Category: Recipes

This Spring Tomato and Avocado Salad with Lemon Vinaigrette is the perfect way to celebrate the fresh flavours of the season. With ripe tomatoes, creamy avocado, and a zesty lemon vinaigrette, each bite is a burst of sunshine on your plate. Enjoy this vibrant salad as a light and nutritious lunch, savouring the bounty of springtime produce with every refreshing bite.

Ingredients:

• 2 large tomatoes, sliced
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, thinly sliced
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh parsley leaves, chopped
• Salt and pepper to taste
• Lemon Vinaigrette:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (optional)
• 1 clove garlic, minced
• Salt and pepper to taste

Method:

Step 1 – Prepare the salad ingredients: Slice the tomatoes and avocado into thin slices. Thinly slice the red onion and cucumber. Chop the fresh basil and parsley leaves. Arrange the tomato and avocado slices on a serving platter or individual plates, alternating them for visual appeal. Scatter the red onion and cucumber slices over the tomatoes and avocados.

Step 2 – Make the Lemon Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey (if using), minced garlic, salt, and pepper until well combined. Taste and adjust the seasoning as needed.

Step 3 – Assemble the salad: Drizzle the lemon vinaigrette over the tomato and avocado slices, ensuring each slice is lightly coated with the dressing. Sprinkle the chopped basil and parsley leaves over the salad.

Step 4 – Season to Taste: Season the salad with salt and pepper to taste, enhancing the flavours of the fresh ingredients.

Step 5 – Serve: Serve the Spring Tomato and Avocado Salad immediately as a light and refreshing lunch or side dish.

This Tomato and Spinach Frittata is a delightful breakfast option that combines the flavours of ripe tomatoes and fresh spinach. With the creamy texture of eggs and melted mozzarella cheese, each bite is a burst of flavour and nutrition. Enjoy this frittata as a satisfying start to your day, whether served hot out of the oven or enjoyed as leftovers for a quick and easy breakfast on-the-go.

Ingredients:

•       6 large eggs
•       1/4 cup milk
•       1 cup cherry tomatoes, halved
•       1 cup fresh spinach leaves, chopped
•       1/2 cup shredded mozzarella cheese
•       2 cloves garlic, minced
•       1 tablespoon olive oil
•       Salt and pepper to taste
•       Fresh basil leaves for garnish (optional)

Method:

Step 1 – Preheat the Oven:

Preheat your oven to 190°C.

Step 2 – Prepare the Ingredients:

In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

Step 3 – Sauté the Vegetables:

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add cherry tomatoes and chopped spinach to the skillet and cook until the spinach wilts and the tomatoes soften, about 2-3 minutes.

Step 4 – Assemble the Frittata:

Spread the sautéed vegetables evenly in the skillet. Pour the egg mixture over the vegetables, ensuring they are evenly distributed. Sprinkle shredded mozzarella cheese over the top.

Step 5 – Bake the Frittata:

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden brown.

Step 6 – Serve:

Once the frittata is cooked through, remove it from the oven and let it cool slightly. Garnish with fresh basil leaves, if wanted. Slice into wedges and serve warm as a delicious and nutritious breakfast dish.

This Roasted Tomato and Garlic Pasta with Fresh Basil is a delightful tomato-based evening meal that celebrates the simplicity and richness of fresh ingredients. Perfect for a cosy night in, this dish offers a burst of flavour with every bite, making it a comforting and satisfying choice for any occasion.

Ingredients:

• 1 lb cherry tomatoes, halved
• 6 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 12 oz pasta (spaghetti or your choice)
• 1/2 cup fresh basil leaves, torn
• Grated Parmesan cheese for serving (optional)

Method:

Step 1 – Preheat the Oven:

Preheat your oven to 200°C.

Step 2 – Prepare the Tomatoes:

In a baking dish, toss the halved cherry tomatoes with minced garlic, olive oil, salt, and pepper until well coated.

Step 3 – Roast the Tomatoes:

Spread the tomatoes out evenly in the baking dish. Roast in the preheated oven for about 20-25 minutes or until the tomatoes are soft and caramelized.

Step 4 – Cook the Pasta:

While the tomatoes are roasting, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain, reserving a cup of pasta cooking water.

Step 5 – Combine Pasta and Tomatoes:

Once the pasta is cooked and drained, add it to a large bowl. Add the roasted tomatoes and any juices from the baking dish. Toss gently to combine.

Step 6 – Finish with Fresh Basil:

Add torn fresh basil leaves to the pasta and tomatoes. Toss again to distribute the basil throughout the dish.

Enjoy!

This Spring Tomato and Avocado Bruschetta is the perfect lunchtime snack to enjoy during the spring season. The combination of juicy tomatoes, creamy avocado, and fresh herbs on crispy toasted bread creates a burst of flavours and textures that will tantalise your taste buds. Quick and easy to prepare, this snack is sure to become a favourite for any springtime occasion!

Ingredients:

• 2 large ripe tomatoes, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste
• Baguette or crusty bread, sliced and toasted

Method:

Step 1 – Prepare the Tomato Avocado Mixture:

In a bowl, combine the diced tomatoes, diced avocado, chopped red onion, and chopped fresh basil.

Step 2 – Season and Dress:

Drizzle the mixture with fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste. Gently toss to combine all the ingredients.

Step 3 – Toast the Bread:

Slice the baguette or crusty bread into thin slices. Place the slices on a baking sheet and toast them under the broiler or in a toaster until golden brown.

Step 4 – Assemble the Bruschetta:

Once the bread slices are toasted, spoon the tomato avocado mixture generously on top of each slice.

Step 5 – Serve:

Arrange the bruschetta on a serving platter and garnish with additional fresh basil leaves if desired. Serve immediately as a delightful and refreshing springtime snack.

Enjoy!

Happy Easter from R&L Holt!

To celebrate Easter, we’re going to share a delicious recipe that combines the freshness of tomato basil bruschetta with the indulgence of Eggs Benedict, creating a perfect dish for a special Easter brunch. The burst of flavours from the tomatoes and basil adds a vibrant touch, making it a delightful addition to your Easter celebration.

Ingredients:

For the Bruschetta:

•       2 cups cherry tomatoes, diced
•       1/4 cup fresh basil, finely chopped
•       2 cloves garlic, minced
•       2 tablespoons balsamic glaze
•       Salt and pepper to taste

For the Eggs Benedict:

•       4 English muffins, split and toasted
•       8 poached eggs
•       1 cup Hollandaise sauce (store-bought or homemade)
•       Fresh basil leaves for garnish
•       Salt and pepper to taste

Method:

Step 1. Prepare the Bruschetta:

In a bowl, combine diced cherry tomatoes, chopped fresh basil, minced garlic, balsamic glaze, salt, and pepper. Mix well and set aside to allow the flavours to meld.

Step 2. Poach the Eggs:

Poach the eggs to your desired level of doneness. If you’re not familiar with poaching eggs, a common method is to bring water to a simmer, add a splash of vinegar, and gently drop the eggs into the water, cooking until the whites are set but the yolks remain runny.

Step 3. Assemble the Eggs Benedict:

Place the toasted English muffins on serving plates. Spoon a generous portion of the tomato basil bruschetta over each muffin half. Carefully place a poached egg on top of the bruschetta on each muffin. Drizzle Hollandaise sauce over the eggs.

Step 4. Garnish and Season:

Garnish the Eggs Benedict with fresh basil leaves for a burst of colour and added freshness. Season with salt and pepper to taste.

Step 5. Serve:

Serve this Tomato Basil Bruschetta Eggs Benedict immediately for a delightful and sophisticated Easter brunch.

This Spring Tomato and Asparagus Risotto is a celebration of seasonal produce, offering a burst of vibrant flavours. The creamy rice, tender asparagus, and juicy tomatoes create a delightful symphony that welcomes the freshness of spring to your table. Serve immediately and relish the taste of the season.

Ingredients:

• 1 cup Arborio rice
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Fresh basil, chopped, for garnish
• Salt and black pepper to taste

Method:

Step 1 – Blanch the Asparagus:

Bring a pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Remove and immediately plunge them into ice water to stop cooking. Set aside.

Step 2 – Sauté Onions and Garlic:

In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional minute.

Step 3 – Toast the Rice:

Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.

Step 4 – Deglaze with Wine:

Pour in the white wine and stir until mostly absorbed by the rice.

Step 5 – Begin Adding Broth:

Begin ladling in warm vegetable broth, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Step 6 – Add Asparagus and Tomatoes:

About 5 minutes before the risotto is done, add blanched asparagus and halved cherry tomatoes. Stir gently to incorporate.

Step 7 – Finish with Butter and Cheese:

Once the risotto is creamy and the rice is cooked, remove from heat. Stir in butter and Parmesan cheese. Season with salt and black pepper to taste. Spoon the risotto onto plates or into bowls. Garnish with fresh basil.

Enjoy this simple yet effective dish which is the perfect start to Spring!

With its celebration of simplicity, a handful of fresh, quality ingredients transform into a symphony of flavours. You will be transported to the sun-drenched landscapes of Italy through this simple and elegant meal that is bursting with flavour!

Ingredients:

• 8 oz pasta (of your choice)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• Salt and red pepper flakes to taste
• Grated Parmesan cheese

Method:

Step 1 – Cook pasta according to package instructions.

Step 2 – In a pan, heat olive oil and sauté minced garlic until golden. Add cherry tomatoes, cook until they soften.

Step 3 – Toss in cooked pasta, fresh basil, salt, and red pepper flakes.

Step 4 – Serve with Parmesan cheese if desired and enjoy!

Indulge in vibrant colours and exquisite flavours with our Caprese Salad Stuffed Avocados. This refreshing dish seamlessly marries the creamy richness of ripe avocados with the classic Italian freshness of a Caprese salad. Embrace the freshness, savour the creaminess, and enjoy the burst of flavours in every mouth-watering bite!

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• Fresh basil leaves, torn
• Balsamic glaze
• Olive oil
• Salt and pepper to taste

Method:

Step 1 – Scoop out avocados and dice the flesh.

Step 2 – In a bowl, combine avocado, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper.

Step 3 –  Gently toss and stuff the avocado shells with the filling to serve.

Are you looking for a tasty treat that’s as mouth watering as it is healthy? These Tomato and Spinach Stuffed Mushrooms are the perfect combination of a fulfilling yet healthy meal!

Ingredients:

• 16 large mushrooms, cleaned and stems removed
• 1 cup cherry tomatoes, diced
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

Step 1 – Preheat the oven to 190°C.

Step 2 – In a pan, sauté garlic in olive oil, add spinach until wilted, then mix in tomatoes and feta.

Step 3 – Season with salt and pepper. Stuff mushrooms with the mixture and bake for 15-20 minutes.

Step 4 – Serve and enjoy!

If you’re looking for a quick and easy yet delicious dish to lighten up your winter nights, look no further! These Baked Caprese Zucchini Boats are the perfect meal to serve this winter.

Ingredients:

• 4 large zucchini, halved
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic glaze
• Olive oil
• Salt and pepper to taste

Method:

Step 1 – Scoop out the centre of each zucchini half.

Step 2 – In a bowl, mix cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper.

Step 3 – Stuff the zucchini halves with the mixture. Drizzle with balsamic glaze.

Step 4 – Bake in a preheated oven at 190°C for 20-25 minutes or until zucchini is tender.

Step 5 – Serve and Enjoy!