Simple Vegetable Meals Featuring Tomatoes

Monday I sauteed onion and garlic, then added chard, then lots of tomato, and cooked it with white beans and some of the water I cooked the beans in. When it was done, I cut up cherry tomatoes and threw them into the stew. We ate it with homemade bread and more slices of tomato.

Then tonight I sauteed a corn, tomato and okra mix. I sauteed an onion and some garlic first, cooking the onion until it was brown. Then I added tomato and let it cook down into a stew with the onions. Then I added the corn for a couple of minutes, and finally I added sliced okra, covered it all, and cooked it about 10 minutes more, stirring occasionally. We ate that with more of those white beans, a big green salad, and more toast with tomatoes. Oh, and I roasted beets.

Sunday I made stuffed peppers with all the leftover veggies in the fridge. We ate it with collard greens cooked with tomatoes. And arugula and cherry tomato salad.

Blueberry Corn Salad

(recipe Better Homes & Gardens)

• 6 ears fresh sweet corn, husked
• 1 cup fresh blueberries
• 1 small cucumber, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped*
• 2 Tbsp. lime juice
• 2 Tbsp. olive oil
• 1 Tbsp. honey
• 1/2 tsp. ground cumin

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

Found on: Shutterbean

Red Potato Salad

Ingredients

1 1/2 pounds red potatoes, organic if possible 1/4 cup Dijon or Dusseldorf mustard 1/4 cup dry white vermouth 1/4 cup white wine vinegar 2 tablespoons extra-virgin olive oil 1 yellow onion 2 stalks celery 2 tsp capers 1/2 cup chopped fresh parsley Chopped fresh dill to taste 1/2 lb steamed green beans, cut in 1-inch pieces (optional)

Instructions

1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife. 2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well. 3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. 4. Pour dressing over the potatoes while they are warm, tossing well. 5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish). 6. Correct seasoning. Chill until served. 7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.