Before you start blinking or wondering what’s wrong with your computer, don’t worry – it’s all my fault! I’m trying out a little something with my photography today. It’s kind of artsy, kind of retro….just a little bit of fun. I’d love to hear what you think and don’t hold back. My friends and family give me honest feedback all the time so I can take it, ha! I can’t decide on this one so I think majority will have to rule.
As I mentioned on Facebook and Instagram, I was cooking dinner the other night and had no idea what to make for a side dish so I tossed some tomatoes, olives and artichokes on a plate and made up a little dressing that was simple and delicious. Winter tomatoes aren’t nearly as tasty as summer ones so I would suggest buying organic and salt and pepper them generously and you’re good to go!
I keep a jar of marinated artichokes in the pantry because I love munching on them and they are the perfect snack and additive when you’re running out of ideas. A 1/2 cup serving of marinated artichokes contains 110 calories and a one-half cup includes 9 grams of fat deriving primarily from the oil used in the marinade, but only 1 gram is saturated, which is the unhealthy type of fat that contributes to Type 2 diabetes and cardiovascular diseases. One serving of marinated artichokes contributes 5 grams of carbohydrates, including 2 grams of dietary fiber. It is also a great source of Vitamin C which is so important for your immune system in these cold/flu months.
And guess what? You really do need your fresh parsley in this recipe otherwise you’ll be disappointed in the taste so no cheating. And this is not me nagging this time – this is vital to the recipe, ha! Cheers!
- 6 Roma tomatoes, cut lengthwise and then quartered
- kosher salt and freshly cracked black pepper
- 1 small jar of marinated artichokes, drained and chopped
- 1 small jar of sliced black olives
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 3 garlic cloves, minced (maybe 2 if you’re not a fan of garlic)
- small handful of fresh parsley
- Place cut tomatoes on serving platter. Salt and pepper to taste.
- Combine artichokes, olives, parsley, olive oil, balsamic vinegar and garlic, mixing well. Spoon on to tomatoes and top with additional fresh parsley.