Ingredients

• 1 lb. pork tenderloin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 chopped tomatoes
• 1 Cup frozen whole kernel corn, thawed
• 1 can (10 oz.) black beans, rinsed & drained
• 1/2 small red onion, chopped
• 1/2 Cup chopped cilantro
• 1 jalapeño pepper, finely chopped
• Juice of 1 lime
• 1/4 tsp ground cumin
• 8 corn tortillas, warmed

 Method

Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler. Rub the pork with the salt and pepper. Stir together the tomatoes, corn, beans, onion, cilantro, pepper, lime juice, and cumin in a medium bowl. Grill or broil the pork for 15 to 20 minutes, turning occasionally, until an instant-read thermometer inserted in the center reaches 155°F and the juices run clear. Let stand for 10 minutes before slicing. Place the sliced pork on warm tortillas and top with salsa.

Tortilla Tip:
Corn tortillas can be difficult to warm without having them fall apart. For perfect tortillas every time, wrap them in white paper towels and microwave on high for 30 seconds.

Recipe Card
 
Source: OrganicGardening.com

Ingredients

• 4 Cups coarsely chopped tomatoes (about 1 1/2 pounds)
• 2 Cups coarsely chopped seedless watermelon in a serving bowl.
• 2 Tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp chopped fresh mint.
• 1/4 Cup chopped pistachios

 Method

Combine the chopped tomatoes and seedless watermelon in a serving bowl.  Toss with 2 tablespoons olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh mint.  Top with 1/4 cup chopped pistachios.

Recipe Card
Source: OrganicGardening.com

David Tsay

Ingredients

1 pound small pasta shells
2 pints cherry tomatoes, halved (Sweet 100 or Husky Cherry Red)
4 oz. Parmesan, broken into small pieces with a fork
1/4 Cup extra-virgin olive oil
1/4 Cup chopped fresh chives
Kosher salt and black pepper

Method

Cook the pasta according to the package directions. Drain and return to the pot. Add the tomatoes, Parmesan, oil, chives, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Toss to combine.

Source: RealSimple.com

Ingredients

• 2 large vine-ripened tomatoes
• 1/2 lb. fresh mozzarella cheese
• 1 Cup fresh basil leaves
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 2 Tbsp drained cappers (optional)
• 1/4 Cup extra-virgin olive oil

 Method

• Slice both the tomatoes and mozzarella cheese into 1/4-inch thick slices.
• In a circular design around the side of a serving plate, alternate fresh mozzarella slices with tomato slices, overlapping for effect.
• Tear fresh basil leaves and sprinkle over the slices.
• Add salt and pepper to taste.
• If desired, sprinkle capers over the top.
• Just before serving, drizzle on some top-quality extra-virgin olive oil.

Ingredients

• 5 large garlic cloves, minced (or less if you’re not that much of a garlic fan)
• 1/4 Cup fresh squeezed lemon juice
• 1 green pepper, seeds removed and coarsely chopped
• 1 medium-large cucumber, chopped (plus more for garnish if desired.)
• 6 Green Zebra tomatoes (or use other ripe green or yellow tomatoes)
• 2 avocados
• sea salt to taste
• Green Tabasco Sauce to taste (or other hot sauce)

Method

• Chop garlic and squeeze lemon juice. Remove seeds from green bell pepper and coarsely chop. Chop cucumbers. Put garlic, lemon juice, green bell pepper, and cucumber into food processor fitted with steel blade and process until the mixture is mostly chopped. (This will take a minute or two.)
• While the mixture chops, cut up tomatoes and cut avocado in half and remove the seed. When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you’d like it. (I like it slightly chunky.) Add the sea salt and Green Tabasco sauce, starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you. (I used a little more than a teaspoon of each, but I like strong flavors.)
• Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors. Serve cold, garnished with a little bit of finely chopped cucumber if desired. This will keep in the fridge for several days, but it probably won’t last too long!

Source: Kaylyn’s Kitchen