Heirloom Tomato and Avocado Stack

For the prettiest presentation, choose purple, orange, green, and red heirloom tomatoes. Cilantro lends the dressing peppery flavor and a subtle green hue. Vary the taste of the dressing by using basil and lemon rind. The dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Yield 4 servings

Ingredients

• Dressing:
• 1/3 cup low-fat buttermilk
• 1/4 cup chopped fresh cilantro
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon reduced-fat mayonnaise
• 1/2 teaspoon grated lime rind
• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• Dash of ground red pepper
  
• 
  Salad:
• 4 medium heirloom tomatoes (about 2 pounds)
• 1/4 teaspoon salt
• 1/4 cup very thinly vertically sliced red onion
• 1 cup diced peeled avocado (about 1 small)
• Coarsely ground black pepper (optional)

Preparation

1. To prepare dressing, combine first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally. Cover and chill.

2. To prepare salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick). Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt. Top each serving with a few onion pieces and about 1 tablespoon avocado. Repeat layers 3 times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.

Nutritional Information

Calories: 115 (59% from fat)

Fat: 7.6g (sat 1.8g,mono 4g,poly 0.9g)

Protein: 3g

Carbohydrate: 11.1g

Fiber: 3.5g

Cholesterol: 4mg

Iron: 0.9mg

Sodium: 366mg

Calcium: 53mg

Maureen Callahan, Cooking Light, JUNE 2008

Heirloom Tomato Salad with Herbs and Capers

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
Yield

6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)
Ingredients

* 2 cups assorted heirloom cherry tomatoes, halved
* 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
* 1/4 cup thinly sliced fresh basil
* 3 tablespoons chopped fresh flat-leaf parsley
* 2 tablespoons chopped fresh mint
* 1 tablespoon drained capers, chopped
* 1 tablespoon balsamic vinegar
* 1 tablespoon extravirgin olive oil
* 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 6 (1/2-ounce) slices sourdough bread, toasted or grilled

Preparation

1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

Nutritional Information
Calories: 112 (34% from fat)
Fat: 4.2g (sat 1.2g,mono 1.7g,poly 0.5g)
Protein: 5.6g
Carbohydrate: 14.9g
Fiber: 2.6g
Cholesterol:3mg
Iron: 1.5mg
Sodium: 519mg
Calcium: 47mg

David Bonom, Cooking Light, AUGUST 2008

Halibut with Tomato, Capers and Olives

1 4-pound halibut fillet
1 T extra-virgin olive oil
Salt and pepper, to taste

Fish
Coat halibut fillet with olive oil and season with salt and pepper. Roast in a 350 F oven fro 20-25 minutes or until internal temperature reaches 135 F.

6 T extra-virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces kalamata olives, halved
3 T basil leaf, chopped
3 T T capers, rinsed
3/4 tsp red pepper flakes

Tomatoes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently. Spoon sauce over fish and garnish with basil.

From Napa Valley Holiday.