The Rural Voice, 1998-04, Page 58RURAL LIVING
Tomatoes, cucumber, a taste of summer in the spring
Selected by Bonnie Gropp
The days are warming, but the
refreshing tastes of a summer garden
are still many weeks ahead of us.
Thanks to the greenhouse industry,
however, the summertime burst of
flavour from a juicy red tomato or
the cool bite of a cucumber can be
enjoyed in the spring.
MEDITERRANEAN GRILLED
TROUT
2 tomatoes, diced
1 cup (250 mL) cucumber
2 cloves garlic, minced
1/4 cup (50 mL) chopped fresh
basil
2 tbsp (25 mL) each drained
capers and chopped black olives
1 tbsp (15 mL) lime juice
4 fresh trout (3/4 lb/375 g) each
olive oil
salt and pepper to taste.
In large bowl, toss together
tomatoes, cucumber, garlic, basil,
capers, olives and lime juice; set
aside.
Brush fish lightly with oil.
Sprinkle cavity and outside with salt
and pepper. Place on lightly greased
grill over medium heat.
Cook, turning halfway through for
about 15 minutes or until fish flakes
easily when tested with fork. Serve
with tomato mixture spooned over
top.
POTATO, CUCUMBER AND
DILL SALAD
2 lb (lkg) potatoes, peeled and cut
into bite -size pieces
1 cucumber, cut into bite -size
pieces
1/4 cup (50 mL) feta cheese
3 green onions, thinly sliced
3 tbsp (45 mL) chopped fresh dill
Dressing:
1/2 cup (125 mL) plain yogurt
1/4 cup (50 mL) mayonnaise
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) each salt and
pepper
Place potatoes in large pot of cold
salted water; bring to boil. Reduce
heat and simmer, partially covered,
until just tender. (Do not overcook or
54 THE RURAL VOICE
This quick to prepare Tomato Mediterranean Salad offers a global flavour as
juicy Ontario Greenhouse Tomatoes are enhanced with a tinge of tang from the
lemon juice and garlic dressing.
they will be mushy in salad.)
Drain and turn into bowl; let cool
completely.
Dressing:
Stir together yogurt, mayonnaise,
lemon juice, salt and pepper; pour
over potato mixture and gently toss.
Add cucumbers, feta, green onions
and dill to cooled potatoes; toss.
Serve immediately or cover and
refrigerate until ready to serve.
ROASTED GARLIC AND
TOMATO SOUP
1 head garlic
2 Ib (1 kg) tomatoes
2 tsp (lO mL) olive oil
1 onion, chopped
1 carrot, diced
1 cup (250 mL) vegetable or
chicken stock
1/4 cup (50 mL) chopped fresh
basil or parsley
1 tbsp (15 mL) balsamic vinegar
pinch cayenne pepper
salt to taste
1/2 cup (125 mL) croutons
Cut of top 1/4 inch (5 mm) of
garlic head; remove any peel that
comes away easily.
Place garlic cut side down in small
foil -lined dish; bake in 400°F