Tomato Salsa with Avocado and Onion

Ingredients:

• 2 tomatoes, finely chopped
• 1/2 red onion, chopped
• 1/4 avocado, cubed
• 1 green chile pepper, seeded and chopped
• 2 tbsp. chopped parsley
• 1 tbsp. red wine vinegar
• 2 tsp. lime zest
• 1 tsp. lime juice
• 1/4 tsp. ground cumin
• assorted cut fresh vegetables, such as celery sticks, cauliflower florets, or cucumber slices
• whole wheat pita triangles

Makes 6 Servings

 

In a large serving bowl, combine the tomatoes, onion, avocado, pepper, parsley, vinegar, lime zest, lime juice, and cumin. Let stand for 15 minutes before serving. Serve with the cut vegetables for dipping and pita triangles.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This is a chunky salsa that is a refreshing and filling dip for any occasion. Don't worry if it looks like a hot mess. This salsa is colorful and delicious and it goes great with vegetables, grilled chicken, steak, and even certain kinds of fish. If you're on Phase 2, you can have toasted pita chips with salsa. Heck, you can even serve this salsa with eggs.



Casa Tua Restaurant Tuna Tartare

Ingredients:

• 2 lbs. tuna, sashimi or sushi quality, chopped
• 1 oz. capers in salt, rinsed
• 6 oz. olives nicoise, pitted and cubed
• 4 oz. sun-dried tomatoes, cubed
• 2 tbsp. cilantro, chopped
• 1 tbsp. chopped fresh red chile pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. Fleur de sel (French sea salt) or kosher salt

Makes 8 Servings

Mix the tuna, capers, olives, tomatoes, cilantro, and pepper, and season with oil, vinegar, and Fleur de sel.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This recipe was created by chef Sergio Sigala of Casa Tua Restaurant in Miami. Casa Tua is an elegant restaurant in a  converted Mediterranean villa in South Beach where guest can enjoy Northern Italian cuisine, fine wine and art. I've never been to Miami but when I do visit Miami, I hope I can eat at this restaurant. This is an elegant appetizer that is delicious and packed with flavor. This appetizer is a marriage between Northern Italy and Miami. I LOVED this appetizer. I really love sashimi tuna because I think it's the filet mignon of the sea, rich in flavor when it's cooked right. Even though the recipe calls for raw sashimi tuna cut up, I cooked the tuna about 1-2 minutes on each side after seasoning the tuna with salt and pepper. I really like a sashimi tuna with a salt and peppered crust with a RARE center. That is the best! I also used a sweet red bell pepper in place of the red chile pepper and kalamata olives in place of the nicoise olives and the dish was still delicious. This appetizer is delicious by itself or on top of cucumbers or small slices of toasted French bread. If you want to kick it up a notch in flavor with the olive oil and balsamic vinegar, visit www.TheImperialOlive.com for sophisticated flavors. Also, for more information on Casa Tua Restaurant, visit www.casatualifestyle.com

Tomatoes with flare: Indian Tomato Soup.

Ingredients:

• 
  
  1/2 lb. red vine-ripened tomatoes or 1 (16 oz.) can cushed/diced toamtoes, undrained
  
• 
  
  2 tbsp extra-virgin olive oil
  
• 
  
  1 medium onion finely chopped
  
• 
  
  1 green chile pepper, seeded and finely chopped (wear plastic gloves when handling)
  
• 
  
  3 garlic cloves, crushed or 1 tbsp minced garlic
  
• 
  
  1 tbsp tomato paste
  
• 
  
  4 cups vegetable broth
  
• 
  
  1/2 tsp curry powder
  
• 
  
  Chopped fresh cilantro, for garnish
  

Makes 4 servings

1. 
   
   If using fresh tomatoes, bring a large pot of water deep enough to submerge to tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 20 second each. Remove the tomatoes. When cool enough to handle, peel away the loosened skin. If the skin fails to peel away easily, return the tomatoes to the boiling water for an additional 10 seconds. Remove the cores from the tomatoes and coarsely chop the flesh.
   
   
   
2. 
   
   Heat the oil in a large saucepan over medium high heat. Add the onion, chile pepper and garlic and cook for 4  minutes, or until  soft. Stir in the fresh or canned tomatoes and cook, stirring often, for 5 minutes.
   
   
   
3. 
   
   In a small bowl, blend the tomatoe paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
   
   
   
4. 
   
   To serve, divide the soup among  4 serving bowls. Sprinkle the cilantro on top for garnish.
   
   
   WW Points Value: 3
   

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe for the first time earlier today and it was hot and delicious. Curry powder is common among Indian dishes. If your looking for tomato soup with a different flavor, this recipe is for you. It's also great to cook on a cold winter day. You will not go hungry after having this soup.