Best 4 Garden Greens With Yellow Tomatoes And Peaches Recipes
With the beautiful and vibrant colors, garden greens with yellow tomatoes and peaches make a stunning dish that's also incredibly delicious. Garden greens are a mix of soft and tender young greens, such as mesclun mix, baby kale, or arugula. The sweetness of yellow tomatoes and peaches complements the peppery arugula and the sharp cheese perfectly. Whether you're looking for a fresh and healthy side dish or a light and flavorful main course, garden greens with tomatoes and peaches is the perfect recipe to enjoy.
Here are our top 4 tried and tested recipes!
EASY GARDEN GREEN BEANS
This is a flavorful, simple way to dress up plain steamed green beans for an easy side dish that practically cooks itself while you are getting the rest of the meal together.
Provided by mrsmiz
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
- Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 9.3 g, Cholesterol 3.3 mg, Fat 11.4 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 66.7 mg, Sugar 1.7 g
PEACHES AND GREENS WITH BUTTERMILK DRESSING
Provided by Robert Irvine : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Microwave limes for about 30 seconds to release essential oils, and set until cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, cilantro, garlic, mayonnaise, and mascarpone cheese, and blend together until a smooth paste has formed. At this point, the limes should be cool enough to handle. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed.
- Melt the oil and butter in a saute pan over medium heat and saute the peaches lightly. Set aside to cool.
- Bang the core part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner. To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise.
- Toss together iceberg lettuce, romaine lettuce, fresh ginger, and cucumbers. Fold in tomato wedges and cooled peaches, and crumble in blue cheese. Transfer to serving dishes and serve with buttermilk dressing on the side.
YELLOW TOMATO AND PEACH GAZPACHO
The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.
Provided by Sarah Copeland
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
- Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
- Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.
GARDEN GREENS WITH YELLOW TOMATOES AND PEACHES
My yellow tomatoes were wonderful this year. Yellow tomatoes are less acidic than red ones but I am sure you can substitute red for yellow in this recipe. It calls for white balsamic vinegar but mine was dark and it was still wonderful. This is from Bon Appetit (August 2008).
Provided by mary winecoff
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper.
- Combine greens, tomatoes and peaches in large bowl. Toss with dressing.
Nutrition Facts : Calories 107.4, Fat 9.3, SaturatedFat 1.3, Sodium 24.9, Carbohydrate 6.2, Fiber 1.1, Sugar 2.1, Protein 1.3
Tips for Making Garden Greens with Yellow Tomatoes and Peaches:
- Use ripe, in-season fruits and vegetables. This will ensure the best flavor and texture.
- Don't overcook the greens. They should be tender but still have a bit of a bite.
- Use a light touch when dressing the salad. You don't want to overpower the delicate flavors of the greens.
- Serve immediately. This salad is best enjoyed fresh.
Conclusion:
Garden Greens with Yellow Tomatoes and Peaches is a delicious and refreshing salad that is perfect for summer. It is light, healthy, and packed with flavor. The combination of sweet peaches, tangy tomatoes, and peppery greens is simply irresistible. This salad is sure to be a hit at your next gathering.
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