light)

a drizzle of white-truffle infused olive oil

a tiny bit of salt


Preheat the oven to 375F.

Coat a cookie sheet with cooking spray.

Trim the tough ends off the asparagus, toss it with a bit of olive oil (if you’re skipping the oil, just use the cooking spray). Sprinkle the asparagus with black pepper.

Roast the asparagus in the oven for about 10 minutes, or a little less – until the stems are bright green.

Drizzle the asparagus with the truffle oil right before serving – go easy not to overpower the delicate flavor.

Broiled Cod with Tomatoes, Lemon and Garlic

You will need:

5-6 ounces cod filet

5-6 cherry tomatoes (well, any tomatoes, really – cherry ones were on sale)

2-3 round onion slices

olive oil

one small clove of garlic

2 lemon wedges (one for serving)

1/4 tsp lemon zest

Cilantro and basil for serving


Squeeze your lemon wedge on the fish, topping it with the pepper. Let it sit and marinate for about 10-15 minutes.

Preheat the broiler.

Chop the tomatoes and garlic and mix them up with lemon zest and onion. Divide the mixture 2/3 and 1/3.

Put the fish skin-side down (even if there is no skin) on a heavy broiler pan – I use cast iron.  Broil it about 4 minutes per inch per side first.  Once you turn it over once, place the 2/3 tomato mixture on top of the fish and put it back in for about 2.5 minutes.

Important: You really have to watch the fish and stop once it flakes easily – overcooked cod is horrible.

For serving, top the fish with the remaining 1/3 (raw) tomato mix, some lively greens and a lemon wedge.

Enjoy your delicious and very healthy dinner!