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It is the season of tomatoes, among other summer and autumn veggies and fruits. R is for red... R is for tomatoes. No? A-ha, R is for RED tomatoes...yes! Many of our and your favorite red, in color, fruits and veggies, are full of all sorts of vitamins and nutrients. For fun, ask your young ones to name fruits and veggies that are food that they like to eat for a snack or at a meal. A pizza with pizza sauce, strawberries, raspberries, plums, grapes, apples, watermelon, tomato soup, spaghetti with red sauce, beets, popsicles, red candy Twizzlers or gummies, tomatoes, BLTs, and salad with red radish and tomatoes, just to name a few.

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TOMATO BROCCOLI SALAD
2 large meaty tomatoes, cut in 3/4 inch wedges
1 medium bunch broccoli, separated and cut into small florets
3/4 c. sliced fresh mushrooms
2 green onions, sliced

Dressing:
3/4 c. olive or canola oil
1/3 c. tarragon or cider vinegar
2 T. water
1 t. lemon juice
1 t. sugar or 3/4 t. sugar substitute
1/2 t. salt
3/4 t. dried thyme leaves or 1/2 t. minced fresh
1 medium clove garlic, minced
1/2 t. celery seed
1/4 t. Italian seasoning
1/4 t. each, lemon pepper, paprika and ground mustard

In a saucepan, cook broccoli until crisp tender or you could steam broccoli; drain and rinse with cold water. Put in large bowl. Add tomatoes, mushrooms, and onions. Combine dressing ingredients in a jar with a tight fitting lid; shake well. Pour over salad; stir gently. Cover and chill for one hour. Remove with a slotted spoon to a serving bowl. Makes 6-8 servings.

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BOW TIE
CHICKEN DINNER
1 lb. boneless, skinless chicken breasts, cut in 1/4 inch strips
1 t. olive or canola oil
1/2 c. sweet red pepper, julienned
1 small zucchini, cut in 3/4 inch slices
1/3 c. diced onion
2 small cloves of garlic, minced
1/2 c. frozen peas, thawed
1 t. Italian seasoning
1/4 t. seasoned salt
1 c. bow tie pasta, cooked according to package directions, drained
2 medium tomatoes, seeded and chopped
1/4 c. Parmesan cheese

In a large skillet, saute chicken in oil 3-4 minutes, stirring often. Remove and keep warm. In same skillet, stir fry red pepper, zucchini, onion and garlic 3-4 minutes or until crisp tender. Add peas and seasonings; stir fry one minute. Add pasta and tomatoes, cooke one minute. Remove from heat; stir in chicken. Heat through. Turn into serving bowl. Sprinkle with cheese. Makes four servings.

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TOMATO DILL BISQUE
2 medium onions, diced
1 garlic clove, minced
2 T. butter or margarine
4 medium tomatoes, peeled and chopped
1/2 c. water
1 t. chicken bouillon or one cube
1 t. each, sugar and fresh dill weed
1/2 t. salt
1/4 t. pepper
1/2 c. mayo, optional
Croutons, optional

In a large saucepan, melt butter, add onion and garlic. Saute until tender. Add tomatoes and water. Cover and simmer until tomatoes or tender. Remove form heat; cool. Puree in a blender or food processor. Return to saucepan. If you like a creamy soup, stir in mayo. Cook and stir over low heat until heated through. Don’t boil. Serve very warm. If you wish, sprinkle croutons over top just before serving. Makes five servings.


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BLT BITES
16-20 cherry tomatoes
1 lb. bacon, cooked, drained and crumbled
1/2 c. mayo or salad dressing
1/3 c. sliced green onions
3 T. grated Parmesan cheese
2 T. snipped fresh parsley

With a sharp knife, cut a thin slice off the top of each tomato. Scoop out seeds and discard pulp. Invert tomatoes on paper towel to drain. In a small bowl, combine remaining ingredients; mix well. Spoon into tomatoes. Refrigerate several hours covered  loosely with plastic wrap. Makes 16-20 servings.


Thought for the Day: It takes rain and sunshine for a rainbow. As I write, a bit of rain, sunshine and a rainbow!

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