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Recipes
with Roma
Gourmet Blend
Roma Portobello & Goat Cheese Salad
Bistro Salad
Vegetables Roma
Green Been ala Roma
Pasta Salad With a Twist
Vinegarette Roma
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| Suggestions:
When making pasta sauce use 1 tsp. per cup of tomato sauce, or
2-3 Tbsp. per quart of bottled sauce. Sprinkle a little Roma over
chicken breast with olive oil. Add 1 tsp. of Romo balsamic vinegar
and olive oil and pour over sliced tomatoes and mozzarella cheese
for a light flavorful dressing.
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Roma Portobello & Goat Cheese Salad
From Cheryl in the suburbs of Chicago:
- 2 TBSP. White Balsamic vinegar
- 5 TBSP. good quality olive oil
- 1 TBSP. Roma
- Pinch of salt
Mix all ingredients together in a small jar or bottle and chill
Salad:
Slice mushrooms and saute in a bit of olive oil until tender.
Set aside. On two plates, arrange your favorite type of salad
greens. Place the tomatoes around the rim of the plate. Place
the sautéed mushrooms over the salad greens and then
add the crumbled goat cheese. Drizzle the dressing over the
plate and top each salad with a bit more Roma. Serve with a
warm loaf of French Bread
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Vegetables Roma
Clean and trim all vegetables as needed. Cut asparagus, green
onions & bell peppers lengthwise. Cut zucchini horizontally
and then into quarters. Select an ovenproof dinner plate and
a sauce pan 1-2 inches smaller in diameter than the plate. Fill
sauce pan 3/4 of the way with water and bring to boil.Arrange
vegetables on dinner plate, sprinkle with Roma and olive oil
and cover tightly with foil. Place dinner plate over sauce pan
and steam for 15 minutes or until tender. Let plate cool a few
minutes, drain liquids and serve.
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Green Been ala Roma
In a microwavable casserole dish, mix all ingredients. Cover
and cook on high for 12 minutes, stirring once.
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Bistro Salad
Slice 6 - 8 ripe plum tomatoes in half and then cut into 1/2"
slices.
Peel 2 - 3 cucumbers, cut in half lengthwise and then cut into
1/2" slices.
Peel 1 red onion, cut in half and then slice.
Place all the vegetables in a serving bowl.
Add 1 cup White Balsamic vinegar, 1 Tbsp. good olive oil, and
2 Tbsp. Roma.
Let salad marinate in the refrigerator until chilled. Toss
and serve chilled.
(May also add crumbled feta or blue cheese before refrigerating)
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Vinegarette Roma
Add all ingredients into a bowl or cruet. Whisk well. Chill
before using.
*For a sweeter flavor try rice wine vinegar in place of Balsamic
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Pasta Salad With a Twist
Place asparagus tips, julienned bell peppers and diced carrots
in a pot of boiling water for about 1 minute. Add snow peas
and cook all vegetables for another minute. Remove, rinse under
cold water, pat dry. Cook pasta in boiling water according to
directions, rinse under cold water. Add olive oil, blanched
vegetables, fresh basil and Roma to pasta. Pour rice wine vinegar
over pasta and top with Romano cheese.
(For a heartier meal add sliced grilled chicken breast to salad.)
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