Sara Diani, RD at the Fountains at Bronson Place, took advantage of Tomatoes being July's Superfood during her Dietitian Talks this month with residents of the Inn, our assisted living facility. Sara talked with residents about the benefits of incorporating tomatoes into their diet while demonstrating and providing samples of two recipes that incorporated the superfood this month: Caprese Stacks and Garden Pasta Salad.
Caprese Stacks
2 tablespoons pttted kalamata olives, finely chopped
2 tablespoons extra-virgin olive oil
3 medium tomatoes, each cut into 4 1/4-inch thick slices
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 8-oz. ball fresh mozzarella, cut into 8 1/4-inch-thick slices
16 fresh basil leaves
1. In a small bowl, stir together olives and oil;
2. Place a slice of tomato on each of 4 small plates; sprinkle lightly with salt and pepper. Top each with a slice of mozzarella, then a basil leaf. Repreat layering one more time. Tope each stack with a slice of tomato and garnish with basil leaves.
3. Drizzle olive oil dressing over each stack. Serve Immediately.
Garden Pasta Salad
16 oz uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
16 oz Italian dressing
1/2 cup grated parmesan cheese
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add parmesan cheese and mix well.
4. Chill for one hour before serving.
todd shayler l assistant director of dining services l fountains at bronson place